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if you want substantial questions: have you lived with gyutous before? i loved mine for a while ... then i found it to be a very specific knife. i still reach for it when i need something really sharp for a very fine, or exact cut ... but it's kind of like having an old mg in the garage that you drive for a hobby while your main ride is something more stable and comfortable (in my case, Wusthoff).Originally Posted by foodguy
No, and I did read your post from a few months back on the issue. I've only lived with a short Wushtof for 3 or so years and only some more serious cooking and work in the past 12-15 months. The Japanese ones didn't feel too light in store, mostly because they are longer and thus more metal. I do have a preference to the western style handles, though I can adapt well over time to most changes. Learning about proper grip has shown me the deficiencies of a shorter knife, hence the desire to move up a notch or two.Originally Posted by gomestar
If you don't mind spending a little more, check out the Mac Ultimate line. The shape is a nice combination of German and Gyoto, and the quality is absolutely fantastic. Like foodguy, I am not completely sold on the standard Gyoto shape, which I find to be a bit too angular. I don't necessarily agree with him that this aids in making more perfect cuts for precious small plate cuisine, because every time I bother to notice the knife cuts at high end restaurants these days, I am woefully unimpressed. Maybe they do think it helps, though. A santoku definitely does help for this, but it is overused, and pretty useless if you don't have good knife skills already (which everybody thinks they have, so this is a meaningless comment.) Anyway, that is my take. Oh, I also hate damascus and other decorated blades.
