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View Full Version : Looking for a new gyuto with flat profile or a suji instead?



slowtyper
12-20-2011, 11:18 AM
I have a 270 Konosuke HD which works great however I would like a knife with a flatter profile. I would still like it to be a laser, I prefer wa-handles, and would like this to be a pure carbon knife.

Any recommendations on a gyuto like this, or maybe i should just go for a suji instead? This would be used for general light prep and slicing lots of maki.

99Limited
12-20-2011, 11:22 AM
Did you see the new Kono HD @ C K T G with the edge that has a larger flat profile?

scott6452
12-20-2011, 11:38 AM
Maybe check out Stephan Fowler knives. Flat profiles, Wa handles and all in mono carbon. Result!

slowtyper
12-20-2011, 11:45 AM
Did you see the new Kono HD @ C K T G with the edge that has a larger flat profile?

I did not but I see its very nice. Killer price too with that handle....wish I got that instead of the original one I got, but thats life. I wouldn't get that though because I still would like to try something different.

Pensacola Tiger
12-20-2011, 11:50 AM
Takeda with a special order profile?

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/IMG_0859.jpg

Marko Tsourkan
12-20-2011, 11:53 AM
The new HD looks like it has a longer flat spot at the heel, but it doesn't seem to have a flat profile per se. Fowler knives, Takeda kiritsuke gyuto are probably good representative of flat profile knives.

I moved away from a flat profile, as I found it not very useful for an all-around knife, as you have to make an adjustment to your cutting technique.

So, why a flat profile? Look or something else?

A flat profile on a nakiri, usuba, or kiritsuke makes sense, on a gyuto (Sabs might be one exception) or suji, not much. Just my 2c.

M

Peco
12-20-2011, 11:58 AM
I moved away from a flat profile, as I found it not very useful for an all-around knife, as you have to make an adjustment to your cutting technique.



Interesting ... I find a flat profile a lot more versatile than a knife with more belly.

Marko Tsourkan
12-20-2011, 12:12 PM
Depends what you mean by belly.

Flat spots (at the heel) on most gyutos are around 1/4-1/3 of the length of the blade (latter would be my preference). Extending that flat spot would "flatten" the profile. On Takeda in the pic above, the flat spot is around 3/4 of the length of the blade.

It also depends how you cut. A good number of people cut with front 1/3 of the blade most of the time (me included). I rarely use a heel of a knife.
M

Peco
12-20-2011, 12:23 PM
It also depends how you cut. A good number of people cut with front 1/3 of the blade most of the time (me included). I rarely use a heel of a knife.
M
Really? I use the area (from middle of the blade and towards the heel) at least as much if not more. Different styles I guess ...

Cadillac J
12-20-2011, 01:31 PM
I like flat profiles too. Both my 270 and 300 Konosuke sujis have a ton of flat space on them and I love them for that. If you don't have a suji yet, might be right up your alley. But if you looking to switch it up and try something new, you might like a Takeda--either the flat gyuto that Rick posted or a kiritsuke gyuto.

http://i42.tinypic.com/245c4m8.jpg

bieniek
12-20-2011, 01:35 PM
Takagi honyaki chefs knife?

Marko Tsourkan
12-20-2011, 01:41 PM
So what do you guys like about a flat profile and how do you use your knife primarily?

M

stevenStefano
12-20-2011, 01:45 PM
Personally I like a knife with a big sweet spot just back from the tip and the rest of the profile isn't important. I don't really care if the profile is flat to be honest, if you are doing the thrust cutting style, surely you are moving the knife back and forth anyway so it doesn't really matter if the blade is flat? If I am doing chopping I use the area just back from the tip, I rarely use the heel area. I probably prefer the rounder profiled knives because I feel they are a little more versatile to be honest. Just my opinion

ajhuff
12-20-2011, 05:45 PM
Really? I use the area (from middle of the blade and towards the heel) at least as much if not more. Different styles I guess ...

+1

-AJ

jaybett
12-20-2011, 06:24 PM
The Kramer Zwilling has a nice thin and flat edge, before the sweep up to the tip. It is the most versatile knife, that I've used. The back end is a similar to a nakiri. The bull tip nose has been surprisingly useful in slicing onions and tomatoes.

A relatively flat edge is better suited to a nakiri or cleaver. A flat edge with no curve, can be a jarring experience. On a gyuto a flat edge, puts the hand in awkward position. Kramer compensates with a large heel and a angled handle.

