I'm looking for new gyuto. Carbon knives are, unfortunately, out of question - I just can't provide enough care to keep them in good shape. I'm also cutting a lot of acidic fruits (TONS of limes), which I guess wouldnt help with maintaining patina and keeping rust at bay. I figured stainless clad qyuto would offer best of both worlds.
Currently I'm using Tanaka 210mm ginsanko gyuto. I like it, but edge retention isnt that great (adding microbevel really helped in this matter), it is also quite thick behind the edge, so cutting carrots and other hard and tall vegetables is a problem.
I found this Itinomonn knife. I know it's probably very good choice, it also is quite high at the heel, which i like since i have rather large hands, but I'm little worried about the profile - it looks like it has a lot of belly, which would be great for rock chopping, but i prefer slightly flatter profile (Tanaka profile works just fine for me), since i'm mainly push cutting.
Do you guys have any other recommendations? I really like Takeda gyutos (and sasanoha!), but they are unfortunately too expensive for me.
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
rightAre you right or left handed?
wa handle onlyAre you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
240mmWhat length of knife (blade) are you interested in (in inches or millimeters)?
i am willing to go with 210mm if necessary though
i'm looking for stainless/semi stainless clad gyuto with carbon coreDo you require a stainless knife? (Yes or no)
250 USDWhat is your absolute maximum budget for your knife?
shipping from US is probably out of question, so i'm looking for japanese and EU vendors or ebay
pro kitchenKNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
mainly chopping vegetables and slicing and trimming meats, no breaking poultry bones or filleting fishWhat are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
tanaka 210mm ginsanko gyutoWhat knife, if any, are you replacing?
pinch gripDo you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
push cutting/choppingWhat cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
better edge retentionWhat improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
tanaka is quite thick behind the edge, so cutting carrots and other hard vegetables is a problem because of wedging
i'm okay with heavier workhorse knife, i don't require a laser
we use both wooden and synthetic cutting boards (which will make any knife dull within one shift)KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
yes. i'm using beston 1200 and suehiro rika 5000. i'm looking to replace both, but this is topic for another discussionDo you sharpen your own knives? (Yes or no.)