I'm looking affordable gyuto for thinning and polishing practice. It could be migaki or kurouchi finished, but no deep low spots because I want to turn it stone polished full-convex kasumi finished. So basically it should be medium workhorse, good heat treatment, blue2 or white2, iron clad and basic finish without deep low spots or any other flaws and have potential for project knife.
LOCATION
What country are you in?
Finland
KNIFE TYPE
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?
Lefty
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
240 mm
Do you require a stainless knife? (Yes or no)
No. Carbon steel and iron clad required, B2, W2, B1 or W1.
What is your absolute maximum budget for your knife?
300 €
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home.
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.)
General home kitchen use. I want to practice thinning and turn it versatile cutter - thin tip area, medium heel, good convex and food release.
What knife, if any, are you replacing?
Mazaki 240 gyuto, Toyama 240 gyuto, Takamura 210 R2 guyto, Konosuke GS+ 240
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Push cut for vegetables, slicing for proteins.
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.)
Practice knife. Medium workhorse with some steel and iron to thin, good heat treatment, no major flaws or low spots beyond repairing.
Better aesthetics
Basic aesthetics, I would like turn it nicer than new.
Comfort
No special requirements.
Ease of Use and Care
Carbon steel and iron clad required.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Basic blue or white steel with good heat treatment.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Hasegawa cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives?
-
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, but already have synthetic stones from #100 to #10 000.
LOCATION
What country are you in?
Finland
KNIFE TYPE
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?
Lefty
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
240 mm
Do you require a stainless knife? (Yes or no)
No. Carbon steel and iron clad required, B2, W2, B1 or W1.
What is your absolute maximum budget for your knife?
300 €
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home.
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.)
General home kitchen use. I want to practice thinning and turn it versatile cutter - thin tip area, medium heel, good convex and food release.
What knife, if any, are you replacing?
Mazaki 240 gyuto, Toyama 240 gyuto, Takamura 210 R2 guyto, Konosuke GS+ 240
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Push cut for vegetables, slicing for proteins.
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.)
Practice knife. Medium workhorse with some steel and iron to thin, good heat treatment, no major flaws or low spots beyond repairing.
Better aesthetics
Basic aesthetics, I would like turn it nicer than new.
Comfort
No special requirements.
Ease of Use and Care
Carbon steel and iron clad required.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Basic blue or white steel with good heat treatment.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Hasegawa cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives?
-
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, but already have synthetic stones from #100 to #10 000.
