Looking for a Gyuto

12
12
Joined Dec 25, 2015
Hi everyone!

I've been a longtime reader at the forum but this is my first post. I'm interested in getting a quality Gyuto but there are just so many options out there. I've done some research and so far this is what I know:

Length

210-240mm (It looks like 240 is the way to go)

Blade

I am new to sharpening, but I am also worried about the knife rusting. I think stainless steel?

Symmetry

I'm a lefty so a Symmetric blade would be preffered.

Handle

Wa Style

Use

I am looking for an all purpose knife. Something for chopping, filleting, sushi cutting, and garnish detail work.

Price

$175 - $275

All in all I am looking for a high quality knife that I can take care of and hone my cooking skills with. Aesthetically - I really like the traditional Japanese looking Gyutos. I'm intrigued by the one's with hammering on the top of the knife but wondering how that affects cuts?

I'm not very good at following the technical stuff such as hardness / layering / etc. Really just looking for someone to help point me towards a few well received options that meet at least  some of the above criteria.

I really appreciate any feedback you guys have!

John
 
2,563
538
Joined Apr 25, 2014
Hammering is just cosmetic, it doesn't affect performance. 

This is out of stock, but they come in stock pretty often.  Call Jon about details.  I vaguely remember the next shipment coming in early January.

http://www.japaneseknifeimports.com...oducts/gesshin-uraku-240mm-stainless-wa-gyuto

Not too thick or thin, not too soft or hard for beginners.  Stainless, wa handle,  free shipping,  and you can ask Jon to sharpen it before shipping.  Kind of checks off all your boxes I think.  If you have extra money, spend it on sharpening stones.
 
12
12
Joined Dec 25, 2015
Thanks guys. I was also taking a look at Miyabi. Any experience with their knives? Also any good hammered options :)
 
2,865
236
Joined Nov 15, 2012
Look at Jon's Gonbei for the hammered look.  Not a lightweight though not as rugged as the Uraku, but I take it you already have a beater knife.

Rick
 
12
12
Joined Dec 25, 2015
Thanks Rick,

I like the Itinomonn based on what I've read, but the knife just doesn't have much character. The more I look, the more I really like knives with kurouchi finishes. From what I have seen kurouchi and stainless steel are mutually exclusive to one another.

Is it a lot of work to care for a carbon/steel knife? I've never had one before, but since I don't know how to sharpen either it might be worth looking into?
 
2,563
538
Joined Apr 25, 2014
There are a few notable exceptions. Kochi at JKI and Wakui from various vendors are stainless kurouchi.

Also Japanesechefsknife has a new line stainless kurouchi clad aogami super
 
12
12
Joined Dec 25, 2015
Thanks again to both of you for your help and patience. After a day of intense research I think I've got my preferences straight. At this point I'm looking for:

Basics:   240mm Stainless Steel Gyuto

Edge:     50/50 edge

Finish:    Damascus with Hammered Finish 

Handle:  Wa Handle (preferably Ambidextrous)

Usage:   Chopping Vegetables, Cutting Meat, Filleting, Nigiri

Price:     $175 - $299

Any further suggestions would be more than appreciated!
 
87
11
Joined Nov 11, 2015
 
Thanks again to both of you for your help and patience. After a day of intense research I think I've got my preferences straight. At this point I'm looking for:

Basics:   240mm Stainless Steel Gyuto

Edge:     50/50 edge

Finish:    Damascus with Hammered Finish 

Handle:  Wa Handle (preferably Ambidextrous)

Usage:   Chopping Vegetables, Cutting Meat, Filleting, Nigiri

Price:     $175 - $299

Any further suggestions would be more than appreciated!
That sounds to me like a Gonbei 
 
2,865
236
Joined Nov 15, 2012
You especially don't want to be struggling with VG-10 if you are a novice sharpener, and aside from that Swedish stainless is an all around better performer.

Rick
 
2,865
236
Joined Nov 15, 2012
I am not sure which one is used in the Gonbei, Jon does not specify on the website, but most likely one of the 3, possibly 12C27 also.  The Kanetsune is very similar in appearance, likely the same maker, and I've seen it advertised as 19C27.
 
Last edited:
12
12
Joined Dec 25, 2015
Jon's stuff seems to come highly recommended so I just put in a request with him to talk about the Gonbei a little bit. Hopefully he can get it in stock soon! I'll let you guys know how it goes.

In case its difficult for Jon to get a Gonbei in stock soon, what do you guys think of these alternatives:

TAKAYUKI - http://www.chefknivestogo.com/satadagy240.html (Almost exactly like the Gonbei)

KUROSAKI MEGUMI - http://www.chefknivestogo.com/kumegy24.html (I know this is VG 10 - but I've read reviews about it being an easier knife to sharpen)

Megumi looks like the blade is 3mm - while the Gonbei and Takayuki are 2mm. Does this affect cuts by a lot. Also the Megumi seems to be heavier. 
 
Last edited:
12
12
Joined Dec 25, 2015
Thanks to everyone for helping me in this process! There are so many options that it is really difficult to decide. I probably spent hours overthinking it all. I finally decided and placed my order so I wanted to fill you guys in.

I was interested in getting the Gonbei based on the credit everyone was giving to Jon at JKI. Unfortunately, I reached out to Jon about three days ago, and received no response. Also most of his knives are listed as out of stock.

Since that didn't work out I went with the 210mm Kurosaki Megumi. It is a little thicker of a blade, but something kept bringing me back to it. The Kurosaki has excellent reviews, and rather than muck it up trying to sharpen it on my own, I'm having the dealer sharpen it before they send it to me (I'll practice sharpening on the budget knives I use at home now).

I'm very excited about having pulled the trigger and now I'm studying up on proper knife care and chopping skills as I have only ever worked with western style rock cutting chef knives.
 
12
10
Joined Nov 6, 2015
JKI is closed for about 2 weeks starting on Christmas.

Someone mentioned that Jon will be getting another shipment of knives in January.
 
2,865
236
Joined Nov 15, 2012
OK your on your way!  One thing you ought to do right away upon receiving your new knife is to round that point at the heel, they are deadly to hands, and occaisionally other parts of your body.  Just a small radius will do.  I for the life of me can't imagine why some makers think it's cool to have them, maybe they're just sadists.

Rick
 
Last edited:
Top Bottom