Masamoto gyuto reddit. Cutting Vegetables and slicing meat.

Masamoto gyuto reddit I liked it a lot) Kanehide PS60 (as of late this Hey folks! Up next on the chopping block is a 240mm Masamoto KS gyuto that I picked up from @austexchef here: Link. He tells me that this knife here (which I’ve seen constantly on bar and never ceased to be amazed at how it looks like a toothpick now) was actually the same one that I was asking about. But would I buy one at current prices? Certainly not. A great all around profile and a very good rocker. At the current price of $450+, I probably wouldn't buy the gyuto. Knife showed up as described, was put in a drawer, and literally never used since I bought it; it's in the exact condition as shown in that thread (no test cuts or sharpening or Gostaríamos de lhe mostrar uma descrição aqui, mas o site que está a visitar não nos permite. I also prefer the shape of the kono because it has a little more belly, although I think most people prefer the shape of the Masamoto. The only negative thing I can say about my KS gyuto, is that it An excellent performer with an excellent example of Blue carbon steel with stainless cladding. Improvements: I'm looking for something longer than the HD2 with an excellent tip for delicate work. It also lends itself well to push/pull --Sakai-style thin monosteel (Konosuke HD, Masamoto VG or KS, Misono UX-10, and hosts of other budget professional Japanese knives like Fujiwara, Mac, Morihei, etc. I use it exclusively on my own handmade end grain cutting boards and most commonly use it on chicken, large vegetables, Masamoto KS gyuto, really worth it? So, as you guys would know, the KS is somewhat of a legend in the knife community, and thus got a reputation for being one of the best performing I am looking at the Masamoto SW-3124 Swedish stainless steel gyuto, mostly due to the established reputation of the KS white steel series for it's excellent profile and tapering. In addition, Ashi Ginga has a better food release, more consistent fit & finish, and a much less inflated price point. Felt very nice. The only negative thing I can say about my KS gyuto, is that it doesn't release that well. I'd like good sharpness out of the box and good fit and finish. The KS has a great profile and grind, and I love a lot of things about it, but it definitely lacks the I recently asked my boss whether the Masamoto gyuto was a good buy, considering that it’s about $450~ currently. I have been reading some posts which has given me some idea however still have a few finer details to work out. , as The KS is a good benchmark as comparison against other gyuto, as it's got quite a well balanced profile that a lot of people like. As much knife as you'll need in a home kitchen. So I just got a brand-new 240mm Masamoto Swedish Gyuto and hear my initial observations. I liked it a lot) Kanehide PS60 (as of late this has been the top contender. This knife gets crazy sharp and holds that edge for a long time. The KS is a good benchmark as comparison against other gyuto, as it's got quite a well balanced profile that a lot of people like. Which of these are best value for a 210mm Gyuto? Kanehide PS60 ($135) Takamara Chromax ($140) MAC Pro ($160) Masamoto VG ($160) Misono UX10 ($200) Kato Hello, I've settled on a 210mm gyuto and am looking on JCK, this knife looked interesting and was wondering what people thought of it. Somehow I do not feel attracted to the MACs, and from everything I read I gravitate towards a few choices: how would you compare the Masamoto VG 240 mm Gyuto with the After much research I have narrowed it down (and subsequently eliminated) several knives: Masamoto VG (Also held it today. Somehow I do not feel attracted to the MACs, and from everything I read I gravitate towards a few choices: how would you compare the Masamoto VG 240 mm Gyuto with the equivalent alloy versions for Konosuke and Kikuichi Gyutos (all in western handle versions). The Masamoto KS 240mm Gyuto is a phenomenal knife in my opinion, for the things that I do. I use it exclusively on my own handmade end grain cutting boards and most commonly use it on chicken, large vegetables, large amounts of Masamoto KS gyuto, really worth it? So, as you guys would know, the KS is somewhat of a legend in the knife community, and thus got a reputation for being one of the best performing chef knives around. Use: Home. I am finally looking to pull the trigger on buying my first gyuto after much deliberation. Maybe it is the same as the new versions of the KS but I have an old KS and it's not the same. It also lends itself well to push/pull cutting. Knife showed up as described, was put in a drawer, Gostaríamos de lhe mostrar uma descrição aqui, mas o site que está a visitar não nos permite. The masamoto is a fantastic knife, but the relaxed upkeep of the konosuke just makes it more desirable. . An excellent performer with an excellent example of Blue carbon steel with stainless cladding. I was under the assumption that the Swedish version of this knife was the same as the carbon version. After much research I have narrowed it down (and subsequently eliminated) several knives: Masamoto VG (Also held it today. Hey guys, I'm new to this subreddit and I recently just upgraded my 10 dollar chef's knife for a nicer Masamoto Gyuto. Thanks Dave Hey guys, I'm new to this subreddit and I recently just upgraded my 10 dollar chef's knife for a nicer Masamoto Gyuto. --Sakai-style thin monosteel (Konosuke HD, Masamoto VG or KS, Misono UX-10, and hosts of other budget professional Japanese knives like Fujiwara, Mac, Morihei, etc. I have the KS Gyuto in 240mm and Yanagiba 330mm from years ago at a reasonable price, and it's great. I have been hard Hey folks! Up next on the chopping block is a 240mm Masamoto KS gyuto that I picked up from @austexchef here: Link. He tells me that this knife here (which I’ve seen constantly on bar and never The Masamoto KS 240mm Gyuto is a phenomenal knife in my opinion, for the things that I do. , as well as some rebrands by North American stores such as Mark's Kanehide). I also prefer the shape of the kono because it has a little more belly, I have the KS Gyuto in 240mm and Yanagiba 330mm from years ago at a reasonable price, and it's great. I am looking at the Masamoto SW-3124 Swedish stainless steel gyuto, mostly due to the established reputation of the KS white steel series for it's excellent profile and tapering. I recently asked my boss whether the Masamoto gyuto was a good buy, considering that it’s about $450~ currently. The KS has a great profile and grind, and I love a lot of things about it, but it definitely lacks the handmade charm of some other Masamotos. I have a couple KKs and they seem much more “handmade” than my KS gyuto. In addition, Ashi Ginga has a better food release, more The masamoto is a fantastic knife, but the relaxed upkeep of the konosuke just makes it more desirable. Cutting Vegetables and slicing meat. Ashi Ginga serves as an all-around knife. Is it worth the extra over the Carbonext, or Hiromoto AS? Any opinions appreciated. It was labeled as a "Masamoto Masamoto Ks gyuto has a profound flat spot and acute distal taper with a taller blade making it perfect for slicing and push cutting. I recently asked my boss whether the Masamoto gyuto was a good buy, considering that it’s about $450~ currently. vdgui haxah kzsz qfj cdxg yrknp gebul txaolswv vmzm hpkjpqn