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Which would better compliment my set - a 240mm Gyuto, or a Suji?

3244 Views 21 Replies 5 Participants Last post by  rick alan
I'm a pretty serious home cook, and love my kitchen equipment (Sous vide, Vitamix, Baratza Burr Grinder, Stand Mixer, you name it I got it). The first real knife I ever owned was a Moritaka 170mm Santoku, gifted to me by my mother for Christmas about 7 years ago. About 3 years ago, I bought a Wusthof Ikon set (I know, I know, I could have hand selected a better set for less) which I was comfortable with as I grew up in a household with mostly German Style knives.

I want to add a knife or two to my set, and I was looking for some advise on which style I would likely get more use from given my current selection. As it stands, I have an 8" Ikon Chef Knife, 5.5" Ikon Utility Knife, Ikon paring knife, Ikon Bread knife (I actually love that thing), the 170mm Moritaka, and a 5.5" Zwilling Henkel Pro Boning Knife. Given my Moritaka, I am no stranger to caring for carbon steel, and the small amount of additional care doesn't bother me.

I was thinking that the best choice for my next knife would be a 240mm Gyuto. Yes, it's another general purpose chef knife, but it has the additional length over my Ikon, yet will be significantly more nimble (although much more delicate). However, I have been looking for a long slicing/carving knife, so a Suji has tempted me a bit.

I'm currently thinking of going with a Misono Swedish 240mm - I can get it for $190 CAD which seems to be quite a steal. Apart from that, the Misono UX10 ($200 US), and Yoshihiro VG10 hammered damascus (160 US) have also caught my eye. I love how effortlessly my Moritaka slices through onions and vegetables, but I'm not sure if that's due to the carbon, or due to the style of knife.

Any input/recommendations would help a lot :)

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High Density Polyethylene or Polypropylene makes a good cutting board. wash in the sink or dishwasher, spray with bleach, it doesn't care. when cut up, get a new one and use the old one for cleaning fish outside. an example cuts with any power saw. make boards as big or as small as you want.
face grain, edge grain, and end grain all have advantages and disadvantages. Know that a Boos board will cost a lot more just because of the name.
go to a kitchen or restaurant supply store and see what they have. touch and feel to see what would work the best. maybe you don't buy one there, but you can feel the difference between a 8", 10", or 14" basic blade. Google "handmade kitchen knives for sale" and explore. you might find a maker close by who could make what you want
Poly boards, ethylene or propolene, are relatively tough on knives. Personally I wouldn't trust any end-grain board but Boardsmith, they are pricey but they don't crack. Keep to single-wood boards in general, but you can trust what BoardSmith makes here as they match the wood densities to prevent cracking.
no evidence on plastic being rougher than wood. you forgot to put:rolleyes: "I was not paid for this advertisement.";) LOL
as i keep saying, find a knife you can touch and feel. imagine your disappointment when you buy Master Abe's 247mm Rimbyo with handle made from Mt Fuji spruce and find it hurts your hand to hold and won't hold an edge. then the disappointment of waiting for weeks to get your money back.
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