Workhorse for friend

[Altadan]

I've a friend, home cook, who's in the market for a carbon workhorse.

1)home cook
2)Gyuto
3) 210
4)unknown
5) Carbon or clad (I'd recommend clad...)
6)no preference, but he does handle-grip
7)I don't know, but he wants something "decent"
8)knife skills "good"
9)prefers push/pull cutting
10)He sharpens (but I'm not yet sure one what, I'll check)

He'd prefer a workhorse over a laser, but if it ain't beefy it'll still be alright.

My first thoughts were a
- Tanaka Nashiji, or even a Sekiso.
- Itto Ryu hammered
- Kanahide TK

Generally thinking of Sanjo knives, but anything should work. I couldn't think of any western-handled workhorses. Can you?

Thanks for the help

[gladius]

Budget?

Take a look at a Doi or Gihei.

[Altadan]

Budget?

Really don't know

I just noticed the Tanaka B#2 KU is available, and Yusaku stock handle is also available... though I'd still recommend he wait for something clad (even elsewhere), like wakui or something.

Let's cap it at $250

[Qapla']

What do you think of this one?

https://www.chefknivestogo.com/haasgy21.html

[Altadan]

What do you think of this one?

https://www.chefknivestogo.com/haasgy21.html

Thanks!
I'll add it to a list for him It crossed my mind, but not having ever read any recs for it here, (and the fact that it's more factory, and pricey) I moved on... but that's me. It's a nice looking knife.
Though, not very thick anywhere along the heel/spine, is it?


So far this is a list I put together for him,

All recommended, and in order of cost (I tried keeping it to workhorse class):

0) Dauvua (Thailand); carbon, can be treated like a beater. Sharpens fairly well. Very fun knife to use (mine was “borrowed” indefinitely…!). Quality control is not their strengh, but nice handles.
https://www.chefknivestogo.com/dalespgy21.html

1) Kanehide TK (Seki city, Japan), this is a nor frills working (Carbon) knife. Not necessarily very thick at the heel, but will do anything you want, for a very good price.
https://www.chefknivestogo.com/katkgy21.html

2) Shigeki Tanaka san (Miki, Japan); carbon (Blue #2) with a “kurouchi” black finish over the iron cladding. The blade road is reactive, and so is the rest of the knife (except the black protects it). Nice all-roudner profile. Rough spine & heel, can be relieved with sandpaper. Get’s wickedly sharp and holds edge well. (this one can be had with a nicer handle from the Australian shop, below)
https://www.chefknivestogo.com/taku21wa.html

3) Similar to the above No.2 (and similar price). I’ve never used it, but heard good things.
https://www.chefknivestogo.com/yubl2gy21.html

4) Itto-Ryu (made by either Mr. Wakui or Mr. Yoshikane, Sanjo, Japan); stainless clad carbon (White #2). I’ve never tried it, but I’d warmly recommend it. Heard enough good things, and I like it’s construction and hammer finish (only the handle is cheapo).
https://www.chefknivestogo.com/itryuwh2gy21.html

5) Similar to above No. 4, but different finish, nicer handle, and comes from Australia
https://www.knivesandstones.com.au/coll ... red-finish

6) Goko, (Kashiwa city, Japan), stainless clad carbon (White #1), workhorse knife. Sharpens easily. Never used it, but would recommend. Not as pretty as some. It’s in stock.
https://www.chefknivestogo.com/gokogyuto210mm.html

7) Tanaka; stainless clad carbon (Blue #2), my best recommendation for you. Comes from Australia, though shipping might be free for that price (currently not in stock, but sign up and get notified)
https://www.knivesandstones.com.au/coll ... nless-clad

[Qapla']

Thanks!
I'll add it to a list for him It crossed my mind, but not having ever read any recs for it here, (and the fact that it's more factory, and pricey) I moved on... but that's me. It's a nice looking knife.
Though, not very thick anywhere along the heel/spine, is it?

I don't know very much specifics about it, as I haven't used that knife. The other one of that type (i.e. western-handle stainless-clad blue-super) I was going to suggest was the JCK Deep Impact, but that's currently sold out.

[jbart65]

Every Harukaze I've owned or used is an excellent cutter, Dan. The AS is no exception. A bit rounded and I wouldn't call it a workhorse, but it can do the job. Really nice tip.

You know what I think of Tanaka. The Nashiji sounds like a better fit in this case, unless your friend likes to rock a lot of stuff.

The Ittu splits the difference. Easy to sharpen, pretty good looks and versatile. The Masakage Yuki is in the same league.

If it were avaiable, the Makoto Ryusei would be my choice. Excellent all-round knife with stainless cladding and good looks that don't detract from performance. A little muscle is sacrified relative to Tanaka or Ittu, but not much.

[Altadan]

Every Harukaze I've owned or used is an excellent cutter, Dan. The AS is no exception. A bit rounded and I wouldn't call it a workhorse, but it can do the job. Really nice tip.

