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    Username Post: Flavor of the week. Thin.        (Topic#891264)
    Idiotking
    Master Member KnifeNut!
    *
    01-10-11 03:09.35 - Post#2268740    



    Just a topic for discussion.
    It's been mentioned lately in a few threads.

    Anyone who has been around here long enough understands the trends. Just like in other parts of our social world things are fluid and tastes and preferences change with the seasons (so to speak) When I first got here it was Carter and Watanabe, then came Shigefusa and so on.

    Lately the scene seems to be dominated by North American customs and semi customs and laser thin gyutos. Heck, I remember when the "mighty gyuto" was king.

    I think the vendors here are VERY aware of this and play into it and perhaps perpetuate the trends to their advantage. But that's not my point. I want to talk about the thin gyuto.

    Yes I have my lasers and they are fun to use but in general, in a pro kitchen I feel it's a very specific task oriented knife. Which is why my most used gyuto isn't a laser. I choose a medium thick knife with well proportioned geometry and great steel. For home use I can see where they may be more of use. They don't take the pounding like they do in a pro kitchen and the product cut isn't as diverse. Plus you can be more careful with it.

    I guess my point is to be aware of the trends and manipulation and do your homework when choosing a knife. Today's flavor of the day may not be to your liking.






     


    mattrud
    Master Member KnifeNut!
    *
    01-10-11 03:25.43 - Post#2268763    


        In response to Idiotking

    well said salty,

    things always change here, i remember not to long ago when everyone was talking about the Tojiro PS and now that never gets talked about anymore.

    One of my favorites is probably my thinnest gyuto, but it is certainly not the most versatile, and best "all-around" gyuto i own, while another one of my favorites is one of my thicker knives but i love it just as much.

    I am not one to baby knives are all but my thin guy is one I would not attempt a few tasks with.

    We always talk abut the new popular items the most. But to me knives like carter, shigefusa, watanabe for example we do not talk about as much because a lot of us own them and have talked already a great bit about them, and people in general always are searching for the new thing. But that does not change that they are great knives and ones i would buy again.


    Matt


     
    Chris Soo
    Journeyman KnifeNut!
    *
    01-10-11 03:33.40 - Post#2268770    


        In response to mattrud

    Salty : would you include your Masamoto honyaki in this category?

     
    acosme
    Journeyman KnifeNut!
    *
    01-10-11 03:35.51 - Post#2268772    


        In response to Idiotking

    i completely agree with you Scott. even i have my lasers already, the knife that i used the most in pro-kitchen is still watanabe. i prefer a little heft in my knife than a feather weight when it comes to put them to work.
     
    tk59
    Master Member KnifeNut!
    *
    01-10-11 03:40.40 - Post#2268776    


        In response to Chris Soo

    I definitely agree that thin is "in" but I freely admit that I use (and recommend) my A-Type, Glestain and even DTITK just as much as my TKC (not that thin) and Konosuke HD. I do feel the lasers get more mention mainly because most of the time, people show up and if they already have a knife, it isn't a thin one. I don't know that I agree with your abuse comment either, really. If you bang your tip on the counter, it's gonna get messed up regardless of whether it's thin or not.

    What is it you (or anyone else) feel you can't do with a laser? Just curious.

    The toughest jobs I do on a regular basis are probaby butternut squash with the lasers go through very easily without damage (unless the edge gets thinned to ridiculous levels).

    Edited by tk59 on 01-10-11 03:45.08. Reason for edit: No reason given.
     
    Idiotking
    Master Member KnifeNut!
    *
    01-10-11 03:42.24 - Post#2268777    


        In response to Chris Soo

    • Chris Soo Said:
    Salty : would you include your Masamoto honyaki in this category?





    Yes but it's close to an exception. It's thin but not super thin and it's made exceptionally well. If I wasn't so heavy handed with my knives I might consider it as my workhorse but I know better.






     
    Mattias504
    Master Member KnifeNut!
    *
    01-10-11 04:14.28 - Post#2268799    


        In response to Idiotking

    I agree. That's why that Heiji has me itching.
     
    willspear
    Master Member KnifeNut!
    *
    01-10-11 04:56.00 - Post#2268830    


        In response to Mattias504

    I use allsorts but my main 3gyutos ATM are

    Tadatsuna 270. Extremely thin My main Gyuto
    Aritsugu a-type 270 thinned low angle still hefty though
    Mizuno 240 the most solid of the 3 as it doesn't have a radical sharpening or thinning job it is just straight up as intended and it just works



     
    willspear
    Master Member KnifeNut!
    *
    01-10-11 05:02.12 - Post#2268834    


        In response to Mattias504

    I use allsorts but my main 3gyutos ATM are

    Tadatsuna 270. Extremely thin My main Gyuto
    Aritsugu a-type 270 thinned low angle still hefty though
    Mizuno 240 the most solid of the 3 as it doesn't have a radical sharpening or thinning job it is just straight up as intended and it just works





    Edited by willspear on 01-10-11 05:03.12. Reason for edit: No reason given.
     
    oivind_dahle
    Master Member KnifeNut!
    *
    01-10-11 05:03.39 - Post#2268836    


        In response to willspear

    I like my knives like I like my girls. Sporty thin but not anorectic. Thats way I go for DT ITK.

    But still its not over until the fat lady sings (yeah the Shigefusa is awesome and make my day complete). Shes fat, she´s ugly and she´s dirty. Gotta love that combination.
     


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