GOUGIRI Chef's Knife 8-inch, Japanese Stainless Steel, 33 Layers Damascus Blade, Professional Gyutou

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General Information

A Knife for All of Your Seasons Description - GOUGIRI is made in Seiki city, Japan - 8-inch multi-purpose chef's knife; chopping, mincing, slicing, and dicing - 33 layers of Damascus Steel that reinforce strength and resistance - The Damascus protects the hard cutting core and helps the blade to cut through food smoothly - Large blade with a slight curve that allows French and Chinese cutting techniques - Razor sharp blade; excellent edge retention that will allow you to cut your food effortlessly - PakkaWood D-shaped handle provides maximum comfort - Premium packaging designed to make a stunning gift - Dishwasher safe but hand-washing is recommended - Be an early adopter, claim our special launching price - This special offer is time limited Details - Overall Length: 13.4 inches - Blade Length: 8 inches - Blade Width(MAX): 4.5 inches - Handle Length: 4.5 inches - Weight: 6.2 ounces


GOUGIRI Chef's Knife 8-inch, Japanese Stainless Steel, 33 Layers Damascus Blade, Professional Gyutou Kitchen Knife, with Gift Box
8-inch multi-purpose chef's knife; chopping, mincing, slicing, and dicing
33 layers of Damascus Steel that reinforce strength and resistance
PakkaWood D-shaped handle provides maximum comfort
Dishwasher safe but hand-washing is recommended
GOUGIRI is made in Seki city, Japan
Chef's Knife 8-inch
Dark Brown
Item Height
1 inches
Item Length
13.4 inches
Item Weight
Item Width
4.5 inches
Package Height
0.9 inches
Package Length
15.4 inches
Package Weight
0.65 pounds
Package Width
3.5 inches


