German Chef's Replacement

739 Views 7 Replies 4 Participants Last post by ietinker, Jul 25, 2015

ietinker

Discussion Starter · Jul 20, 2015

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?

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ietinker

Discussion Starter · #3 · Jul 20, 2015

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.

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ietinker

Discussion Starter · #6 · Jul 21, 2015

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

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ietinker

Discussion Starter · #8 · Jul 25, 2015

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

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