Another round of knife recommendations...Gihei HAP40 gyuto or Takamura R2 gyuto or something else?

Discussion in 'Cooking Knife Reviews' started by devopsprodude, Feb 15, 2019.

  1. devopsprodude

    devopsprodude

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    Just over 2 years ago, you all helped me get my Itinomonn 270mm wa-gyuto and it's still great, but now I'm looking for something a little smaller and perhaps sharper to compliment the Itinomonn.

    I'm looking at possibly the Gihei HAP40 210mm wa-gyuto https://www.chefknivestogo.com/gihagy211.html or the Takamura R2 Migeki 210mm western handle gyuto https://www.chefknivestogo.com/takamura.html but open to suggestions.

    Looking for something fun that cuts through sun dried tomatoes better than the Itinomonn (oh, how I hate slicing sun dried tomatoes).

    Also looked at some petty knives, just not sure how much I'd use one.
     
  2. devopsprodude

    devopsprodude

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    Guess I should mention that my range is $150-250
     
  3. devopsprodude

    devopsprodude

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    Should also mention that I really want to try out a knife made with a modern powder steel, because why not?
     
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  4. mike9

    mike9

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  5. devopsprodude

    devopsprodude

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    You'd recommend that over the R2?
     
  6. devopsprodude

    devopsprodude

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  7. mike9

    mike9

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    I was thinking in terms of cost. From everything I've read both R2 and HAP40 are winners. The Chromax I had was a very sharp knife and thin. It went through product like the laser it is. I picked it up on Mark's Black Friday sale. I'm more comfortable with a 240 so I traded it.
     
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  8. rick alan

    rick alan

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