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-   -   Hattori FH-6C Gyuto 210mm (https://www.discusscooking.com/forums/f90/hattori-fh-6c-gyuto-210mm-66388.html)

GB 08-18-2010 10:32 AM

Hattori FH-6C Gyuto 210mm
 
I could not resist anymore. I broke down and bought this gorgeous knife. I got the Cocobolo wood handle instead of the black linen micarta. It can be seen here.

Now the wait begins.

Janet H 08-18-2010 10:44 AM

Nice!!

Chief Longwind Of The North 08-18-2010 11:32 AM

Uh, GB, I'm your long, lost son, whose been searching for my parents for ten years. I recently discovered that you are my parent and I need one of those Hatori knives for my birthday. If you get me one, I promise, I'll cut the grass every week, and take out the trash, and do all of my household chores, on time. And Ill make you pancakes every Saturday morning.

So, can I have one? Please, please. I promise to do my homework, please?:wink::mrgreen::wink:

Seeeeeeya; Goodweed of the North

GB 08-18-2010 11:33 AM

If anything would put me over the edge to say yes it would be those pancakes!

GB 08-18-2010 07:12 PM

So for our knife experts out there, I have heard that honing certain J knives is not quite the same as German knives or maybe even necessary. Is this true? I have a ceramic honing rod. If I do hone then should I use that or should I get something else?

Selkie 08-18-2010 07:22 PM

Beautiful!!! You can see the superior hand made quality in the photo! Nice going!

Rob Babcock 08-19-2010 12:39 AM

Oooh, you dog!:mrgreen: Congrats! Overall I prefer micarta to wood unless it's something really exotic, but those wood handled Forums look great! A ceramic hone is a good tool for the FH/KF, or any J-knife. Just use a light touch and don't hone it until it needs it. That part seems to trip up many a line cook; people seem to think they have to flail away for five minutes a day when really it takes about 3 light strokes per side, and then just occasionally.

Again, congrats! The Forum Hattori is one of the nicest knives out there that's even remotely affordable.:mrgreen:

GoGreyhounds 08-19-2010 01:51 AM

You need to take copious amounts of close up pictures.

forty_caliber 08-19-2010 04:09 AM

Great looking knife. Let us know how it performs.

.40

Rob Babcock 08-19-2010 07:16 AM

Quote:

Originally Posted by forty_caliber (Post 915257)
Great looking knife. Let us know how it performs.

.40


It will perform like a champion! I had one (sold it for reasons only an insane knifenerd will understand- I needed the money for another knife!) and it was incredible.

Rob Babcock 08-19-2010 07:18 AM

Quote:

Originally Posted by GB (Post 915054)

Now the wait begins.

The wait won't be long. It's shocking how fast EMS is. You might get is faster than if you're have purchased a different knife from the opposite side of the US!:cool:

GB 08-19-2010 08:11 AM

I will be sure to take pictures and maybe even video to post here. I can't wait!

Rob, you are right about how fast they are. I got an email last night saying to expect my knife in 3-5 days. I was not expecting a turn around that quick. I figured it would be closer to a full week at the earliest.

OK, here is another question for you since you have used this knife before. Will this be one that I will want to sharpen out of the box or should I just start using it right away as is and then sharpen down the line when needed? also, what degree would you recommend? I am thinking 15.

forty_caliber 08-19-2010 08:26 AM

Quote:

Originally Posted by Rob Babcock (Post 915280)
It will perform like a champion! I had one (sold it for reasons only an insane knifenerd will understand- I needed the money for another knife!) and it was incredible.

This thread has me seriously considering a purchase. Probably something out of the HD line. My current chefs knife is a 12" Victorinox but is too large for many tasks. I'm thinking an 8 or 10 inch would be better.
.40

Rob Babcock 08-19-2010 08:34 AM

Quote:

Originally Posted by GB (Post 915298)

OK, here is another question for you since you have used this knife before. Will this be one that I will want to sharpen out of the box or should I just start using it right away as is and then sharpen down the line when needed? also, what degree would you recommend? I am thinking 15.

Mine was pretty sharp OOTB. It wears a bevel of about 15 degrees per side. It's differentially beveled (about 60/40) but that won't affect your angles- just sharpen as usual. Yours will probably be serviceably sharp OOTB.

Rob Babcock 08-19-2010 08:35 AM

Quote:

Originally Posted by forty_caliber (Post 915301)
This thread has me seriously considering a purchase. Probably something out of the HD line. My current chefs knife is a 12" Victorinox but is too large for many tasks. I'm thinking an 8 or 10 inch would be better.
.40

Hattori makes great knives. The HF/KF is a special breed, but all their stuff is nice.

GB 08-19-2010 08:39 AM

Thanks Rob!

GoGreyhounds 08-19-2010 09:08 AM

GB I think you're going to be the one that makes me finally get this knife. Once I get my Global sold (and I'm thinking the Shun as well) I'll probably skip the Kanetsune and just get this one. Can't wait for you to get yours!

GB 08-19-2010 09:11 AM

You and me both :)

This is a video of the HD, not the FH, but I love watching it.

YouTube - hattori Hd-9 Gyutoh VS Tomato

forty_caliber 08-20-2010 10:55 AM

I took the plunge. I ordered a HD Gyuto 210mm.

I need to stop reading these threads.....:wink:

.40

GB 08-20-2010 07:05 PM

Cool .40! We are both going to have some fun.


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