Another gyuto to get!
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Thread: Another gyuto to get!

  1. #1

    Another gyuto to get!


    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? gyuto

    Are you right or left handed? right handed

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? japanese handle

    What length of knife (blade) are you interested in (in inches or millimeters)? 240mm

    Do you require a stainless knife? (Yes or no) it depends on reactivity, my only experience with a pure carbon blade is the tojiro shirogami, and that is really reactive! I am ok with stainless cladding.

    What is your absolute maximum budget for your knife? up to 450? I would prefer paying a bit less?

    This will be used in a pro enviroment.
    Some prep work will be done with this knife, from filleting salmon, to prepping vegetables. One of the most "demanding" aspects of this job is slicing paper thin spring onions for garnish. We are talking about A LOT of spring onions and a lot of board contact

    What 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.)

    What knife, if any, are you replacing? I currently own the following knives : global gs8, global g17, global g10, 3 henckels various sizes, 1 damascus VG10 steel 19cm that somebody got me from japan, 1 Tojiro-DP Gyuto-Honesuki-Nakiri, few fibrox handles victorinox, Hiromoto gyuto 240mm, Goko Damsacus 210mm Gyuto, TOJIRO Shirogami santoku 165mm-kiritsuke 240mm-gyuto 210mm, Murata Buho 165mm Nakiri and one sakai kama usuba from bluewayjapan.
    At my work bag I have the hiromoto, the goko, the buho and either a fibrox chefs knife or the tojiro dp gyuto along with a dickoron steel.
    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) I alternate between all three

    What 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.) rocking but ideally I want to learn to use push cutting

    What 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.)
    I want a knife that will be able to hold the edge for a long time, and I won't have to sharpen every week. I am after a japanese handle, as I think they are more comfortable to hold. I would like a very good edge out of the box, really good food release, not that much reactivity with food and ease of sharpening.
    I would like a saya with this knife

    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) synthetic cutting work boards

    Do you sharpen your own knives? (Yes or no.) yes, with an edge pro with shapton glass stones up to 8k. I would like a 50-50 grind on the knife. I have the double sided norton stones up to 8k but I am not that willing to use them as I prefer the edge pro in edge uniformity.


    This will be a gift from my girlfriend. She told me to make her a list of 3-5 knives and she will get me one of them. Ideally I would like something from EU as I really don't want her to pay custom fees if getting them from overseas, but I will get something from the states or japan if I have to. I was thinking from something from maksim, cuttingedge, japanese knife company or even jck and then to some other us based suppliers (or even ebay from japan?)

  2. #2
    daveb's Avatar
    Join Date
    Mar 2012
    Just outside Tampa
    Maksim's stainless clad Itinomonn meets your requirements and budget. And does so very well.


    If you looks outside of EU then you open up to several retailers. And if GF will buy "used" as a gift the B/S/T forum currently has a lot of proven knives to choose from.
    Older and wider.

  3. #3
    I saw that but I would prefer something heavier I think.

  4. #4
    Takeda AS stainless clad fits your criteria.
    Heiji semi - stainless perhaps is an option. But its on a thicker side, can have wedging issues on larger objects.
    Konosuke Fujiyama (not sure abt spelling) in blue steel has nice reviews.

  5. #5
    The takeda and the fujiyama are exactly spot on, with the takeda looking a bit better as it has that amazing height!
    Now if I could find a supplier in the EU for one of them...

  6. #6
    Would the yoshiaki fujiwara be ok for what I want?

  7. #7
    Senior Member
    Join Date
    Jan 2014
    London, England
    Chopping block co in England stock Takeda: http://thechoppingblockco.co.uk/coll.../takeda-knives

  8. #8
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Amstelveen, The Netherlands
    What do you like and dislike about you Hiromoto AS 240 and what kind of improvement do you require?

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