You may well have missed altogether the month that short gyuto were the fad de jour. They even got a name, gyuiki or sujito or something like that. 30mm or so became the "perfect" height.
I'm actually quite sad I missed this
You may well have missed altogether the month that short gyuto were the fad de jour. They even got a name, gyuiki or sujito or something like that. 30mm or so became the "perfect" height.
I'm actually quite sad I missed this
Ain't that the truth - large flashy surfaces is about half the reason I started into chef knives at all- more area for bling damascus to shine.
- looks more impressive in general .. and yes I care about looks and shape more then most people should, I guess.
Everyone seems to want like 54+ mm.
Why is that?
They don't want to admit they like santokus
..... weeeeee..... [duck for cover]....
I was out of the jknife game for a few years, and it seems like tall knives have really taken over as the preference for gyutos. Everyone seems to want like 54+ mm.
Why is that? I understand the desire for knuckle clearance, and I can see how a taller blade might be a bit more stable in the cut, but I definitely don't feel like a 50mm knife is unstable. Nor does it feel like 50mm is too short for the grind to do the work.
The best cutters I ever owned are a ginga 240 (sold, still regret) and gengetsu 240 (recently acquired). Both are about 48mm at the heel. Neither ever seemed short to me. To the contrary, I feel like the dimensions were dialed in about perfect -- at least for me and my preferences. Then again, I have no experience with taller knives like toyama, watanabe, masashi kobo, etc.
I have seen previous threads discussing tall knives and people expressing preferences for them, but I can't find anything specifically explaining why tall knives have taken over.
What am I missing?
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