I am looking for a good and inexpensive (not "cheap") 270mm WA-Gyuto. I wanna try to see if I am more comfortable with it as with my 240mm Gyutos. Important is a more or less thin profile but it does not have to be a "Laser". If I am comfortable with the size it will be my everyday knife while I will probably buy a more high-end Gyuto for extended and relaxed cooking sessions.
As I don´t have a white steel knife yet I would like to try this steel, but I am fine with other carbon steels or (semi-)stainless as well as long as it is easy to sharpen and takes a good edge.
And I would like a WA-handle. Looks much better in my opinion and I feel comfortable with this type of handle on my other knifes as well.
Pricerange: About 200€
I've read good reviews about the Yusuke Knives, but I haven't found a shop selling a 270mm at the moment.
I also would prefer to buy in Europe or direct in Japan as it makes no sense to ship items from Japan to the US and then to Europe from an ecological point of few.
Please excuse anny grammar errors, english is not my native language.
Greetings from Austria
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
no, but can be
What is your absolute maximum budget for your knife?
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
90% veggetables, 10% meat
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Chopping, drawing, slicing
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Just wanna try a knife with a little extra length
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
F&F does not have to be perfect. Handle should be with Horn-ferrule. No need for layered steel
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Knife should have a more or less thin profile. Does not have to be a "Laser" (but can be).
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Should be easy to sharpen. Also want to try white steel
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
2 Weeks with normal home use (3-4 meals a week, everydays cutting)
Do you use a bamboo (no) , wood (yes - cherry wood boards), rubber (no), or synthetic (yes - for meat only) cutting board?
Do you sharpen your own knives? (Yes)
Are you interested in purchasing sharpening products for your knives? (no)