Hmmmm… this seems an awful lot like a review of a similar (if not the identical) knife made last week.
Both bombsquad1 and the previous reviewer were one-time-posters. Both reviewed what appears to be this similar (if not the same) knife. Both give extremely glowing reviews. And neither appears to find any fault – let alone give a totally convincing review.
For bombsquad1, what makes me suspicious (besides the description of the knife as a potential perfect blade without reproach for all and sundry) is the statement “Just a few strikes on a diamond steel ounce in a while and your good to go.”
I'll forgo any criticism of spelling (“ounce” and “your”). I can even chalk that up to make it seem as if the reviewer is no pointy headed speller freak but just one of us regular folk.
But just a few strikes of a diamond steel? The shade of Boar D. Laze would make it clear that “steels” are not percussion instruments, but honing rods that should only be applied as lightly stroked instruments with the same process that a violin player uses the bow strings to stroke the violin's strings (unless the piece being played is one of Rossini's opera overtures). Whacking steel against edge doesn't do any sharpening – but it can and often does dent and crush the microscopic edge of the knife at the point of contact.
At least the errors were not so egregarious as the previous review (which I wonder if Nicko pulled out). I probably would have had some fun really taking both this review and the previous one to task.
As for the knife in question, it might be either waaay overpriced or moderately underpriced. What makes me hesitant to deliver any sort of commentarty is that I cannot find anything which indicates what the core (cutting) steel might be. Is it VG-10? Is it SG2? Is it something else?
I am no fan of Damascus. Any beneficial effect from Damascus will be the same if the blade has 3 total layers or 129 layers. And if the blade has a VG-10 core, then a Tojiro DP 210 mm gyuto might slice, dice and chop about as well for almost $100 less, albeit without the Damascus bling.
If the knife has an SG2 core, then the question is whether there is an appropriate microbevel of 16 degrees to relieve the edge and reduce the risk of chipping.
All in all, not enough is known about the nitty-gritty details and there is just too high a retail price for an intelligent purchase.
This seems to be the third time that this product has been given a review.  Each time the posting reviewer is a first time poster.  Each time, it's a glowing and somewhat over-the-top review.  Each time (at least for the past two reviews), it's been pulled (presumably by Nicko, or some other administrator or moderator).  And then, once the previous review has been pulled, a new "review" gets posted by a "new" "reviewer".
Nicko, sorry if this seems to be a repetitive sequence.
So, maybe the review needs to be "reviewed" to illustrate to viewers just why this is the type of hype that needs to be taken with so much salt as to raise major health concerns.
First, the description of this knife as "a thing a beauty" (I'm just making a direct quote here), and describing this knife as having a "vibe".  That's definitely over the top.
Second, describing the box as ornately designed with red felt.  Outside of being a one-time presentation point, I think that the box is one of the least important issues to be brought up, especially on a web site primarily intended for professionals who use cutlery as extremely important tools of their trade.
Third, Damascus.  Once the blade gets scratched up (and it invariably will), then the user must either go through a complex polishing and etching process to restore the Damascus, or must just put up with the annoyance.
Plenty of experienced users on ChefTalk have raised their voices about their lack of respect for Damascus.  A simple 3-layer san-mai construction blade is as good  in performance as a 129-layer blade.
Fourth, the copywriter's and reviewer's lack of informing the reader of the identity of the corer steel.  Without knowing this one critical detail, no one can make any sort of really informed guess as to the quality of the blade.
Yes, I know there can be "mystery metals" with blades.  MAC knives are a good example.  But, MAC has been around for decades, with many kudos, and with the mystery metal at least subject to known and confirmable users.  Gougiri is definitely not on 
Fifth, the reviewer refers to the handle as "wood".  Well, no, it isn't precisely wood.  It's "Pakkawood", a powdered wood dust and resin composite, and a very-well-known product to all who have handled any number of Japanese blades.
Sixth - the user says that this blade can be used for "boning meat".  That would be wonderful - if it is true.  However, I have to wonder.  Almost all Japanese "Damascus" blades are made from layered steel blanks made by Takefu Special Steel Company, and Takefu's primary core offerings are VG-10 and SG-2 steels.  Both are notorious for chipping when used along or against bone.  In fact, almost all reputable Japanese blade makers specifically recommend against the use of their general gyuto style blades for cutting against or along bone.  That's one major reason why knowing what core steel is used is important.
And seventh - the "reviewer" says that he or she used the knife...
Whoops!  I seem to have reached a limit on the number of characters.  So, I'll try to continue what got chopped off here.
The seventh point was about the "reviewer" being concerned about having knuckles impacting a cutting board.  If that's so, then why wasn't the "reviewer" (presumably a "professional") using a pinch grip, which is taught as basic in virtually every competent culinary school I have ever known of.
Nicko, I would suggest that you leave this "review" up, but with my comments as well as any others.  That way, yu won;t have to continually have to monitor for this product being flacked.
Galley Swiller
Nice response, I bow to your knowledge on Japanese knives, the only thing I picked up on was the "punching" comment, TBH my first thought was only a Gorilla would hold a knife like that! I have never seen another professional using anything other than a pinch grip. Although I wouldn't have considered buying this knife myself I appreciate the time you took to help those people who may have been swayed.
Once again, a review of this knife.
And again, someone who is posting a glowing review right after joining.
So, let's take a slightly different tack.
How does this knife compare against a Tojiro DP?
Yes, the Gougiri is Damascus. And the Tojiro is just plain three-layer san mai. But how different is their performance in slicing?
Tojiro's core (edge) steel is VG-10. Tojiro's heat treatment is fairly well known as being very good, as VG-10 steel goes. Few reports of chipping.
As for Gougiri, ?????
I have yet to find anyone who can explain how Damascus cladding makes a cutting performance difference between various clad blades. It's not the cladding that determines the quality of performance – it's the core steel. And we still don't know what the core steel is in the Gougiri.
And then there's price.
An 8 inch Gougiri gyuto (most likely 210 mm, or 7 sun) is $150.95 from Amazon. A 210 mm Tojiro DP gyuto from Amazon runs $57.43. That's a $93.52 difference. Advantage: Tojiro.
And 210 mm is somewhat short. 240 mm or 270 mm are more likely to be found in chefs' hands than 210 mm. Gougiri doesn't offer any gyuto length other than 210 mm. You can get a 240 mm Tojiro DP gyuto for $62.85 from Amazon or a 270 mm Tojiro DP gyuto for $72.00 from Amazon.
Okay, how about a workaday MAC? ChefKnivesToGo offers the Chef Series BK-80 (8 inch blade) for $89.95. A good workhorse professional knife. If you want a 10 inch long blade, the bigger brother is the MAC BK-100 for $109.95. If you don't want to go through CKTG, those two MAC knives can also be found on eBay.
So – have you used either a Tojiro DP or a MAC and can you describe the performance difference between the Gougiri and either the Tojiro DP or a MAC?
Especially since either the Tojiro or a MAC will be quite a bit less expensive as well as well known blades that make good relevant comparisons.
Galley Swiller

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