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Looking for a good 210mm Gyuto...

Fri Sep 07, 2012 6:47 am

I'm midway through culinary school and I'm going to be starting to stage in a Michelin Stared restaurant soon where you need to be very accurate with your knife cuts and the knives my school gave me and not going to get it done.
I have a general idea of what I like...price range anywhere from $100-$230, something pretty light, something that will allow me to be very accurate and precise...i'm thinking around 210mm/8" is a good length. I think I prefer Japanese octagon shaped ho wood handle over the western but I wouldn't be opposed to a western if the knife is of better quality.
I've done a lot of shopping around on this web site and I've picked out a couple, but if anyone has any other favorites please share.

So I like 4 of the Konosuke 210mm Gyuto's:

I also like 2 of the Kikuichi 210mm Gyuto's (TKC Performance and Warikomi Damascus):

The Sakai Takayuki Damascus:

Misono UX10:

Fujiwara FKM Stainless Gyuto:

Kanehiro Wa-Gyuto 210mm:

Re: Looking for a good 210mm Gyuto...

Fri Sep 07, 2012 9:25 am

The Kono's get good reviews across the board. The Kanehiro has a carbon core (Aogami Super) which will patina. If you are OK with Carbon steel, check out the Tanaka Sekiso Gyuto's. They have D shaped handles on them, but they are convexed very nicely and cut really well.

Tanaka Sekiso Gyuto:

Richmond 210 Laser:

Look at the 210mm Artifex, some of the ones with the burl wood handles have already been finished sharpened and are ready to go out of the box:


The Artifex can also be converted over to a Wa style handle, too.

Re: Looking for a good 210mm Gyuto...

Tue Sep 11, 2012 5:14 am


You feedback is appreciated,

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