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Foo shops for a Japanese knife

Discussion in 'Social Life, Food & Drink, Travel' started by mafoofan, Jan 21, 2013.

  1. Bonggoy

    Bonggoy Senior member

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    That's like asking what is a the one suitable jacket. :)

    I have Togiharu Molybdenum Gyutou 9.4" (24cm) - Right. I've had this knife since 2009. That's my workhorse knife. Never rusted, cut me a few times and very sharp.

    I also have a Masamoto VG-10 Yanagi (300MM) for when I feel like acting out my inner samurai.
     
  2. Rambo

    Rambo Senior member

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    I'M IN MIAMI, BITCH
    



    :nodding:
     
  3. gomestar

    gomestar Senior member

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  4. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I have a big box of good knives I am trying to get rid of. Not even looking to sell, just get out of my house. Maybe I will accept essays from members as to why they should be the recipients.
     
  5. mcbrown

    mcbrown Senior member

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    This is great advice.

    If you want to apply the OneThing philosophy outside of clothing, recognize that the "correct" OneThing might well be a lower-end rather than higher-end product. E.g. imagine this philosophy applied to cars: the "correct" OneCar would be more much likely to be a Camry than a Lamborghini.
     
  6. Douglas

    Douglas Senior member

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    start threak in dt, plaiz
     
  7. aravenel

    aravenel Senior member

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    .
     
    Last edited: Jan 22, 2013
  8. gomestar

    gomestar Senior member

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    i'm interested.
     
  9. Thomas

    Thomas Senior member

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    I can only imagine. I wound up with a Sabatier one day after reading an unusually rapturous post you'd written. And I don't regret it.
     
  10. Cary Grant

    Cary Grant Senior member

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    A new cheese shop would appreciate your contribution. ;)
     
  11. gomestar

    gomestar Senior member

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    [​IMG]
     
    Last edited: Jan 22, 2013
  12. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I am above DT.


    None is 210, afaik.


    Don't you find teh masamoto and sabatier shapes are almost the same?


    Sorry, I don't have a long strand of wire to send, but I would.
     
  13. gomestar

    gomestar Senior member

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    any slicers?
     
  14. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Most definitely slicers. I have to inventory, and think of a good way to do this.
     
  15. Douglas

    Douglas Senior member

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    then start it here. it will end up there soon enough.

    :bounce2:
     
  16. shibbel

    shibbel Senior member

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    huh?
    Me, me, me- pick me!
     
  17. Thomas

    Thomas Senior member

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    Yes, actually - although the Sabatier is considerably shorter (7"). I hardly reach for anything other than those three.
     
  18. Douglas

    Douglas Senior member

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    ok but seriously if you have any small gyutos (like 6") I am curious to try them out.

    [slinks away shamefully, Gollum-like]
     
  19. Crat

    Crat Senior member

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    Since Foo stared this thread and is looking for a knife...
     
    Last edited: Jan 22, 2013
  20. Manton

    Manton Senior member Dubiously Honored

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    Actuually, I want the 240 not the 270. I have a very nice 240 as it is but I like the handle of the Misono soooo much ....

    Foo, for you I would recommend a 210 or a 240. you have to try them out but if you like the Masamoto VG then you can't really do alot better, for quality or price. I think I prefer the Misono handle ever so slightly but I have very large hands. Misono over masamoto is a large premium and the profile of the latter is superior, though the steel in the former is better (or at least more expensive).

    Depending on what kind of work you do, I would also recommend a german chef's knife, or, if you must have Japanese, then a Deba. You won't want to risk your gyuto on anything too hard or large. Anything that requires a great deal of pressure to cut, even a large squash, could damage the knife.

    The other brand to look at is Mac. roughly on par in quality with masamoto. Those two seem to be restaurant workhorses for what that's worth: good enough for intricate work, not so expensive that you cry if something happens to it.
     
    Last edited: Jan 22, 2013

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