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Expanding Cutlery: Gyuto or..?

post #1 of 4
Thread Starter 

Just joined CT after a few weeks of reading a lot of the reviews/posts and what-have-yous on this site. I want to start off by saying thank you to all of the hardcore members for putting so much vital info on websites like this; it really makes my day to find online resources and forums like this.

On to the matter at hand....

I'm currently looking to expand my current cutlery situation as I'm finding my current knife situation to be lacking. I currently own a Shun(I'm through my dreaded "Shun Phase") 10" Ken Onion slicing knife, 8" Wusthof Classic Hollow Edge Chef's knife, and another 10" Webber Chef knife. I'm currently feeling deficient in the sense that I don't have a very "maneuverable" knife (if that makes any sense) and I've been eying some Gyuto and wa-Gyuto style knives.

I'd like to spend <$300. In mind I have the Richmond Ultimatum 52100 and the Konosuke HD2 Wa-Gyuto. Any other knives in this price range are fair game for suggestion, and lasered knives are a possibility (even with their frailty, what I'm looking for is more of a finesse knife anyway).

 

Once again, thanks so much everyone and happy hunting cooking!

MM

post #2 of 4

I had to look up masticate (its been awhile since I've heard that word).

 

Okay, your budget is under 300$, there's a lot of knives that'll fall into that category. By nimble do you mean that your knives are to big?

 

If so are you looking at 210 or 240 mm? (52100 Ultimatum is 240ish mm).

 

Also how do you maintain your knives?

post #3 of 4
Thread Starter 
Quote:
Originally Posted by harlock0083 View Post

I had to look up masticate (its been awhile since I've heard that word).

 

Okay, your budget is under 300$, there's a lot of knives that'll fall into that category. By nimble do you mean that your knives are to big?

 

If so are you looking at 210 or 240 mm? (52100 Ultimatum is 240ish mm).

 

Also how do you maintain your knives?

Hah, I was hoping it would be a good combination of uncomfortable humor for most (username that is)

As far as what I mean for nimble, I need a very sharp knife with a fairly thin blade. I realize lasers are the way to go for "thin" but I don't necessarily like their propensity for edge loss (eventhough this is less of an issue with lasers). Length, I'd prefer to be <240mm but I'm willing to compromise in the case of the Ultimatum.

Currently, I have a honing steel I use on my knives which is a part of a set of a 1k/6k grit water/oil stone (I've only used it in water so I doubt I'll go through the trouble of switching it to oil).

post #4 of 4

Lasers will be "usefully" sharp longer so I don't think edge retention is an issue (unless you're whacking the thing on a granite/glass cutting board, why do people buy those things.....).

 

I can't tell you what laser to get as I don't own one. I get the feeling the ultimatum is more of a work horse knife. 

 

I'm thinking you can't go wrong with a Konosuke though. You can also consider the Sakai Yusuke's (ebay) and Gesshin Ginga's (it's recommended that you talk to Jon from JKI directly about anything Gesshin, I'm sure he'll be very helpful). Those are the lasers that come to mind atm.

 

Also, I hope the knife you get will aid your enjoyment of future mastication of food stuffs.


Edited by harlock0083 - 8/13/13 at 1:22pm
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