Page 1 of 2 12 LastLast
Results 1 to 10 of 14

Thread: Looking for a first gyuto, 200$ and below, 210mm hammered carbon steel

  1. #1

    Looking for a first gyuto, 200$ and below, 210mm hammered carbon steel

    Hi there! I am considering getting my first Japanese kitchen knife and I am looking for suggestions. Since my friends and family might use that knife and mess it up, and do not want to pay too much just now.

    I am particularly attracted to rustic-looking knifes (I always purchase carbon steel when available), and I like the hammered and forged look.
    Here a (too expensive) example of what I am looking for:
    http://www.epicedge.com/shopexd.asp?...photo=4&size=n

    Here is one Itto-Ryu (hammered 210 Gyuto White #2) that I am seriously considering
    http://www.youtube.com/watch?v=SMZcBDxbVVk
    http://www.This Site Not Allowed Her...itha210gy.html
    *Well that is a link to Chef Knives to Go. Why are you guys not allowing links to this site?

    Any comments concerning the Itto-Ryu? Would you have other suggestions?
    I was looking at the Moritaka, but I read here that they have ongoing issues with over-grinding. It this still true?

    Thanks!

    P.S. Oh and here is the questionnaire:

    LOCATION
    What country are you in?
    Canada

    KNIFE TYPE
    What type of knife are you interested in
    Probably a guyto, I am looking for a general purpose home cooking knife. Not too fragile if possible, but I do have a cheaper, sturdier french chef knife at my disposal to complement it.

    Are you right or left handed?
    Right

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    Japanese, either octagon-shaped, oval or round. I prefer darker woods in this case, but this is not a primary concern

    What length of knife (blade) are you interested in (in inches or millimeters)?
    About 210mm

    Do you require a stainless knife? (Yes or no)
    No, I specifically want a non-stainless steel. I like the patina it develops and I do not mind the extra care. I might consider stainless clad. I am not big on Damascus patterns, but subtle waves of folded steel are ok.

    What is your absolute maximum budget for your knife?
    250$


    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment?
    Home

    What are the main tasks you primarily intend to use the knife for?
    Boneless meat & poultry, vegetables, herbs.

    What knife, if any, are you replacing?
    None

    Do you have a particular grip that you primarily use?
    Pinch grip, hammer grip

    What cutting motions do you primarily use?
    A bit of everything, frankly. I would like a knife with a bit of belly to allow for a rocking motion if necessary

    Better aesthetics ?
    Looking for a rustic looking knife, I like the dark, forged look (kurouchi?) and the hammered pattern. A quality fit and finish is important

    Edge Retention ?
    Nothing particular, I am willing to sharpen as necessary



    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board?
    Wood

    Do you sharpen your own knives?
    Yes for hunting, camping and cheaper cooking knives. Not sure if I will try right now with a Japanese blade, I might pay someone to do it at first.

    Are you interested in purchasing sharpening products for your knives?
    Yes

  2. #2
    Senior Member
    Join Date
    Feb 2013
    Location
    Calgary, Canada
    Posts
    104
    Maybe try a kochi(http://www.japaneseknifeimports.com/...wa-gyuto.html#) it is exactly $250 and matches pretty close to what you want.

  3. #3
    Senior Member
    Join Date
    Mar 2011
    Location
    Newport Beach
    Posts
    492
    I agree with the poster above that a Kochi is an awesome knife! Another great option is this one! It is in the for sale threads here and comes with a great custom handle on it.... http://www.kitchenknifeforums.com/sh...hikane-SKD-240

    -Chuck

    Edit: I noticed you put $200 in the title of the thread and $250 in the main body so I hope these fit in your price range. I do also realize that the second knife I recommended is 240 and you said 210 but just thought I would put it out there because it is a good deal.

  4. #4
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,485
    Welcome Bret The Tojinbo at EE that you are looking at is a very nice knife.I like the rustic hammer finish as well,It is AS carbon steel,Kiritsuke Gyuto,Ebony octagon handle.

    If you do get a fine carbon J-Gyuto,knifesharpening playlist,will refine your sharpening tech.Whetstones & Carbon go together like peanut butter & Jelly

  5. #5
    If you're patient and fast enough you can probably find a used Takeda gyuto around that price range in BST. Actually there's a 210 at fleabay right now.

  6. #6
    Senior Member Frater_Decus's Avatar
    Join Date
    Sep 2013
    Location
    Portland, OR
    Posts
    128
    Check out the Takeo Murata 210mm Kuro Uchi wa-gyuto on EE:

    http://www.epicureanedge.com/shopexd.asp?id=91731
    I use mine every day, and it's a champ!
    Vestigia nulla retrorsum.

  7. #7
    Interesting replies, thanks!

    So I am narrowing down a bit and I would love some feedback! :

    - Itto-Ryu Hammered 210 Gyuto White #2 (love the look, but can't find many reviews, anyone is familiar with Itto-Ryu?)
    - Moritaka Gyuto 210mm Aogami/Blue #2 (I read that this maker had issues with overgrind. How's the fit and finish these days?)
    - Kochi 210mm Kurouchi Wa-Gyuto (my absolute price limit, is it worth it?)
    - Gesshin Uraku 210mm White #2 (looks like an interesting option, how would it compare to Itto-Ryu or Moritaka in terms of fit and finish/quality of the blade?)
    - Zakuri 210mm Blue #1 Kurouchi Gyuto (another blue steel. I read that blue is more forgiving than white for less skilled blacksmiths. Would it be a more sensible option in my price range?)
    - Takeo Murata Gyuto (a bit pricey, but great looking. Anyone has experience with it?)

    Special consideration:
    - Yamawaku 210 Gyuto (doesn't look bad for the price, maybe a good one to practice sharpening at first?)


    Also, do you guys have any other suggestions for hammered finish? I love the "Kurouchi only" as well, but unlike the hammer marks, it will wear off over time, no?

    ----------

    Quote Originally Posted by chuck239 View Post
    I agree with the poster above that a Kochi is an awesome knife! Another great option is this one! It is in the for sale threads here and comes with a great custom handle on it.... http://www.kitchenknifeforums.com/sh...hikane-SKD-240

    -Chuck

    Edit: I noticed you put $200 in the title of the thread and $250 in the main body so I hope these fit in your price range. I do also realize that the second knife I recommended is 240 and you said 210 but just thought I would put it out there because it is a good deal.
    Looks awesome indeed! Unfortunately I am really looking for a 210 because of space issues. I will definitely continue to look in the for sale threads to find a bargain though. 250$ is the absolute maximum if I fall in love, but still looking under 200$ for a first knife that I will probably mess up a bit!

    Quote Originally Posted by Talim View Post
    If you're patient and fast enough you can probably find a used Takeda gyuto around that price range in BST. Actually there's a 210 at fleabay right now.
    Yeah I read good things about the Takeda on these forums. I really despise the epoxy blob they put on top of the handle though, I wish they were using another, less ugly technique to seal the handle.

  8. #8
    Bump! Has anyone used/seen the knives I linked in the post above by any chance?

  9. #9
    Senior Member

    Join Date
    Sep 2013
    Location
    Saint-Petersburg, Russia
    Posts
    879
    Quote Originally Posted by Brett_M View Post
    Bump! Has anyone used/seen the knives I linked in the post above by any chance?
    Well I own Yamawaku 210 and like it. Great value for money. Good fit and finish, gets pretty sharp and probably would require some thinning behind the edge in the future.

  10. #10
    If you don't mind a bigger 240mm gyuto, I would suggest this one.

    The price is within your maximum range.

    http://www.kitchenknifeforums.com/sh...l=1#post266608

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •