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Thread: Looking for a short, possibly laser, 210mm Gyuto

  1. #1
    Senior Member
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    Oct 2015
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    Looking for a short, possibly laser, 210mm Gyuto

    Hello Everyone!

    LOCATION
    What country are you in?
    USA


    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
    Gyuto

    Are you right or left handed?
    Right

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    Japanese

    What length of knife (blade) are you interested in (in inches or millimeters)?
    210mm that is closer to 200mm

    Do you require a stainless knife? (Yes or no)
    No

    What is your absolute maximum budget for your knife?
    $300 (if the perfect knife exists and is $325, I may make it work).


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


    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.)
    Slicing vegetables and meats (cooked and raw), fish, trimming, basically anything that I feel is awkward with my 150mm Petty and not something I'd find myself needing my 240mm Gyuto.


    What knife, if any, are you replacing?
    Not replacing anything

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
    Pinch grip

    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.)
    Push/Pull slicing
    Chopping

    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.)
    Clad in stainless is nice in terms of looks and keeping the reactivity down. I'm not that concerned about aesthetics. All knives look pretty great.

    I know mind an octagonal handle or a rounded one.

    I do like to be able to use the knife out of the box, but I can sharpen it if need be. I'd rather not buy one completely dull though.

    Edge retention is a great thing, but as a home cook I'm not sure that is incredibly important since it would probably take me a few weeks to a month to use it as much as a pro chef would in a day, therefore the edge lasts awhile anyway.

    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)?

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

    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)?

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?


    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
    Yes. Boardsmith Maple Board

    Do you sharpen your own knives? (Yes or no.)
    Yes

    If not, are you interested in learning how to sharpen your knives? (Yes or no.)
    NA
    Are you interested in purchasing sharpening products for your knives? (Yes or no.)
    NA

    SPECIAL REQUESTS/COMMENTS:

    I own a 90mm Shun Classic Petty, a 150mm Terayasu Fujiwara Petty, and 240mm Konosuke HD2.

    I want a shorter 210mm because my Konosuke HD2 is short (229mm or so of actual cutting length). I don't see the point in having two knives half an inch apart in blade length, but I do want something between my Petty and Konosuke. Preferably a 203mm or so Gyuto.

    I am thinking White #1 due to the its ability to take an edge and ease of sharpening. Like I said above, edge retention shouldn't matter to me as much as a home cook. Steel isn't a deal breaker though.

    I like the profile of the Konosuke Fujiyama's and they may be the perfect knife, but I never find those in stock anywhere so I guess that isn't an option. I do like the laser qualities of my Konosuke and may not be apposed to a knife with those similar attributes.

    Thank you for your help!


  2. #2
    Senior Member
    Join Date
    Mar 2016
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    118
    The Ashli or Gesshin Ginga checks most of your boxes. They run short and are definitely lasers. Available in Swedish stainless or white steel. However, I don't believe the white steel version is stainless clad.

    You could also look at "full size" 180mm gyutos.


  3. #3
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    Oct 2015
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    Quote Originally Posted by laxdad View Post
    The Ashli or Gesshin Ginga checks most of your boxes. They run short and are definitely lasers. Available in Swedish stainless or white steel. However, I don't believe the white steel version is stainless clad.

    You could also look at "full size" 180mm gyutos.
    Can't find the Ashli, but Gesshin looks nice.

    I was also looking at the Hinoura Tamashii and the Sunekari Aogami Super.

    The Hinoura looks incredible with that black finish.

  4. #4
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    Hinoura - http://www.epicedge.com/shopexd.asp?id=94813
    There is also a Shiragami 2 steel, but I know nothing about that stell.

  5. #5
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    Quote Originally Posted by robenco15 View Post
    Hinoura - http://www.epicedge.com/shopexd.asp?id=94813
    There is also a Shiragami 2 steel, but I know nothing about that stell.
    Shirogami 2 is also known as White #2, and is nearly identical to White #1.
    The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge.

  6. #6
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    Quote Originally Posted by Pensacola Tiger View Post
    Shirogami 2 is also known as White #2, and is nearly identical to White #1.
    Oh! Is Aogami Super the same as Blue Super?

    Which one gets the beat edge, sharpens pretty easily, and isn't too chippy?

  7. #7
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    Quote Originally Posted by robenco15 View Post
    Oh! Is Aogami Super the same as Blue Super?

    Which one gets the beat edge, sharpens pretty easily, and isn't too chippy?
    Yes it is.

    The general consensus is that shirogami takes a slight, but noticeably sharper edge than aogami or aogami super, and is somewhat easier to sharpen. Chipping is independent of the steel as it is a function of the hardness of the blade, the angle it is sharpened to, and the technique of the user.
    The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge.

  8. #8
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    Fantastic. Thank you! Saves me some money too.

    Any thoughts on that Hinoura?

  9. #9
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    Feb 2017
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    Quote Originally Posted by robenco15 View Post
    Can't find the Ashli, but Gesshin looks nice.
    Ashi Hamono makes the Gesshin Ginga (nicer fit and finish, better consistency), but they also have their own version of the Ginga for cheaper here: http://www.ebay.com/itm/Japanese-GIN...-/232380943160

    This is probably the knife you're looking for: ~200mm laser, petty-like shape for delicate tasks, matches your Konosuke HD2

  10. #10
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    Quote Originally Posted by robenco15 View Post
    Fantastic. Thank you! Saves me some money too.

    Any thoughts on that Hinoura?
    Nice looking knife. Should be a decent performer. If you decide to get it, I believe The Epicurean Edge still gives a discount to forum members on most of their knives. Call and check before you order to make sure.

    The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge.

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