/ck/ - Food & Cooking » Thread #7015826

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Yoshikane Gyuto

Anonymous Tue 27 Oct 2015 04:45:19 No.7015826 View Reply Report Delete

Who /knife/ here?

Is there any reason I shouldn't get this as a good general purpose knife? I can pick it up tomorrow for a little under $200 including tax.

Anonymous

Anonymous Tue 27 Oct 2015 04:47:54 No.7015828 Report Delete

Quoted By:

>200 dollars for a knife

that is so hipster

Anonymous

View Same Google ImgOps iqdb SauceNAO 1445592572255.jpg, 80KiB, 700x497

Anonymous Tue 27 Oct 2015 04:54:09 No.7015843 Report Delete

Quoted By:

Truthfully, even a lower quality blade can still give fine results. It's all about how you take care of your blade. You can find a nice three piece knife set from $150~$200 just shop around online a bit. But I recommend learning how to take care of a blade, and learning about each blades practical use. A knife as nice as the one you've shown, I wouldn't use filet a whole salmon but the more detailed parts in cutting perfect pieces.
The best example I can give, is a pool player has to cues. One for breaking and one to male his shots. He wouldn't want to ruin his really good cue stick on the break.
Sorry I can't offer a better analogy.

Anonymous

Anonymous Tue 27 Oct 2015 04:58:49 No.7015849 Report Delete

Quoted By: >>7016581

>>7015826
It looks cool but uncomfortable. Maybe as a decorative piece in your kitchen so you can show your friends how cool you are.

If you want a japanese knife get a MAC MTH-80 or a Tojiro DP Gyuto.

Anonymous

Anonymous Tue 27 Oct 2015 08:35:34 No.7016122 Report Delete

Quoted By: >>7016585

>>7015826
If you know how to sharpen a knife or have something that can sharpen one for you then get one, if not get a cheap shit knife that you can throw away and replace easily

Anonymous

Anonymous Tue 27 Oct 2015 12:14:59 No.7016581 Report Delete

Quoted By:

>>7015849
>It looks cool but uncomfortable.

I prefer the round handles like that. I've held it before and it's just my preference to the contoured handles like the knives you posted. Anything but uncomfortable, fam. Knife is really light and balanced right.

Anonymous

Anonymous Tue 27 Oct 2015 12:17:33 No.7016585 Report Delete

Quoted By:

>>7016122

I have a professional knife sharpener nearby where I take my knives.

He says that the chefs in the city who use good knives like this everyday only come into get theirs sharpened once maybe ever 6-9 months. I think I should be good for years. Tired of the cheaper knives I've been using getting so dull so fast.

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