fadetograham
Assistant Cook
Hi all, brand new member here although I admit I've been rather voyeuristic and been reading the forum a plenty without joining but have succumbed.
I have a dilemma, currently have an 8" Global cooks knife, which is ok. I don't mind it but I don't find it the most comfortable or sharpest knife, which is an opinion I've seen on here a lot.
I'm looking at upgrading, I prefer the Japanese style blade but reading plenty on here and consequently discovering CKtG my eyes have been opened, well and truly.
What I'm after is a bit off clarification, I have no chance of trying before I buy any of the options but the Takeda, Kikuichi and Yoshikane gyutos seem to get high praise and I'm just looking to do some whittling down before a purchase, so opinions please.
Also the 240mm seems to be the most popular choice, any particular reason why over the 210mm?
By the way, enthusiastic home cook here, strictly amateur always striving to serve my mrs michelin starred food
I have a dilemma, currently have an 8" Global cooks knife, which is ok. I don't mind it but I don't find it the most comfortable or sharpest knife, which is an opinion I've seen on here a lot.
I'm looking at upgrading, I prefer the Japanese style blade but reading plenty on here and consequently discovering CKtG my eyes have been opened, well and truly.
What I'm after is a bit off clarification, I have no chance of trying before I buy any of the options but the Takeda, Kikuichi and Yoshikane gyutos seem to get high praise and I'm just looking to do some whittling down before a purchase, so opinions please.
Also the 240mm seems to be the most popular choice, any particular reason why over the 210mm?
By the way, enthusiastic home cook here, strictly amateur always striving to serve my mrs michelin starred food