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German Chef's Replacement

post #1 of 9
Thread Starter 

I recently lost a Henkle's 4-star chef's knife which has been replaced with a Hiromoto gyuto that I love.  But what I miss about that heavy German steel was that it was a heavy knife.  I smash garlic, hack through heavy rind melons, just stuff that I feel like the Hiromoto is to delicate for.  Not to say I can't use it for these things but think there would be a tool better designed for these harder tasks.  I was thinking maybe a cleaver would be a better choice but just don't know.

 

So folks, what are your thoughts and recommendations?  What do you use?  Or am I just being too protective of my gyuto and it really can be used for all these activities?

post #2 of 9

I wouldn't worry about melons.  Thinner is better actually for melons.

 

And smashing garlic you say?!

   

 

Also, yes, you can use your gyuto for everything you mentioned.

post #3 of 9
Thread Starter 

Alrighty then.  It's just that the blade is so much thinner, the knife lighter that I feel like it's going to bend or something.  

post #4 of 9
Why not buy another Henckels? They are rather affordable on eBay.
post #5 of 9
Or a forgecraft! I'm sick of restoring them now so I'm out of the bidding wars
post #6 of 9
Thread Starter 

I may just do that.  I certainly need to change my mindset but 15 years using that knife, I just know what to expect from it's heft.  But there's just that shiny new thing that grabs my attention. LOL

post #7 of 9

It's a matter of technique. A thinner lighter knife merely has a smaller sweet-spot for smashing things.  Takes a little more wrist action too.  Then there's the friction technique Yan shows to add in there.

 

 

Rick

post #8 of 9
Thread Starter 

I remember watching Yan on TV years ago and that's exactly the type of cleaver I was thinking about.  But I'm practicing with my gyuto and will get the technique down.

 

Michael

post #9 of 9
Haven't seen a delicate Hiromoto so far.
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