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Good carbon steel gyuto

Mon Mar 11, 2013 12:59 pm

Good morning, Mark,

I think I could use a recommendation for a high carbon steel gyuto. I presently have two 6" Ken Orion Shun chef's knives, one at each home. I've liked the looks and feel but have been aware (looking at edge under a microscope) that they are prone to chipping on the edge. Then it's a lot of work re-sharpening, re-doing of the edge to get rid of the chips.

Perhaps it's time for me to replace with a 6", roughly 150mm high carbon steel knife. Can you recommend something under $200 that would take a sharp edge, but be less prone to chipping?

Thanks for your help,


Re: Good carbon steel gyuto

Mon Mar 11, 2013 1:08 pm

Hi Tom,

There are a few things that make for a chipped edge. Steel hardness, thinness of the edge, what you're cutting through and what you're cutting on.

So, I'll assume you are cutting on something that is edge friendly and not abusing the knife.

Actually we have a group of carbon steel knives that are easy to sharpen, take a really good edge and are pretty tough. The Misono Swedish comes to mind.

The other one is the Kikuichi Elite Carbon.

Re: Good carbon steel gyuto

Tue Mar 12, 2013 7:20 am

The Shuns have been known to do.

There are suspected reasons why....no proof though.

Most knives won't perform like this.

At only 150mm, you're really only looking at petty's like this one:


Is that what you're after, or more of a chef's knife style?
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