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Thread: Gyuto Showdown

  1. #1

    Gyuto Showdown

    In the market for a new Gyuto 240mm-focusing on performance in a professional kitchen
    Candidates so far include-

    JCK Carbonext
    Hiromoto AS
    Kikuichi TKC
    Konosuke HD

    So many options...

    I'm targeting the semi-stainless/carbon line as I need great edge retention, a super sharp blade with some discoloration protection. Any thoughts? I believe all of these blades are either 60/40 or 70/30-at this point I don't have preference in this department. Thanks.

  2. #2
    Cheap route, Carbonext and a good sharpen. More $ route, Hiromoto with Dave's performance package That would be a real performer. And AS steel is stellar.

  3. #3
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    Yoshikane SKD Kasami wa, or yo and yo from Maxim could be a good fit. Then there is Gesshin Heiji Semi Stainless from Jon at a higher budget.

  4. #4

    ecchef's Avatar
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    Quote Originally Posted by jayhay View Post
    Cheap route, Carbonext and a good sharpen. More $ route, Hiromoto with Dave's performance package That would be a real performer. And AS steel is stellar.
    +1
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  5. #5
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    If you don't want to go the custom route, the best in class all arounder is the Gengetsu in semi-stainless, in my opinion. The grind is impeccable, the steel takes a great edge, it's tough and stays sharp a long time. I love the Heiji too, but I think that requires more care to get the most out of it. The CarboNEXT is the low budget choice. I think the HD steel seems to hold it's edge longer and sharpen up a little easier than the CN though. If you're looking at a HiroAS, I would rather go with a Gengetsu in white 2. I would wager that this would easily outperform the HiroAS in every useful category: keener and longer lasting edges. The semi-stainless version doesn't quite get as keen but the edge retention will hold its own with anything save Devin's swr.

  6. #6
    Senior Member WiscoNole's Avatar
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    I had a TKC and wasn't as impressed with its retention as some others have been. I also think there are much better options (thinner, solid steel) than the Hiromoto, especially since I have had problems with F&F with them. I'd go with the HD, or if you'll consider stainless, the Gesshin Ginga line is outstanding.

  7. #7
    Senior Member Duckfat's Avatar
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    I've had a JCK WA Kagayaki for years. It still amazes me when I use it considering the price point. I wouldn't hesitate at all to suggest the Carbonext from Koki. If your considering the Kono HD I'd also suggest looking at the Sakai Yusuke and certainly the Masamoto KS.

    Dave

  8. #8
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    i LLLOOOVVVEEE my konosuke hd, wouldn't want to trade it against anything else... it's a 270mm western gyuto, btw, and i was shocked at first as i had been using 210mm gyutos only. i still don't know which 240mm to go for, but the konosuke is still in the race. on the other side, i also consider geshin ginga or even smth fancier, such as a western shig which is a totally different price range... anyway, going off-topic here. the konosuke hd is scary sharp!!

  9. #9
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    i'm aiming for the carbonext myself. and that hiromoto with dave's performance package will not disappoint. after the carbonext i'm getting the hiromoto also.

  10. #10
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    The Kono Hd is a good blade for production work.The Sakai Yusuke knives on blueway are fine tools at a reasonable but not cheap price point.Someone here wrote a review on the Sakai Swedish SS Hrc. 61 Thick & flat profile.(not really that thick 2.8 at spine).

    Gesshin Ginga said to be good line knife,think JKI is out of stock on the Wa- 240,it comes wt. a Saya as well,or western handle,give him a call.

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