Which Gyuto

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HPoirot

Well-Known Member
Joined
Dec 20, 2014
Messages
58
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LOCATION
Singapore



KNIFE TYPE
Right handed Gyuto 210 to 240


Do you require a stainless knife? No

What is your absolute maximum budget for your knife? ~350

KNIFE USE
Home use, general prep work, from cutting vegetables to slicing protein.

What knife, if any, are you replacing?
Sugimoto stainless gyuto 210


What cutting motions do you primarily use? Push cut

What improvements do you want from your current knife? Thinner

First of, i am able to sharpen my own knife (not well, but still able to). I have 400, 1k, 3k, 5k and 10k grit stones.

So i've been looking to upgrade to a carbon steel knife (just because) and hand my current sugimoto down to another user.

I've narrowed it down to the Masamoto KS, and the Toyama Noborikoi kasumi.

Any thoughts on one over the other?

I know they're not the same knife, and therefore difficult to compare. But as a home cook who just wishes to enjoy his food prep, i don't need this knife to excel at any particular area.
 
From what i hear, the KS's production quality has dropped dramatically ive heard of some with irregular profile or grinds and others seem to be just fine.
 
I've been trying out the Toyama for the last few weeks. It's not what I would call a "thin" knife, so if you're looking for "thinner" it may not be the thing.
 
Does anyone know whether the cladding (?soft iron) of a Toyama be a corrosion problem in Singapore?
 
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