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Thread: which 240mm gyuto?

  1. #1

    which 240mm gyuto?

    hi guys im getting a 240 mm gyuto and i would like to know which one you guys rate the choices are:
    addict 2

    http://www.**************.com/riknad24.html

    or

    gessin ginga 240mm wa gyuto
    http://www.japaneseknifeimports.com/...-wa-gyuto.html

    the ******** Addict 2 Rosewood Handle 240mm is $169.95 and the gessin ginga 240mm wa gyuto is $250.00 is it really that much better than the addict price range is $250 i live in uk

    if you could take some of your time reading theese threads
    help neded with picking my knives uk imports
    and
    help choosing good japanese knives

    theese two knives were recommended thats why i have narrowed it down to theese 2

  2. #2
    Steven

    Call Jon at JKI, he will answer all your questions directly and honestly. He will ask what you are looking for and he will guide you to the correct knife, it could be the Ginga or if your budget is tighter maybe the Yoshi he sells that is a similar price to the Addict. He will recommend the best knife for you regardless of if its one he sells or not.

    Alan

  3. #3
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    Quote Originally Posted by welshstar View Post
    Steven

    Call Jon at JKI, he will answer all your questions directly and honestly. He will ask what you are looking for and he will guide you to the correct knife, it could be the Ginga or if your budget is tighter maybe the Yoshi he sells that is a similar price to the Addict. He will recommend the best knife for you regardless of if its one he sells or not.

    Alan
    Totally agree with you on that count.

  4. #4
    I see you're a home chef. First off, how do you baby your knives. Carbon knives needs a lot of care, or they will be destroyed over night
    Are you planning to sharpen them yourself or what are you planning to do to take care of the edge?

    I recommend a 210 - 240 Gyuto. For a homechef I think you would more likely grab a 210 gyuto more often than a 240, even though 240 is a great size.
    Its hard to recommend knives. If you gonna sharpen yourself I would recommend some stones and a Carter Funyaki. They are cladded so you get the best from both world

    This will get you started to the wonderful world of sharp knives ,)

  5. #5
    Quote Originally Posted by oivind_dahle View Post
    I see you're a home chef. First off, how do you baby your knives. Carbon knives needs a lot of care, or they will be destroyed over night
    Are you planning to sharpen them yourself or what are you planning to do to take care of the edge?

    I recommend a 210 - 240 Gyuto. For a homechef I think you would more likely grab a 210 gyuto more often than a 240, even though 240 is a great size.
    Its hard to recommend knives. If you gonna sharpen yourself I would recommend some stones and a Carter Funyaki. They are cladded so you get the best from both world

    This will get you started to the wonderful world of sharp knives ,)
    is the ginga carbon or is the addict carbon? i think its the ginga right?
    which sharpening tools and blocks should i get for the ginga?

  6. #6
    Canada's Sharpest Lefty Lefty's Avatar
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    I actually agree with everyone who has posted on this, so far. If you call Jon, he'll give you an honest response. However, if you snag a Carter SFGZ funy, in the size you're looking for, you'll be amazed! I can't remember whether or not $250 will get you one or not, though.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  7. #7
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    The usual line of the Gesshin Ginga is stainless but the link you have is to a White #2 version. The addict is cpm 154 IIRC. And that's stainless.

    As for stones, same advice here, talk to Jon at JKI. Maybe if you can provide us with some information about your sharpening abilities etc? Otherwise, I've heard good stuff about the Gesshin stones, although I haven't tried it myself. Maybe you'd wanna look closer to home for stones as shipping stones are really really expensive due to their relative weight.

  8. #8
    My vote goes to Carter as well ...

  9. #9
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    If you are considering those two, I don't really see why you wouldn't get a CarboNext at Japanese Chefs Knife. It's very nice and fairly stain resistant and the shipping will be insignificant. I have to agree with getting the stones more locally. As for Ashi vs Addict, I can only vouch for the Ashi being a very nice knife. It would more than likely take a finer edge based on the general characteristics of the steel. I also happen to like the profile better. I would also be surprised if the Addict is as thin behind the edge. For bragging rights among your friends, any of these will surely do. For bragging rights on a forum like this, I'd say Carter, but that's going to be out of your price range so I'd go for Ashi, myself.

  10. #10
    Senior Member tkern's Avatar
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    Don't be too caught up in whether its carbon or not. Carbon just needs to be rinsed and wiped dry if you're going to leave for extended breaks while prepping food. Its the water and the food particles that will damage a blade, so as long as you're on top of it you'll be fine. If you're looking to invest a couple hundred in a knife than get one you really like and treat it like any other thing you value. Plus, once it patinas you'll get a bit more leeway.

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