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 Post subject: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 5:00 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7357
Location: Madison Wisconsin
Hello,
I am looking for a 210mm gyuto knife. Below are a few things that are important:
- I have no experience sharpening, but will start learning. Therefore I want a knife not too difficult to sharpen
- Western style handle
- Not too thin
- Sharp out of box

I don't necessarily mind cleaning/drying the knife every time I use it, but probably prefer something that is not extremely sensitive to rust/damage.

If you could give me a few options it would be great, I can then continue researching. I do like the Goko 210 Gyuto, is this something that would fit the bill?

Lastly - do you have a phone number I can reach you at?

Best regards,

Daniel



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 Post subject: Re: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 5:10 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
The Goko 210mm is the same knife I am looking to get soon as well, but it has a carbon core with stainless cladding. That means the edge can still rust if not looked after properly. It also has a wa handle, not a western handle. It is white #1 so it should sharpen VERY easily.

If you want full stainless that is easy to sharpen, consider the Richmond Artifex 210mm gyuto: http://www.chefknivestogo.com/riar21.html

It uses AEB-L stainless (I think it is Swedish, not sure) and is supposed to be popular for use in razors so it can take a nice edge. It is supposed to be easy to sharpen as well. It is also 2mm thick at the heel, so it should be a fairly thin knife and a good cutter. Plus it has a very nice looking western handle done with linen micarta so the handle should be very tough and not loose a lot of grip when wet (depending on level of polish of course). Think of it kind of like a fiberglass done with epoxy and linen and no scratchy glass fibers. lol A very nice and comfortable material.


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 Post subject: Re: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 5:49 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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The Goko is a fantastic knife with the caveats that Def pointed out. :)

The Artifex would be as well. It's got AEB-L as it's steel so it sharpens very nicely. It's also a good entry level knife.

Another really good option if carbon is okay is the Misono Swedish steel:

http://www.chefknivestogo.com/misono3.html

It's carbon steel sharpens very easily and the knife is a great knife. It's steel doesn't hold an edge for a real long time....but it will for a while.



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 Post subject: Re: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 6:04 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7357
Location: Madison Wisconsin
Hi Daniel,

OK, stainless, western, not too thin, easy to sharpen:

How about these two:

Masamoto VG: http://www.chefknivestogo.com/masamoto- ... 210mm.html

Mac Pro: http://www.chefknivestogo.com/macprmichkn8.html



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 Post subject: Re: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 6:23 pm 

Joined: Mon Dec 02, 2013 6:17 pm
Posts: 14
Thanks for the quick replies.
How much of a learning curve is there to using a wa gyutu instead of one with a western handle? Is the grip significantly different?
I believe I read that the Goko is slightly assymetrical edge, does this make it significantly more difficult to sharpen?


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 Post subject: Re: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 6:24 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
Oh yeah, something to point out about the Goko and its carbon edge. While I have no experience with the Goko itself, my experience with the white #1 steel has been very good. Just wipe it clean after use if you are cooking and will be laying it down for a couple of minutes after cutting an onion or anything acidic. Otherwise it may leave a dark residue next time you cut with it. With constant use this is not an issue at all and you can wait until you are done to go ahead and wash and dry it. Just keep a towel handy to wipe the blade dry if you need to step away from your board for a couple of minutes if you decide to go with a carbon edged knife like the Goko. White #1 does not seem to be extremely reactive so far compared to some other carbon knives I own, but it will react.

Carbon steels are not a hassle at all really, so don't be afraid to try one if you find a knife that you like the looks of. All you have to do is just keep it dry and be aware of what you are cutting. It's kinda hard to not know you are cutting an onion, a potato, or citrus when you are cutting an onion, potato, or citrus, so it is pretty simple! lol


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 Post subject: Re: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 6:32 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
dnmattisson wrote:Thanks for the quick replies.
How much of a learning curve is there to using a wa gyutu instead of one with a western handle? Is the grip significantly different?
I believe I read that the Goko is slightly assymetrical edge, does this make it significantly more difficult to sharpen?


It really depends on your grip and what you find comfortable. I use a pinch grip so the handle type is more of an aesthetic thing to me. Either type is comfortable. If you use a racket grip, like you would grip a tennis racket or hammer, the handle might be more important to you. As far as cutting there should be no real learning curve. It is just a matter of comfort and a highly subjective matter at that. That being said, the handles on the Goko knives look to be pretty comfy as they are smooth and round with no edges running the length of them.

An asymmetrical edge should not be any more difficult to sharpen. Just find the angle and sharpen. ;) The same amount of sharpening on each side should keep the edge in the same place, just like sharpening any other knife.


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 Post subject: Re: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 9:13 pm 

Joined: Mon Dec 02, 2013 6:17 pm
Posts: 14
Ok, so I'm starting to second guess what I want. Went downstairs and chopped up some veggies using the pinch grip and think I could get used to that pretty easily. What would some recs be if the criteria was changed to:
- wa or western handle
- stainless clad blade
- durable, not too thin
- relatively easily sharpened

Sorry to change things around, it just seems the more I read the more there is to learn....and the more difficult the choice becomes!


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 Post subject: Re: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 9:39 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
dnmattisson wrote:Sorry to change things around, it just seems the more I read the more there is to learn....and the more difficult the choice becomes!


Welcome to my new found world, my friend! lol ;)

Given that your criteria are a LOT like mine now, I don't think you can go wrong with the Goko. Thicker spine for a little weight (it's a middleweight) with a thin grind behind the edge so it performs very well, like a thinner laser type knife, while not feeling like it's going to shatter. I personally think it is the height of the blade that allows such a thin grind behind the edge. It is a relatively tall blade with a lot of knuckle clearance, good for someone with a racket grip. I really don't think you have to change grips for the handle on the Goko to be comfortable, especially if you are right handed. It has a slight D shape for righties, but it doesn't look like it is so much that it would be uncomfortable for a lefty. It is almost a perfect oval. If you use a pinch grip for either hand then personally I think it would be a non-issue, but still, use whatever grip you are comfortable with and used to. I just personally use a pinch grip so the handles aren't that important to me other than giving my last two fingers a place to rest and help control the knife. lol If it ain't covered by spikes and razor blades, it will probably be fine for me. ;)

Plus the Goko is at a great price for its apparent performance. Shaun (Knife Fanatic) even felt the need to do a second review just to do the knife justice. lol


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 Post subject: Re: 210 gyuto, western, stainless wanted
PostPosted: Mon Dec 02, 2013 10:55 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1504
Goko has a carbon core so not fully stainless.

If your interested in stainless wa-gyutos:
http://www.chefknivestogo.com/rila21.html
http://www.chefknivestogo.com/satadagy210.html
http://www.chefknivestogo.com/ko24wa.html
http://www.chefknivestogo.com/su21gy.html
http://www.chefknivestogo.com/fufkm24wa.html (longer than what your looking for, but cost effective)


Just some thoughts...


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