Switch to full style
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post a reply

Need recommendations for a carbon 270mm gyuto

Sat Sep 22, 2012 3:11 pm

I am buying a japanese gyuto to complement my heavier german henckel's which I do like (though I wish it were sharper). I'd love some help narrowing down the choices -- there seem to be a lot!

This is what I'm looking for and I've seen so much differing information some help would be nice:

Budget: no more than $450
western or wa handle is fine
Prefer a warikomi ss clad knife, but not necessary if the knife isn't super reactive
Don't want a knife that is too prone to chipping - Aogami Super seems to be a good choice perhaps?

perhaps most importantly I need to be able to use the knife to rock as well as push cut/chop. I find I rock when I chop up bunches of parsley or cilantro and the like and don't want to damage the blade by doing so.

Also I would prefer a 50/50 bevel as I dont have any experience in sharpening anything else really.

If I have to put a stain/finish on the handle myself I am fine with that.

THANK YOU in advance.

Re: Need recommendations for a carbon 270mm gyuto

Sun Sep 23, 2012 3:23 am

270mm Tanaka Sekiso, doesn't react much once a good patina is on it. I have a 240mm and love it.

Hiromoto AS 270, very nice blades, AS clad in Stainless Steel:

Kikuichi Elite Carbon 270, I have the 240mm one, my first J knife, takes and holds a nice edge:

Konosuke White #2, or Konosuke Fujiyama White #1 or #2 or Blue #2:

Post a reply