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Can you recommend a Gyuto for us?

Mon Aug 26, 2013 3:42 pm

> Hi Erik,
>
> Please answer the questions you did not answer and I'll give you my best recommendations that fit your needs.
>
> 1. Are you right handed?
> 2. What type of knife are you interested in (gyuto, nakiri etc..) Gyuto
> 3. What size knife are you looking for?
> 4. Do you prefer carbon or stainless steel? Stainless
> 5. Do you prefer a western handle or a Japanese handle?
> 6. How much did you want to spend?
> 7. Do you know how to sharpen?


1. Yes I am but my girlfriend is left handed
2. A gyuto
3. A 240 or 270 can't decide
4. Stainless for now
5. does not matter but probably western
6. no more than 300
7. No but am willing to learn

Re: Can you recommend a Gyuto for us?

Mon Aug 26, 2013 3:48 pm

Hi Erik,

Ok, get a 240. Unless you are in a pro kitchen I don't see the need for a big knife like a 270.

The Masamoto is a good one. http://www.chefknivestogo.com/masamoto-chef-knife.html

I like the Kikuichi TKC better but it's semi-stainless and is out of stock for another week: http://www.chefknivestogo.com/ic24gy.html

I own the Maruyoshi 240 and it's a good knife with excellent grinds: http://www.chefknivestogo.com/hachkn9.html

Any of these knives will impress.

Re: Can you recommend a Gyuto for us?

Mon Aug 26, 2013 4:16 pm

Is the Masamoto a 50/50 grind that will allow us both to use the knife?

Re: Can you recommend a Gyuto for us?

Mon Aug 26, 2013 4:17 pm

The masamoto has an asymmetric edge and it will not be a problem for both of you to use or for you to sharpen once you learn. There is a longer answer to this question but my fingers hurt from typing all morning. Trust me...

Re: Can you recommend a Gyuto for us?

Mon Aug 26, 2013 5:47 pm

when will the kikuichi be back in stock?

Re: Can you recommend a Gyuto for us?

Mon Aug 26, 2013 5:48 pm

1 week I hope.

Re: Can you recommend a Gyuto for us?

Mon Aug 26, 2013 6:04 pm

Definitely worth waiting for.

Re: Can you recommend a Gyuto for us?

Mon Aug 26, 2013 6:23 pm

Yeah, the TKC is a much better knife IMHO.

As to asymmetry....it rarely has a detrimental effect to the opposite hand cutter. Most people wouldn't even know unless you told them. Some make too big of a deal of this aspect IMHO. Now, on a 90/10 knife or something that asymmetrical.....it would. On 60/40, or so, knives....it's not nearly as noticeable.
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