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Thread: The best supplement for my Takeda AS Gyuto 240?

  1. #1
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    The best supplement for my Takeda AS Gyuto 240?

    Hi everyone,

    This is my first post on this forum, and I hope that I'm posting in the right category .

    I originally made a post in the CKtG forum, but unfortunately big parts of the forum got deleted.

    11 years ago I bought a Takeda AS Gyuto 240 which I'm using every single day. It's my only Japanese knife, and has become my favorite tool in the kitchen.

    I use my Takeda for most tasks, but sometimes I find my self in need of a smaller knife.

    I'm not a collector, and the price doesn't have much impact on my decision as I rarely buy a new knife.

    What I'm looking for is a carbon steel knife with good edge retention and a Japanese style handle. I have been looking at the TOYAMA NOBORIKOI where Maxim has a 180 petty damascus in stock now.

    Is this a good decision, and what would you recommend?

    Best
    Niels


  2. #2
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    That's a good knife. If you want something cheaper a takamura r2 150mm petty would be a nice choice. Small enough for in hand work, detail work and slicing cooked protein. It's very thin 1.4-1.5mm at the heel and around 31-32 mm tall. Cheapish at 120. Most people recommend stainless for petties due to the nature of their job


  3. #3
    Senior Member guari's Avatar
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    It really depends on how you intend to use it. If you want a smaller knife with knuckle clearance for board use I'd recommend a Bunka (I have one from Kurosaki in aogami and I find it wonderful) or a petty of knuckle clearance is not important or necessary.

    Maybe even a Nakiri if you like that shape

  4. #4
    Senior Member labor of love's Avatar
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    I think the OP is looking for carbon, R2 is stainless right? Toyama is a great choice, also check out munetoshi at JNS, they have a 165mm petty you might like. Jon at japanese knife imports has an assortment of kochi carbon Pettys you might dig too along with other smaller blade types.

  5. #5
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    What will you be cutting with a smaller knife? I often grab 150mm petties to slice fruit or for smaller tasks...

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    Thank you so much for your replies!

    I'm thinking of using it for tasks where i feel that the 240 gyuto is a bit to big. An example could be parting up a chicken or slicing up a mango or an avocado.

    Knuckle clearance is not deadly important for the tasks I will be using it for, but I always feel it a bit annoying when it isn't there. Another alternative might be a smaller gyuto?

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    If its not strictly for in hand work a light 180mm gyuto or 165mm santoku might be what you are looking for. Note, that santoku is less suitable for delicate tip work.

  8. #8
    Senior Member labor of love's Avatar
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    Quote Originally Posted by nkbitsch View Post
    Thank you so much for your replies!

    I'm thinking of using it for tasks where i feel that the 240 gyuto is a bit to big. An example could be parting up a chicken or slicing up a mango or an avocado.

    Knuckle clearance is not deadly important for the tasks I will be using it for, but I always feel it a bit annoying when it isn't there. Another alternative might be a smaller gyuto?
    I would grab a 180mm petty if I were you. 150mm if you want in hand cutting/210mm for board, somehow a 180mm does a half ass job at both.

  9. #9
    Senior Member milkbaby's Avatar
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    I think a 130 to 180 mm knife from tall petty, bunka, or mini-gyuto is a great knife when you don't want to bust out a 240. On a recent four day vacation trip, I did meal prep for 8 people with just a 130 mm petty and a 160 mm bunka for every cutting, chopping, slicing, and peeling task in the kitchen. And though I brought both knives along, I would've been fine with either one alone.

    Toyama and Munetoshi get a lot of love here, but I am waiting to try a Munetoshi 240 gyuto myself. I think you will probably be good to go with a petty as supplement to your gyuto.

    Alternatively, I think daveb has an Ealy line knife on sale at a really good price in the BST board.

  10. #10
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    All you comments are very helpful, thank you! I might have a look at the Ealy, though I see it's 210. I'm not familiar with the Ealy line. What kind steel is it, and who makes it?


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