Sakai Yusuke White Steel Gyuto on Ebay?

[jayhay]

Thanks for all the feedback everyone. I think it's gonna be the Sakai Yusuki or the Takayuki Blue #2.

I jsut wish I could find someone with first hand experience with it. For some reason, I just love blue steel and was secretly hoping ya'll would tell me to jump on it

[mpukas]

Yusuke is the best value out there - and besides that, they are one of the best knives out there of it's category. You can't go wrong with them, and Keiichi is great to deal with - very friendly, helpful and responsive.

Or call Jon @ JKI - he's got a great selection and vast knowledge - he can certainly set yo up with something to fit yoru needs.

[mpukas]

Thanks for all the feedback everyone. I think it's gonna be the Sakai Yusuki or the Takayuki Blue #2.

I jsut wish I could find someone with first hand experience with it. For some reason, I just love blue steel and was secretly hoping ya'll would tell me to jump on it

I don't know anything about that Takayuki - I've seen it listed and have been wonder about it too, mainly because it's blue steel.

I have 3 Yusuke's - a 300 suji, 270 gyuto, and 210 suji/petty. All are simply awesome, for what they are - mono-steel, bar stock white #2. Flawless fit and finish; great geometry, grind and taper; sharpen easily, take a great edge, but rentention is not the best compared to other super-duper steels.

[Deckhand]

Welcome! Yes, I absolutely love mine. It's my go to knife. I have the 270mm in stainless with wa octagon handle.

[Mucho Bocho]

I don't know anything about that Takayuki - I've seen it listed and have been wonder about it too, mainly because it's blue steel.

I have 3 Yusuke's - a 300 suji, 270 gyuto, and 210 suji/petty. All are simply awesome, for what they are - mono-steel, bar stock white #2. Flawless fit and finish; great geometry, grind and taper; sharpen easily, take a great edge, but rentention is not the best compared to other super-duper steels.

Jay, Many of us that have invested thousands and thousands in kitchen knives agree that you can spend more but getting a Yusuke from Keiichi (BlueWay) is hard to beat for the $.

[jayhay]

I don't know anything about that Takayuki - I've seen it listed and have been wonder about it too, mainly because it's blue steel.

I have 3 Yusuke's - a 300 suji, 270 gyuto, and 210 suji/petty. All are simply awesome, for what they are - mono-steel, bar stock white #2. Flawless fit and finish; great geometry, grind and taper; sharpen easily, take a great edge, but rentention is not the best compared to other super-duper steels.

Thanks for the post. Maybe I should buy the blue steel, so I can be the guy who owns one and convinces others to buy one too But realisticily, everyone loves their Yusuke's, so I should probably listen up. I used my knife professionally and edge retention is something important to me. I emailed Keiichi about the Takayuki's hardness and he said it was 63 HRC.

This may sound lame, but the only blue steel I have is a Kansui Dojo Nakiri that I bought from Japanese Woodworker a few years back thinking I would try a cheap-something-new. And I love it. It's my go-to knife most of the time. It's sharper than hell, hold it's edge practically forever and is easy to resharpen. I mean, it's almost maintenance free and stays razor sharp with daily use in a pro kitchen. I've always wanted to buy better carbon knives, but when I bought that knife a few years ago, I also bought a house in Detroit. But that's another story and lets just say, I didn't have too much extra cash at that point.

Anyways, the Dojo has a blue steel core, whether blue #1 or super blue, different sites have different specs. And, I guess my love for that knife makes me want to try a better blue, for a lack of a better term. It's razor sharp edge retention is what I love most about the knife.

Welcome! Yes, I absolutely love mine. It's my go to knife. I have the 270mm in stainless with wa octagon handle.

Hey, thanks!

Btw all, this has got to be the friendliest forum around. Good work.

Jay, Many of us that have invested thousands and thousands in kitchen knives agree that you can spend more but getting a Yusuke from Keiichi (BlueWay) is hard to beat for the $.

Thanks Mucho.

I've spent thousands on knives too, just on the wrong knives. In my earlier days I bought Germans not knowing much better. After a few years of culinary school it was Globals and silly Kyocera ceramics. What was I thinking with the Kyoceras? Honestly, I haven't cut a thing with it in years. Then onto macs and VG-10 knives, which after owing for many years and using countless co-workers vg-series steels, I can say I don't really care for the feel.

I guess I just learn the hard way, making many wrong-fit buys along the way. But exposure is everything and I'm glad I've owned everything I have had over the years. I think I'll go for the Yusuke in the end, since it's clearly the price/performance favorite.

[Pensacola Tiger]

Jay, Many of us that have invested thousands and thousands in kitchen knives agree that you can spend more but getting a Yusuke from Keiichi (BlueWay) is hard to beat for the $.

+1 I've gotten a gyuto and petty that were top notch for the price.

[Mucho Bocho]

Jay, Look up the review I did recently on my Yusuke special thin on this forum. Also note that in a post from yesterday titles "whats your go-to knife" started my Dave Martell, several others mentioned White #1 Yusuke as their favorite too. Its simply astonishing light, excellent fit and finish, good price and quick shipping. What are you waiting for

[Duckfat]

Has any one handled on the the thin Sakai WA gyutos?


http://www.ebay.com/itm/Japanese-Sak...item35bbdbf86a


Dave

[jayhay]

Has any one handled on the the thin Sakai WA gyutos?


http://www.ebay.com/itm/Japanese-Sak...item35bbdbf86a


Dave

Mucho did a review of a 210mm special thin,

http://www.kitchenknifeforums.com/sh...a-Gyuto-Review

Looks like a great knife. I was considering that one too, but I thought it might be almost too thin for your go-to knife in a pro kitchen. I might be wrong, but I'm a little heavy handed, and a bit more mass might be wise for me.