Something to cut/chop vegetables with

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csulaguy
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Something to cut/chop vegetables with

Post by csulaguy »

I'm copying and pasting/editing from a previous recommendation post. I already have 6 steak knives that arrive tomorrow (super eager to try them out), and going to order a gyoto soon.

I'm looking for something I can use to slice and dice veggies. Not sure if the gyoto will do the trick, or if there's something more specific.

1)Pro or home cook?
Home

2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
Something I can use for slicin' and dicin' vegetables.

3) What size knife do you want?
I have big hands, so something with some weight to it. I have a cutting board, but I will eventually upgrade to something higher end.

4)How much do you want to spend?
Probably between $100 and $300.

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
I don't have a preference really.

6)Do you prefer Western or Japanese handle?
I don't know. Either is fine.

7)What are your main knife/knives now?
I primarily have $#itty Wusthoff knives, though I get my first order from CKTG via UPS tomorrow (6 different steak knives, so I'm excited).

8)Are your knife skills excellent, good, fair?
Probably fair. I'm by no means an expert or enthusiast, but I like to cook and make most of my meals from scratch.

10)Do you know how to sharpen?
With a rod. I'll learn eventually.
JASinIL2006
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Re: Something to cut/chop vegetables with

Post by JASinIL2006 »

A gyuto will cut veggies just fine. If you want to get a nakiri, they are great for cutting vegetables, but a gyuto will do pretty much the same thing.
csulaguy
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Re: Something to cut/chop vegetables with

Post by csulaguy »

Aha. So in practicality, I can use a gyuto for cutting veggies as well as fish/sushi? So it truly is a multipurpose knife then?
taz575
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Re: Something to cut/chop vegetables with

Post by taz575 »

The gyuto is the general purpose chefs knife. Great for cutting proteins or veggies.

For butchering fish, some people use something heavier (like a Deba or Honesuki) if cutting through bones, but I have filleted fish with a gyuto before! People slicing fish (not butchering, but just slicing from the larger piece of loin or fillet) for sushi may use a yanagiba to get more precision while slicing (plus it has less blade height to rub on the fish), but a gyuto will work for basic cuts. You can get a specialized as you want with Japanese knives, but a Gyuto will do most kitchen tasks, but may not be optimized for more specialized tasks.

Nakiri are fairly straight edged, so they chop through veggies nicely and are shorter and a bit more nimble than a gyuto. Most gyuto's have a slight curve to the edge at the heel of the knife so it's almost flat and then curve up more as it gets closer to the tip. The "flat spot" that people talk about acts similar to a nakiri. The nakiri is more limited (does better with smaller veggies) than a gyuto. I have a few Nakiri, but rarely use them anymore. I am cutting down larger veggies (zucchini, cauliflower, brocolli, cabbage, etc) I often use a 210mm or 240mm gyuto for my meat and veggie prep, including dicing shallot and other finer prep tasks. I would look for a gyuto with a longer flat spot towards the heel. If I want a shorter knife, I will grab a funayuki or a small paring knife.

Again, with Japanese knives, they can be highly specialized, hence why there are so many of them.

Get a 210mm or 240mm gyuto, western handle with bolster, which will make the knife heavier than a Wa handled version. Look at the choil pictures/weight listed to see which ones are heavier. Most Japanese kitchen knives are lighter, thinner and harder than their European styled counterparts, so most aren't especially heavy. I prefer the lighter weight of the knives, but with fatter handles (less carpal tunnel issues) myself, so that is another thing to consider.

Tons of choices:
https://www.chefknivestogo.com/weha24gy.html
JASinIL2006
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Re: Something to cut/chop vegetables with

Post by JASinIL2006 »

Gyutos are the 'gateway' knives to J-knives. They are great all purpose knives, but soon you will find yourself wanting a nakiri, and then maybe a petty, or a longer gyuto, or one in a different kind of steel... then all hope is lost for you!

Welcome!
csulaguy
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Re: Something to cut/chop vegetables with

Post by csulaguy »

Thanks. I think this makes more sense now. I've been tripping over myself figuring out what I need.

Also, does anyone have any comments on this gyuto?
https://www.chefknivestogo.com/kovgdagy27.html
FisherMAn1298
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Re: Something to cut/chop vegetables with

Post by FisherMAn1298 »

For that kind of money there's better steel than vg-10.https://www.chefknivestogo.com/kohagy27.html.another is
https://www.chefknivestogo.com/moritaka7.html. Amazing fit and finish.I like this steel most.https://www.chefknivestogo.com/kobl2gy27.html.
If you prefer damascus cladding try this;https://www.chefknivestogo.com/yosg2gy24.html.This is my favorite knife, out of stock be restocking soon.
For what you want to spend, look at blue steel, white steel, sg2 steel, hap40,srk8 SRK8. This high carbon alloy is made by Hitachi and it has been reported to be a similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. Here's the link on srk8,https://www.chefknivestogo.com/ensrgy21.html I bought one, they're awesome. I had 5 vg-10, I no longer use any of them. Once you use oone of these steels you won't either so start with the best, especially at that price. Good luck and feel free to ask anyone questions, in a post or a pm. People are very helpful here.
In the immortal words of Ken Schwartz-"Master The 1K."
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