Help Andre choose his first Japanese gyuto.

[ChefKnivesToGo]

Hi,

I have been interested in getting my first nice Japanese knife. I have been reading through the forums and have narrowed down my options.

I know this would be better posted in the forums, but, after reading, it just opens the door to too many more options, and too many opinions to sort through.

I've been trying to do research on the different types of steel, and knives but at the end of the day I feel like I won't understand until I try them out myself.

I am looking for something that will be a good first entry into quality knives, something that I can grow into and learn what works/ doesn't work for me, and learn how to sharpen.

Kanehide PS60 Wa Gyuto 240mm
Masamoto VG 240

Anryu Blue #2 Hammered

Makoto White #2 Gyuto 240mm (Currently out of stock, is this one worth waiting for? If yes, how long is the wait?)

Filleting knife or deboning/ cleaver recommendations to compliment

Also, what stones and hones to keep the knife in shape. Again, budget-conscious options are appreciated.


1)Pro or home cook?
Home Cook

2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.)
Gyuto.

3) What size knife do you want?
240mm

4)How much do you want to spend?
Around $200

5) Do you prefer all stainless, stainless clad over reactive carbon or all reactive carbon construction?
No preference, more concerned about how easy it is to take and hold an edge for a beginner sharpener, and durable. Not something too thin that I have to think about chipping.

6)Do you prefer Western or Japanese handle?
Japanese

7)What are your main knife/knives now?
5.5" Ceramic Santoku & 10 inch no name brand chefs knife

8)Are your knife skills excellent, good, fair?
Fair.

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
Majority push/pull, chopping, slicing, rarely rocking.

The volume of cutting in order of greatest to least: Veggies, chicken (not deconstructing, though having the option to would be nice), beef, pork, filleting fish

10)Do you know how to sharpen?
No but it's something i want to learn with this new knife, and older knives in my kitchen.

Thanks,
Andre

[ChefKnivesToGo]

Hi Andre,

Ok, don't listen to anyone else but me. hahahhaha

I recommend you try this knife. It's an excellent introduction to Japanese knives, easy to care for and easy to sharpen and cuts great straight out of the box. The steel is excellent. I would recommend the PS60 but we appear to be out of it at the moment and it's no fun waiting. This one will perform the same and it's less money.

https://www.chefknivestogo.com/katkgy24.html

The Masamoto you mentioned is another one with similar qualities and performance and is a tried and true choice: https://www.chefknivestogo.com/masamoto-chef-knife.html

[jacko9]

Unless your inventory system is out of wack, the PS60 is still available. This is the knife I bought for my son and they like it a lot and since I haven't been asked to sharpen it after a year it must be durable!

https://www.chefknivestogo.com/kapswahagy24.html

[ChefKnivesToGo]

Hi Jack,

I was actually thinking about the western version here: https://www.chefknivestogo.com/kapsgy24.html

[jacko9]

Since Andre was looking for a Japanese style handle, he's in luck that the PS 60 is still available. That is my son't favorite knife and Carol is happy with the one she got for her mother as well.

[Jeff B]

I'd wait for the Makoto W#2. Best buy on the site for the money, very easy to sharpen, nice stock handle and just a badass knife.

[lsboogy]

I would suggest a White #2 knife as well. Easy to sharpen with great feedback on stones. Stainless and semi stainless knives don't have the same feedback

[sharksfan7]

I'm gonna throw the Tanaka Blue #2 Nashiji into the mix again. I haven't seen the handles on the one Mark offers but the pics look like they are an upgrade to what he used to get. The blade has a nice solid feel, very stiff with good weight. But the grind is very thin. Breezes through product. It's my favorite knife in my modest collection.

https://www.chefknivestogo.com/tabl2nagy24.html

[Dredaye]

Hi everyone,

Thanks for all the replies!

I was hoping I did enough research looking through the other knife recommendation threads to not have to add another one.

Thanks Mark for posting this in the forum!

Mark, the PS60 in a Wa handle is available. Would you still recommend the Kanehide TK Gyuto over the PS60?

Where would a white #2 rank compared to the two blades above, for me as a first new knife? Are all white #2 pretty similar? The Yahiko white #2 is in stock and in my price range.

The masamoto VG 240 that is on your website is the exact one I am interested in. I read good things on other forums about this knife, and searching for it is how I found your website. The qualities that interest me about it are that it's a bit stronger (less likely to chip, which is good since I may try to use it for the occasional butternut squash) which means I can worry less, and it's easy to sharpen.

My preference for the Japanese handle comes from my interest to try something different. From what I've read, and tried to practice, a good pinch grip will mean the handle won't matter as much. Is that right? I threw the Masamoto in there because I read good things about the blade quality, and wondered if it was good enough to give up the japanese handle.

The Tanaka Blue # 2 looks interesting. How does the material differ from the white #2 ?

Thanks,
Andre