My recent introduction to Japanese knives was a Gesshin Ginga 240mm Gyuto.
I think it is a fantastic knife and I'm very glad I bought it. I'm finding, however, that my preference at work is to use this:
Phillip Patton's "western santoku" (bad pic,sorry). It's a heck of a knife, but I'd rather leave it home with the Gesshin where it's less likely to get too banged-up or "borrowed" by a co-worker.
I seem to reach for it more based on a couple things:
- It's shorter (7.25") and seems more manageable in cramped quarters.
- The tip is lower on the profile and I don't have to bend my wrist down to use that last inch or so when doing more delicate work.
- It's 3mm thick close to the handle (vs. the gyuto's 2mm) and while it does have a distal taper, it's nowhere close to as thin as the Gyuto's. I guess I'm finding I prefer not to have a lot of flexing going on when working with certain foods.
So, am I looking for a 3mm/7" santoku? Or maybe a beefier 210mm gyuto? I'd really like this to be my last knife purchase for some time, so I gotta get it right this time! Thanks for your help.