210 gyuto
- lsboogy
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210 gyuto
I'm starting to help a real chef bud more and more. He runs a catering biz, and has found it hard to get a reliable sous lately, so I'm helping him on Saturdays a few times a month (he helps me lots with my homeless kitchen stuff). I'm thinking about getting another 210 as my cutting space is a long narrow board (I guess I'm learning the line cook thing). I have a few 210's (Kikuichi's, Kohetsus, a Matsubara and a few French blades), but I think I might get another to use specifically on that board with the idea there may be others using the knife. What do the real line cooks use? I'm thinking of getting a stainless knife for the task because one of the other cooks never seems to wipe his blade down - and I won't take my carbon stuff in if I can help it. I would not let a Kikuichi into his hand either - looking for a very good line knife that I can let a guy who does not take great care of things use at time and still holds a great edge - wa handle is a must for me - light and thin are desired
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Re: 210 gyuto
Let me suggest this one in particular if others who are not as careful as you will be using it.
https://www.chefknivestogo.com/riariigy21.html
https://www.chefknivestogo.com/riariigy21.html
Home cook that enjoys sharp knives.
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Re: 210 gyuto
Not Wa handle but you won't notice.
Great professional line knife
https://www.chefknivestogo.com/kohetsublue1.html
I know a TON of pros that use one.
Great professional line knife
https://www.chefknivestogo.com/kohetsublue1.html
I know a TON of pros that use one.
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Re: 210 gyuto
This knife looks like it checks all your boxes. Light, thin, wa handle, holds an edge and priced where you won’t cringe if somebody uses it. I can’t speak first hand on this particular knife, but I have been very impressed by Yahiko knives in general.
https://www.chefknivestogo.com/oevggy21.html
https://www.chefknivestogo.com/oevggy21.html
- lsboogy
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Re: 210 gyuto
I'm thinking that maybe this
https://www.chefknivestogo.com/kapswagy21.html
or this
https://www.chefknivestogo.com/richmond2.html
might do the trick - anyone have experience with them - stainless, seem thin, and I won't worry about others using them. Are they chippy (guy hits the board hard and has bad off angle stuff so I worry he will chip things) and do they hold a decent edge - I do about 2 boxes of onions and a case of celery along with other veg every time I go there. I love working in a kitchen, and am learning the hard way about how things go in a real commercial one.
https://www.chefknivestogo.com/kapswagy21.html
or this
https://www.chefknivestogo.com/richmond2.html
might do the trick - anyone have experience with them - stainless, seem thin, and I won't worry about others using them. Are they chippy (guy hits the board hard and has bad off angle stuff so I worry he will chip things) and do they hold a decent edge - I do about 2 boxes of onions and a case of celery along with other veg every time I go there. I love working in a kitchen, and am learning the hard way about how things go in a real commercial one.
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Re: 210 gyuto
PS60 dies on Poly Boards fast, comes back with a ceramic rod, but you'll be hitting it ever 10 minutes of use.
Re: 210 gyuto
I was going to suggest tk or gt, but if you don't mind spending the extra cash and springing fir the harakaze Srs15 that would be my suggestion. I had it when it was the Richmond Srs15 and absolutely fantastic pro knife with great edge retention.
- lsboogy
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Re: 210 gyuto
Thanks - the board on the bench is a long poly item - I was leaning towards the thing, but this will not work - I don't carry a steelNmiller21k wrote: ↑Fri Nov 16, 2018 11:32 am PS60 dies on Poly Boards fast, comes back with a ceramic rod, but you'll be hitting it ever 10 minutes of use.
- lsboogy
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Re: 210 gyuto
I just bought the Richmond GT - looks like a decent line knife that I won't worry about - I finally am getting what you guys do and some of the concerns you face. I never thought I would have a young man using a knife he did not own like he did - this one will be a non-worry item that should hold up for me. I don't get paid a cent, just work my butt off for 6-10 hours and am learning how to run a kitchen - guess that's what my retirement will be - going to run a homeless kitchen on a daily basis when I retire - the more skills I can get now the better
- lsboogy
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Re: 210 gyuto
I got the GT in the mail this morning, took the edge up a bit (pretty sharp OOB) with a green brick and a Nubatama Platinum 6K and cut a half dozen onions (sanity check), some pork belly (lunch) and it is a nice cutter. Ill take some sandpaper to the handle (bit of ferrule/handle ledge) and round the spine and other edges a bit - seems like a good line knife. I'll know more Friday night - going in for my schooling on Friday - Rick is serving 2 dinners, looks like I'm prepping for 140 people. Only one box of onions, but I have to do 40 chickens as well. He was laughing when I told him I'm just bringing my one (new) knife - said I'm starting to sound like a chef and not a home cook. He still uses one for almost everything.
- lsboogy
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Re: 210 gyuto
First day on the job and it did well - still has an edge that push cuts newspaper and no chips. Light enough to use all day, and cuts well. Nmiller, thank you for steering me out of the pS60. I'll be going in again next weekend with this thing, and it won't need any looking at. It took down chickens better than I though it would, and cut masses of veg - there were only 2 prep cooks there today - I'm getting an education for free about how hard pro chefs work