- Joined Oct 24, 2016
I own quite a few knives and this is my first time posting of Chef Talk.I am looking for a 210mm Gyuto that glides through food. Thin but not chippy. I have an interest in Aogami Super Steel. I would like to keep my cost down to less than 300 for this knife. I have been looking at the Kohetsu AS from CKTG as well as the Takeda. I am not extremely fond of the Ku finish because I find it rather sticky when going through food. I would like to find a knife clad in stainless for ease of maintenance during chaotic times at the restaurant. Any advice and input is appreciated.