LF Recmmendations on a GYUTO

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cg1377
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LF Recmmendations on a GYUTO

Post by cg1377 »

1)Pro or home cook? PRO

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

3) What size knife do you want? 240mm

4)How much do you want to spend? 200-400

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? Prefer reactive carbon. could do stainless clad

6)Do you prefer Western or Japanese handle? Japanese

7)What are your main knife/knives now? Global and Shun

8)Are your knife skills excellent, good, fair? ego says excellent, mentor says good

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? no preference

10)Do you know how to sharpen? yes

Gifted GLobal knife at my first job - its great, always wanted to get my hands on a wa Gyuto. just started researching recently, leaning blue steel #2? Have been sharpening pretty much everything for years, proficient enough with stones to keep a good edge on them.

Part of me really wants a Konosuke, i just cringe at the thought of my wife learning it was $400... but then i ask myself if ill really be happy in a $200 one. Anything remotely close to them? thanks for the advice
taz575
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Re: LF Recmmendations on a GYUTO

Post by taz575 »

For a pro cook, you may not want anything crazy thin? Some alternatives to the Kono, which is an awesome blade! I know many have Fujiyama Blue #2 they use in pro kitchens.

Blue #2 is a nice steel. Sharpens well and easily as do most carbon steels and holds an edge longer than most white steels. Aogami Super is another awesome carbon steel, too with even better edge holding. White steel takes the finest of edges, but loses that super sharp edge quickly and the edge degrades from there. With Blue and Aogami Super (Super Blue), the super sharp edge lasts a little longer than white, and it tends to plateau for a while before degrading further, so it cuts better for longer than white does after the initial edge is used a bit.

These are a little thicker/heftier:

https://www.chefknivestogo.com/koshbl2gy24.html
https://www.chefknivestogo.com/nabl1gy21.html
https://www.chefknivestogo.com/mawafabl2gy2.html
https://www.chefknivestogo.com/kobl2tagy24.html

SLD is a well regarded semi stainless steel. Less worry about patina/corrosion, but takes a really nice edge!
https://www.chefknivestogo.com/kosldgy24.html

HAP40 is a higher end semi stainless steel that will hold an edge a long time, even in a pro enviromnent. Takes a little more time to sharpen, but worth it!
https://www.chefknivestogo.com/kohawagy24.html

If you are interested in a stainless option, SG2/R2 steel is an excellent choice! It is very fine grained and will take and hold a wicked edge much longer than Blue or AS steel and a little under HAP40 for edge holding. It is a little easier to sharpen than HAP40, but is fully stainless.

https://www.chefknivestogo.com/kusesg2gy24.html
https://www.chefknivestogo.com/kurosaki240.html

Kurosaki makes excellent knives with very thin grinds near the edge and thicker at the top, so they don't feel as thin/light as true lasers. I have some Kurosaki blades and they are amongst my favorites to use. Thin behind the edge, but more meat near the spine, so they are a little bit heftier than a true laser. Many of the Kono Fujiyama wide bevels are similar, but are usually a bit thicker along the spine than Kurosaki.

Speaking of lasers. These are very thin blades, light in the hand and wickedly fine edges. Some like them because they slip through ingredients easier and are lighter for cutting lots of product, but may need more oomph to go through foods due to the light weight:
https://www.chefknivestogo.com/shkar2gy24.html
https://www.chefknivestogo.com/hasg2dagy21.html
https://www.chefknivestogo.com/yobl2gy24.html
https://www.chefknivestogo.com/ogsg2kagy24.html
cg1377
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Re: LF Recmmendations on a GYUTO

Post by cg1377 »

excellent just what i was looking for. Much appreciated. I will begin looking at those.

