Originally titled "Best Performer for $330 or Less" but realized that "performer" could be a bit too speculative..
As I see it thin profiled Japanese gyutos are the super cars of the chef knife world. German knives are more like pickup trucks; heavy duty and will last forever but will never beat a super car in a speed test. I already have a 10" dull German Chef's knife that may as well be a cleaver, so I'm looking for something better for cutting, chopping, dicing, mincing, etc etc. I think most folks come here for the same reason; that they want performance. I've watched a lot of the videos on the site and almost all the knives are viewed positively. So, while a Lamborghini and a Ferrari would both be fantastic to drive, one of them wins if they race head to head...
So what's the best performing 240mm gyuto for under $330?
To Continue the Car theme...
Zero to Sixty - Cutting Ability
Top Speed - Edge Retention in Practice (not the speculated differences between steels)
Handling - Comfort, Weight, Balance, Nimbleness, Response, etc
Maintenance - Ability to Sharpen (both ease and overall peak sharpness), Will the knife hold up over time with proper care
Craftsmanship - Is the knife hand made by an artisan?
Aesthetics - does it look like a knife?
Note: I understand that this is largely subjective and opinion based and that what works for one person may not fork as well for another. I understand that connotations behind "performance" and "best" can vary wildly between people. So be it.
1. Are you right handed? yes
2. What type of knife are you interested in (gyuto, nakiri etc..) gyuto
3. What size knife are you looking for? 240mm
4. Do you prefer carbon or stainless steel? either
5. Do you prefer a western handle or a Japanese handle? either
6. How much did you want to spend? $330 or less
7. Do you know how to sharpen? yes