8" stainless for me... doesnt matter what or who, so long as the handle feels good and its all steel... i can put an edge on a steel blade with a straightener, but when ceramics start getting involved then you need some skill to sharpen it
- categoryChefs Knivestagged by System, 3/30/10
- brandJ A Henckelstagged by System, 3/22/10
- itemMisono UX10 Chef's Knife 9.4" (24cm)tagged by System, 3/30/10
- itemSakai Takayuki 24 cm. Grand Cheff SP Gyuto With "Dimples"tagged by System, 3/30/10
Related Forum Threads
- First Knife set advice Last post on 4/12/14 at 7:28am in Cooking Knife Reviews
- Tojiro DP F-809 240mm Gyuto a Good Budget/Entry level Intro to Japanese Knives? Last post on 9/18/11 at 9:06pm in Cooking Knife Reviews
- MAC Professional VS. Misono UX10 VS. Wusthof Ikon Last post on 9/27/10 at 8:23am in Cooking Knife Reviews
- Best chef knives money can buy and where to purchase?? Last post on 4/19/14 at 6:20pm in Cooking Knife Reviews
- Even more confused than before..... Last post on 4/15/11 at 9:01pm in Cooking Knife Reviews
How To Sharpen A Chefs Knife
Last edited: 1/7/12
- SantokuLast edited: 8/25/10
- Japanese Knives 101Last edited: 5/7/13
- Chef Knives How To Really Use ThemLast edited: 2/16/10
- How To Use A Chef Knife Part IILast edited: 8/31/13
When I was just embarking on my culinary career I spent a good amount of time working in New Orleans. To this day I still have a fondness for the Cajun and Creole foods I discovered while living...
We use this book for all 6 quarters of the Pastry and Baking program at my school. This book covers the basics from how to use a balance scale and measure out your ingredients all the way to sugar...
This was one of the most fun cookbooks I’ve read in a while. Donna Hay has created a cookbook that will certainly bring a new perspective to your cooking. She advocates the use of fresh,...
Hi I went to the Ferrandi pastry-course last June. The course was exceptionally expensive and it was a real disappointment. The teacher spoke poor English and maybe because of this there was not a...
Review body? I already said it. Viking has good balance, heats up fast and even, cleans up easily, seven layered construction. I got a few non-stick, but would never buy another.
Need some opinions on my next chef knife - Page 2
Gear mentioned in this thread:post #32 of 395/17/10 at 12:06am
so update on the MAC... nice knife still, but not quite the ideal knife for me. the way i am naturally holding it has created an entirely new callus on my finger and the knife has too much belly. i'm simply used to flatter knives like a more traditional gyuto, cleaver, or santoku. granted anything works at this point as long as its sharp, but its not the perfect knife i had hoped it to be...
i'm done buying knives for now, though. my chef-instructors call me "the guy with many knives". i have 5 "chef knives" and a full assortment of all the other knives. granted i cook 5 to 6 days a week, but i've gone a bit overboard. lol.
Edited by Huy Bui - 5/17/10 at 12:35ampost #33 of 395/17/10 at 8:37am
If the spine is bothering your index finger, put the knife in a vise and use a strip of sandpaper to round the spine -- or if you don't have a vise you can do it with your coarse stones. Relieve the corner at 45* with your coarsest stone; relieve the new cut by half (22-1/2* obviously) again with your coarsest stone; and then try to round the whole thing over with your medium grit. You don't have to a perfect job to make a big difference.
FWIW, a MAC Pro already has as traditional a gyuto shape as you can find. It's difficult for me to understand how anyone who was happy with Shun's extremely arced, high-tip German profile would be so unhappy with a MAC that he would want a knife with a an even lower trip and even flatter profile.
BDLpost #34 of 395/17/10 at 11:04ampost #35 of 395/17/10 at 6:57pmpost #36 of 395/17/10 at 7:17pm
I deleted it for a couple of reasons.
First and primarily because it was spam.
Squidoo pays kickbacks from Amazon and Ebay so you're plugging your review pages for profit. Fine line but it crossed over into spam. You can delete your current signature yourself or I'll delete it again for you when I finish here.
Secondly, the content wasn't topical.
The Original Poster was specific about two Japanese knives .While the Forschner is a fine product in its class, it wasn't on topic for this discussion. Not the right design, not the right steel, not the right length.post #37 of 395/20/10 at 12:47pm
Curiosity only and no challenge intended -- which gyuto do you own that has substantially less "belly" than a MAC?