I was shying away from stainless steel, as i have a few of those already. I can keep an edge on carbon steel - so dont need the retention stainless offers.

as far as thing and "heft" as you mentioned. Honestly i dont have anything to compare that too. Global being my current workhorse - feels pretty hefty.
cliff
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Re: LF Recmmendations on a GYUTO

Post by cliff »

I think those are all great recs and wouldn't feel comfortable with a Fujiyama in a pro kitchen (I'm not a pro). How do you feel about heel height? I'd add this one to the mix:

https://www.chefknivestogo.com/ogsg2kagy24.html
cg1377
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Re: LF Recmmendations on a GYUTO

Post by cg1377 »

is there generally a better time (not holidays) to look for some of the out of stock knives? Should i hold off till January say, or is it just the norm?
Completely understand - just wondering if i should pull the trigger or hold off.
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Re: LF Recmmendations on a GYUTO

Post by XexoX »

cg1377 wrote: Sat Dec 10, 2022 5:56 pm is there generally a better time (not holidays) to look for some of the out of stock knives? Should i hold off till January say, or is it just the norm?
Completely understand - just wondering if i should pull the trigger or hold off.
Depends on which knife you are wanting. Some knives go like hotcakes, sold out in minutes. Other knives, Mr. Mark is just waiting to get his restock, and plenty are coming in. So, which knife is it? That would help to get an idea whether waiting or not is a smart idea.
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cg1377
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Re: LF Recmmendations on a GYUTO

Post by cg1377 »

well i came here looking at konosuke. but with the recommendations: im leaning towards a sturdy knife. a "laser" im just learning the lingo here, seems like it would be unwelcome in my field. though there are some pretty ones! i feel a sturdier hefty knife would be best. not opposed to sharpening weekly/monthly if it needs, just need to break some larger stuff down from time to time, so a "laser" as the forum put it may not be best.
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Re: LF Recmmendations on a GYUTO

Post by gladius »

Welcome to the forum. Many good choices. I'd lean toward the high-performance Kohetsu HAP40 Gyuto 240mm. << Read the reviews. Semi-stainless, the characteristics of carbon in an easier to care for blade.

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Re: LF Recmmendations on a GYUTO

Post by cg1377 »

4.9 ounces? that seems awfully light. I came here looking for a carbon steel blade. Do you recommend that HAP40 bc it holds an edge longer?
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Re: LF Recmmendations on a GYUTO

Post by ColonelJLloyd »

I don't personally own this knife and haven't used one, but at $200 this Kohetsu that was recommended by Taz seems really suited to be a great line knife. https://www.chefknivestogo.com/koshbl2gy24.html

Personally I don't care for sand blasted blade surfaces, but sometimes that's how it works out (I have two such knives).
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Re: LF Recmmendations on a GYUTO

Post by gladius »

cg1377 wrote: Wed Dec 14, 2022 9:53 am 4.9 ounces? that seems awfully light. I came here looking for a carbon steel blade. Do you recommend that HAP40 bc it holds an edge longer?
---
Performance! It holds its edge probably better than most and yet is easy to sharpen. It has the best characteristics of carbon and full stainless. Yes it is light but is nimble and balanced blade forward so feels heavier than it is. Recommended not just for the steel but it really is a great overall knife.
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Re: LF Recmmendations on a GYUTO

Post by cg1377 »

thanks for all the advice. doing my due diligence researching, few more questions:
are there knives that have better "food release" than others?
For example: im hearing people speak of lasers, which im guessing means they are super thin. does that affect the ability for food to release? or does it improve it?

hope that makes sense.
I am still looking at a gyuto in the 240mm range. carbon steels, looking to spend 250-400.
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Re: LF Recmmendations on a GYUTO

Post by gorjim »

I would also like to recommend the Kurosaki Shizuku R2 Gyuto 240mm, I have been using it for about a year and I love it.
240mm gyuto has a really nice profile with grinds that are outstanding and super sharp edges out of the box. R2 is a powdered steel that is fully stainless and has great edge retention.
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Re: LF Recmmendations on a GYUTO

Post by cg1377 »

thanks gorjim im kinda stuck on wanting a carbon steel knife this go around!
Radar53
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Re: LF Recmmendations on a GYUTO

