LOCATION
U.S.A.
KNIFE TYPE
Thinking a Suji might be next on the list to buy. Or getting a 240+ Gyuto? If you portion lots of Ribeyes and Fish (Swordfish, Tuna, Salmon), what's your go to?
Right handed
No preference to handle type
240mm? Probably 270mm?
Do you require a stainless knife? (No)
What is your absolute maximum budget for your knife?
$200 USD (The further under this dollar amount the better).
KNIFE USE
Professional kitchen use
I have my own sharpening setup. My skill level is able to take dull VG-10 to restaurant printer paper cutting sharp.
U.S.A.
KNIFE TYPE
Thinking a Suji might be next on the list to buy. Or getting a 240+ Gyuto? If you portion lots of Ribeyes and Fish (Swordfish, Tuna, Salmon), what's your go to?
Right handed
No preference to handle type
240mm? Probably 270mm?
Do you require a stainless knife? (No)
What is your absolute maximum budget for your knife?
$200 USD (The further under this dollar amount the better).
KNIFE USE
Professional kitchen use
I have my own sharpening setup. My skill level is able to take dull VG-10 to restaurant printer paper cutting sharp.