Best Gyuto for me.

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Best Gyuto for me.

Post by ChefKnivesToGo »

Mark,

1. Home cook
2. Chef Knife
3. 210 - 240mm
4. ~$200.00 USD
5. Prefer stainless
6. Prefer western
7. MAC Pro and Superior Santokus, Tojiro DP gyuto, Mercer 8” chef knife, 7” Stainless Chinese cleaver, Yoshimitsu Fugen Gyoto 210
8. Production oriented. I am used to finishing handles, edges, and spines to meet my requirements.
9. I employ all cutting styles as needed
10. I currently whetstone sharpen weekly.

Was looking at the MAC Pro Mighty 8.5" chef knife, but am open to other suggestions.

https://www.chefknivestogo.com/macprmichkn8.html
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Re: Best Gyuto for me.

Post by ChefKnivesToGo »

Hi Jeremy,

The Mac is a good choice. Steel is a little soft but it sharpens easily and they grind it very well. Usually comes very sharp out of the box. I like it and we've been selling them for a decade with few issues.

Here are two other alternatives I like a lot.

This one is really good.
https://www.chefknivestogo.com/takamura.html

I also like this one for you.
https://www.chefknivestogo.com/kapsgy21.html

Kind Regards,

Mark Richmond
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Re: Best Gyuto for me.

Post by taz575 »

Mark just recommended the 2 I was going to!

There are some other really nice semi stainless blades out there, too!

Takamura Chromax is another choice, but it is a semi stainless steel:
https://www.chefknivestogo.com/tachgy21.html

Another semi stainless:
https://www.chefknivestogo.com/katkgy21.html

And the Kohetsu HAP40 (another semistainless):
https://www.chefknivestogo.com/kohagy21.html
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Re: Best Gyuto for me.

Post by Radar53 »

Here's another one to consider.

Harukaze G3 Nashiji Gyuto 210mm: Good steel (Ginsan), sharpens easily, sharpens easily and holds a great edge, all stainless, well balanced and one of the best value for money blades on the site, and it has great looks.

I have the 240 version of this knife, which I bought as a beater, but it's a much better knife than a beater and it's a knife that I like.

HTH
Cheers Grant

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Re: Best Gyuto for me.

Post by Radar53 »

Here's another one to consider.

Harukaze G3 Nashiji Gyuto 210mm: Good steel (Ginsan), sharpens easily, sharpens easily and holds a great edge, all stainless, well balanced and one of the best value for money blades on the site, and it has great looks.

I have the 240 version of this knife, which I bought as a beater, but it's a much better knife than a beater and it's a knife that I like.

HTH
Cheers Grant

Just because you're not paranoid doesn't mean they're not going to get you!!
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Re: Best Gyuto for me.

Post by pixelpusher »

@Radar53 - Thanks for your suggestion! I ordered a Harukaze G3 Nashiji 210mm instead of a JKI Ikazuchi 210mm.
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Re: Best Gyuto for me.

Post by Radar53 »

I hope that you enjoy it. I'm a bit of a laser fan boi and as I've said in other posts the factory edge on this knife is a bit more pronounced than that on some of my wafer thin lasers. Not that it's a problem in any way really, but recently, just for fun, I just thought I'd do some minor thinning right at the edge of the edge.

You noted that you sharpen regularly, so here's what I did for your future reference if you ever feel the urge. I thinned down to the edge at about 12 dps, (just to the point of getting a small burr & then finished it off with a small micro bevel at about 15dps to reinforce that edge. It seems to working very well for me as a home cook.

Let us know what you think of the knife once you get and use it a bit.
Cheers Grant

Just because you're not paranoid doesn't mean they're not going to get you!!
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Re: Best Gyuto for me.

Post by FisherMAn1298 »

Taz575 just put up the 2 I was going to recommend:
https://www.chefknivestogo.com/tachgy21.html and https://www.chefknivestogo.com/kohawagy21.html. I own the Takamura Chromax 170mm and it is excellent in every way. I just bought the Kohetsu hap40 bunka recently and I love this knife. The steel is amazing and the fit and finish is superior. So many great knives on the site. Good luck!

Looking forward to your review after you've used it a bit.
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Re: Best Gyuto for me.

Post by pixelpusher »

@Radar53 Well after a week of use I would say that the Harukaze G3 Nashiji Gyuto 210mm is around a 4/5 if I was going to give it numerical rating. The handle was the biggest letdown, it was rough with an uneven sanding out of the box. I sanded it up to 600 grit, then oiled, waxed and polished. Now it's much better. I definitely agree with other users and will probably do a re-handle in the not too distant future. The blade was decently sharp out of the box and I initially just sharpened to the factory angle of around 15-20 degrees and stropped. I like the steel, especially with the ease of stainless. The grind was only a problem with horizontal cuts wedging on onions. Every other task the blade performed as well as a full carbon. I will try adding a microbevel next week as you recommended. In the end I will probably go after a "laser" next, and this one will be my travel knife.
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Re: Best Gyuto for me.

Post by Radar53 »

Glad that you like the Harukaze. Yep for a knife like that, with a great steel & blade, I guess something has to become a "casualty" and often-times the handle is a part of that compromise. The handle on mine was also pretty basic, but was at least reasonably smooth.

If you're happy with the 15 - 20 dps, for me I wouldn't bother with a microbevel as well. The blade & steel should cope with that OK. With the thinning I did, I was just playing around to explore what the outcome might be and at 12 dps, I just wanted to build in a bit of a safety factor with the micro-bevel.

Thanks for coming back
Cheers Grant

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Re: Best Gyuto for me.

Post by packster »

I have the Takamura Chromax, and it is a great knife (setting aside the price, which is a bargain!). Perhaps a candidate laser for you to consider ...
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Re: Best Gyuto for me.

Post by silylanjie »

pixelpusher wrote: Sat Aug 07, 2021 3:27 pm @Radar53 Well after a week of use I would say that the Harukaze G3 Nashiji Gyuto 210mm is around a 4/5 if I was going to give it numerical rating. The handle was the biggest letdown, it was rough with an uneven sanding out of the box. I sanded it up to 600 grit, then oiled, waxed and polished. Now it's much better. I definitely agree with other users and will probably do a re-handle in the not too distant future. The blade was decently sharp out of the box and I initially just sharpened to the factory angle of around 15-20 degrees and stropped. I like the steel, especially with the ease of stainless. The grind was only a problem with horizontal cuts wedging on onions. Every other task the blade performed as well as a full carbon. I will try adding a microbevel next week as you recommended. In the end I will probably go after a "laser" next, and this one will be my travel knife.
Pixelpusher glad you're happy with your Harukaze G3 Nashiji Gyuto. It's funny that you mention the biggest letdown was the handle because I totally agree. I have the same exact knife but in 240 and I also sanded it but only wax it with CKTG beeswax.

It was great until the wax is starting to wear off. So just removed the handle yesterday and I'm about re-handle it once I finish oiling the new one I'm working on. Removing the handle wasn't hard, it's was just attached by hot glued the tang to the handle. So some ideas if you decided to re-handle it in the future.
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