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thin gyuto wanted

Wed Jun 26, 2013 3:13 am

1. Are you right handed? Yes
2. What type of knife are you interested in gyuto
3. What size knife are you looking for? 210mm
4. Do you prefer carbon or stainless steel? stainless
5. Do you prefer a western handle or a Japanese handle? western handle
6. How much did you want to spend? less than $200
7. Do you know how to sharpen? Yes, edge pro with chosera stones

I prefer a thin blade and hopefully some can point me in the right direction!

Thanks!

Re: thin gyuto wanted

Wed Jun 26, 2013 4:04 am

Not many Yo handled Laser gyuto's out there.

Masamoto vg-10 would be the first choice!
http://www.chefknivestogo.com/masamoto- ... 210mm.html

Hiromoto G3: Not sure how thin it is behind the edge:
http://www.chefknivestogo.com/histg3gy21.html

Grand Chef. Can't remember how thin it was, but the steel is a bit softer as well.
http://www.chefknivestogo.com/tagrch21gy.html

Re: thin gyuto wanted

Wed Jun 26, 2013 4:18 am

338 <> Semi-stainless that will slowly patina, but the benefits gained (e.g., edge potential, retention, ease of sharpening) far outweigh IMO the modicum of attention required... http://www.chefknivestogo.com/ictkcgy21.html

Bohler-Uddeholm Swedish steel = great stainless... http://www.chefknivestogo.com/tagrch21gy.html

Awesome workhorse; some will recommend to place a call before you order to request a physical inspection on the handle, but CKTG will already... http://www.chefknivestogo.com/masamoto- ... 210mm.html

Another veritable workhorse... http://www.chefknivestogo.com/macprmichkn8.html

At the bottom of this list, but still a reliable performer at this price point... http://www.chefknivestogo.com/suisingyuto2.html

All are pretty much 2.2mm wide +/- . The Masamoto I believe is the heaviest.

IF you'll consider barely used, THIS SEMI-STAINLESS IS THE BADDEST OF THE BUNCH!
http://www.chefknivestogoforum.com/viewtopic.php?f=16&t=3038

Re: thin gyuto wanted

Wed Jun 26, 2013 4:22 am

:lol: Looks like Tim beat me to it, but I will add that although the Masa is a VG series, it is purported to be VG-5 which is typically a more durable blend than the chippy VG-10.

Re: thin gyuto wanted

Wed Jun 26, 2013 1:31 pm

I would hope some definition of thin could accompany this request. :) Thin to us is typically tin foil to someone accustomed to western, fat knives. :)

Almost any "gyuto" will be thin in comparison to a Wusthof/Henckel's.

What we call thin are what, as Tim mentioned, we call "lasers". These are super thin knives.

Any of the knives those two linked to will be "thin". But if you want a "laser", you'd be hard pressed to find one with a western handle. Perhaps one of the Konosuke HD's....

Re: thin gyuto wanted

Wed Jun 26, 2013 5:28 pm

Thanks for the suggestions. I'm not totally new to Japanese cutlery. Just haven't a had a wide range of manufacturers. I have had a Tojiro DP Santoku for about 5 years so far. I recently bought a Tojiro Nakari but its not for me so I'm going to get rid of it. I've owned Fujiwara FKM but I sold that a few years ago. I have a Victorinox chef knife, bread, and paring knives. Just looking to upgrade them.

Re: thin gyuto wanted

Wed Jun 26, 2013 5:59 pm

None of those you listed would be considered a laser.

If you're looking for something thinner than those, I would suggest looking for something like the Richmond Laser series for instance, the Suisin Inox Honyaki, most anything from Konosuke, etc.

If you're just after a similar knife, but upgraded....something like the Kikuichi TKC would be a great upgrade.

Re: thin gyuto wanted

Wed Jun 26, 2013 6:19 pm

The TKC is still very thin, correct? I have never handled a Konosuke, or any of the other generally recognized lasers, but I do have a TKC and it is very, very thin. I look forward to getting a Konosuke some day, if nothing else so I can understand how much thinner a true laser is, because right now it is hard to picture.

I used to have a Fujiwara FKM and the TKC is much thinner behind the edge, not even close. Also than the Artifex extra tall I have. Also have a Victorinox chefs, and while sweet for the price, not comparable to the TKC at all. I am not sure how the Tojiro DPs are, but I seem to remember reading that they are either the same, or slightly thicker than the Fujiwara.

It is clear that there are thinner knives out there than the TKC, but the OP would likely find it satisfactorily thin compared to the other knives he has worked with. Awesome knife, which most seem to agree with.

Re: thin gyuto wanted

Wed Jun 26, 2013 6:41 pm

Yeah, I wouldn't call the TKC a laser per say....but it's very thin for a non-laser if you want to say that. :)
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