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German Chef's Replacement

739 Views 7 Replies 4 Participants Last post by  ietinker
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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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.  
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
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.

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