I need to recommend a gyuto to someone who is purchasing it as a gift for a chef friend of theirs. Since I don't know what he uses and prefers but do know that he's a pro I figure he needs stainless and likely 240mm in length.
So based on these variables what would you recommend here?
3. Western handled
4. $150 (max)
My vote is for a hiromoto gingami
JCK CarboNext...no question.
It's not stainless, just semi-stainless, but what about the JCK CarboNext?
JCK also has a new JCK Original 輝 KAGAYAKI VG-10 (ES) Series. I haven't read much about them, but they look very nice, and I trust Koki to provide a good product. Price is a couple of bucks more than the CarboNext series, but a 240 Gyuto is still well under $150 shipped.
Miyabi Fusion 10"
It is a little bit longer than a 240mm, but not quite as long as most 270's, 257mm edge length. Not super thin, 2.14mm spine thickness at the heel. I think it makes a good line knife that you dont have to worry about being too thin for certain tasks. Spine and choil nicely rounded, comfy western handle.
These have been around for more than a year I think. I own the 24cm with Wa and western handle, as well as the 15cm petty. Decent knives that take and hold a keen edge very well. And by the way, in reality, the purple looks much darker, so you don't have to fear being laughed because of purple handles.
Originally Posted by FryBoy
By the time they were new, there was a long thread with lots of pictures over at KF.
+1, on the JCK Kagayaki-I got it because I wanted a purple handle, but the color is very subtle, the knife is still nice. I can also recommend the Hiromoto AS & the Togiharu Inox. I tend to buy 'value priced' knives, & these 3 are all well used in my kitchen...
How the thickness on the Kagayaki?