Hollow edge chef's knife?

[Octaveman]

and sam, if you can find really well-made custom chef knives for in the $100-$150 range, that's really great. who do you get them from?

Right here, to make one example. You can get a super-badass 9.5 inch K6 for $161 US, which is substantially less expensive than the $210 9.4 inch Misono UX10 gyutou. In fact, I am in communication with the maker right now, so stay tuned for a "limited edition eGullet Society knife" in the next month or two.

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Sam, from what I understand of this knife, it is more like a cleaver than a gyuto. It weighs over a pound and while it can be used for prep work it is not as well suited as a gyuto would be. That's over 1/2 a pound heavier than the average gyuto! Fatigue may be an issue with this knife. The page below is a detailed review of this exact knife including a great picture. It is a great knife for sure but cannot be compared to a gyuto.

Tichbourne K6 review

Cheers,

Bob

[EdS]

Some might say a gyuto isn't as well suited for prep work as a cleaver. The Chinese seem to do pretty well with their cleavers.

Edited December 2, 2004 by esvoboda (log)