Discussion in 'Social Life, Food & Drink, Travel' started by mafoofan, Jan 21, 2013.
start threak in dt, plaiz
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.
A new cheese shop would appreciate your contribution.
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.
Most definitely slicers. I have to inventory, and think of a good way to do this.
then start it here. it will end up there soon enough.
Me, me, me- pick me!
Yes, actually - although the Sabatier is considerably shorter (7"). I hardly reach for anything other than those three.
ok but seriously if you have any small gyutos (like 6") I am curious to try them out.
[slinks away shamefully, Gollum-like]
Since Foo stared this thread and is looking for a knife...
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.
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