Also, what specifically do you mean by "belly?" I gather from context that you're probably using the term correctly, but it's so often misused it seems like a good idea to ask for clarification.
Finally, not every knife is the right geometry for every cook. The MAC 9.5" chef's, which by the way qualifies as a gyuto, is typically French and has very little belly compared to a German profile -- but there are certainly flatter profiles especially with Japanese chef's knives, some of which, Takedas for instance, are almost kiritsuke flat.
Some Japanese chef's knives/gyutos sport a late drop to a low tip which tends to make the knife not only look flatter and also slightly more amenable to a straight push cut than the more French (and also common among Japanese makers) profile with a more spear-point shape by reducing the amount of belly in the approach to the tip. Also common, perhaps most common of all, is a late break on the spine to a mid-line tip which looks flatter, but actually has the same shape.
PS. Phatch, thanks for cleaning out the spam.post #38 of 395/20/10 at 4:36pm
It is a Tamahagane San 210mm.
I call belly the area of the edge to the imaginary line from tip to heel, but i also look at how much blade is in contact with the board at any given angle of cutting. I have adjusted to the MAC, but initially I was left with incomplete cuts because the blade had less contact with the board at that area of the knife vs any of my other non german profile knives.
the MAC cuts great though and I shouldn't get another knife right now. I was eyeing the Kikuichi at Williams Sonoma, though... i like the feel and the profile...post #39 of 395/20/10 at 4:43pm
tadatsuna changed my life and that's coming from someone that has owned more knives than I can count. The tadatsuna gyuto if you don't abuse it and know how to sharpen for your needs is insane for actually prepping food.
there is another knife in the works that is fairly expensive based on the tadatsuna design being put together by devin thomas who is a rather famous maker of pattern welded stainless. While the knife is not "damascus" it is looking like it is probably going to be one of the finest knives on the market at approx 62 hrc and made of AEB-L which is a fairly amazing steel. Word on the street is that with a little sharpening know how it is besting some of the most of expensive gyutos on the market in shear performance. as for availability that is another issue as there is some intense demand for it.
mac has some good stuff but it seems you had already scoped them out. Tojiro and misono as mentioned also make some damn fine knives. the misono is a nice step up from the tojiro in the handle dept.
masamoto has several lines of fantastic chefs knives.
and most knives unless you are spending a fair amount of cash could do for a little spine rounding but that callous is a fact of life if you spend the majority of waking hours with knife in hand.
- Need some opinions on my next chef knife
Gear mentioned in this thread:
- › Holding tamales during service 32 minutes ago
- › Book to help with my fish knowledge and techniques 38 minutes ago
- › Please help choose a knife block 1 hour, 2 minutes ago
- › Fettuccine Pasta Is A Little Tough 1 hour, 23 minutes ago
- › Grass-fed Beef Flavor 1 hour, 34 minutes ago
- › What Did You Have For Dessert? 2 hours, 11 minutes ago
- › Owner will not hire GM 2 hours, 36 minutes ago
- › What did you have for dinner? 2 hours, 38 minutes ago
- › Foods for camping... without a cooler 3 hours, 16 minutes ago
- › Has anyone ever cooked a cucumber? 3 hours, 24 minutes ago
- › In a While, Crocodile: New Orleans Slow Cooker Recipes by Pete
- › Professional Baking by Naturesbliss
- › Fresh and Light by Cami
- › Ferrandi Paris - The French School of Culinary Arts by pastelle
- › Viking VSC0508 8 Inch Stainless Steel Fry Pan by santoku runner
- › Vita-Mix 1700 Turbo Blend 4500 Countertop Blender with 2+ HP Motor by Roadturn
- › Family Cookbook by Cami
- › New Orleans Classic Cocktails (Classics) by Pete
- › Mountainland Applied Technology College - Culinary Arts by Chef Weller
- › Step-by-Step Cake Decorating by Cami
- › The Dogs of War
- › Boost Your Healthy By Bean Sprouts and...
- › A Shiny Spot in a Grimy Industry
- › Work the line. Or not.
- › Romesco Sauce - Making Bell Peppers Shine
- › Kitchen Facts & Fictional Living: Feeding...
- › On Fad Diets
- › Fried Rice
- › Fried Saimin or Noodles
- › Kitchen Facts & Fictional Living: Feeding...