Another Which Knife Thread

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

OneEyeMan

Well-Known Member
Joined
Feb 1, 2012
Messages
45
Reaction score
0
Looking for a reasonably priced Gyuto and have narrowed it down to these 5:


Tojiro DP
http://www.**************.com/todp21wa.html

Tojiro Shirogami ITK
http://www.**************.com/toitkshwa21.html

Miyabi Kaizen
http://www.cutleryandmore.com/miyabi-kaizen/chefs-knife-p121859


Sugimoto CM
http://www.phoenixknifehouse.com/sugimoto/sugimoto-cm-wa-guyto-8-3-210mm.html


Tanaka
http://www.metalmaster-ww.com/product/39

Thanks for your help.
Lenny


I have no idea why the 2 Tojiro links don't work.
Oh well.
 
I'd probably go with the Sugimoto but you really ought to offer more information. This is really just a vote with each person making assumptions on what kind of user you might be. Tojiro is chippy, Miyabi has a lot of curve to the profile, and the others rust easily.
 
Well if chippyness is an issue stay clear of the miyabis because they chip worse than the tojiros. Atleast of the half dozen I've sharpened for friends.
 
A little info as requested.
I'm just a novice cook, but want something better than my thick bladed, hard to sharpen Hoffritz Cuttlery Chef's knife.
I mainly intend to use it for veggies, fruit, cubing meat, etc.
I'll also buy a smaller Petty later.
Paramount in my requirements are that the blade be easy to sharpen.
I have a Spyderco Sharpmaker, and an Edge Pro.
Hopefully the Sharpmaker will be all that I'll need for a very long time.
Lenny
 
I've got the 210 Sugimoto. Thin, good grind, excellent cutter, nice profile. Very cheap but perfectly functional handle. Fine grained stainless takes a nice edge. 80:20 asymmetric bevels ootb.
 
I've got the 210 Sugimoto. Thin, good grind, excellent cutter, nice profile. Very cheap but perfectly functional handle. Fine grained stainless takes a nice edge. 80:20 asymmetric bevels ootb.

What's the purpose of asymmetrical grinds?
Will it change the way I have to sharpen it?
 
Not on your list, but I really like my Sakai yusuke wa gyuto. I have a few tojiros and am happy with them. Senkou is the series above DP and liked the fit and finish I have on one of those as well.
 
I'd rock tanaka out of those choices. The blue damascus steel is sweet. Fit and finish will be lacking a little, but hey, its a work knife...
 
I'd rock tanaka out of those choices. The blue damascus steel is sweet. Fit and finish will be lacking a little, but hey, its a work knife...
Not about the metal, its not blue like I have. Looking at the metal differences I don't think it will turn blue either. Haven't heard about Ginsanko yet.
 
I'd also consider Inazuma but there are a bunch of nice choices. Carbon is easier to sharpen but all of the stainless that's been listed here gonna be way easier to sharpen than mainstream kitchen knives. I'd probably stay away from VG10 but even that's not terrible.
 
Back
Top