best allround gyuto 270mm 320 bucks

Discussion in 'Cooking Knife Reviews' started by mrbushido, Dec 20, 2014.

  1. mrbushido

    mrbushido

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    Preferable monosteel cause i like the feeling, good flat spot, preferable carbon but best steel i can get. got know konosuke hd2 270mm gyuto and to vics 31cm and 22cm and tojiro shirogami gyuto 240mm


    For allround i mean everything except bones. Must be very sharp and cut great.

    Any ideas?

    Better options if not monosteel?

    Love the feel of monosteel and cant explain why :p
     
    Last edited: Dec 20, 2014
  2. vg10

    vg10

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    Its the only knife I've used heavily myself but I've gotten numerous compliments from grizzled old chefs and younger coworkers alike as to how sharp the carbon yoshihiro I have is.

    http://echefknife.com/gyutou-high-carbon-japanese-chef-knife.html

    150 for a 270mm with saya included. If that's not to your liking there are numerous other carbon options by this maker.
     
    Last edited: Dec 21, 2014
  3. mrbushido

    mrbushido

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    Thank you any other recomendations???
     
  4. millionsknives

    millionsknives

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    You got the bug hahaha 

    If you are looking for something to complement your konosuke, maybe a more subbstantial blade? how about one of these?

    http://www.japaneseknifeimports.com...knives/kochi/kochi-270mm-migaki-wa-gyuto.html

    http://www.japanesenaturalstones.com/itinomonn-kasumi-270mm-wa-gyuto/

    http://www.kitchen-knife.jp/pro/pro.htm   

    *this one is direct from the maker, i've heard his customer service can be lacking but his knives are good

    None are monosteel but they have the cutting feeelingggg
     
  5. millionsknives

    millionsknives

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    My other recommendation is to not collect gyutos if you're happy with your konosuke already.  There are so many other knives out there!  Petty, sujihiki, honesuki, cleavers, deba, yanagi...  Who knows if you get these maybe you'll get into more butchery and sushi cutting, which is not a bad thing
     
  6. mrbushido

    mrbushido

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    Hehe already ordered a suji for meat and a yanagiba for some fish hehe and have some pettys to :p

    Just want one allround do it all screams for use and abuse gyuto

    The kochi semes nice
     
    Last edited: Dec 21, 2014
  7. mike9

    mike9

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    It's not monosteel, but the Hiromoto AS sounds like what you're after.  Get one fast as the maker retired so when available inventory is gone that's all.
     
    Last edited: Dec 21, 2014
  8. mrbushido

    mrbushido

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    Better than the kochi?
     
  9. ordo

    ordo

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  10. mrbushido

    mrbushido

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    Deba hmm got thoose in 270mm?
     
  11. ordo

    ordo

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    Sure.
     
  12. mrbushido

    mrbushido

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    Cant find a single one?
     
  13. rick alan

    rick alan

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  14. millionsknives

    millionsknives

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    My friend bought a Takeda AS 270mm one of the NEW new grinds.  I played around with it yesterday. 

    It's not old takeda where the grind mark comes far up the blade face, but it's not one of the fatter new ones either.  It's very very thin, and although the grind marks from the side don't go up as much as they used to, I think it must have been forged thinner.  Also as soon as you get to the shoulders, it is concave inwards on both sides. 

    If you can skip lunch for a week or something and bring your budget to $350, it's a hell of a knife.
     
  15. ordo

    ordo

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    Let's spoil mrbushido (even more).

    The benefits of a proper grind.



    + $1000, sorry.
     
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  16. mrbushido

    mrbushido

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    If youre paying ;-)
     
  17. full sack

    full sack

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    Not happy with my Itinomonn Kasumi Gyuto 270mm.  I've washed it several times and each time, stain, from the handle, comes off on my dish rag and dish towel.

    There may be an easy fix for this, but it is something you should have to deal with in the first place.
     
    Last edited: Jan 3, 2015
  18. millionsknives

    millionsknives

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    Is it chestnut? I had a chestnut handle do that for a while.
     
  19. full sack

    full sack

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    Yes, it has a Octagonal Chestnut handle with Buffalo horn.
     
    Last edited: Jan 3, 2015
  20. rick alan

    rick alan

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    Geez, you'd think they would use a waterproof stain.  Perhaps consider applying a spar varnish or Watco Danish oil.

    Rick