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Thread: What would be my top stainless gyuto?

  1. #1
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    What would be my top stainless gyuto?

    I am looking for my top 210mm gyuto. I have three main criteria for it:

    - truly stainless steel
    - steel that is able to take a great edge
    - ergonomic Western handle

    Please let me explain my criteria. The knife should be truly stainless. I will care for it well, but I also know that my girlfriend will leave it wet for a long time sometimes. So I知 also not looking for semi-stainless like Carbonext or Konosuke HD.

    Ability to take a great edge is very important to me. I love knife sharpening (have a Wicked Edge, with Shaptons, too) and I want to be able get all of my knives wickedly sharp. The best truly stainless steel I know that takes a great edge is AEB-L (13C26). On another forum I was told that Ginsanko (G3) and S35V also take a great edge, but I have no experience with them. But I知 certainly not looking for VG-10.

    I知 not into wa handles, so I want a Western one. I have fairly large hands, so the handles should not be too short or thin. And by ergonomic I mean also not too blocky.

    I知 flexible with other possible criteria. Obviously a top gyuto should be fairly thin, but it doesn稚 have to be a laser. A slightly convex blade would be nice, but it痴 not a necessity. Edge retention is not very important to me, since I love sharpening. Ability to take an edge is much more important. And if it matters: I知 right-handed. I知 a home cook, but an avid one.

    The advice I have gotten until now are the Sakai Takayuki Grand Chef and the Artifex (a re-handled one, since the original has a fairly small handle). They both have AEB-L steel. Another knife under consideration is the Hiromoto G3, which has ginsanko steel.

    I have also considered knives like the Konosuke HH and the Misono UX-10 which seem to be great knives. But their steel composition is not public and does not seem to be as good for my purposes as AEB-L.

    What do you guys think? Should the Takayuki, the Artifex and the Hiromoto be my top 3? Which one would you choose? Or am I overlooking a knife?

  2. #2

    Zwiefel's Avatar
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    Check out the Gesshin Ginga from JapaneseKnifeImports...Also the Suisin Inox Honyaki.

    The Ginga is probably a better value though.
    Remember: You're a unique individual...just like everybody else.

  3. #3
    *thinking*

    *thinking*


    Oh, welcome !

  4. #4
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    I'd say that number 5 in this thread is really good value at $265.
    http://www.kitchenknifeforums.com/sh...ter-Knife-Sale!

    Also, i'd go for a 240 instead of a 210.

    Welcome by the way!

  5. #5
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    +1 to ginga. Sakai yusuke also has great reviews. You can get it from bluewayjapan on ebay; with a few bucks, hardness can be bumped up to 61.

    I believe I remember reading somewhere that the konosuke hh is 13c26 (aeb-l equivalent), but at the current price, I'd go for the yusuke or ginga.

  6. #6
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    If could choose one stainless (There is no such thing as "true" stainless. They are all shades of gray.) blade, regardless of price and ultimate edge quality was my priority, AEB-L/13c26 treated with Devin's method would easily be my top choice. After that, I'd choose whatever Tilman had done to SB1. Of the factory made stuff, I wouldn't hesitate on the Gesshin Ginga. If you don't need an ultimate edge or you don't want to sharpen as often, you might go for any number of other stainless options. I would give serious consideration to Gengetsu (quite stainless core and "true" stainless clad) or Suisin Inox Honyaki. I've tried a lot of pm steel options and I do not believe they offer a significant advantage except in some cases and even then, only for professional cooks that need an edge to survive pretty heavy use.

  7. #7
    Greetings! I know nothing about stainless, but good luck with your search!
    once in a while you get shown the light, in the strangest of places if you look at it right

  8. #8
    Senior Member Johnny.B.Good's Avatar
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    Quote Originally Posted by RobinW View Post
    I'd say that number 5 in this thread is really good value at $265.
    http://www.kitchenknifeforums.com/sh...ter-Knife-Sale!
    Wow, agreed.

    Welcome to the forum, Evert!

  9. #9
    Senior Member K-Fed's Avatar
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    My favorites so far in the stainless category are tilman's sb1 ( used in a pass around ) and the suisin inox honyaki. The suisin isn't western handled but it does have one of the largest and nicest factory wa handles I've had the pleasure to use. My suisin IH's are definitely my go to knives. I feel like they have a really good balance of all the qualities we look for in a kitchen knife ( edge taking, ease of sharpening, edge longevity, toughness etc ) and are worth consideration.

  10. #10

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    Welcome!

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