"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 05-04-2012, 12:26 PM   #21
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
I bought a 240 mm. Tojiro DP gyuto from Buy4asianlife.com several years ago when they were on sale. $54 US + shipping. The Masahiro gyuto is a smaller knife at 170 mm, and cost $31 on Ebay. It's an older series (MSC MS3000) that I've only seen for sale on Japanese websites. I bought it from an Australian supplier but the shipping was cheap. I looked for a Masahiro because I picked up a Masahiro gyuto of the same size that is not part of their professional line, stamped rather than forged, with a rosewood handle, for $5 at a thrift store, new in the box, and liked it. Still do.
__________________

__________________
gadzooks is offline   Reply With Quote
Old 05-04-2012, 02:32 PM   #22
Assistant Cook
 
Join Date: May 2012
Posts: 10
Think I may just end up going with CKtG - the difference from the 2-piece set and buying the gyuto and paring separate almost covers the difference in shipping.

Think I'm getting a Tojiro DP 210mm Gyuto (F-808), Tojiro DP Paring Kinfe (F-800), Forschner 10" Bread Knife and a Forschner 7" Santoku (cheap Santoku to compare with and the GF can use it when we're cooking together). Not bad for about $150 + Shipping (total will be around $200).
__________________

__________________
dyzfunctioned is offline   Reply With Quote
Old 05-04-2012, 07:17 PM   #23
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
They're good knives. I'm sure you'll enjoy them. That 210 mm gyuto is a nice size, very nimble in the hand.
__________________
gadzooks is offline   Reply With Quote
Old 05-04-2012, 11:35 PM   #24
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,228
I like the DP. They are hard to beat for the money. Bought a couple for myself, and ended up purchasing 3 for my son. As for Gyuto size, that is subjective and a personal choice. I have a 210 and a 240 Kanetsune, and use the 240 almost exclusively. My son, who stands 6'`10" and can easily palm a basketball, prefers a shorter knife, but when I went to trade him out of the 270 I bought him, he refused.

Your DP's will come extremely sharp out of the box. I have not used an Edge pro, but heard nothing but good things. While I have an Edgemaker Pro, I would not use it on a quality Japanese knife. The angles are different, and you would be sharpening at a non ideal angle. Beware of any sharpener geared toward western knives.

My preference for sharpening is to send them out when needed. I have a King 1200-8000 stone or touch ups. Purchased at Woodcraft Supply. I just don't need to learn another skill at my age.

I do use a steel on the J knives. My steels are old F Dick. They were smooth when new, and years of commercial use have only made them smoother. A few strokes will realign the blade. Use a light touch and only a few strokes.

Rob can give you a lot more information than I will ever know. I would listen to him.
__________________
Bigjim68 is offline   Reply With Quote
Old 05-05-2012, 12:23 AM   #25
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
Good point about trying to put the edge back yourself on very high quality knives using this or that sharpener.

Me? I don't own expensive type knives, but am looking into buying some. My lesser priced knives dull so fast.
__________________
Caslon is offline   Reply With Quote
Old 05-05-2012, 02:15 AM   #26
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by dyzfunctioned View Post
Think I may just end up going with CKtG - the difference from the 2-piece set and buying the gyuto and paring separate almost covers the difference in shipping.

Think I'm getting a Tojiro DP 210mm Gyuto (F-808), Tojiro DP Paring Kinfe (F-800), Forschner 10" Bread Knife and a Forschner 7" Santoku (cheap Santoku to compare with and the GF can use it when we're cooking together). Not bad for about $150 + Shipping (total will be around $200).
BWJ is legit but the price is no better than CKtG, and probably won't be as fast. I'd agree with Jim- the Edgemaker (formerly Edgemaker Pro) is a great tool but not ideal for Japanese knives.

The Edgepro Apex is the best tool I know of under $350. True, it's a bit expensive but it should last you your entire life. It will also allow you to easily get your knives sharper than they were when they were new. The nice thing is that you can use the Apex on pocket knives and even some tools, too. It's hard to imagine regretting purchasing an Apex.

Another great thing about the Apex is that it will allow you to change the bevel angles and do repairs. It's good for grinding out chips. Plus, if you getting "bitten by the bug" and end up getting deeper into knives the EP Apex will grow with you.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 05-05-2012, 07:06 AM   #27
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
Quote:
Originally Posted by Rob Babcock View Post
BWJ is legit but the price is no better than CKtG, and probably won't be as fast. I'd agree with Jim- the Edgemaker (formerly Edgemaker Pro) is a great tool but not ideal for Japanese knives.

The Edgepro Apex is the best tool I know of under $350. True, it's a bit expensive but it should last you your entire life. It will also allow you to easily get your knives sharper than they were when they were new. The nice thing is that you can use the Apex on pocket knives and even some tools, too. It's hard to imagine regretting purchasing an Apex.

Another great thing about the Apex is that it will allow you to change the bevel angles and do repairs. It's good for grinding out chips. Plus, if you getting "bitten by the bug" and end up getting deeper into knives the EP Apex will grow with you.
If you pay around $350 for this kit and are willing to learn how to do it right, you're probably a knife sharpening pro I'd bring my high quality knives to from the get go.
__________________
Caslon is offline   Reply With Quote
Old 05-31-2012, 07:07 PM   #28
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
Yee-haw! I have never used a Global knife before, let alone owned one. About a year ago I did find a Global fish bone tweezer in a thrift store for fifty cents, and bought it. I was downtown today and stopped in the ARC thrift, and there in the case was a new in the box Global 25 cm G11 yanagi sashimi, $7.95. Plus sales tax. I will let you all know how well it cuts fingers...um, fish...um, fish fingers...
__________________
gadzooks is offline   Reply With Quote
Old 05-31-2012, 09:45 PM   #29
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
Quote:
Originally Posted by gadzooks View Post
Yee-haw! I have never used a Global knife before, let alone owned one. About a year ago I did find a Global fish bone tweezer in a thrift store for fifty cents, and bought it. I was downtown today and stopped in the ARC thrift, and there in the case was a new in the box Global 25 cm G11 yanagi sashimi, $7.95. Plus sales tax. I will let you all know how well it cuts fingers...um, fish...um, fish fingers...
Good luck with your new knife. I had a 12" Shun knife given to me as a gift. I have very small hands. The size of a childs. It was way too big for me. With the blade and handle it came up past my elbow. So I decide to cut potatoes with it. The very first thing I cut instead was my finger. Son #1 has the knife. He has no troubl using it.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
knives

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.