Gyuto recommendations

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Birdsong
Posts: 3
Joined: Tue Jan 19, 2021 9:45 am

Gyuto recommendations

Post by Birdsong »

Hi Everyone, I'm looking for a gyuto recommendation for myself and would like some help. I can wait a bit but would prefer something that's in stock or pretty regularly in stock. Thanks for any recommendations.

1)Pro or home cook?
Home
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
Gyuto and a bread knife too
3) What size knife do you want?
Probably 210
4)How much do you want to spend?
100-200
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
stainless, clad or semi-stainless, not full carbon
6)Do you prefer Western or Japanese handle?
Japanese
7)What are your main knife/knives now?
Mostly use F. Dick premier 8" chef knife, also have other knives that I use sometimes- paring, boning, slicing, cleaver.
8)Are your knife skills excellent, good, fair?
Good
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
Mostly push slicing, then rocking, then chopping
10)Do you know how to sharpen?
I'm learning, I have 1000 and 5000 shapton stones that I've been playing with for the past few months but not an expert by any means

Please also add any additional pertinent information that can help everyone with suggestions.
I've been using the Chef knife pretty much every day for over 20 years. It works well but it can be a beast sometimes. I'd like something that's more fun, fairly easy to maintain and can be used for most things. I don't mind some upkeep but also want something that anyone in the house can use and I'm not obsessing over taking care of it. I have pretty large hands so I want something that's comfortable and my knuckles won't be hitting the board. I also need a bread knife and don't want to spend more than around $250 or so for a gyuto, bread knife and sharpening service for the gyuto.
Birdsong
Posts: 3
Joined: Tue Jan 19, 2021 9:45 am

Re: Gyuto recommendations

Post by Birdsong »

Here are a few of the knives that seem like what I'm looking for. If anyone has thoughts about them, I'd appreciate any help
Kohetsu SLD Gyuto 210mm
https://www.chefknivestogo.com/kosld21gy.html
Kohetsu Blue #2 Nashiji Gyuto 210mm
https://www.chefknivestogo.com/kobl2nagy21.html
Tsunehisa G3 Migaki Gyuto 210mm
https://www.chefknivestogo.com/tsunehisa7.html
Yahiko VG-10 Damascus Wa Gyuto 210mm
https://www.chefknivestogo.com/yavgdagy211.html
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lsboogy
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Re: Gyuto recommendations

Post by lsboogy »

Seems that there is a great need for 210 stainless blades in this price range lately. The Kohetsu B2 blade would be a great thing for you (I have a bunch of Kohetsu blades, including a few that have custom handles installed on them I liked them so much), and I would also look into
https://www.chefknivestogo.com/kapswagy21.html
Some folk tell you stainless is hard to sharpen, but I find AEBL and variants close to it are very easy to sharpen - most stainless feels gummy and is bery hard to gauge an edge with, AEBL has great feedback due to small grain boundary size, and I would guess PS60 to have the same type of stuff - razor blade steel seems akin to knife steel in many ways - and has very fine grain structure.
If you want a Yahiko - get a white 2 blade - I have one that hangs on the other user side of the sink - people not familiar with my kitchen get stuck there - the knife takes a very good edge, and holds up to varying skill levels (no runs, no chips, no errors) - just force a patina and it will hold up for life with moderate care
Birdsong
Posts: 3
Joined: Tue Jan 19, 2021 9:45 am

Re: Gyuto recommendations

Post by Birdsong »

Thanks Isboogy. You're right, something that's stainless and easy to sharpen is the sweet spot for what I'm looking for. I'll look at the AEBL blade you suggested
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