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 Post subject: Picking stainless steel knife
PostPosted: Wed Jun 04, 2014 8:13 am 

Joined: Mon Dec 09, 2013 6:12 pm
Posts: 28
Location: Chicago
Looking for stainless 210 gyoto recommendation under $175. No handle preference. Have basic sharpening skills. Right handed. First J-knife. Kaneshege, Misono 440, Suisin Inox?


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 Post subject: Re: Picking stainless steel knife
PostPosted: Wed Jun 04, 2014 8:23 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 355
Location: Philly
I haven't personally used it but reading the forums has led me to believe that the Takamura Migaki R-2 Gyuto 210mm is extremely popular and well liked. And it is exactly at your price $175.00.

Now I have used my friends Sakai Takayuki Damascus Wa-Gyuto 210mm for a couple hours and I liked it a lot.



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 Post subject: Re: Picking stainless steel knife
PostPosted: Wed Jun 04, 2014 12:59 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2331
Scott - those are two great suggestions for you.

the Takamura R-2 210 Gyuto: http://www.chefknivestogo.com/takamura.html is an awesome performer. You can check out the videos on it. The handle is a little on the slender side, but if you pinch grip it's no big deal. Just a great knife.

The Takayuki: http://www.chefknivestogo.com/satadagy210.html is also a very good knife if you want to try a Wa handle. It's a great looking knife in person if you like a little bling on your blade. Nice AEB-L steel.

Personally, I think the Takamura flat out smokes the Takayuki in performance (and the Takayuki is a good performing knife) - it's worth every single penny IMO.

If you want to go lower in price another great performing option is the Kohetsu Blue #2 210 Gyuto: http://www.chefknivestogo.com/kohetsublue1.html. If you want to venture lightly into carbon steel, this has a great core carbon steel that's only exposed at the edge. Only this area will patina, the rest is stainless cladding on each side. This steel sharpens just super easily. It will make you feel like a sharpening champ. The handle is pretty basic and utilitarian, but you forget about the handle one you start using the knife :-).

My favorite entry level priced 210 Gyuto is the Tojiro DP 210: http://www.chefknivestogo.com/tojiro-dp-f-8081.html.

Out of this list, I'd go for the Takamura hands down.


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 Post subject: Re: Picking stainless steel knife
PostPosted: Wed Jun 04, 2014 2:51 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 638
Location: Minneapolis, MN
+1 takamura coming from a professional setting... beastly beastly knife.

Possibly my favorite knife on this site


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 Post subject: Re: Picking stainless steel knife
PostPosted: Thu Jun 05, 2014 2:34 am 

Joined: Fri Dec 20, 2013 4:24 pm
Posts: 297
Yeah +1 on what Steve said. I had my eye on the Takamura couple of months back when I was shopping for a new gyuto also but it was out of stock at the time. I went with the kohetsu Blue #2 and am not disappointed. Its so easy to sharpen, and so easy to keep sharp with just a few strops at the end of each day that I can't imagine a better steel to start with. But I've not tried the R2 in the Takamura and that knife looks absolutely stunning.


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 Post subject: Re: Picking stainless steel knife
PostPosted: Fri Jun 06, 2014 12:32 am 

Joined: Wed Dec 05, 2012 4:00 pm
Posts: 60
Another vote for the Takamura Migaki 210. This knife is everything a "laser" style Japanese should be. My favorite knife by a fair margin. I've sung its praises in too many previous posts to bore you all with yet another recitation. Just buy it - you won't be disappointed, believe me.

My only complaint - and I mean my only complaint - is that Chef Knives to Go doesn't have it in a 240 mm version.


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 Post subject: Re: Picking stainless steel knife
PostPosted: Fri Jun 06, 2014 1:21 am 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 258
if you are willing to put in a little bit of work, the tanaka ginsan 210 would be a great option, its super easy to sharpen and these take an extremely acute edge, check out steves video on the product page.


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 Post subject: Re: Picking stainless steel knife
PostPosted: Fri Jun 06, 2014 1:55 am 

Joined: Wed May 16, 2012 1:49 am
Posts: 305
Location: Amstelveen, The Netherlands
Two stainless I like a lot: Hiromoto G3, and Misono 440. The first with the best steel, the last with its remarkable F&F. Consider a 240mm, by the way.


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 Post subject: Re: Picking stainless steel knife
PostPosted: Mon Jun 09, 2014 3:09 am 

Joined: Mon May 06, 2013 2:34 pm
Posts: 47
+1 on the Takamura. I have it and love it. Quite a different character than many other knives - very slender and laser-y, but also holds an edge for a looong time. Also it's a killer deal at $175.


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 Post subject: Re: Picking stainless steel knife
PostPosted: Mon Jun 09, 2014 3:26 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4054
if you would consider a stainless clad carbon it will open up many very good options for you.



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