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Showing 1 of 13 conversations about:
Japanese Chef Knives roundup! Gyuto $100
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Rukiiuu
11
Mar 15, 2017
The Takamura HSPS series is my preferred set for allround work- I go with the Santoku for the most part in everyday use, whereas I use the Gyoto style one when longer cuts are needed- the paring knife is also nice- for professional use the 15 cm one is recommended.
The thin blades are wonderful for low pressure, clean cuts on chives and other sensitive things.
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Mind, the paring knives might be bothersome with their small blades, depending on your gripping technique and handsize. (ending up with your knuckles touching/scraping against the board if you aren't used to using knives like those)
9
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BigRikoche
0
Mar 17, 2017
RukiiuuI have the Gyoto which I keep sharpened to within an inch of its life, I absolutely love it.
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MrSeldowski
3
Apr 11, 2017
RukiiuuI also have the Gyotu and paring knife (it's more of a petty knife, a bit long for a paring knife). I love them! Super thin, light and sharp.
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Nec89
32
May 15, 2017
RukiiuuThose are beautiful knives and I love that they have no bolster because it makes them easier to sharpen.
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DavidRodriguez
2
Dec 28, 2017
RukiiuuI have the Gyotu and petty. Really the only 2 knives I use.
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