Shigehiro knives?

Discussion in 'Cooking Knife Reviews' started by kitsune, Jul 21, 2015.

  1. kitsune

    kitsune

    Messages:
    1
    Likes Received:
    10
    Exp:
    Professional Chef
    Hi! I'm new here. I'm a chef in SF and I want to get a better gyuto. I've been looking around and found a Shigehiro gyuto that looks great but I haven't heard of Shigehiro before. I guess it's made by Yoshikazu Ikeda and I read that he's really good. Do you guys have some experience with this knife or exerpience with Shigehiro? I don't know this store but it seems legit. It's the Shigehiro 210mm gyuto in white#2. http://www.buttermilksupply.com/shop/gyuto/shigehiro-kasumi-gyuto-white-210mm/ Thanks
     
  2. millionsknives

    millionsknives

    Messages:
    2,500
    Likes Received:
    480
    Exp:
    Professional Caterer
    @kitsune welcome to ChefTalk

    I haven't heard of it, and that's a good amount of money.  If I was you and in SF, I would 100% check out Bernal cutlery.

    You can find reviews for almost all of the knives they carry AND you get to see them in person.   So I'd recommend doing a bit of research on what they carry then just head over there.
     
  3. mike9

    mike9

    Messages:
    2,526
    Likes Received:
    469
    Exp:
    Former Chef
    Shigeki Tanaka makes a mean gyuto in several flavors.  Ginsanko (stainless) and blue #2 damascus.  I haven't used his VG10, but since his heat treat is stellar on the others I mentioned I'm sure his VG10 is spot on.  He's traditional - not one for weakness.  [in other words he doesn't cut corners]