Less stick 240mm gyuto
- ChefKnivesToGo
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Less stick 240mm gyuto
Mark,
I currently have a Masahiro carbon 210 mm gyuto which is a great knife but I'm finding the need for one a bit longer and one with better food release. Cutting potatoes with that thing almost requires 2 knives...the Masahiro to cut them and another to pry them off of it.
I prefer the carbon steel blades and in addition to the Masahiro I have a 270 sujihiki which I bought from you a few months ago.
The Kohetsu AS Western Gyuto looks like it would fit my needs, but I was wondering how it is with food release. Do you have any experience with this or have you had any reports from other customers on this aspect of the knife?
https://www.chefknivestogo.com/kowegy24.html
Thanks for your response,
Howard
1. Home cook
2. Gyuto
3. 240 mm
4.Less than $200
5. Reactive carbon
6. Western
7. 210 Gyuto, 270 Sujihiki, 150 mm honesuke.
8. Fair but getting better
9. Whatever is necessary, but mostly rocker.
10. Yes.
I currently have a Masahiro carbon 210 mm gyuto which is a great knife but I'm finding the need for one a bit longer and one with better food release. Cutting potatoes with that thing almost requires 2 knives...the Masahiro to cut them and another to pry them off of it.
I prefer the carbon steel blades and in addition to the Masahiro I have a 270 sujihiki which I bought from you a few months ago.
The Kohetsu AS Western Gyuto looks like it would fit my needs, but I was wondering how it is with food release. Do you have any experience with this or have you had any reports from other customers on this aspect of the knife?
https://www.chefknivestogo.com/kowegy24.html
Thanks for your response,
Howard
1. Home cook
2. Gyuto
3. 240 mm
4.Less than $200
5. Reactive carbon
6. Western
7. 210 Gyuto, 270 Sujihiki, 150 mm honesuke.
8. Fair but getting better
9. Whatever is necessary, but mostly rocker.
10. Yes.
- ChefKnivesToGo
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Re: Less stick 240mm gyuto
Hi Howard,
I'll see if some of my customers can comment for you on the Kohetsu AS Gyuto. Personally I think it would be a good knife for you.
This might be another good choice that fits your budget: https://www.chefknivestogo.com/tow1gy24.html
We have a better selection of wa handled knives that are really good at food release.
Something like this would be a good wa handled choice for you: https://www.chefknivestogo.com/gibl2gy24.html
I'll see if some of my customers can comment for you on the Kohetsu AS Gyuto. Personally I think it would be a good knife for you.
This might be another good choice that fits your budget: https://www.chefknivestogo.com/tow1gy24.html
We have a better selection of wa handled knives that are really good at food release.
Something like this would be a good wa handled choice for you: https://www.chefknivestogo.com/gibl2gy24.html
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Re: Less stick 240mm gyuto
I'd go with a Gehei, the convexing down the blade will help encourage seperation
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Re: Less stick 240mm gyuto
I can also recommend the Gihei. I love mine and use it in a pro environment. The handle is just as easy to care for as a western imo. Sometimes food can creep up on the blade, but if you learn how to use it, it can be very non-stick. I julienned some onions the other day and non of the cuts moved at all...pretty good! I also say though, that sometimes a flat blade like the ps60 go back and forth with release depending on technique. To me, release is relative with several other factors, not just the knife itself. Besides that, the Gihei is a killer knife with great looks and performance.
If you truly desire release, save up and sell whatever knives you can and get this;
https://www.chefknivestogo.com/waha24gy.html
You will be flabbergasted, guaranteed!!!
If you truly desire release, save up and sell whatever knives you can and get this;
https://www.chefknivestogo.com/waha24gy.html
You will be flabbergasted, guaranteed!!!
Re: Less stick 240mm gyuto
I was passing by here, and your comment drew me in The link, however, doesn't seem to work well. Which knife were you recommending him? (I'm too curious!)Chefspence wrote: ↑Fri Nov 10, 2017 7:31 pm If you truly desire release, save up and sell whatever knives you can and get this;
https://www.chefknivestogo.com/waha24gy.html
You will be flabbergasted, guaranteed!!!
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
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Re: Less stick 240mm gyuto
Darn it. The Takeda.Altadan wrote: ↑Sun Nov 12, 2017 10:13 pmI was passing by here, and your comment drew me in The link, however, doesn't seem to work well. Which knife were you recommending him? (I'm too curious!)Chefspence wrote: ↑Fri Nov 10, 2017 7:31 pm If you truly desire release, save up and sell whatever knives you can and get this;
https://www.chefknivestogo.com/waha24gy.html
You will be flabbergasted, guaranteed!!!
https://www.chefknivestogo.com/tastclgyme.html
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Re: Less stick 240mm gyuto
Out of stock at the moment, but the harukaze fits your requirements nicely.
https://www.chefknivestogo.com/habl2gy24.html
https://www.chefknivestogo.com/habl2gy24.html
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Re: Less stick 240mm gyuto
I know, but if that's his main focus then there's nothing better and I'd say it's worth saving up for
- Kit Craft
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Re: Less stick 240mm gyuto
Yep, there are things I don't love about mine but non stick properties are above average. Or at least of the knives in my collection. Good suggestion.