Are you referring to the Harukaze AS wa-gyuto, or to the linked western hammered AS?

The Masakage Yuki is in the same league.

That came to mind too. How's the muscle on that one? I've never handled a Yuki.


EDIT: I also thought of adding a Watanabe to the list, but that sorta costs more than I suspect he'd want to pay.
Have you handled one of those, Jeffry?

[bruin]

I’ve used one Yuki 240 gyuto and it was medium thick at the spine but quite stiff. I’d say not quite all the way a workhorse, but it could fulfill that need. Really nice grind and good OOTB edge.

[Jeff B]

ALL DAY LONG. https://www.chefknivestogo.com/gibl2gy21.html
or
https://www.chefknivestogo.com/kawa21.html

[Altadan]

ALL DAY LONG. https://www.chefknivestogo.com/gibl2gy21.html

You know, I thought so too! I even went snooping around, but... it's hard to get used to the notion of paying more for what COULD, at one-time, be had for less

[jbart65]

Agree with Bruin on the Yuki.

Dan, I used the Harukaze AS with wa handle. Very similar from what I can see to the western handled one. I've used or own three different Harukazes and they are similar. The ginsan has a somewhat different profile and grind, but it's in the same family.

Watanabe. I've got a custom profiled 180 nakiri stainless clad B2. Best nakiri I've ever used. Helluva knifesmith. Great heat treat, superb edge, lean but muscular.

[Robstreperous]

Kanehide, Gihei and Doi.

[delmar]

Makoto ryusen is a solid all arounder that impresses most.

I like the gihei and enjoyed owning one, but it is heavier than most and the tip isn't as approachable as others.

I do love the Kanehiros...i just feel like the price point is a bit high.

[Altadan]

Makoto ryusen is a solid all arounder that impresses most.

I like the gihei and enjoyed owning one, but it is heavier than most and the tip isn't as approachable as others.

I do love the Kanehiros...i just feel like the price point is a bit high.

These days the Gihei are offered for similar price to the Kanehiro, hm?


Anyway, word came back from friend that he needs to review what I suggested (as well as this discussion, which I linked him to), and then he'll likely dip his feet slowly before he makes any major investment (a knifenut embryo? ), so... maybe the Kanahide TK or Tanaka KU. We'll see.

Thanks so much for all the help!

[delmar]

Makoto ryusen is a solid all arounder that impresses most.

I like the gihei and enjoyed owning one, but it is heavier than most and the tip isn't as approachable as others.

I do love the Kanehiros...i just feel like the price point is a bit high.

These days the Gihei are offered for similar price to the Kanehiro, hm?


Anyway, word came back from friend that he needs to review what I suggested (as well as this discussion, which I linked him to), and then he'll likely dip his feet slowly, so... maybe the Kanahide TK or Tanaka KU. We'll see.

Thanks so much for all the help!

And I'd take the kanehiro all day long over the gihei, especially with pricing in gihei's going up. I like the knife, bit the flat spot and tip have me feeling like I am using a Santoku. Its worse in the 240, but the 210 felt like that to me. I grabbed the 240 I owned quite a bit for things I would use a naikiri for. But if I had garlic, shallots or any other fine work on the baord to do, the gihei would stay in the drawer.

Now the Kanehiros have that handmade feel, solid but not heavy and very clean anesthetics. I owned both the ginsan and AS 240s and really enjoyed them. It was weird for me - solid knives, good looking, good performing....but for what they cost, I found myself gravitating towards other knives. I guess their luster faded a bit when I considered their price. Does that make sense?

[Altadan]

Now the Kanehiros have that handmade feel, solid but not heavy and very clean anesthetics. I owned both the ginsan and AS 240s and really enjoyed them. It was weird for me - solid knives, good looking, good performing....but for what they cost, I found myself gravitating towards other knives. I guess their luster faded a bit when I considered their price. Does that make sense?

Perfect sense. I have never owned one for just those reasons. Once you get so close to the $300 area, you look at other knives...

[jbart65]

IMO the Kanehiros are well worth the money. If I could only have one all-round knife, the AS might be it.

interestingly, I recall my Gihei as having a good flat spot AND some belly for rocking. But it's been awhile ...

If you friend is a toe dipper, hard to beat the Harukaze ginsan. Weird to think of $130 as entry level, but it's the best knife for the money on CKTG in my view.

[gladius]

Agreed the Kanehiro knives are worth the coin, though I've noticed the newer Katos (Kanehiro, Yuki, etc.) appear ground thinner than the knives of past years so would not consider these workhorses.

[delmar]

Glad to hear the perspectives. So much of this is subjective - one's cast-off can be another's treasure.

The gehei does have some belly for rocking...a bit of a quick transition, but its there. The tip just wasn't very approachable for me. Bada$$ at chopping and push cuts, though.