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 Post subject: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Thu May 15, 2014 5:35 pm 

Joined: Thu May 15, 2014 5:18 pm
Posts: 3
1. Are you right handed?
Right
2. What type of knife are you interested in (gyuto, nakiri etc..)
gyuto
3. What size knife are you looking for?
210-240
4. Do you prefer carbon or stainless steel?
No preference. I'm not sure of the difference as far as care but I'm okay with havin to do some extra work as long as someone will educate me on what's involved.
5. Do you prefer a western handle or a Japanese handle?
I have a shun santoku classic right now and love it. So Japanese style.
6. How much did you want to spend?
Around 200
7. Do you know how to sharpen?
No but my chefs do and I can be taught. Definitely something I want to learn.


So I work 40-50 hours a week in a French kitchen. I work as a prep cook and as a garde. I already have a shun santoku I won in a raffle. I was working 2 jobs for a while and I have my last paycheck from my second job coming in. Decided to use it to get myself a gift. I love my santoku but I would like a chefs knife as well.

This will probably sound lame but aesthetics are very important to me. I want something unique. Like the blue handle black blade knife I've seen on here. Or Damascus. Or a white handle. Just really anything unique and eye catching.


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 Post subject: Re: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Thu May 15, 2014 5:59 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2823
http://www.chefknivestogo.com/kaanasgy24.html

http://www.chefknivestogo.com/gokogyuto240mm.html

http://www.chefknivestogo.com/mayugy24.html

http://www.chefknivestogo.com/tanakagyuto1.html

All great knives. The Tanaka will be striking when you develop a patina on it's carbon damascus cladding. The rest are some variation of a kurouchi finish which I like a lot.



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 Post subject: Re: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Thu May 15, 2014 6:11 pm 

Joined: Thu May 15, 2014 5:18 pm
Posts: 3
I think after looking more into carbon vs SS that I may want an SS knife. As a prep cook I cook a lot of onions, pickled ved, and tomatoes, and acidic foods. Might be a pain to deal with the carbon in the middle of a heavy rush / big day of prep.


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 Post subject: Re: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Thu May 15, 2014 6:13 pm 

Joined: Thu May 15, 2014 5:18 pm
Posts: 3
The Masakage Yuki was one of the knives I was looking at already. Awesome.


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 Post subject: Re: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Thu May 15, 2014 7:32 pm 
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The Yuki is stainless clad, carbon core knife same as the Goko and Anryu.....all of which would have "easier" maintenance than the Tanaka which is carbon damascus cladding.



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 Post subject: Re: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Thu May 15, 2014 7:46 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1841
With the exception of the Tanaka, all of the knives recommended so far are carbon core stainless clad. Since very little carbon steel is exposed, maintenance is pretty easy. The Tanaka will take a bit more care.

Carbon steel will discolor with normal use (called patina) and rust if left wet and/or dirty for any length of time. You can polish carbon steel blades regularly (daily in many cases) if you want to maintain the bright shiny finish.

Many forum members here will allow the patina to develop naturally or even force one to develop by smashing food product onto the blade and leaving it until the blade takes on color. Things like smashed banana, onion, mustard, rare steak, chicken skin all give different finishes. Once the patina is established it forms a barrier which reduces, not eliminates, further reactivity. Over time a patina will darken toward a dark grey color.

Maintaining a carbon steel blade during use, with or without a patina, is pretty straight forward. Keep a towel (ideally two, one wet and one dry) at your station and wipe the blade periodically during use and before setting the blade down for any duration. Wash as you normally would with a stainless knife and dry thoroughly immediately after use.


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 Post subject: Re: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Thu May 15, 2014 7:52 pm 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
It is imperative you integrate sharpening equipment into your japanese knife purchase. I would highly recommend the Tanaka because it has a robust feel like a big german chefs knife, there is a good belly to the knife much like a german knife, but it's much thinner behind the edge and does a darn fine job of slicing.

Most french chefs back in the day were using carbon sabatier knives. You will need one damp towel and a dry towel, wiping the knife in between uses, that's carbon care. Leaving the knife out for extended periods of time with acidic foods is not the end of the world, just be ready to use some elbow grease removing the reactivity spots.

The Masakage would be a great knife but at this point I would suggest waiting to get a high end japanese knife. It would be to your advantage to purchase a 100$ knife like the Richmond Sab, a knife loosely based on the original Sabatier french knives...It would be perfect for the french cuisine you prepare.

It would also leave you money for sharpening stones. I would recommend the 5 piece sharpening set for 140$ and the Richmond Sabatier style knife for 100$. It puts you at 40$ over budget but you get stones and a knife. The Richmond branded knife is made by Lamson who makes some of the best mass production knives on the market. They make housebrands for other mom and pop knife shops in the country.

With the stones and knife you'll be able to build a very good foundation for knife maintenance. Buying a very expensive knife and handing it over to the chef to sharpen could potentially be a mistake. Taking personal responsibility for knife sharpness is one of those chores that is both a nuisance and joy.

I think the 100$ knife and 5 piece starter stone set would make you much happier in the long run. Learn to sharpen well enough then buy a high end japanese knife. Good luck.


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 Post subject: Re: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Thu May 15, 2014 9:13 pm 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 264
The shiro kamo is a beautiful deep etched Damascus blade, has great R2 pm steel and is a joy to use, has a good amount of wheight behind it and has a fairly flat edge profile... makes an awesome workhorse style knife for bangin out tons of prep...


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 Post subject: Re: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Thu May 15, 2014 10:53 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2401
Another option, if you like the aesthetic, is the Gassan Blue #2 210 Gyuto: http://www.chefknivestogo.com/gaao2gy21.html. It's really shaped and handles more like a long Santoku IMO, but it's a really nice performer and sharpens up super easy.


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 Post subject: Re: Looking for aesthetically pleasing Japanese gyuto
PostPosted: Fri May 16, 2014 2:01 am 

Joined: Thu Jun 06, 2013 1:11 pm
Posts: 10
+1 for the shiro kamo


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