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Thread: Looking for a new gyuto with flat profile or a suji instead?

  1. #1

    Looking for a new gyuto with flat profile or a suji instead?

    I have a 270 Konosuke HD which works great however I would like a knife with a flatter profile. I would still like it to be a laser, I prefer wa-handles, and would like this to be a pure carbon knife.

    Any recommendations on a gyuto like this, or maybe i should just go for a suji instead? This would be used for general light prep and slicing lots of maki.

  2. #2
    Senior Member
    99Limited's Avatar
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    Did you see the new Kono HD @ C K T G with the edge that has a larger flat profile?

  3. #3
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    Maybe check out Stephan Fowler knives. Flat profiles, Wa handles and all in mono carbon. Result!

  4. #4
    Quote Originally Posted by 99Limited View Post
    Did you see the new Kono HD @ C K T G with the edge that has a larger flat profile?
    I did not but I see its very nice. Killer price too with that handle....wish I got that instead of the original one I got, but thats life. I wouldn't get that though because I still would like to try something different.

  5. #5
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    Takeda with a special order profile?

    “I hear and I forget. I see and I remember. I do and I understand.”

  6. #6
    The new HD looks like it has a longer flat spot at the heel, but it doesn't seem to have a flat profile per se. Fowler knives, Takeda kiritsuke gyuto are probably good representative of flat profile knives.

    I moved away from a flat profile, as I found it not very useful for an all-around knife, as you have to make an adjustment to your cutting technique.

    So, why a flat profile? Look or something else?

    A flat profile on a nakiri, usuba, or kiritsuke makes sense, on a gyuto (Sabs might be one exception) or suji, not much. Just my 2c.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  7. #7
    Quote Originally Posted by Marko Tsourkan View Post

    I moved away from a flat profile, as I found it not very useful for an all-around knife, as you have to make an adjustment to your cutting technique.
    Interesting ... I find a flat profile a lot more versatile than a knife with more belly.

  8. #8
    Depends what you mean by belly.

    Flat spots (at the heel) on most gyutos are around 1/4-1/3 of the length of the blade (latter would be my preference). Extending that flat spot would "flatten" the profile. On Takeda in the pic above, the flat spot is around 3/4 of the length of the blade.

    It also depends how you cut. A good number of people cut with front 1/3 of the blade most of the time (me included). I rarely use a heel of a knife.
    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #9
    Quote Originally Posted by Marko Tsourkan View Post
    It also depends how you cut. A good number of people cut with front 1/3 of the blade most of the time (me included). I rarely use a heel of a knife.
    M
    Really? I use the area (from middle of the blade and towards the heel) at least as much if not more. Different styles I guess ...

  10. #10
    Senior Member Cadillac J's Avatar
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    I like flat profiles too. Both my 270 and 300 Konosuke sujis have a ton of flat space on them and I love them for that. If you don't have a suji yet, might be right up your alley. But if you looking to switch it up and try something new, you might like a Takeda--either the flat gyuto that Rick posted or a kiritsuke gyuto.


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