Provile vs. Steel? Which do you value most?

[Chefdog]

I'm looking for my next gyuto and have been waffling back and forth between a few knives. I've been using the same gyuto in professional kitchens for the past several years, so I'm obviously very comfortable and proficient with it's particular profile. I also have other knives whose particular steel I prefer due to sharpening characteristics and edge properties.

So, would you guys stick with the profile that you know and love, and settle for steel that isn't your favorite (although still a very good quality) OR go with the steel that you prefer and accept that fact that you'll have to adjust years of muscle memory to adapt to a new shape of knife?

Right now i'm leaning towards going with the steel, since I'm confident enough in my knife skills that it won't take too long to adapt to the new profile, but obviously you can't change the steel in your knife after a month if you don't like it.

Whatcha' think about this particular dilemma???

[jmbullman]

Just for curiosity why would u have to adjust ur muscle memory for a different steel? I just did an aeb-l followed by a cpm154 which is a powered steel and several times harder and all I had to adjust was useing a different set of stones that cut that cpm154 better and I didn't have to change my technique at all. Please don't think I am being a smart ass but I am not sure what ur exactally asking maybe I am missing the meaning. With respect, jmbullman

[boar_d_laze]

Got specifics?

BDL

[Chefdog]

Jmbullman,
I was referring to the muscle memory as it applies to my cutting technique with regard to the profile of my current knife.

BDL,
If I was going to pick based on profile alone, it'd be Masamoto for sure. I like the flatter blade and slightly sheepfoot style tip. The VG1/2/5?? is a fine alloy, but I'd like something that'll take a finer edge.

I'm dying to try either the HD steel or AEB-L (Gesshin), but that typical Sakai city gyuto shape has more belly than I think I like.

So, adjust my technique to get the steel I want, or settle for the VG alloy but get the blade profile Ive grown so used to.

[rhinoknives1]

Chefdog,
As we advance in our years here on planet earth our map and views of the world tend to shrink, As they shrink we lose the ability to do & enjoy new/newer things. This applies to muscle memory as well,
I personal like to keep my options open in life as much as possible! take a slightly different route when walking or driving to a familiar place. just for a example. This may sound trivial, But it does make a difference.

So I would give the new/different profiled knife a go.
Besides, If you are totally unhappy with the new profile, You have a excuse to buy another knife down the road a bit!

Laurence

www.rhinoknives.com/

[jmbullman]

I understand what u are saying now, hell just give it a try and if it doesn't work u will figure out how to fix it and acquire a new muscle memory that may be better than the first. If I had a dollar for every time I had to learn a different technique I would be as weathly as ksskss. Peace jmbullman

[LumberJ]

For me profile matters slightly more than steel. I'll take a profile that is more suited to my style versus a steel that I really thing is awesome. As one who recently changed up both profile and steel of my gyuto, I would say that I miss the profile of my old knife, but prefer the steel of the new one even if it doesn't take quite as keen an edge. For the record I switch from a Moritaka Kiri-gyuto for a Yoshihiro Stainless gyuto. Part of the reason I chose the Yoshihiro is that it had a flatter profile than a Konosuke or Gesshin Ginga.

The thing still gets wicked sharp enough for anything I do or anyone would do. In the end thru sharpening and things I'm making adjustments to the profile that more suit what I like to do. With so many knife options out there you should be able to find something that works for you.

[Chefdog]

Jmbullman, Laurance,
Good points guys. Im constantly using my students' knives (messermeister) to help them with their technique and have no problem going between theirs and mine. But I guess it's like having to drive the wife's car when yours is in the shop. You can stay in your lane just fine, but you're not quite sure how fast you can take the next off ramp.

LumberJ,
Interesting to hear your experience. That's exactly where I find myself. I just tried my first wa-gyuto which happened to be a steel id never used before. Turns out I didn't like anything about the knife, but at least i learned something to avoid next time. Any more specifics about the Gesshin? Was the steel as nice as "they" say, but just too curvy? I favor a fairly flat blade too.

I've gotta unload one before I can buy the next one anyway, So I've got time to ponder. Thanks for the food for thought everyone.

[jmbullman]

Chefdog whatever happens happens, u will only turn out better for it, though I can't tell u about the gesshin I will be able to tell I about the nubatama 8k next week or later this week as I have one on the way and the first knife I will be testing it on will be aeb-l than cpm-154 so this will be a trial by fire but if ksskss says it's the cats meow than it is a first class stone he originally turned me on to the yagonoshima asagi and as far as I am concerned it is the best natural Japanese stone for Japanese carbon and some stainless, it produces a beautiful shine and is very toothy when I use my 270 Fujiwara Guyto to cut rare roast beef. Yum'o I can't bieve I just said that can j tell it's 2 am eastern time. Peace jmbullman (sorry about the y'umo)

[LumberJ]

Chefdog let me say this I have never used a Gesshin knife but Jon at JKI was nice enough to do a profile comparison for me. Shoot him an email or call the store. He's crazy helpful and will help you figure out what would work best for you, and won't sell you something he doesn't think will fit the criteria you are looking to meet. There isn't anyone I'd rather buy a knife from than him, his helpfulness and service as far as I've experienced the best.