Smurfmacaw
Senior Member
- Joined
- Aug 12, 2015
- Messages
- 916
- Reaction score
- 7
Ok,
I'm curious...I'm just a home cook that sort of likes knives (wife guffaws here).....I have a couple of 240 Gyutos and can't really see why something larger would be required. I thought I'd like a 270 but really, it would be more in the way than anything. Why do the pros like 270+ knives? I understand the slicers but the gyutos puzzle me? I'm assuming in the pro environment they would provide an advantage.....what is it?
I'm curious...I'm just a home cook that sort of likes knives (wife guffaws here).....I have a couple of 240 Gyutos and can't really see why something larger would be required. I thought I'd like a 270 but really, it would be more in the way than anything. Why do the pros like 270+ knives? I understand the slicers but the gyutos puzzle me? I'm assuming in the pro environment they would provide an advantage.....what is it?