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Alternative to Itou

Wed Oct 02, 2013 3:10 pm

I'm in the market for a new 210mm gyuto.
I prefer something with a thinner blade.

The Itou-san's knives have really caught my eye.
I know they are powdered R2 steel, same as the Tanaka knives and performance-wise similar to the Shun SG2 steel.


I'm a home cook and don't work on the line.
I love cooking and I love the tools I get to work with.
I would love a pretty knife as well, so I'm going with a damascus patterning.


I'm wondering if you guys have any suggestions on an alternative other than Tanaka (which is now the son?) and Itou.

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cheers guys,
and thanks for you input!

Re: Alternative to Itou

Wed Oct 02, 2013 3:24 pm

I have a Mr. Itou 195mm gyuto with a stag handle, if you're interested. His handles are very comfortable and the nicest I've seen.

PM me.

Re: Alternative to Itou

Thu Oct 03, 2013 2:53 am

CULVER <> I don't know you're going to get much thinner than the 2mm spined Tanaka, but the Saji <-- link is a well respected example of powder steel.

Re: Alternative to Itou

Thu Oct 03, 2013 1:21 pm

http://www.chefknivestogo.com/tasa24gy.html

Another of the Takeshi Saji examples.

Doesn't have a powdered steel core, but a very nice knife:

http://www.chefknivestogo.com/sata24wa.html

If carbon is an option, these are very nice:

http://www.chefknivestogo.com/tska24gy.html

Re: Alternative to Itou

Fri Oct 04, 2013 7:04 pm

We just got these in and they're sweeeeet. He uses R2 and the damascus on the knives is very original and excellent:
http://www.chefknivestogo.com/shkakn.html

Re: Alternative to Itou

Sat Oct 05, 2013 8:50 pm

chefknivestogo wrote:We just got these in and they're sweeeeet. He uses R2 and the damascus on the knives is very original and excellent:
http://www.chefknivestogo.com/shkakn.html


I saw those. Are they clad? Any specs; weight, height width, type of grind, HRC, laser/workhorse etc?

Re: Alternative to Itou

Mon Oct 07, 2013 7:18 pm

Melampus wrote:CULVER <> I don't know you're going to get much thinner than the 2mm spined Tanaka, but the Saji <-- link is a well respected example of powder steel.


Yeah, the Tanaka 210 ironwood is also very, very high on the list of options.
Can anybody give me a bit more background about the Tanaka?
I remember hearing that this isn't the same Tanaka as from a couple years back.
I spoke to a knife shop that said and from what I remember, they said it's now the son or nephew that took over and quality suffered a bit and they had to send a lot of knives back as they weren't up to par.
Has the situation changed?



Adam Marr wrote:http://www.chefknivestogo.com/tasa24gy.html

Another of the Takeshi Saji examples.

....

If carbon is an option, these are very nice:

http://www.chefknivestogo.com/tska24gy.html

I would prefer not going carbon.
Having a couple carbon steel pans and roasting pans, I just don't like the idea.
I find the rate that they rust alarming. 1 drunken cooking session and I might end up leaving my knife in the sink :roll:


Damn. Those Takeshi Saji knives also look phenomenal too!
I think I do want to aim for a thinner blade.

Short of shooting for the moon and trying to acquire a secondhand Hattori KD, do you have anymore suggestions in terms of top-tier knives?


Again, I am trying to keep to these requirements.
- 210mm Gyuto
- Damascus clad
- Higher end steel (powdered?)
- Western handle, preferably with some sort of patterning.
- I like the color red. It's safe, I can see it out of the corner of my eye, and it reminds me what happens if I get sloppy.

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What are your thoughts on re-handling?
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