Post by Radar53 »

cg1377 wrote: Wed Jan 04, 2023 9:31 am thanks for all the advice. doing my due diligence researching, few more questions:
are there knives that have better "food release" than others?
For example: im hearing people speak of lasers, which im guessing means they are super thin. does that affect the ability for food to release? or does it improve it?

hope that makes sense.
I am still looking at a gyuto in the 240mm range. carbon steels, looking to spend 250-400.
I have a lot of lasers and yes a highly polished, flat ground blade can be a bit more sticky. But good craftsmen help negate that with good blade-road grinds that have some well defined convexing along with surface finishes that tend to trap air, which also aids food release (eg nashiji, hammered etc).

Most of mine have pretty respectable food release.
Cheers Grant

Just because you're not paranoid doesn't mean they're not going to get you!!
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Re: LF Recmmendations on a GYUTO

Post by Bob Z »

Radar53 wrote: Wed Jan 04, 2023 3:48 pm
cg1377 wrote: Wed Jan 04, 2023 9:31 am thanks for all the advice. doing my due diligence researching, few more questions:
are there knives that have better "food release" than others?
For example: im hearing people speak of lasers, which im guessing means they are super thin. does that affect the ability for food to release? or does it improve it?
I have a lot of lasers and yes a highly polished, flat ground blade can be a bit more sticky. But good craftsmen help negate that with good blade-road grinds that have some well defined convexing along with surface finishes that tend to trap air, which also aids food release (eg nashiji, hammered etc).

Most of mine have pretty respectable food release.
How bout some examples Grant? Maybe your favorite ones?
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Re: LF Recmmendations on a GYUTO

Post by Radar53 »

[/quote]
How bout some examples Grant? Maybe your favorite ones?
[/quote]

Hi Bob, this has made me sit back & think quite a bit about the lasers I have, so well done on that front and it has been interesting for me. I have tried to put them in some sort of order, which is nothing more than my view. The position of some might surprise people a bit, but I have "tickled" a few of these to more meet what I'm looking for. I have another 7 or 8 lasers, which are "Just Bloody Good Knives" or new, I can add if anyone's interested.

1) Just The Bees Knees
Kikuichi Swedish Warikomi Damascus Gyuto 240 AEBL https://www.chefknivestogo.com/kiswwadagy24.html
Shibata Kashima Gyuto 240 R-2 https://www.chefknivestogo.com/shkar2gy24.html
Kurosaki Hammered Gyuto 240mm R2 https://www.chefknivestogo.com/kur2hadagy24.html

2) Just Superb
Moritaka Gyuto 240mm Kurouchi AS https://www.chefknivestogo.com/moritaka8.html
Anryu Hammered Gyuto 210mm Blue #2 https://www.chefknivestogo.com/anhagy21.html
Konosuke Swedish Stainless Gyuto 240mm https://www.youtube.com/watch?v=1NUWgoqpbhE
Takeda Classic Gyuto 210mm Kurouchi AS https://www.chefknivestogo.com/tagyas21.html
Suisin Inox Honyaki 240 Swedish https://www.korin.com/HSU-WAGY-240?quan ... A0uplid7yf
Cheers Grant

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Re: LF Recmmendations on a GYUTO

Post by Jeff B »

Those "Bees Knees" are a few of my favorites too Grant. It's a shame that Kurosaki R2 Hammered doesn't restock more often, I think EVERYONE should own one of those! :ugeek:
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: LF Recmmendations on a GYUTO

Post by Radar53 »

Jeff, I agree wholeheartedly as this is the knife that most stunned me. The blade on mine is 4.2mm thick out of the handle, so I was expecting it to be more of a workhorse, but what a surprise. Looking at it more closely, the blade tapers nicely plus the blade road and grinds are just out of this world and it performs as well as some of the best lasers. Superb.
Cheers Grant

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Re: LF Recmmendations on a GYUTO

Post by Bob Z »

Hmm, If i remember right, this is the "Jeff Knife", guess im going to have to get one when they come back. My wife is sending daggers your way Jeff!
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