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Sun Dec 08, 2013 10:55 am
Hope all is well, After a year's worth of sharpening on the shapton's, I want to purchase a Gyuto in the 210-240 mm ($ 150 -300) range that is as much a step above my Wustoff as I can get. Particullary interested in the knife's abilty to take a very keen edge and keep it-- but tough enough to handle most general cutting chores (no bones). After perhaps TOO much reading, I know that good steel requires a competent craftsman to bring out it's potential. I am simply unable to grasp what money buys in grinds, fit finish and what the different steels offer through reading, so hoping you could recommend 3 - 5 knives that I could take a real hard look at. Thank you so much!!
Sun Dec 08, 2013 10:59 am
If you've learned how to sharpen you are way ahead of the game. To get you a good knife we need to know what your interests are. You gave a very helpful answer to a couple of questions like shape, size and price range. Here are a few other questions and than I'll give you a few suggestions that you can consider.
Are you right handed? (not that important)
Do you prefer carbon or stainless steel?
Do you prefer a western handle or a Japanese handle?
Mon Dec 09, 2013 1:49 pm
Mark, trying to get registered on forum, in mean time:
Would like to try octogannal or "d" handle but not overly important
I think I prefer carbon over stainless or at least carbon core (don't mind wiping em down and believe carbon has potential for better edge )
Definitely looking in the 210 mm range.
Prefer 50/50 bevel and medium weight.
looking at the itto-ryu but wanted to consider at least 3-5 choices. thanks again
Mon Dec 09, 2013 2:00 pm
Here is 5 choices that all are carbon or carbon clad wa gyutos that are 210mm in length and in your price range. I think all of them would be excellent knives to try. I left off the Itto Ryu since you found that one. It's certainly a good knife too.http://www.chefknivestogo.com/mayugy21.htmlhttp://www.chefknivestogo.com/yo21gy.htmlhttp://www.chefknivestogo.com/moritaka9.htmlhttp://www.chefknivestogo.com/konosuke1.htmlhttp://www.chefknivestogo.com/gokogyuto210mm.html
Mon Dec 09, 2013 2:01 pm
Clint - I think these knives should be worthy of your consideration:
Masakage Yuki 210 Gyuto
Goko 210 Gyuto
Kikuichi Swedish Warikomi Damascus 210 Gyuto
Richmond Laser AS 210 Gyuto (OOS at the moment)
Anryu Hammered Blue #2 210 Gyuto (OOS at the moment)
Kanehiro Ginsan 210 Gyuto
Mon Dec 09, 2013 11:26 pm
Tanaka 210mm Sekiso is all carbon, but an awesome performer and should be considered as well. The Tanaka Ginsan is all stainless, but the Ginsan (G3) core takes and holds a wicked edge and is easy to sharpen.
Tue Dec 10, 2013 4:11 pm
Thank you so much for recommendations! I'm down to :
Masakage Yuki 210
Anryu Hammered Blue #2 210
Anryu Kurouchi Damscus White #2
Sakai Takayuki Damascus Wa-Gyuto 210mm
For those who've handled/experienced-- which of these would you select if you could only choose ONE (dang-it!!) This will be my first experience with eastern cutlery. I will be doing a variety of cutting (no bones/hard material), Love SHARP things and obsess over quality.
Tue Dec 10, 2013 4:31 pm
Your list is very similar to my final list two purchases ago, I went with the Anryu Hammered 240mm, I am in love with this knife.
I still lust over the Masakage Yuki, and will have it one day, so I might recommend between the two.
The Takayuki underwhelms me because I love carbon steel, since you mentioned carbon as a criteria, you may consider eliminating that one.
Tue Dec 10, 2013 4:48 pm
Clint - interesting and varied choices!
For me personally -
#1: Masakage Yuki (I have this one and I LOVE it!)
#2: Sakai Damascus Wa-Gyuto (mainly because of price/performance, but it's a little lighter/thinner than the others)
#3: Anryu Hammered (really close w/Yuki - more $$ but nicer handle)
#5 Anryu Kurouchi Damascus
If you're trying to keep the price more reasonable, I'd pick the Sakai over the others in it's price range. The Takayuki is a really cool looking knife - but quite different than the Yuki. All stainless as well. Nice handle as well.
Honestly, any of those knives will probably knock your socks off. The Yoshi is a bit of a wildcard, since it's new.
Tue Dec 10, 2013 4:53 pm
The Yuki would be my first choice on your list but that is a great group to pick from.
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