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 Post subject: Looking for a 270mm Gyuto
PostPosted: Sun Dec 22, 2013 8:32 pm 

Joined: Sun Dec 22, 2013 8:17 pm
Posts: 3
1. I'm LEFT handed.
2. I'm looking for a 270mm gyuto. I already own an 8 inch Shun chef knife (which is right handed with the D handle, but still a pleasure to use), and I am looking for something bigger, and maybe a "step up".
3. Looking for 270mm or longer.
4. I like the idea of carbon rather than stainless, and don't see a problem with the added upkeep. That said, if a stainless will be a better knife, I'm not wedded to carbon.
5. I don't care either way about the handle style.
6. I would like to spend under $125, but I could go to $150 if sufficiently convinced.
7. I don't know how to sharpen, but I'm willing to learn, and I have some lower quality knives on which I could practice. That said, I live in a major metropolitan area, and finding an experienced, excellent sharpener will not be a problem.

Thanks!


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 Post subject: Re: Looking for a 270mm Gyuto
PostPosted: Sun Dec 22, 2013 9:24 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2171
If you're looking for a step up as you indicated, you'll probably need to up your budget a bit for a 270 - they do cost more in a given knife line.

Step up knives:

#1 recommendation - Kohetsu Aogami 270 Gyuto: http://www.chefknivestogo.com/koaosu27gy.html. Superb knife for the money. Very light for a 270 - it handles more like a 240 (though longer of course).

Sakai Takayuki Grand Cheff 270: http://www.chefknivestogo.com/tagrchwa27.html. All stainless.

Tanaka Ginsan 270 Gyuto: http://www.chefknivestogo.com/tagigy27.html. Check out the Quick Look videos on the 210 and 240 version, especially the 210 video where I discuss cleaning up the blade to make it comfortable. Great value, but you'll need to put in some work on it.

Western Handle: Hiromoto AS 270 Gyuto: http://www.chefknivestogo.com/hi27chkn.html.

Lower priced options:

Fujiwara FKM 270: http://www.chefknivestogo.com/fufkmgy27.html

Tojiro DP 270: http://www.chefknivestogo.com/todpchkn27.html


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 Post subject: Re: Looking for a 270mm Gyuto
PostPosted: Sun Dec 22, 2013 10:06 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1519
You might consider a 240mm as a step up in size. The 240mm is ~9.5", the 270mm is ~10.5". The 240mm options are more plentiful and less expensive.

Some thoughts:

Kaneshinge, http://www.chefknivestogo.com/kakn2.html: stainless, inexpensive, 240/270 available

1) Richmond Addict 52100, http://www.chefknivestogo.com/riad52widha.html: carbon steel, 244mm, downside is a D-shaped handle may be uncomfortable for a lefty - may be able to sand to a more symmetrical shape.

2) Masazumi, http://www.chefknivestogo.com/masazumi4.html: carbon, 240mm

3) Tanaka Ginsan, http://www.chefknivestogo.com/tanakaginsan.html: listed on Steve's list, stainless, D-shaped handle, 240/270 available

4) Zakuri Blue #1, http://www.chefknivestogo.com/zabl124gy.html: inexpensive, arguably the best steel on the list, D-shaped handle, 240mm, currently out of stock

5) Itto-Ryu, http://www.chefknivestogo.com/ithagy240.html: easiest steel to sharpen on the list, takes a scary edge, 240mm, currently out of stock

6) Goko, http://www.chefknivestogo.com/gokogyuto240mm.html: similar steel to Itto-Ryu, easy to sharpen, takes amazing edge, 240mm, d-shaped handle, $190, only knife on the list I own, very strongly recommend this knife

As I said, I only own the Goko, but all these would interest me with your criteria.

Being able to maintain the edge by sharpening yourself will greatly improve your appreciation of your knives. You might consider steels that are easier to sharpen as a feature to ease the learning curve and give better results. Carbon steels will tend to be very rewarding in this sense and if you feel comfortable with the upkeep, then I think carbon would be a great choice.


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 Post subject: Re: Looking for a 270mm Gyuto
PostPosted: Sun Dec 22, 2013 10:08 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1519
PS.
Just noticed you are familiar with D-shaped handles, so you know what you're in for...

and I numbered wrong *insert smiley with dunce hat here


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 Post subject: Re: Looking for a 270mm Gyuto
PostPosted: Sun Dec 22, 2013 10:30 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
If you're set on an inexpensive option, I can speak to the quality of the Tojiro DP line. For the money they are excellent knives. I'm not sure it would be a step up from Shun though, more of a lateral move with a MUCH better price. Tojiro uses the same steel that Shun does. I think the Fujiwara FKM line is kinda the same situation. An excellent value for the money but again the steel I think is a proprietary one similar to VG10. I could be completely wrong about that, but from what I have seen the Fujiwara FKM and Tojiro DP are very similar in build and performance.

