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Thread: Looking for 240 (210) mm Gyuto

  1. #1
    Senior Member Matus's Avatar
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    Looking for 240 (210) mm Gyuto

    So, to follow The code

    Location:
    - Germany
    - ordering from abroad is not a problem, just must be counted in. I will soon be ordering some stones from JKI, so it could come along.

    Knife type:
    - Gyuto, 240 or even 210 mm (not sure there yet)
    - right handed
    - would prefer japanese handle, my wife prefers western one, but I am the one who will actually use the knife, so ..
    - stainless or semi-stainless, would consider stainless clad carbon steel core.
    - up to around $400 / €400

    Knife use:
    - home use
    - slicing meat, onions, zucchini and similar. NO bones
    - it will replace Yoshikane Damascus SLD 270mm Sujihiki (see my FS / FT thread) which for me is a bit too long, the blade has nearly no belly and the blade at the heel is a bit too narrow (I did not realise these when I bought the knife - lack of experience on my side). I DO like the toughness and sharpness of the Yoshikane.
    - I mostly use hammer grip.
    - I would prefer lighter knife - the Yoshikane weights 130g and it feels great in hand. So something along that line. Few grams more would not be a problem of course.
    - I do appreciate aesthetics, so fit and finish counts. But no unnecessary or non-functional decoration.
    - edge retention - this knife will be used few times a week, so I guess even average (among 'good' knives) should be sufficient
    - the blade should not flex (much), I would prefer tougher blade - at least as the Yoshikane.
    - cutting movement: slicing, rocking and want to learn 'chopping' to speed up with onions.
    - ease of use - no wedging with harder vegetables.

    Knife maintenance:
    - I use proper wooden board for cutting
    - I sharpen my own knives with stones since about 3 months and getting good results (still improving though)
    - I will be buying more stones soon
    - I use magnetic bar to store the knives
    - I can oil knife handles if necessary (I recently got dedicated board-wax for that purpose)
    - I take care of my knives in general

    I am simply looking for a 'normal' Gyuto that is not too hard on the maintenance and takes a great edge

  2. #2
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    First thing that strikes me is that you're looking at knives in the laser category (140g is typical for a Sakai laser @ 240mm (230mm on the edge)). Obviously there is going to be more flex with a laser. The Yoshikane is tough steel, you're going to struggle to match that in this category too.

  3. #3
    Senior Member Matus's Avatar
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    Tim, thank you. But I thought that the Yoshikane falls in the same category with its measurements:
    Width of spine at handle - 3.2 mm
    Width of spine at heel - 2.7 mm
    Width of spine at middle - 1.7 mm
    Width of spine 1cm from the tip - 0.8 mm
    Weight: 130g

    What am I missing?

  4. #4
    Senior Member eaglerock's Avatar
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    You had a sujihiki and you want a gyuto, that is some extra steel.
    What about a yoshikane skd gyuto?

  5. #5
    Senior Member Matus's Avatar
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    Of course, I did not realize that. Truth is, that I like the toughness of the Yoshi I have right now.

    Yoshikane SKD Gyuto could indeed be an option. What should I expect from that steel compared to SLD?

  6. #6
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    Quote Originally Posted by Matus View Post
    Of course, I did not realize that. Truth is, that I like the toughness of the Yoshi I have right now.

    Yoshikane SKD Gyuto could indeed be an option. What should I expect from that steel compared to SLD?
    The Yoshikane SKD kasumi gyuto (I have the "Zensho" that used to be sold by Maksim) is a fantastic knife, but it's certainly not lightweight (201 grams w/ large burnt chestnut handle). Great cutter with dramatic distal taper, stellar grind and very thin behind the edge. Good edge retention, and very tough.

    I suspect that there is very little to choose between SKD (SKD12 aka A2) and SLD (SKD11 aka D2) assuming heat treat is similar.

  7. #7
    Senior Member eaglerock's Avatar
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    I agree the skd is a real workhorse,I think it is a very balanced knife, not a light weight but that is how it goes with tough knives.
    According to the yoshikane sld passsround I think that skd steel will stay shap a lot longer.

  8. #8
    Senior Member cclin's Avatar
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    Quote Originally Posted by Matus View Post
    Of course, I did not realize that. Truth is, that I like the toughness of the Yoshi I have right now.

    Yoshikane SKD Gyuto could indeed be an option. What should I expect from that steel compared to SLD?
    from my exprerance, compare between "yoshikane Hammer Finished SKD11"(I'm no longer own) & "yoshikane black Damascus SLD"; SLD is thinner overall, better fit and finish, better edge retention and thinner behind the edge.
    SKD11/SLD/D2 are very similar but not exactly same
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  9. #9
    Senior Member eaglerock's Avatar
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    The maxim skd steel is not the same as the hammered one right ?

    mine is very thin behind the edge with perfect F&F.

  10. #10
    Senior Member cclin's Avatar
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    Quote Originally Posted by eaglerock View Post
    The maxim skd steel is not the same as the hammered one right ?

    mine is very thin behind the edge with perfect F&F.
    I think Maxim's house brand "Zensho" use same SKD11 or SKD12 steel but with better F/F than yoshikane Hammer Finished one.....
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

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