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Getting ready to buy a Gyuto

post #1 of 3
Thread Starter 

I'm 19, and have been cooking in a kitchen on a line full time for about a year. I'm currently in culinary school as well. School for 8 hours a day+full time work gives me a lot of usage. On top of which I have a lot to learn, and my knife is taking some abuse.

 

I'm currently using a Akifusa Santoku, which has treated me fairly well. But I am finding I am having problems with keeping it as sharp as I want. I like the weight, the handle is a touch small. I've been looking into getting a Gyuto for a while now, and have done a bit of research, but don't have the availability to try most of the knives I see people talking about online. Only knife I've really gotten to use is a Yoshikane(http://www.epicedge.com/shopexd.asp?id=86376). I like the knife, the weight was a tad heavy, and the western handle was the perfect size. It was comfortable. I live close to the epicurean edge store here in washington, and one of the owners recomended the Yoshikane and an Asai.

 

I have about $300. I need a knife that can take some abuse, stay sharp, essentially a work horse. Looks aren't as important to me, functionality is. I prefer a western style handle, and am planning on getting a double grit wet stone to keep the knife sharp. What are your recommendations ChefTalk?

 

Thanks

Ben

 

post #2 of 3
Under no. 13 you will find a review.

http://www.cheftalk.com/t/62387/best-knives

Regards, B
post #3 of 3

Yeah. It's an easy ride through pretty much safe water following a BDL recommendation. 

 

Maybe now Ben, if you improve your sharpening abilities, the knife you're using now will continue to do you well. That's a lot cheaper than buying a new knife.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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