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Wed Mar 26, 2014 3:46 pm
Looking for a Gyuto under $200. Really wanted this one to be a Damascus design.
1. Are you right handed? Yes
2. What type of knife are you interested in (gyuto, nakiri etc..) Gyuto
3. What size knife are you looking for? 210-240mm
4. Do you prefer carbon or stainless steel? does not matter too much
5. Do you prefer a western handle or a Japanese handle? Japanese all the way
6. How much did you want to spend? Under $200
7. Do you know how to sharpen? Yes
From a quick search I see the Goko, Tanaka, Sakai, and Kajihara.
Am I missing anything?
Which one would you for for?
Wed Mar 26, 2014 4:05 pm
Tanaka Sekiso hands down
Great grinds, works well as an all around knife, looks sweet when it's acid etched, too.
Wed Mar 26, 2014 4:15 pm
Only other I see is http://www.chefknivestogo.com/hachkn8.html
Unless you were willing to go with something like this, http://www.chefknivestogo.com/andagy21.html
Kurouchi finish with some damascus pattern towards the edge.
Only one I own is the Goko. Just finished prepping some veggies with it. Very nice for the price.
Wed Mar 26, 2014 4:20 pm
I have the Goko damascus, it is a very good knife for the price.
Of that list, I would be most excited to get the Tanaka Sekiso, just be aware that the cladding is reactive so the entire knife will patina.
Wed Mar 26, 2014 4:49 pm
What handle came with your Goko? Is it the same one as in the photo on the website? Because in the reviews I see it comes with a lighter wood handle.
Wed Mar 26, 2014 5:10 pm
The first run of Gokos had lighter handles, the last runs/more recent runs had the dark handles.
Wed Mar 26, 2014 6:38 pm
I would have to agree with Tim on the Tanaka Sekiso.
Wed Mar 26, 2014 7:04 pm
My Goko had the light colored handle.
Wed Mar 26, 2014 7:24 pm
+2 for the Tanaka Seisko, great blue #2 steels, takes and holds a great edge, easy to sharpen and a nice convexing grind. Decent no frills handle. If you take the effort to care for a carbon blade this is the one to buy.
Wed Mar 26, 2014 7:55 pm
Brianch - the other ones I'll toss into the conversation are the Sakai Takayuki Hammered Damascus AEB-L 210/240 Gyutos:http://www.chefknivestogo.com/satadagy210.htmlhttp://www.chefknivestogo.com/satadagy240.html
I'd recommend the 240 if you are OK w/the extra length. They are very nice knives & real lookers in person.
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