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So I used to have a Doi 240 gyuto that I ended up selling. Now that I'm not in the kitchen professionally anymore I kinda want one again since my chef had issues with iron clad stuff but I absolutely loved using it. Just testing the waters.

Great knife and fantastic looking handle, GLWS!

Could I possibly get a choil shot?

Very tempting

So I stopped by his website and was looking at the Pro stock list and apparently the gyutos are all SS clad now? I always wanted to try a Wat but knew I wouldn't like the iron cladding so this is right up my alley if he's doing this now. Anyone have their hands on one of these?

This is a great knife, GLWS!

Height?

Never used mine on fish butchery, but it was fine on onions. Maybe a *tad* wedgy but mostly a pleasure.

I actually would have like the burnt chestnut handle but after a little use have been really pleased with the Kintaro; I think you'll like it

Wat 180 nakiri since it seems to be a pretty top recommeendation in its category. Wat or Toyama gyuto just to try A lot of the local favorite custom makers; no one specific since most are honestly outside current budget Also grats and good luck on quitting Labor! (the smoking, not the knives ;) )

If you're looking at the K&S Tanaka, I would look at either Nashiji version as both are SS clad. It's not dammy or kurouchi, but it's very much not monosteel looking. They are both just fine for push cutting, while leaving you some wiggle room to rock some herbs or what not. Just purchased a SS...

Haven't gotten to use them yet as they both came in today, but I got a little album. 270mm White2 Wakui I got in trade and a 240mm SS Clad Kintaro from JKI. https://imgur.com/a/bdi7LVe

Anyways trade found, thanks KKF!

I saw a food release vid of one of his knives, pretty nice

Huh, I did not know that about the Syousin...it said carbon clad and I was under the impression that meant not iron. Having had my Doi I've been more concerned about rust regarding my no iron clause. Will take a look at the other Syousin as I have not really used anything like R2. I made the...

So with Christmas money rolling around, I decided it's time for a new knife. Usage would be for professional kitchen mostly veggies and boneless protiens. Basically I am looking for a carbon gyuto ~240mm in length, 50mm or taller, wa handle, not a laser, and absolutely not iron clad. Budget is...

https://imgur.com/a/qR0Ufov Update. Unfortunately I had the knife ready to ship and then discovered It had acquired some rust during storage and consequently gave it some minor pitting. Having trouble Editing my original post dropping price to 200

Bumpity

Updated thread, am also WTS $240 shipped Con US

Bump