Looking for a workhorse

Discussion in 'Cooking Knife Reviews' started by b10catering, Dec 30, 2013.

  1. b10catering

    b10catering

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    Professional Caterer
    Hey, I'm wondering if anyone has a suggestion for a workhorse-y 240mm gyuto. When I say workhorse, I mean I'm doing a solid 8-10 hours of knife work 6 days a week. I've been using a friends' Shun for a while and I like it compared to my Wusthof's, but I feel like Shun is a bit overpriced for what I'd be getting. I've been looking around and doing some research and I see a couple that I like, does anyone have any experience with either of these?

    http://www.chefknivestogo.com/gokogyuto240mm.html

    http://www.chefknivestogo.com/mahccast24gy.html

    I definitely want something in the 240mm range, preferably with a larger handle (giant hands) and I'm trying to stay around the $200.00 range or less.

    Any and all assistance would be awesome, thanks and happy holidays!
     
  2. brianshaw

    brianshaw

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    Questions: what style Shun are you currently using?  Do you currently have a knife shape preference - German, French, Japanese, etc.?

    The reason I ask is that I know I have a preference and "learning" new technique is not within my interest... no matter what I read on the internet.  You may be different.  Also, I also know that it is much better to buy a knife I have personally handled versus one I hope to learn to like.

    Since I don't personally use traditional Japanese style knives (although I sure would like to try one some day) I can't comment on your two options being considered.

    p.s.  While the Shun are not inexpensive I never know how to interpret the comment on "too expensive for what I'd be getting".  How much do you think a Shun should cost? If they are out of your price range I certainly understand that, but I feel one gets a very nice knife that will serve a multitude of purposes for a long, long time for the price.
     
    Last edited: Dec 30, 2013
  3. b10catering

    b10catering

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    I'm using a borrowed 10" shun classic, my knife shape preference has been changing from wider German knives toward a more traditional French or Japanese profile (my friends in the restaurant biz have some nicer knives that I've handled and liked)

    As for preference, I haven't had any trouble with different style handles or blades (I agree about being able to handle vs buying blind).

    I feel that for what it is, the Shun is essentially just a western style blade on a Japanese style handle, the point feels a little too high, and the blade is pretty wide compared to what I've seen. I'm looking to increase the speed and efficiency of my knife work, and the heavier blades just aren't doing it for me. On steel quality in the Shun, I like VG-10, it sharpens pretty easily, and it holds an edge pretty well, but in reading about other steel compositions in the same price category, I feel I could get better for my money.
     
  4. b10catering

    b10catering

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    Benuser - I'm sorry, I feel like I was unclear when I said I wanted a relatively large handle. I do pinch grip, but I'm looking for a heftier handle, not longer. As in, bigger around, if possible. I've held many knives with handles that feel quite small in my hands. Sorry if I'm being confusing.

    I do like the look of the Misono, too, thank you!
     
  5. brianshaw

    brianshaw

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    Yes, that is exactly correct.  The Shun Classic is essentially a bit of a hybrid: Western (German) shaped blade made of thinner Japanese-style material with a Japanese-style handle.  For me that thinner, lighter blade improved my speed and efficiency a lot than that experienced with Henkels chef knife of same size.  But the comfort was less too (I have "bigger" hands too) so I never migrated interest toward the Japanese knives.  In fact, I supplemented (essentially replaced) my Shun Classic with a Shun Premiere to have a slightly more substantial handle.  THAT was a big improvement I wish I had made the first time I was buying... but they didn't exist at that time.

    There are a lot of Japanese knives to choose from and certainly no shortage of opinions and advise.  Good luck and I hope you enjoy whatever you get.
     
    Last edited: Dec 31, 2013