I've had loss of advice so far and have narrowed my choice to a 210 gyuto.
i posted a previous thread and questionnaire here when i though i was after a 180mm http://www.kitchenknifeforums.com/showthread.php/21972-Trying-to-decide-on-a-180mm-Gyuto-I-think!
Anyway, i had the opportunity to go and look at some yesterday. It's the first time I've ever held a japanese knife other than my Global so take my comments as being from someone relatively new to the world of quality knives.
I looked at some stunning knives and some 'rustic' ones where i was suprised at the roughness of the finish. There was a Fujiwara Maboroshi that was quite 'bent', not along the length but from cutting edge to the spine. What's that called, the grind?
I looked at a Western Takamura R2 which was super thin but too bendy for me.
So on to the contenders. I've discounted full carbon and want something that will rock cut and push cut, mostly pinch grip, some hammer. For general veg and boned meat prep. One thing which suprised me was that I definitely prefer a Wa handle and i think i like d-shape over octagonal.
Wakui 210mm gyuto - (they only had the 240mm in stock) stainless clad no. 2 white steel. Felt very light, thin and nice fit and finish. the spine and choil seemed nicely rounded. The handle would benefit from being replaced. £150 + new handle
Masakage Hikari 210mm gyuro - VG10 - again nice fit and finish and i really like the curved choil, the fingers felt very comfortable with a pinch grip. £160
And with a bit of a price jump;
Akifusa Migaki 210mm gyuto by the late Masami Asai. - This one felt really nice, probably a bit heftier. I really liked this one but it's probably more than i should spend. - core of Aogami super steel, sandwiched between layers of stainless steel - £245
The others that I've been considering but haven't physically handled are:
The Konosuke HD2 but from what I hear I won't easily be able to get hold of one in the UK.
Itinomonn Kasumi 210 gyuto V2 with stainless clad - £137
So what do you guys think. Be as blunt as you like!
Cheers
Dave
i posted a previous thread and questionnaire here when i though i was after a 180mm http://www.kitchenknifeforums.com/showthread.php/21972-Trying-to-decide-on-a-180mm-Gyuto-I-think!
Anyway, i had the opportunity to go and look at some yesterday. It's the first time I've ever held a japanese knife other than my Global so take my comments as being from someone relatively new to the world of quality knives.
I looked at some stunning knives and some 'rustic' ones where i was suprised at the roughness of the finish. There was a Fujiwara Maboroshi that was quite 'bent', not along the length but from cutting edge to the spine. What's that called, the grind?
I looked at a Western Takamura R2 which was super thin but too bendy for me.
So on to the contenders. I've discounted full carbon and want something that will rock cut and push cut, mostly pinch grip, some hammer. For general veg and boned meat prep. One thing which suprised me was that I definitely prefer a Wa handle and i think i like d-shape over octagonal.
Wakui 210mm gyuto - (they only had the 240mm in stock) stainless clad no. 2 white steel. Felt very light, thin and nice fit and finish. the spine and choil seemed nicely rounded. The handle would benefit from being replaced. £150 + new handle
Masakage Hikari 210mm gyuro - VG10 - again nice fit and finish and i really like the curved choil, the fingers felt very comfortable with a pinch grip. £160
And with a bit of a price jump;
Akifusa Migaki 210mm gyuto by the late Masami Asai. - This one felt really nice, probably a bit heftier. I really liked this one but it's probably more than i should spend. - core of Aogami super steel, sandwiched between layers of stainless steel - £245
The others that I've been considering but haven't physically handled are:
The Konosuke HD2 but from what I hear I won't easily be able to get hold of one in the UK.
Itinomonn Kasumi 210 gyuto V2 with stainless clad - £137
So what do you guys think. Be as blunt as you like!
Cheers
Dave