masibu
Senior Member
- Joined
- Nov 5, 2012
- Messages
- 322
- Reaction score
- 7
Hey, I'm contemplating purchasing a heavier chef's knife for use in a professional setting. I'm currently using a Yoshikane SKD 270mm gyuto which I have thinned extensively. It's doing an awesome job but would like to try something in carbon. I really enjoy the sharpness I get out of my white 2 Sakai Yusuke sujihiki and my old Masamoto KS so my first guess was to go with a Mizuno Honyaki gyuto in white steel. I figured it would be less reactive than a cladded blade (such as the Mizuno blue 240mm gyuto I picked up recently), aesthetically it's pleasing on the eye and I really dig the profile. I like the added thickness at the spine too- should make for a stiffer knife. However, they are pretty pricy and I have been really reluctant to pick one up just yet. I have looked at the Gengetsu which also seems to have the geometry I'm after and a good profile but god knows when they will be back in stock.
I'm hoping that maybe someone here would be able to recommend a knife in the same vein as my yoshikane, the mizuno honyaki or gengetsu? Solid carbon or stainless clad carbon- either option is fine. I was considering maybe trying a custom order with someone who could make a similar knife in W2, o1 or 52100 steel instead if it keeps the cost down a little bit although I have no idea who to ask for such a request.
Cheers
I'm hoping that maybe someone here would be able to recommend a knife in the same vein as my yoshikane, the mizuno honyaki or gengetsu? Solid carbon or stainless clad carbon- either option is fine. I was considering maybe trying a custom order with someone who could make a similar knife in W2, o1 or 52100 steel instead if it keeps the cost down a little bit although I have no idea who to ask for such a request.
Cheers