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I've decided the next knife I should buy as a tool is a 240mm gyuto. I've also decided that I'm interested in having a knife in HAP40. They don't have to be the same knife, but they can be. I looked around for one of these and only found a few HAP40 240mm gyutos, all except one within the US$225-250 range:
- The Kohetsu dominates the search engine results. Opinions on this and other sites range from "this is rubbish and whoever sells it is a huckster" to "this became a very good knife after significant thinning and modification" to "this is GREAT!!1!" I have been unable to draw a conclusion to purchase or rule out this knife. Having to modify the geometry and profile out of the box is not a deal breaker by any means; these are things I want to learn how to do. I do, however, want to feel that I spent my money and time well on a good product.
- The Kazan from Chubo has little information available on it. I think I found one positive and one negative report; similarly inconclusive.
- The Matsu is sold by a supporting vendor here, Buttermilk Supply. However, I can't find much information about this one either.
- The Mugen from Knifewear gets good reviews, but at double the price of the others is far too expensive for me right now.
I noticed that Gihei offers HAP40 knives, but not a 240. If it turns out that my HAP40 knife is not going to be a 240mm gyuto, I will consider a Gihei, but not the 210mm gyuto.
So, then, my questions are these:
Should I get one of the above three knives (Kohetsu, Kazan, Matsu)? Does it matter which, and/or does one stand out above or below the rest?
Are there so few choices because HAP40 is not a good material for a large gyuto, such that I would be much better off looking for a HAP40 of a different type and a 240 of a different steel?
Are there other 240mm gyutos in HAP40 at a similar price that I haven't found yet that would be better purchases than the aforementioned ones?
Below are my answers to the questionnaire. I'll fill it out again separately if I decide to get a different gyuto and a different HAP40 knife.
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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?
Doesn't matter. If a knife is offered in both versions and wa is significantly less expensive I'll probably go with wa.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$350, including taxes and shipping
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At work; I tend not to use my work knives at home but as I get into better knives I might start.
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 and dicing vegetables and fruits, chopping herbs, slicing raw and cooked meats, slicing bread and cheese, chopping greens; if there's something to be cut on the line or for prep that doesn't have bones in it I'll grab this knife.
What knife, if any, are you replacing?
MAC Pro 8 inch gyuto. I'm not getting rid of it or unhappy with it, but I want something bigger to be my main knife at work.
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 cut and slice. The only thing I rock chop is herbs.
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.)
Bigger and better. I've convinced myself that a 240mm gyuto is, if not something I really need, something that will make my life a little easier and my work output a little better. I'm trying to combine this with an item from my "want" list, namely HAP40.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Plastic at work, wood at home
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Already have them
SPECIAL REQUESTS/COMMENTS
See opening paragraphs.
I'm planning to buy a number of knives in the next couple years, and the majority will probably be 240 and 270mm gyutos since that's the type of knife I use most often for the widest range of tasks. My scope on this one is rather narrow.
Thanks
- The Kohetsu dominates the search engine results. Opinions on this and other sites range from "this is rubbish and whoever sells it is a huckster" to "this became a very good knife after significant thinning and modification" to "this is GREAT!!1!" I have been unable to draw a conclusion to purchase or rule out this knife. Having to modify the geometry and profile out of the box is not a deal breaker by any means; these are things I want to learn how to do. I do, however, want to feel that I spent my money and time well on a good product.
- The Kazan from Chubo has little information available on it. I think I found one positive and one negative report; similarly inconclusive.
- The Matsu is sold by a supporting vendor here, Buttermilk Supply. However, I can't find much information about this one either.
- The Mugen from Knifewear gets good reviews, but at double the price of the others is far too expensive for me right now.
I noticed that Gihei offers HAP40 knives, but not a 240. If it turns out that my HAP40 knife is not going to be a 240mm gyuto, I will consider a Gihei, but not the 210mm gyuto.
So, then, my questions are these:
Should I get one of the above three knives (Kohetsu, Kazan, Matsu)? Does it matter which, and/or does one stand out above or below the rest?
Are there so few choices because HAP40 is not a good material for a large gyuto, such that I would be much better off looking for a HAP40 of a different type and a 240 of a different steel?
Are there other 240mm gyutos in HAP40 at a similar price that I haven't found yet that would be better purchases than the aforementioned ones?
Below are my answers to the questionnaire. I'll fill it out again separately if I decide to get a different gyuto and a different HAP40 knife.
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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?
Doesn't matter. If a knife is offered in both versions and wa is significantly less expensive I'll probably go with wa.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$350, including taxes and shipping
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At work; I tend not to use my work knives at home but as I get into better knives I might start.
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 and dicing vegetables and fruits, chopping herbs, slicing raw and cooked meats, slicing bread and cheese, chopping greens; if there's something to be cut on the line or for prep that doesn't have bones in it I'll grab this knife.
What knife, if any, are you replacing?
MAC Pro 8 inch gyuto. I'm not getting rid of it or unhappy with it, but I want something bigger to be my main knife at work.
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 cut and slice. The only thing I rock chop is herbs.
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.)
Bigger and better. I've convinced myself that a 240mm gyuto is, if not something I really need, something that will make my life a little easier and my work output a little better. I'm trying to combine this with an item from my "want" list, namely HAP40.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Plastic at work, wood at home
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Already have them
SPECIAL REQUESTS/COMMENTS
See opening paragraphs.
I'm planning to buy a number of knives in the next couple years, and the majority will probably be 240 and 270mm gyutos since that's the type of knife I use most often for the widest range of tasks. My scope on this one is rather narrow.
Thanks