Preferable monosteel cause i like the feeling, good flat spot, preferable carbon but best steel i can get. got know konosuke hd2 270mm gyuto and to vics 31cm and 22cm and tojiro shirogami gyuto 240mm
For allround i mean everything except bones. Must be very sharp and cut great.
Its the only knife I've used heavily myself but I've gotten numerous compliments from grizzled old chefs and younger coworkers alike as to how sharp the carbon yoshihiro I have is.
My other recommendation is to not collect gyutos if you're happy with your konosuke already. There are so many other knives out there! Petty, sujihiki, honesuki, cleavers, deba, yanagi... Who knows if you get these maybe you'll get into more butchery and sushi cutting, which is not a bad thing
It's not monosteel, but the Hiromoto AS sounds like what you're after. Get one fast as the maker retired so when available inventory is gone that's all.
My friend bought a Takeda AS 270mm one of the NEW new grinds. I played around with it yesterday.
It's not old takeda where the grind mark comes far up the blade face, but it's not one of the fatter new ones either. It's very very thin, and although the grind marks from the side don't go up as much as they used to, I think it must have been forged thinner. Also as soon as you get to the shoulders, it is concave inwards on both sides.
If you can skip lunch for a week or something and bring your budget to $350, it's a hell of a knife.
Not happy with my Itinomonn Kasumi Gyuto 270mm. I've washed it several times and each time, stain, from the handle, comes off on my dish rag and dish towel.
There may be an easy fix for this, but it is something you should have to deal with in the first place.
Oh all right, as I now recall certain species of chestnut are very water/rot resistant. Initial bleeding of the stain is probably expected, and mineral oil likely the only coating needed.
Rick
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