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I use a 240 gyuto for everything, home and work. I was using a 7" santoku but sometimes the heads of lettuce we would get at work are too big and I'd have to back out of cuts and start over. Making thin slices of tuna steak is equally annoying with too short of a knife. I don't think I'd want...

Fair enough. That could work temporarily but I suppose it's make my own or ship it off for a long-term solution? I know it's a relatively cheap knife and all and I'd use it for a beater, but I believe in taking extra good care of cheap things that may not be made as well as more expensive stuff.

I've been looking at the Kaeru 240 gyuto and I think I want to pull the trigger. The only problem is that I can't find a saya for it on the website or anywhere on JNS where I might get a custom one made. Not having a saya is definitely a dealbreaker for me, as I'd like to take it to work and...

I guess this is an open kitchen? Wouldn't wanna scare off the customers I suppose. I can't afford any fancy escort that you have to call up and everything. Let's go with "lady of the night" lol.

I wouldn't actually be using this knife for most things. I need it, as I said, for frozen tuna and such. We got butternut squash in today, it would be nice for that. But for most things I still like my Ikazuchi. So the weight isn't a dealbreaker. I'll check your suggestions and see how I feel...

I already did. :) You can check it out here if you want: https://www.kitchenknifeforums.com/threads/looking-for-a-240mm-gyuto.39040/ I don't mind to spend money to get what I want, but I'm also not into being wasteful or paying extra for things just because they look cool. I'm also gonna have...

I'm not really sure, honestly. I've been looking around but haven't found exactly what I want. A couple people suggested a Kaeru which looks decent for the price, but I can't find a saya for it. I'll need to carry it around, so I'll definitely need one.

I'm looking for a new gyuto, as the title says so I figured this is the place to ask. Here we go. Thanks in advance for any help. LOCATION What country are you in? US KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife...

So far all I have for Japanese knives is an Ikazuchi 240mm gyuto. I've had it for maybe a month and a half and I'm loving it so far, but I'm realizing its' limitations. I have to cut a lot of half-frozen tuna and it obviously doesn't work for that. Does great after it's seared though. Other...

Hello everyone. I just signed up. I've poked around and lurked a little, but not very much. I'm a professional cook (I wouldn't call myself a chef or anything) and have been for just a few years now. Just started getting into some nice Japanese knives the last few months. IDK what else to say. I...