K813zra
Senior Member
I have landed myself in a situation where I will be cooking for a disabled relative three days a week and need some gear to stuff in a knife bag. My relative (cousin) lives in a very small house with a tiny kitchen. It has very shallow counter tops and makes me feel cramped when I take my 210 gyuto along. At the same time I have been wanting to test out a watanabe knife and this could be a good opportunity to test drive one of his KU knives (from the pro page).
My question is, santoku or 180mm gyuto? I have had both in the past but favored my 210. The issue with most 180mm gyuto's that I have tried is that they are all belly. In this situation I will be cutting mostly veg with some small protein. Most of the protein is already broken down at least mostly. I might slice up some port tenderloins once or twice a month but I should be able to get by with either even if it is not the most comfortable. While I have not seen a board shot of the 180, and I looked on images, it does appear to have a lower tip and less belly than many of its size.
I will hit the key points here rather than posting all of that knife questioner thing.
I'm in the usa but plan to order from watanabe in Japan (I am pretty set on this)
I am looking for either a santoku or 180mm gyuto (again I am pretty set on this as my 210 feels too long in this situation)
I am not looking to upgrade or replace a knife so that is of no concern.
I will be cutting on an end grain board.
I use glide cuts(G&G), mostly.
I use a pinch grip.
As I said I will be cutting mostly veg with a little meat here and there.
In all honesty I could likely get by with a 150mm petty but I don't want to.:laugh: I am not worried about the tip on the santoku if that is of concern as there is no reason I can not use a petty too. As I said, I am pretty set on getting one of these two knives but I am open to other suggestions. However, I would still like to stay with watanabe. It is of no concern if it is his stainless clad knives or iron as I use both. And nobody else will be using the knife.
Yeah, a lot of talk to ask if a santoku or small gyuto would be better in this situation.
My question is, santoku or 180mm gyuto? I have had both in the past but favored my 210. The issue with most 180mm gyuto's that I have tried is that they are all belly. In this situation I will be cutting mostly veg with some small protein. Most of the protein is already broken down at least mostly. I might slice up some port tenderloins once or twice a month but I should be able to get by with either even if it is not the most comfortable. While I have not seen a board shot of the 180, and I looked on images, it does appear to have a lower tip and less belly than many of its size.
I will hit the key points here rather than posting all of that knife questioner thing.
I'm in the usa but plan to order from watanabe in Japan (I am pretty set on this)
I am looking for either a santoku or 180mm gyuto (again I am pretty set on this as my 210 feels too long in this situation)
I am not looking to upgrade or replace a knife so that is of no concern.
I will be cutting on an end grain board.
I use glide cuts(G&G), mostly.
I use a pinch grip.
As I said I will be cutting mostly veg with a little meat here and there.
In all honesty I could likely get by with a 150mm petty but I don't want to.:laugh: I am not worried about the tip on the santoku if that is of concern as there is no reason I can not use a petty too. As I said, I am pretty set on getting one of these two knives but I am open to other suggestions. However, I would still like to stay with watanabe. It is of no concern if it is his stainless clad knives or iron as I use both. And nobody else will be using the knife.
Yeah, a lot of talk to ask if a santoku or small gyuto would be better in this situation.
