Hello ladies & gentlemen,
I need your help to pick a new knife to work full-time in a western-style restaurant.
I've checked posts on this and other websites, for recomended models, reviews, specs.
Please, consider my needs when you pick: 10' gyuto, big hands, STRONG rocking motion.
Here's my list I need to shrink down to 1 knife, according to your recomendations:
Richmond Artifex xtra tall (AEB-L)
Hiromoto Gingami no.3 (Hitachi Gingami3 Stainless steel)
Fujiwara FKM (Molybdenum Vanadium Stainless Steel
Suisin Inox (Swedish Inox / AUS 8-A Steel)
Mac Chef Series (Molybdenum)
Misono (Molybdenum Stain Resistant Steel)
Thanks for your help :)
Edited by SteBell - 10/24/13 at 2:51am