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Re: Less stick 240mm gyuto
My question was not actually what knife to buy, but did anyone have any experience with the food release on the 240 mm Kohetsu AS western handle gyuto. This knife.
https://www.chefknivestogo.com/kowegy24.html
I had pretty much decided on that one unless the food release was awful. That characteristic of my Masahiro would qualify as awful. 2 or 3 on a scale of 10. Anyway, I decided to take a chance and order the Kohetsu. Got yesterday and here are my impressions:
1. Very nice looking knife. I don't think the handles are mahogany though. They appear to be stained to look like mahogany. That's okay as long as they are not black, like all the other knives in the drawer.
2. OOTB edge was disappointing. Maybe a 5 out of 10. (Note that I bought a 210 Yahiko for 1/3 the price and it was at least a 7.)
3. After 5 minutes or less on a 6000 grit water-stone it's as sharp as anything I have. Really like the Aogami Super Steel. Can't wait to see how the edge retention holds up.
4. The tip is not nearly as thin as the Masahiro, so making the horizontal cuts for an onion dice was not quite as easy, but the extra 30 mm in blade length really made up for it. Diced a green pepper with it and it felt like I was cutting air. Great performance on product.
5. Food release. I compared the Kohetsu with the Masahiro on a potato, and would give it a solid 7/10 whereas the Masahiro would score a 3. Product doesn't just fall away from the cut but you can slide it off with no effort. Potatoes stick to the Masahiro like suction cups.
Overall impression. On a scale of 1 to 5 I would like to give it a 5 but the factory edge knocked it down about 1/2 a point. This one is quite a bit thicker than the Masahiro, so it's not quite as nimble, but much more robust. It's actually much more nimble than I expected though. I had wanted something more robust for hard products like squash and carrots. Food release is about as good as I could expect, and still get the other features I wanted, including my budget. Very happy with this knife.
Howard
https://www.chefknivestogo.com/kowegy24.html
I had pretty much decided on that one unless the food release was awful. That characteristic of my Masahiro would qualify as awful. 2 or 3 on a scale of 10. Anyway, I decided to take a chance and order the Kohetsu. Got yesterday and here are my impressions:
1. Very nice looking knife. I don't think the handles are mahogany though. They appear to be stained to look like mahogany. That's okay as long as they are not black, like all the other knives in the drawer.
2. OOTB edge was disappointing. Maybe a 5 out of 10. (Note that I bought a 210 Yahiko for 1/3 the price and it was at least a 7.)
3. After 5 minutes or less on a 6000 grit water-stone it's as sharp as anything I have. Really like the Aogami Super Steel. Can't wait to see how the edge retention holds up.
4. The tip is not nearly as thin as the Masahiro, so making the horizontal cuts for an onion dice was not quite as easy, but the extra 30 mm in blade length really made up for it. Diced a green pepper with it and it felt like I was cutting air. Great performance on product.
5. Food release. I compared the Kohetsu with the Masahiro on a potato, and would give it a solid 7/10 whereas the Masahiro would score a 3. Product doesn't just fall away from the cut but you can slide it off with no effort. Potatoes stick to the Masahiro like suction cups.
Overall impression. On a scale of 1 to 5 I would like to give it a 5 but the factory edge knocked it down about 1/2 a point. This one is quite a bit thicker than the Masahiro, so it's not quite as nimble, but much more robust. It's actually much more nimble than I expected though. I had wanted something more robust for hard products like squash and carrots. Food release is about as good as I could expect, and still get the other features I wanted, including my budget. Very happy with this knife.
Howard
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Re: Less stick 240mm gyuto
Good review Howard.
I understand your feelings about a factory edge but in my experience very few knives come out of the factory with a really good edge. Even my most expensive ones most often need to go to some stones before they sing the song they were intended to. So IMO a 5 for a factory edge is not bad. But really glad it eventually hit the high notes...I like AS a lot!
I understand your feelings about a factory edge but in my experience very few knives come out of the factory with a really good edge. Even my most expensive ones most often need to go to some stones before they sing the song they were intended to. So IMO a 5 for a factory edge is not bad. But really glad it eventually hit the high notes...I like AS a lot!
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Re: Less stick 240mm gyuto
Nothing. Takeda is the king of flying through product without any stickage. If Takeda San stopped production tomorrow, I wouldn’t sell mine for less than 5x what I paid for them. If you can take care of a blade, there is no better knife IMOP.