Help with first Gyuto

dgebler

dgebler

Joined
Feb 12, 2012
Messages
265
So I am looking to purchase my first "real" kitchen knife and am honing in on a Gyuto as my best all around choice. I am really interested in the Kohetsu Aogami Super Gyuto 210mm. I have heard great things about super blue steel and have been wanting to try it out for a while.

My concerns are two, first of all the description describes the grind as thinner than typical and since this will be my only good quality knife I wonder if this could be problematic or not. Also, this is at the upper end of what I want to spend and just want to be sure I get a good value and something I really love.

Any other suggestions or advice for me...made my grandmother's meat sauce today for the first time and after hours of slicing salt port, fat back, short ribs, onions, etc. with my crappy knives I really want to get something better.

I am open to any and all thoughts, thanks in advance!
 
I'm not sure about that specific knife, but the thing grind should be okay unless you're cutting really hard things like certain squashes, pumpkins, or hit bones. Aogami super is regarded asone of the best steels, but it is a carbon steel so it'll rust if you dont take proper care of it.
 
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