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Goko 240 Gyuto Vs. Wearever Pro Carbon

Sat Jan 25, 2014 5:03 pm

I just received my Goko forum special 240MM gyuto.
When I took it out of the box and held it, I immediately noticed some similiarities with one of my long time favorites.
Here are side by side pictures of my new Goko, and my 10 inch carbon steel Wearever Professional

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I think the profiles are pretty similiar, except the tip of the Goko is much more pointed.
Some comparitive specs:
Weight: Goko 204 grams, Wearever Pro 220 grams
Cutting Edge Length: Goko 242MM, Wearever Pro 240 MM
Total Blade Length: Goko 245 MM: Wearever Pro 252MM 10 inches
Blade Height: Goko 52 MM, Wearever Pro 54MM
Blade Thickness, Goko, 3MM, Wearever Pro 3MM

Handle: Goko 138MM, Wearever Pro 125MM

The Wearever Pro is much more distal taper than the Goko. I did some research that showed Wearever offered this knife in 2 versions. I have both versions, the other one is much thicker at the tip end, more like a butcher knife than a chef's knife.

I can tell you the Wearever is a great cutter. I still enjoy using it.
I am looking for any comments from you knife pros out there, regarding what your opinions are as to what is similar and different about these two great blades.

Re: Goko 240 Gyuto Vs. Wearever Pro Carbon

Sat Jan 25, 2014 5:42 pm

I think you outlined the differences extremely well. The final analysis will be in the performance on product. Please let us know how they compare in that respect. That Wearever is a cool knife!

Re: Goko 240 Gyuto Vs. Wearever Pro Carbon

Sat Jan 25, 2014 6:06 pm

Curious how the steel compares on the stones and on product.

Interesting comparison.

Re: Goko 240 Gyuto Vs. Wearever Pro Carbon

Sat Jan 25, 2014 6:24 pm

Well they look and feel the same, but it comes down to steel and grind in the end. Both are exceptional knives though.

Re: Goko 240 Gyuto Vs. Wearever Pro Carbon

Wed Jan 29, 2014 4:31 am

I just got a chance to use my Goko White steel Gyuto tonight. I made a stir fry using peppers, onions, mushrooms, and broccoli. Boneless pork was used for the protein.
I did a side by side comparison using both the Goko, and my 10 inch Wearever Professional chefs knife cutting equal portions of vegetables and protein.
My Wearever Pro has a 2K edge on it, and is a great cutter. Very thin edge, and a severe distal taper on the top line.

All the reviews are raving about the Goko with it's finely polished 5 or 8 K edge.
Well like I said, I cut everything with both of them. They both weigh the same, and quite frankly they both cut the same. I saw no significant difference or having to use less effort with the Goko.

I am sure given the quality of the steel, that the Goko can improve. I have posted a question in the knife sharpening forum as to what I can do to improve the performance of the Goko.
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