Posts by racineboxer

I like 210mm (8+") or 240mm (9.5") for a home all purpose gyuto. I understand why some recommend the 270's (10.6") I just find them huge.  To each their own. I actually have a pretty spacious kitchen/cooking area,...

I now see Steve might want to keep it down around $100 and western handled.  It seems like Steve is somewhat flexible on pricing though :)   I owned a Carbonext and loved it as a cutter.  It was much better, again,...

Steve, the things you are looking for in a knife are similar to what I wanted in a knife.   I spent a little over a year buying different knives, visiting a local knife guru (saltydog/idiotking) and playing with his...

I went through about a half dozen gyuto's in the $120-210 range and my favorite is the Yoshihiro stainless.   210mm:  $145...

With the 3 restaurants I have some experience working in (USA), I agree with duckfat and foodpump, and that is that the knives are supplied by the kitchen and are typically beaters.    A funny exception would be Salty's...

What's your take on the balance between convexing a knife to reduce sticking vs having it dead flat to minimize wedging?  Seems some of the nicest knives I've had my hands on had a nice convex...

Hi Louis, My recommendation for the Hiro AS was based on your priorities which you said were: -Has to be able to get scary sharp. -Easy to get that sharp. -Good edge retention.     In my personal...

I'm not sure if workhorse+stainless+super sharp/edge retention is a combination that is all that common to find.  It seems to me that most people who want super sharp/edge retention will go with carbon or semi-stainless...

Where are the reviews of the Ultimatum?  I haven't seen any yet.  In the link at the beginning of this thread there was just a video and there are videos for darn near everything on CKTG.  I'd love to read a review where...

Do you want thin or do you want everyday workhorse?