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New Gyuto Advice Please.
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Thread: New Gyuto Advice Please.

  1. #1

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    New Gyuto Advice Please.

    Hi all, newbie here probably asking the same old question. I'm an ex pro chef looking to replace a 240mm gyuto i've had for over 20 years. The brand has long since rubbed off the knife and i genuinely can't remember what make it was. The knife i buy will be a working knife, being used every day. I use this knife for 90% of my knife work.
    I'm not worried about it being made of damascus steel or being sharp enough to slice atoms, just a well made knife which sharpens nicely and can retain an edge for more than 5 mins!
    It needs a reasonable size handle (western) as i have large hands and i'm probably looking for stainless steel though open to suggestions.
    At the moment i'm considering -

    Hiromoto Tenmi-Jyuraku Gingami No.3 Series
    Kanetsugu Saiun Damascus Series (Has a nice large looking handle but wondering how it feels in hand)

    Any opinions on these or better suggestions?
    Thanks in advance for any help.

  2. #2
    Senior Member Justin0505's Avatar
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    http://www.kitchenknifeforums.com/sh...Line-of-Knives

    Not, stainless, but 01 is petty fantastic and not annoyingly reactive... and the handle should be very good.
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  3. #3

    echerub's Avatar
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    The Hiromoto Gingami line has always garnered good feedback from folks, though I admit I have not used it myself.

    The Suisin HD line is worth considering, though that's not western-handled.

    The Sakai Yusuke stainless knives with harder heat treatment seems to be getting good attention lately too.

    Sorry, not much firsthand experience with a lot of stainless lines so I have to leave it to the others to give you more detailed suggestions
    Len

  4. #4
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    I haven't used one, but if I was to buy a knife tomorrow with the demands that you mention, I would buy a gesshin Kagero from Japanese knife imports.

  5. #5
    Senior Member rdpx's Avatar
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    Maybe you could post a photo of your 20 yr old gyuto?

  6. #6
    Senior Member Chefdog's Avatar
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    Masamoto VG?
    CarboNext?

  7. #7
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    El Pescador's Avatar
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    Quote Originally Posted by Chefdog View Post
    Masamoto VG?
    CarboNext?
    +1 on the Masamoto. The handle is large for a Japanese knife. Another knife to consider would be the Hattori KF sold by Japanese Chef Knives. Great handle, and a good stainless steel.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  8. #8
    Senior Member Chefdog's Avatar
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    Masahiro tend to have larger handles IME.
    Not sure about the handle of the CarboNext, but thought it deserves a mention for the value.

  9. #9
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    Quote Originally Posted by echerub View Post
    The Hiromoto Gingami line has always garnered good feedback from folks, though I admit I have not used it myself.

    The Suisin HD line is worth considering, though that's not western-handled.

    The Sakai Yusuke stainless knives with harder heat treatment seems to be getting good attention lately too.

    Sorry, not much firsthand experience with a lot of stainless lines so I have to leave it to the others to give you more detailed suggestions
    Suisin HD? Did you mean Konosuke?

  10. #10

    echerub's Avatar
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    Oops. Yes, Kono
    Len

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