Most gyutos with the heel up, the mid section of the knife is flat against the board. The angle of edge, going to the tip, plays a role in how comfortable or natural a gyuto feels in hand.

Back when the ITK gyutos were being designed, Devin posted, that the profile was going to be based on the Suisin/Tadatsuna gyutos. I recently picked up a Tadatsuna 300mm gyuto. A few years ago Tadatsuna was the it knife on the forums and then nose dived its way out of fashion. I've been curious about the knife, so when one came up at a great price, it was time. The biggest surprise about the Tad, has been how natural it feels in hand, especially for such a big ass knife. Mr. Chance has mentioned how his ITK feels very natural in hand.

Jay

NO ChoP!
12-20-2011, 06:35 PM
Personally I like a knife with a big sweet spot just back from the tip and the rest of the profile isn't important. I don't really care if the profile is flat to be honest

+1

A nice flat area at the heel is good, but an entire flat area really downgrades the knifes versatility.

I have been testing a Fowler 240mm gyuto that is nearly entirely flat. Although I like the knife, every time I do any tip work, I realize I have to keep the entire blade flat on the board; if you raise the blade, you will make almost zero contact at the tip... useless. Might as well be a giant cleaver.

cnochef
12-20-2011, 06:50 PM
I would think that apart from the flatter profile, you want to pick a gyuto with a low rather than tall blade if you're going to use it for suji jobs. As I said in a separate thread about "go to knives", the Ichimonji TKC 270 gyuto has a great profile in this regard.

TDj
12-20-2011, 06:53 PM
A few years ago Tadatsuna was the it knife on the forums and then nose dived its way out of fashion.
Times were simpler back then ... if you wanted thin stainless, you got to choose between Suisin or IT. That was it. (I chose Suisin - didn't like the IT's muddled etching).

Timthebeaver
12-20-2011, 07:06 PM
A possible, lesser known contender? White steel, Looks pretty flat to me. 42mm at spine, like a gyuto-suji hybrid. Finish is "rustic" apparently. Azuma Minamoto at Aframestokyo.


http://ep.yimg.com/ca/I/yhst-27988581933240_2188_4550212

echerub
12-21-2011, 12:29 AM
If I'm cutting with a gyuto, I tend to use the back half of the knife almost exclusively. It's is why I prefer flatter profiles, nakiri and chuka. Having a "typical" gyuto curvature to the tip does make tip work nicer though, I have to say.

slowtyper
12-21-2011, 01:29 AM
The new HD looks like it has a longer flat spot at the heel, but it doesn't seem to have a flat profile per se. Fowler knives, Takeda kiritsuke gyuto are probably good representative of flat profile knives.

I moved away from a flat profile, as I found it not very useful for an all-around knife, as you have to make an adjustment to your cutting technique.

So, why a flat profile? Look or something else?

A flat profile on a nakiri, usuba, or kiritsuke makes sense, on a gyuto (Sabs might be one exception) or suji, not much. Just my 2c.

M

For me I find myself using the back half of the blade for over half the time, and on my 270 kono I find its too small. I dontneed a completely flat blade but would like one with a larger flat area since that is what is useful to me and my cutting style.

Johnny.B.Good
12-21-2011, 01:33 AM
A possible, lesser known contender? White steel, Looks pretty flat to me. 42mm at spine, like a gyuto-suji hybrid. Finish is "rustic" apparently. Azuma Minamoto at Aframestokyo.

New member here just ordered this knife and hopes to take delivery this week. Hopefully he will post a review.

http://www.kitchenknifeforums.com/showthread.php/4213-Josh-s-kit?p=65893&viewfull=1#post65893

Marko Tsourkan
12-21-2011, 11:38 AM
For me I find myself using the back half of the blade for over half the time, and on my 270 kono I find its too small. I dontneed a completely flat blade but would like one with a larger flat area since that is what is useful to me and my cutting style.

Makes sense. A knife with a flat spot about 1/2 of the length of the edge (5.25" on 270mm) would still give you a decent curve toward the tip.

M

Keith Neal
12-21-2011, 12:09 PM
I have a 270 Konosuke HD which works great however I would like a knife with a flatter profile. I would still like it to be a laser, I prefer wa-handles, and would like this to be a pure carbon knife.

Any recommendations on a gyuto like this, or maybe i should just go for a suji instead? This would be used for general light prep and slicing lots of maki.

I like a flat blade for julienning vegetables. This kiritsuke is particularly enjoyable to use:

http://i1132.photobucket.com/albums/m580/nealkeith/happyIchimonji.jpg