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Timthebeaver
01-15-2012, 06:09 PM
The recent thread about the Aoki blue mono knife got me thinking about Tanaka's blue steel damascus gyuto. I have the petty (which I think is great), and just noticed that metalmaster has updated his site and has everything in stock again. My question is does anyone have this gyuto? At $150 for the 240 and a claimed weight of 150 grams i am sorely tempted. Interestingly the petty is $78 (same knife has recently been picked up by a well-known US retailer and is listed at $140).

labor of love
01-15-2012, 08:00 PM
What site sells this gyuto for $150? That sounds like a killer deal!

schanop
01-15-2012, 08:27 PM
It is Takeshi's web site metalmaster-ww, or you can get it via his bay under Japanese-tools-metalmaster store name.

JasonD
01-15-2012, 08:45 PM
My experience with Tanaka's damascus knives can be summed up thusly: great cutters, look good, crappy/cheap handles. I'm actually quite tempted to pick up another one if my current rehandle projects go nicely. Not that I need another knife.... >.<

labor of love
01-15-2012, 08:57 PM
Yeah the 240 for $150 and the nakiri for $90 both seem like great deals to me. Are those handles octogon? It's hard for me to tell in the photo.

echerub
01-15-2012, 09:04 PM
I happen to think my Tanaka gyutos - one in VG10, one in blue 2 - are really great for the $. I'd consider them the best bang & enjoyment for the dollar I've gotten.

I think they're really nicely made overall. They feel good in the hand, nice geometry, steel sharpens up really nicely. $150 in our world for a good knife is a helluva nice price. I say go for it. I got my Tanaka blue 240 from the metalmaster site as well.

echerub
01-15-2012, 09:05 PM
Yeah the 240 for $150 and the nakiri for $90 both seem like great deals to me. Are those handles octogon? It's hard for me to tell in the photo.

The 240 gyuto's octagon. I didn't expect that when I received the knife cuz I didn't even notice it in the photo.

K-Fed
01-15-2012, 11:10 PM
Thanks for reminding me about takeshi's store. Just picked up a smallish Nakayama Karasu on the cheap.

panda
05-10-2013, 02:34 AM
just ordered 105 petty and 210 gyuto, anybody else have any experience with these?

jai
05-10-2013, 03:46 AM
i have a 210mm gyuto in blue 2 from tanaka and what i can say is its pretty reactive and it holds a very keen edge the f&f were mediocre so i burnt and polished the handle and eased the choil and spine and them i thinned it and now it cuts really really well and is a great carbon steel knife to have in busy kitchens

franzb69
05-10-2013, 04:03 AM
i love me blue steel.

Mike9
05-10-2013, 07:17 AM
The Tanaka 240 blue/damascus is probably the best bang for the buck knife for a <$200 new purchase.

sharkbite111
05-10-2013, 12:01 PM
The Tanaka 240 blue/damascus is probably the best bang for the buck knife for a <$200 new purchase.

+1 I have one and it takes/holds a great edge.

Chris

augerpro
05-10-2013, 07:10 PM
Been using my 210 Tanaka in blue 2 for about a week and I'm impressed with the value. The grind/geometry seems real good. Thin-ish but not a laser. Slides through food pretty darn well. With the extra weight over my Ginga it seems to be a better chopper, especially when just using the tip. I'm sort of torn, I really like my Ginga, and I think for slicing it is still better, but not by much, the extra weight of the Tanaka really helps it go through food with any sort of chopping motion. I do not like the Tanaka's profile though, I like flat-ish and somewhat parallel to the handle, the Tanaka is just a curve up up and away. Put some Sam Maloof poly/oil finish on the handle. I think for $130 this is a great intro Japanese knives, once I learn everything I like about it, it will definitely end up in a friend's hands.

Makes me wonder what combines the effortless slicing of the Ginga with some weight? A Shig is getting tempting...

mhenry
05-10-2013, 07:19 PM
I have had mine about a month or so and have really been enjoying it. Sharpens easily and just a lot of fun. It doesn't have the best food release that's my only complaint

NO ChoP!
05-11-2013, 12:17 AM
Mike, I was hoping you'd tire of it and sell it to me, lol. I like your etch; very pronounced.

panda
05-11-2013, 12:34 PM
are there any sharpening and/or grinding techniques to improve food release? that's pretty important to me. and i'm thinking of doing the hot vinegar etching process to form a full fledged patina. don't much care for the damascus, would prefer monosteel or a simple cladding like the ginsanko series.

eaglerock
05-11-2013, 05:29 PM
I love my Tanaka 105 blue, gets scary sharp and hold the edge for ever.