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Which knife?

Thu Jun 06, 2013 8:24 am

Hello staff of CKTG,

I am a preparatory cook in a professional kitchen seeking some advice on what knife to purchase. I am RH, willing to spend up to $250 or more, prefer western handles, carbon or stainless, interested in clad. I am interested in Masamoto, Hiromoto, Tojiro, and Kikuichi. I need a workhorse and prefer heavier taller knives. Any suggestions or recomendations would be greatly appreciated. Thanks in advance for any help.


Re: Which knife?

Thu Jun 06, 2013 9:53 am

Jason -

Without knowing 100% sure what constitutes a heavy/tall knife to you....

Of those you listed, Masamoto does not make a clad gyuto that I'm aware of....the other three do.

Of those makers, and a western handle....the Kikuichi TKC is my favorite. Simply an awesome knife:


Out of stock at the moment though.

It's got a reasonably wide profile, but nothing like a Takeda gyuto or some of the other very wide knives out there.

The Hiromoto AS probably fits your description the best....it's clad carbon....reasonably wide as well.

Tojiro....can't recommend anything from them over the other 3 makers.

Masamoto makes their VG series, and the two carbon western handled versions. All good knives, typically well made. They use kind of blah knife steels though. Not bad by any means, but for the price I think you can do better. You're paying a little for the name.


The Misono Swedish is rather much like the Masamoto HC, but $30 cheaper and has the dragon engraving.


Another would be the extra tall Artifex:

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