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Gyuto recomendation

Sun Mar 31, 2013 2:18 am

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?I think a 210. I have regular size hands(size 7 glove)and my wife has small hands and would be using it some

4. Do you prefer carbon or stainless steel? I like the idea of a semi-stainless or a stainless clad carbon.

5. Do you prefer a western handle or a Japanese handle?
I have never used a Japanese handle, so I can't say I wouldn't like it, but I should probably stick with a western

6. How much did you want to spend? 250 or less

7. Do you know how to sharpen?
not very well, but I am thinking of getting an edge pro. I am going to have the initial work done by Shaun. So if a knife would be superior to another knife after some TLC, I would have the work done and get the better end result.
Last edited by Jreb04 on Sun Mar 31, 2013 3:01 am, edited 1 time in total.

Re: Gyuoto recomendation

Sun Mar 31, 2013 2:34 am

oh yeah, I rock mostly, push cut some.
250 only includes knife cost, not work done.

Re: Gyuoto recomendation

Sun Mar 31, 2013 3:07 am

Lots of great choices out there!

Tetsuhiro Blue #2 Clad in Stainless 210mm gyuto:
http://www.chefknivestogo.com/210gyutonew.html

Hiromoto AS clad in Stainless, 210mm:
http://www.chefknivestogo.com/higy21.html

Kono HD 210mm Western gyuto (Semi Stainless):
http://www.chefknivestogo.com/konosukehd.html

Kikuichi TKC 210mm Gyuto (Semi Stainless):
http://www.chefknivestogo.com/ictkcgy21.html

Re: Gyuto recomendation

Sun Mar 31, 2013 3:35 am

ok, I was down to the Kikuichi on my own until I saw the review of the Richmond laser AS by Shaun. He seemed pretty blown away. I just don't know enough from the reviews to make a choice. I was gonna pick the Kiduichi (Seems stupid, but I love the Japanese writing), but it is out of stock... put my name in for an email alert, but I was so ready to pull the trigger. I am pretty slow to make decisions and when I do I have to act. :mrgreen:

Now I like the Hiromoto, but was wondering if, after thinning the blade, if it was as good or better than the Richmond...I really like the Japanese writing 8-)

Re: Gyuto recomendation

Mon Apr 01, 2013 1:57 pm

What's better for one might not be for another. :)

The Hiromoto AS is a great knife with a great steel. The Laser is a great knife with a great steel and thinner geometry than the Hiromoto. I like the Laser better, but I like thin knives most of the time.

Re: Gyuto recomendation

Tue Apr 02, 2013 3:18 am

I have turned into a huge fan of the Konesuke HD.... Although I have not tried out the laser... I think I need to check it out...

Re: Gyuto recomendation

Wed Apr 03, 2013 2:02 am

Quick clarification on Richmond Lasers:

Both are equal in thinness behind the edge, but the AEB-L laser is thinner and lighter overall. This means that the knife does more of the cutting for you on the Aogami Super version, better for chopping. The AEB-L laser will appeal a little bit more to those looking for the ultimate in a thin and light blade. They are about as thin as Suisin Inox Honyaki, arguably some of the thinnest blades on the market. Thinness doesn't not always equal performance, and a stiffer knife will generally do better against harder ingredients.

Re: Gyuto recomendation

Thu Apr 04, 2013 3:15 am

While I wouldn't go so far as to say "don't buy it," I've got to disagree with Adam and say the Hiromoto AS is far from great. It's got a prestige hagane, good edge characteristics and decent cosmetics, but nothing else about it is particularly good: Small, narrow handle; mediocre profile; mediocre F&F; mediocre (or worse) everything else.

Still, a lot of people buy and love them. Maybe a better way of saying it is that the AS is more of a knife-guy's knife than a cook's.

The Richmond Laser and Hiromoto AS are VERY different knives. It's not fair to compare them. If you want an ultra-thin yo-gyuto let's talk about about ultra-thin yo-gyuto. If you want a mid-weight, mid-thin, very western style wa-gyuto, you have lots of choices there too -- and the Kikuichi TKC is one of them.

It would help us help you if you could narrow the field a little beyond saying "really good knife." What are you looking for? You don't have to know in advance. Ask lots of questions.

BDL

Re: Gyuto recomendation

Thu Apr 04, 2013 9:07 pm

BDL -

I'm sure you know this, but you state that the Kikuichi TKC is a wa-gyuto.....which it's not. It's a western handled gyuto.

Re: Gyuto recomendation

Fri Apr 05, 2013 1:10 am

so it seems there is a divergence on the hiromoto. There aren't any reviews posted here on the Konosuke HD, but I found a good comparison.

http://sharpeningstonereviews.wordpress ... uichi-tkc/

So what do you guys think, konosuke or Kikuichi

I don't know that I wouldn't like a wa, but I have never used one. I rock chop mostly because I have a shitty knife. It wouldn't push cut if I wanted to. That's why I am upgrading.
Last edited by Jreb04 on Fri Apr 05, 2013 3:52 am, edited 1 time in total.
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