Switch to full style
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post a reply

Yet another gyuto recommendation... *angel*

Tue Apr 09, 2013 9:22 pm

Hi,
I'm sure you guys must be starting to get sick of all the gyuto recommendations that you get asked :(

But i'll try to make mine quick.
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? No preference - kind of?
5. Do you prefer a western handle or a Japanese handle? Japanese - want to try something new. But i'm still open to yo-s.
6. How much did you want to spend? Not more than $200
7. Do you know how to sharpen? Yes.

I'm a home cook - quite enthusiastic about it. I live in a house of 6 and I do all the cooking. I'm very drawn into kurouchi finishes - especially the grey ones like the goko. Obviously, the kurouchi finish is a want - not a need :D I'll be happy with damascus too... :twisted:
I will be using it for a lot of fruit/veggies + meat - basically everything, so I don't know if White steel will be good for the amount of corrosion. On the other hand, the lasers (aeb-l or AS) are appealing to me like there's no tomorrow. Do you guys know of a compromise that won't go over my budget? Or you could always help/convince me to pick one from the list of 3 knives that i posted.
one thing, I'd prefer a thicker spine, maybe 2.5mm+?

Cheers,
big.me

Re: Yet another gyuto recommendation... *angel*

Tue Apr 09, 2013 9:49 pm

A good all carbon choice would be a Tanaka.

http://www.chefknivestogo.com/tanakagyuto2.html

What draws you to the Lasers?

The Goko's are nice, stainless clad knives. Not much maintenance concern there.

Lots of choices....all different, all good. Your requirements aren't necessarily specific enough to hone in on one choice. :)

Re: Yet another gyuto recommendation... *angel*

Tue Apr 09, 2013 10:22 pm

I'm sorry :(
I thought i was specific enough haha. I guess not.
What draws me to the lasers is the thickness (or lack thereof) behind the edge. But i'm somewhat worried about the steel (micro)chipping/rolling due to such a thin edge geometry. Its not just veggies/fruits that I intend on cutting it with!
The tanaka seems a bit thin on the spine :( and weighs too little.
OOH. One thing I can add is that a medium weighted gyuto would be nice. The one i'm using now is around.. 180g? :S Give or take some.

Re: Yet another gyuto recommendation... *angel*

Wed Apr 10, 2013 2:23 pm

Try the Goko's they're nice.

Re: Yet another gyuto recommendation... *angel*

Wed Apr 10, 2013 2:34 pm

Thanks adam :)

Re: Yet another gyuto recommendation... *angel*

Wed Apr 10, 2013 2:39 pm

Look at the masakage koishi. I have one of these in 150 petty. I'm quite impressed with it. It has the finish you are looking for and the grind is very thin behind the edge. It is a very well made knife and think it would make a fine gyuto.

Re: Yet another gyuto recommendation... *angel*

Wed Apr 10, 2013 2:44 pm

I missed your budget comment. Sorry about that. The masakage is over your specified budget. However, while your looking...

Re: Yet another gyuto recommendation... *angel*

Thu Apr 11, 2013 10:04 am

+1 For the Goko.
I don't own the Gyuto (yet :-)), but the Nakiri is a great knife. Very sharp ootb, solid construction, looks great, and performs like a beast.

Just my humble opinion.
Gary II
Post a reply