JasonZ10
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- Sep 28, 2017
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Hey, I've done several hours of research over the past week and narrowed down my selection to five 210mm gyutos. I'm trying to spend around $250 CAD or under. Would also like to get a relatively cheap stone fixer for my king 1k/6k if anyone has a recommendation for that.
Here are the knives (and steel type and prices shipped to my house) that I've narrowed it down to:
Sakai Yusuke White #2 - $268
Ikazuchi Stainless Clad Blue - $268
Gesshin Uraku White #2 - $225
Tanaka Blue #2 - $250
Masakage Yuki White #2 - $237
I basically just need help understanding the less obvious differences (Stuff that isn't dimensions, handle and steel type) between these knives (or possibly other suggestions if anyone has ideas). I'm leaning towards the Sakai Yusuke and the Ikazuchi. I've filled out the survey in case anyone wants to go through it and give me a more personalized suggestion but I'd be very appreciative if anyone could just help me differentiate between my choices.
Location: West-Coast Canada
Knife Type:
210mm Gyuto
Right handed
Prefer Wa handle but no strong preference
Prefer carbon steel
Knife Use:
Probably only home use. May bring it to work if I'm still working in kitchens when I upgrade.
Cutting more boneless meats, onions, potatoes, tomatoes and chopping light greens (Herbs, scallions, lettuces, etc.) than anything, but still a bit of everything else.
Had a Wusthof Ikon 8" but returned it. Using a Fibrox for now.
Pinch Grip
Mostly push cutting/slicing/drawing - I'm generally pretty gentle/slow with my cutting.
Want something that holds a sharp edge for a relatively long time. I'm okay with spending an hour or two on the stone every few months. Something maneuverable and precise.
Aesthetics aren't important. I like the look of a super plain knife with a wa handle and some engraved kanji more than anything but looks wont sway me.
Would like a not absurdly short (height) blade. Anything above 40mm at heel is probably fine.
Would prefer something that comes very sharp out of the box but i'm fine with giving it a quick touch up if needed.
Knife Maintenance:
I have a couple end grain blocks and synthetic cutting boards.
I have a king 1k/6k stone
I plan on upgrading the stone sometime, and I need a stone fixer.
Thanks!
Here are the knives (and steel type and prices shipped to my house) that I've narrowed it down to:
Sakai Yusuke White #2 - $268
Ikazuchi Stainless Clad Blue - $268
Gesshin Uraku White #2 - $225
Tanaka Blue #2 - $250
Masakage Yuki White #2 - $237
I basically just need help understanding the less obvious differences (Stuff that isn't dimensions, handle and steel type) between these knives (or possibly other suggestions if anyone has ideas). I'm leaning towards the Sakai Yusuke and the Ikazuchi. I've filled out the survey in case anyone wants to go through it and give me a more personalized suggestion but I'd be very appreciative if anyone could just help me differentiate between my choices.
Location: West-Coast Canada
Knife Type:
210mm Gyuto
Right handed
Prefer Wa handle but no strong preference
Prefer carbon steel
Knife Use:
Probably only home use. May bring it to work if I'm still working in kitchens when I upgrade.
Cutting more boneless meats, onions, potatoes, tomatoes and chopping light greens (Herbs, scallions, lettuces, etc.) than anything, but still a bit of everything else.
Had a Wusthof Ikon 8" but returned it. Using a Fibrox for now.
Pinch Grip
Mostly push cutting/slicing/drawing - I'm generally pretty gentle/slow with my cutting.
Want something that holds a sharp edge for a relatively long time. I'm okay with spending an hour or two on the stone every few months. Something maneuverable and precise.
Aesthetics aren't important. I like the look of a super plain knife with a wa handle and some engraved kanji more than anything but looks wont sway me.
Would like a not absurdly short (height) blade. Anything above 40mm at heel is probably fine.
Would prefer something that comes very sharp out of the box but i'm fine with giving it a quick touch up if needed.
Knife Maintenance:
I have a couple end grain blocks and synthetic cutting boards.
I have a king 1k/6k stone
I plan on upgrading the stone sometime, and I need a stone fixer.
Thanks!