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Need Gyuto and Boning knife recommendation

Wed May 16, 2012 10:55 am

Mark & Susan

I am looking for an extremely sharp (out of the box) and very low maintenance Chef’s knife and boning/butcher’s knife – price not a huge factor

Normally I would have bought the Michael Bras knives or something like that from Williams Sonoma but I’ve been reading a lot about Japanese knives and wanted to give one or two of them a try; thought about Nenox but they don’t seem to get great write-ups

We recently moved to OH from NY so there aren’t a lot of knife sharpeners around and I don’t want to do any of that myself – don’t mind sending them away once in a while but am already dealing with moving from an apartment to a house so not looking to add things to do


Re: Need Gyuto and Boning knife recommendation

Wed May 16, 2012 12:27 pm

Are you right handed? Yes
Do you like to rock the knife or push cut primarily? Rock
Do you want a stainless or carbon steel knife? I don’t know; which should I want? I want best, sharpest steel – I won’t put in the dishwasher but don’t want to have to rub it with oil every time I use it
Do you want to get a western handled knife or Japanese handle? Japanese
How much did you want to spend on the Chef Knife/Gyuto and the boning knife? <$500 Chef; <$300 boning

Re: Need Gyuto and Boning knife recommendation

Wed May 16, 2012 6:53 pm

For the Gyuto, there are 2 knives I think you should consider. Both are from Takayuki. They are both made with high grade ginsanko stainless steel (aka silver 3 steel). They're hand made in Sakai and both are great performing knives and very nice looking too. The steel will hold it's edge a long time.



For a boning knife I would try this:

Or if you want to try a carbon steel knife I would get this:
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