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Re: 270mm Wa gyuto non stainless steel

Sat Nov 03, 2012 9:13 am

LABOR <> "Thin" is a relatively subjective term in this context... I'm sure we can agree. The Sekisos are no lasers for sure, but they utilize said thickness to generate a coveted convex grind. Their handles are ovular, and IMO, the weakest link in the Tanaka product. I don't care much about handles, but if you like "pretty"... they aren't. They have an almost plastic resin feel to them, but at their price point though, a $100 handle upgrade is an affordale option down the road.

SIMON <> We know very little about you so when you ask for an "appropriate idea" - its almost an oxymoron of a question. You want to spend under $400 on a Shirogami 270... OK.

The Masamoto KS is $350, is Shiroki (white #2), & is undeniably one of the finest knives in the entire CKTG catalog... I'm very suprised no one remembered it was there. For a push/pull cutter, its the most fitting, as well... but we don't know anything about your cutting style. http://www.chefknivestogo.com/maks27wa.html

The Moritaka Supreme (non damascus) is $232, is Aogami Super (blue super) & is arguably a better overall steel then your vague request. Furthermore, I think from listening to your text, @HRC 65 it's too chippy for you. http://www.chefknivestogo.com/moritaka7.html

The Tanaka Sekiso is $200, is Aogami #2 (blue 2) & at HRC 60 is think more your speed regarding durability. http://www.chefknivestogo.com/tanakagyuto.html

I have to add: buying a knife just for its steel is a scary game. A knife purchase is an intimate proposal in which steel type is just one of a few VERY important factors.

TIM <> Looks like we were typing at same time... :P

Re: 270mm Wa gyuto non stainless steel

Sat Nov 03, 2012 9:58 am

Yup! As a side note, the Tanaka handle on mine is buffalo horn at the front and has pretty good fit and finish to it. The wood may shrink/swell a bit depending on your climate, but I haven't minded it so far!

Re: 270mm Wa gyuto non stainless steel

Tue Nov 20, 2012 9:32 am

Hi guys, im sorry to cause such confusion i guess i wanted high carbon steel and have misguided you. My cutting style is definitely western alot of rolling but when it comes to larger jobs with onions and herbs i invariably revert to chopping. I am really glad you all took the time to help me, even if my request was confusing and incomplete you have been by far the most helpful source of knowledge i have come across. I have ordered a moritaka because its shape is flatter and the steel is beautiful, wise or not, i have yet to recieve it and already im happy with my purchase. many thanks to all

simon :)
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