I'm with Steve on this one. If you are looking for a step up in performance from the Shun you will be in the $150 to $200+ range. If I were in the market for a 270, I would probably be looking really hard at the Kohetsu Steve linked to. It is a high performance knife, very reasonably priced, with arguably one of the best carbon steels at its core. Plus the sides are stainless so you would get an awesome contrast when the edge starts to patina. ;)

If you absolutely cannot go above $150, you might think about maybe saving some money a little longer. Sure I say that, but it's the hardest thing for me to do even though it makes sense. LOL It's also the situation I am finding myself in currently as well. ;) Not that I think you'd go wrong with buying the Tojiro DP or Fujiwara FKM (both GREAT for the money) I just think there would not really be an improvement in performance to the Shun is all.

Edit: I also agree with Cedarhouse, if you can go for a 240 you will find more very, very nice knives in your price range or slightly above. :)


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 Post subject: Re: Looking for a 270mm Gyuto
PostPosted: Sun Dec 22, 2013 10:46 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1519
Munky,

The Tojiro and Fujiwara are probably lateral moves in terms of steel quality but they are some differences. The Tojiro is thicker and heavier than the Fujiwara. I like the Tojiro for someone coming from German steel, if someone were coming from a Shun, I might be more biased toward the Fujiwara because the grind is thinner.


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 Post subject: Re: Looking for a 270mm Gyuto
PostPosted: Mon Dec 23, 2013 1:15 am 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2171
Some 240's are even a little oversized, if that helps. The Takana Ginsan 240 is about 248mm on the edge.

One thing to keep in mind: if you're looking for the same really nice F&F of a Shun, you'll need to choose more carefully and you may find more $$ buys better F&F. This can vary quite a bit - it's not always the case. If you don't mind doing some sanding at the choil/neck area and sometimes the spine, that will open up more options. In many cases that's all you need to take a blade to a nicely finished condition.

You might even consider the Kohetsu 240. It's 245mm at the edge, finished very nicely, and it's got a nice flat area on the blade.

I'm curious why you're looking at 270's - not questioning your choice at all - just want to know what you're looking to do with the blade.


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 Post subject: Re: Looking for a 270mm Gyuto
PostPosted: Wed Dec 25, 2013 3:26 am 

Joined: Sun Dec 22, 2013 8:17 pm
Posts: 3
Hi Steve et al,

Thanks for all the responses. The reason I'm looking for a 270mm is I often cut large pieces of meat (slabs of pork belly, et cetera), and it would be nice to cleanly cut through the meat in one motion. Also, I frequently cook for 15+, so being able to break down a large amount of veggies quickly will make my life easier.

Any thoughts on the Fujiwara FKH Carbon Series 270mm Gyuto? Even if it is a lateral move from the Shun, I do enjoy my Shun. Will there be a noticeable difference between the FKH and stainless Fujiwara, other than the upkeep needed? I noticed that the stainless Fujiwara was recommended, but the carbon was noticeably absent.

The Kohetsu looks awesome, and I may just have to keep staring at it until I can convince myself that not only do I need it, but, indeed I deserve it. This could take anywhere from 1 to 4 weeks.

If I did purchase the Kehetsu, what else would I need to purchase to get the most out of my investment? 1 stone? 2 stones? Other gear?

Thanks again for all the help!


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 Post subject: Re: Looking for a 270mm Gyuto
PostPosted: Wed Dec 25, 2013 5:20 am 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
Regardless of which knife you go with, the best investment towards the betterment of all your knives (Shuns included ;) ) would be this sharpening set: http://www.chefknivestogo.com/knshcoset.html

It provides everything you need when just starting out sharpening these knives. It will take care of everything from the cheapest Farberware knife to the most expensive knife you can find on the site. lol It is a great kit for someone new to sharpening and gives you a nice progression of stones, a way to flatten them, and tools to help you when figuring out angles to sharpen specific knives.

This is also a nice complete set, but I dunno if Shapton stones are the best for someone to learn on. I have read that they can be somewhat unforgiving: http://www.chefknivestogo.com/sh6pcstset.html

That being said, I am personally wanting to get a Shapton Pro 3 piece set, though I can't really comment on how "unforgiving" they might be until I have tried them. lol

Something else you might wish to look at are some strops like those found on this page: http://www.chefknivestogo.com/strops.html

The 3"x8" strops at the top of the page have a magnetic backing and will stick to the flattening plate you get in the sharpening kits. These strops work well with the spray compounds you will see further down the page. It isn't absolutely needed or something you must have, but many (including myself) love the refinement of the edge that a strop offers. Plus once you have a kit they aren't much to add to the initial investment.

Believe me, I know it is not a small investment, but it is a good one to make considering what it can do for the knives you own now, the knife you want to buy, and the knives you get in the future. And there WILL be more knives in the future! lol ;)


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 Post subject: Re: Looking for a 270mm Gyuto
PostPosted: Wed Dec 25, 2013 7:44 am 

Joined: Sun Dec 22, 2013 8:17 pm
Posts: 3
Also, aside from D-shaped handles, should being left handed affect my choice?


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