Decision time: which 270 guyto?
I'm a culinary student getting ready to graduate looking to upgrade my knife kit. I've gone through school with MAC and Victorinox, but knew from the second I walked into Epicurean Edge a couple years ago that they would be my starter knives. It's a 2nd career so I'm older than most and I take care of my stuff.
What type of knife(s) do you think you want?
270ish Guyto to start
Why is it being purchased? What, if anything, are you replacing?
Replacing A MAC 8" chef series, mainly because I need something larger.
What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention- Seems to have held up fairly well
Ease of Use- Loved the thinness at the tip, a great change from German knives. Way too short at times though.
Comfort- Lack of a bolster, overall balance kinda bites.
What grip do you use? Pinch
What kind of cutting motion do you use? Depends on what I'm cutting?
Where do you store them? Knife bag
Have you ever oiled a handle? No, but I'm not opposed to doing so
What kind of cutting board(s) do you use? Cheap poly about 99% of the time
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Ceramic rod
Have they ever been sharpened? Nope, but I got a set of Norton stones as a birthday present that I'm going to start playing with soon.
What is your budget? $300 is
What do you cook and how often? Looking for something that I can use in a professional kitchen.
After a bit of research here and other places I think I've narrowed it down to three choices but would love to hear what you guys think.
1: Konosuke HD 270 WA Guyto
2: Gesshin Ginga 270 Stainless WA Guyto
3: DT AEB-L Stainless 10 3/4" Guyto This one is just a bit over the budget, but I think I'm willing to do it if there is going to be that big of a jump from knives in the under $300 category.
So basically I'm looking for a thin 270 wa guyto, that can hold up in a pro kitchen, probably stainless or semi-stainless, and I eventually want to sharpen it myself after lots of practice on my cheaper knives...
If you can afford it, the DT is a great choice. The steel will take a great edge and that edge will last longer than the other knives edges. It isn't as thin as the other knives thought. It will be thinner behind the edge.
I have a 240mm DT ITK Gyuto and I absolutely love it, his heat treatment on AEB-L is second to no one. His handles are also very well made so I would definitely recommend any of his knives.
I have been on a hunt for "THE" 270 for me and it ended a few weeks ago with a DT.
That's a hard choice between the two. I love my HD and my gesshin ginga. I guess if i had to choose one i'd get the gesshin ginga to give jon business.
Is the profile on HD and ginga identical?
Anyways, I have never used ginga but I have a 270 HD as my main knife and am very happy with it.
I love my hd. I would have bought a DT had I been able to afford it.
Devin's AEB-L is going to take a keener edge and keep it longer. I think the geometry and cutting performance of the HD and Gesshin Ginga is going to be better. Thickness behind the edge on the HD/Gesshin is quite thin. Devin's knives vary in this respect. Some are incredibly thin near the edge and others are a bit chunkier than the HD/Gesshin. For this info, you should contact whoever is selling it to you. I don't think you can go wrong with any of these.
$200 isn't something to sneeze at. I would go with the gesshin ginga to support JKI.
I'd go Ginga as my first choice, but if I felt I could justify the extra cost I'd grab a DT. Really you can't go wrong with any of those choices