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OneEyeMan
05-17-2012, 07:16 AM
Looking for a reasonably priced Gyuto and have narrowed it down to these 5:


Tojiro DP
http://www.**************.com/todp21wa.html

Tojiro Shirogami ITK
http://www.**************.com/toitkshwa21.html

Miyabi Kaizen
http://www.cutleryandmore.com/miyabi-kaizen/chefs-knife-p121859

Sugimoto CM
http://www.phoenixknifehouse.com/sugimoto/sugimoto-cm-wa-guyto-8-3-210mm.html

Tanaka
http://www.metalmaster-ww.com/product/39

Thanks for your help.
Lenny

I have no idea why the 2 Tojiro links don't work.
Oh well.

Vertigo
05-17-2012, 07:33 AM
This forum doesn't allow direct linking to CKTG. But most of us know what those two knives are anyways, even without the links.

labor of love
05-17-2012, 08:25 AM
I would get the tanaka or the tojiro dp.

tk59
05-17-2012, 10:06 AM
I'd probably go with the Sugimoto but you really ought to offer more information. This is really just a vote with each person making assumptions on what kind of user you might be. Tojiro is chippy, Miyabi has a lot of curve to the profile, and the others rust easily.

labor of love
05-17-2012, 10:21 AM
Well if chippyness is an issue stay clear of the miyabis because they chip worse than the tojiros. Atleast of the half dozen I've sharpened for friends.

OneEyeMan
05-17-2012, 01:12 PM
A little info as requested.
I'm just a novice cook, but want something better than my thick bladed, hard to sharpen Hoffritz Cuttlery Chef's knife.
I mainly intend to use it for veggies, fruit, cubing meat, etc.
I'll also buy a smaller Petty later.
Paramount in my requirements are that the blade be easy to sharpen.
I have a Spyderco Sharpmaker, and an Edge Pro.
Hopefully the Sharpmaker will be all that I'll need for a very long time.
Lenny

slowtyper
05-17-2012, 01:16 PM
In the same price range, have you considered Carbonext?
http://japanesechefsknife.com/KAGAYAKICarboNextSeries.html

OneEyeMan
05-17-2012, 01:23 PM
In the same price range, have you considered Carbonext?
http://japanesechefsknife.com/KAGAYAKICarboNextSeries.html

Don't know much about them.
But I really want a knife with a Wa handle.

Duckfat
05-17-2012, 01:45 PM
Don't know much about them.
But I really want a knife with a Wa handle.

You may want to look at the Kagayaki @ JCK.


http://japanesechefsknife.com/KAGAYAKIVG-10.html

OneEyeMan
05-17-2012, 01:59 PM
You may want to look at the Kagayaki @ JCK.


http://japanesechefsknife.com/KAGAYAKIVG-10.html


Unfortunately the 240 Wa Gyuto is sold out.
The 270 is longer than I want.
I think 210 or 240 is as long as I'd be willing to go.

Timthebeaver
05-17-2012, 02:00 PM
I've got the 210 Sugimoto. Thin, good grind, excellent cutter, nice profile. Very cheap but perfectly functional handle. Fine grained stainless takes a nice edge. 80:20 asymmetric bevels ootb.

OneEyeMan
05-17-2012, 02:07 PM
I've got the 210 Sugimoto. Thin, good grind, excellent cutter, nice profile. Very cheap but perfectly functional handle. Fine grained stainless takes a nice edge. 80:20 asymmetric bevels ootb.

What's the purpose of asymmetrical grinds?
Will it change the way I have to sharpen it?

Deckhand
05-17-2012, 03:06 PM
Not on your list, but I really like my Sakai yusuke wa gyuto. I have a few tojiros and am happy with them. Senkou is the series above DP and liked the fit and finish I have on one of those as well.

El Pescador
05-17-2012, 03:32 PM
+1 on the tanaka

Duckfat
05-17-2012, 07:09 PM
Unfortunately the 240 Wa Gyuto is sold out.
The 270 is longer than I want.
I think 210 or 240 is as long as I'd be willing to go.

Just email Koki. He will let you know if he has more on the way. There's also the Yoshihiro that Jon has in stock.

http://www.japaneseknifeimports.com/kitchen-knives/yoshihiro/yoshihiro-240mm-stainless-wa-gyuto.html

Namaxy
05-17-2012, 07:13 PM
Just email Koki. He will let you know if he has more on the way. There's also the Yoshihiro that Jon has in stock.

http://www.japaneseknifeimports.com/kitchen-knives/yoshihiro/yoshihiro-240mm-stainless-wa-gyuto.html

+1....Both good choices.

NO ChoP!
05-17-2012, 07:33 PM
I'd rock tanaka out of those choices. The blue damascus steel is sweet. Fit and finish will be lacking a little, but hey, its a work knife...

Crothcipt
05-17-2012, 07:41 PM
I'd rock tanaka out of those choices. The blue damascus steel is sweet. Fit and finish will be lacking a little, but hey, its a work knife...
Not about the metal, its not blue like I have. Looking at the metal differences I don't think it will turn blue either. Haven't heard about Ginsanko yet.

tk59
05-17-2012, 10:32 PM
I'd also consider Inazuma but there are a bunch of nice choices. Carbon is easier to sharpen but all of the stainless that's been listed here gonna be way easier to sharpen than mainstream kitchen knives. I'd probably stay away from VG10 but even that's not terrible.