Gyuto Knife Recommendation

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sleepy
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Gyuto Knife Recommendation

Post by sleepy »

Hi, I am looking for help selecting a knife for my boyfriend.

1)Pro or home cook?
Home cook

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

3) What size knife do you want?
210

4)How much do you want to spend?
300 max

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
Unsure. Something that will hold its sharpness for a long time.

6)Do you prefer Western or Japanese handle?
Japanese

7)What are your main knife/knives now?
It's from Costco

8)Are your knife skills excellent, good, fair?
I would say fair, still learning!

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
I think he is does the push/pull a majority of the time.

10)Do you know how to sharpen? No.

Thank you in advance for your recommendations!
JASinIL2006
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Re: Gyuto Knife Recommendation

Post by JASinIL2006 »

I have not used this knife, but Gihei is a respected name, and the HAP40 steel should hold an edge for quite a while.

https://www.chefknivestogo.com/gihagy211.html
Bob Z
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Re: Gyuto Knife Recommendation

Post by Bob Z »

JASinIL2006 wrote: Sun May 09, 2021 1:09 pm I have not used this knife, but Gihei is a respected name, and the HAP40 steel should hold an edge for quite a while.

https://www.chefknivestogo.com/gihagy211.html
While Gihei is a well respected brand and this knife/steel choice should hold its edge longer than most, the blade height of only 40mm isn't tall enough for many especially with large fingers so I would consider a Kohetsu instead:
Reg one is OOS https://www.chefknivestogo.com/kohawagy21.html
but there is a custom handle one available
https://www.chefknivestogo.com/kohagy21cu2.html

BUT like all knives its going to get dull eventually, and you need a plan to get it sharpened by someone who knows how to sharpen a hard Japanese knife properly.
Infrared
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Re: Gyuto Knife Recommendation

Post by Infrared »

Hello,

Ogata SG2 Kasumi Gyuto 210mm https://www.chefknivestogo.com/shkasg2kagy2.html

Shiro Kamo SG2 Damascus Gyuto 210mm https://www.chefknivestogo.com/shkar2gy21.html

Both are great knives that will stay sharp for a long time. The main difference between the two is how they look, otherwise they should perform similarly. They are stainless so no problems with rusting.
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Altadan
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Re: Gyuto Knife Recommendation

Post by Altadan »

Hi Sleepy, and welcome!
The above recommendations are all very good, and you can easily take your pick by what pleases your (or his) eyes :)

Also, planning for sharpening is a good idea, so unless your beau is willing to (later?) learn how to freehand sharpen on stones, you should indeed seek out a professional sharpener who sharpens on stones.
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
sleepy
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Re: Gyuto Knife Recommendation

Post by sleepy »

Thank you all for your reply! I think I have to go with the Damascus, he would love the pattern!

He, (or I) would definitely be willing to learn how to sharpen. Is there a stone you would recommend, or anything to help with learning how to sharpen?
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XexoX
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Re: Gyuto Knife Recommendation

Post by XexoX »

sleepy wrote: Wed May 12, 2021 8:59 pm Thank you all for your reply! I think I have to go with the Damascus, he would love the pattern!

He, (or I) would definitely be willing to learn how to sharpen. Is there a stone you would recommend, or anything to help with learning how to sharpen?
I can't help you there, but the rabbit hole you just jumped into is deep, twisty, and full of branches. Best of luck to you.
You can blame Mr. Suburban for my being here. :lol:
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Radar53
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Re: Gyuto Knife Recommendation

Post by Radar53 »

I have the Shiro Kamo knife & it's a stunning knife visually and mine was very sharp OOTB. Given that your's comes sharp to start with, I think that the ideal stone to keep it that way is this;

Cerax Combo 1K/3K ~ https://www.chefknivestogo.com/ceraxcombo1k3k.html

This is a well regarded stone & the 1k side should look after most needs on an already sharp knife and a 3k followup is a good all around finishing grit for most work in the kitchen. Finish with a strop on plain newsprint and you will good to go for quite a while.

Find a reasonably sharp "beater" knife to learn & practice on using the 1k side, until you can get a consistently good edge off the 1k side. Then try and learn to refine that with the 3k, all before you are tempted to have a go on the Shiro Kamo. There are plenty of good videos on this site and on YouTube, but also some absolute rubbish ones as well. Peter Nowlan is a great sharpener and also a great teacher / coach, with both his feet firmly on the ground. You can find him here <https://www.youtube.com/channel/UCeU3jv ... 2_OVHOS0CQ> and here <https://www.knifeplanet.net/knife-sharp ... ne-course/>

Good luck and HTH
Cheers Grant

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Infrared
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Re: Gyuto Knife Recommendation

Post by Infrared »

He, (or I) would definitely be willing to learn how to sharpen. Is there a stone you would recommend, or anything to help with learning how to sharpen?
A ceramic rod will keep your knife sharp for a very long time, easily a year or more depending on how often you use the knife. When the rod doesn't work anymore, you'll need to sharpen it yourself or send it to a professional. The Cerax stone mentioned by Radar would be perfect for home sharpening.

Chefknivestogo Ceramic Rod 270mm https://www.chefknivestogo.com/ckwhcefirod.html
stewssy
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Re: Gyuto Knife Recommendation

Post by stewssy »

Kohetsu hap40 for sure
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