180mm gyuto/santoku thoughts

[Ochazuke]

At home my wife and I both tend to gravitate towards smaller knives. I used to own a 180mm Watanabe pro gyuto that I really liked before I gifted it to a line cook years ago that was obsessed with it. (I still have mixed feelings about letting that knife go). I also really dig a 180mm denka that has a permanent space in my home rotation and my wife likes to be able to just drop a 180mm Togiharu santoku we have in the sink.

Who else likes or has a favorite 180mm gyuto or santoku? I've been on a knife buying hiatus for a bit but I'd like to snag an Okubo some day in the future if I can convince KnifeJapan to let me order one that size. Also want to snag a 180mm Heiji santoku. or a Mizuno Tanrenjo B2. I might have a problem...

 

[aporigine]

At home my wife and I both tend to gravitate towards smaller knives. I used to own a 180mm Watanabe pro gyuto that I really liked before I gifted it to a line cook years ago that was obsessed with it. (I still have mixed feelings about letting that knife go). I also really dig a 180mm denka that has a permanent space in my home rotation and my wife likes to be able to just drop a 180mm Togiharu santoku we have in the sink.

Who else likes or has a favorite 180mm gyuto or santoku? I've been on a knife buying hiatus for a bit but I'd like to snag an Okubo some day in the future if I can convince KnifeJapan to let me order one that size. Also want to snag a 180mm Heiji santoku. or a Mizuno Tanrenjo B2. I might have a problem...

I like a 180 gyuto. Currently in heavy rotation: a Lundbergs 26c3 with a big handle but a nice thin blade. Close in size, a Shindo 170 funayuki (no real distinction from a gyuto; great shape) and a Birgersson small chef.

My santoku (which has sentimental value because it’s my first Japanese kitchen knife) is a Masahiro 165 in “MSC-3000” monosteel. Am I right in assuming that is close to Ginsan?

 

[jakuda]

I use a 180mm ashi gyuto alot at the restaurant for slicing things and quick projects. At home I do use my 6.5" Steelport and ~170mm cheap tosa B1 funayuki for a lot of prep for a small family.
But if I know I'm going to dice longer and bigger items, such as large onions, celery, carrot, zukes, egglplant, I'll reach for the longer knife.

You should check out Steelport. 52100, high hrc heat treat, distal taper, rounded edges.

 

[HumbleHomeCook]

I really like the 180ish length.

The Wat Pro 180 gyuto is excellelnt like you said. Word on the street is that with Toyama's retirement, the Pro won't be available anymore so you might see if there's any available right now.

I also like my Akifusa 180 gyuto. Light and wispy and well executed. To me it's at least laser-ish.

Had a Tadafusa 180 gyuto that was good too. Didn't like the Hinokuni I had. Over grinds, uneven, slightly bent on arrival. Not entirely unsurprising at the price point.

I have a Homi 180 santoku (Knife Japan) that I adore but to my knowledge it is one of only two in existence. But, his 165 is super nice too. Ask @mengwong.

Currently have a JCK basics "180" in the mix. It's Sakai so really more like 165-170 despite the nomenclature. Nice knife. Very slicey with it's asymmetric grind/edge. Resilient stainless steel.

I feel like there were a couple other 180 gyutos in there but since I can't remember them I guess it doesn't matter.

Speaking of Knife Japan...

I had a Unshu Yukimitsu 200mm gyuto that was very nice. It's the stock one on Michael's page. A little short in height for me but steel was great. Some put it at or above TF. He takes custom requests through Michael so that's an option.
https://knifejapan.com/shop-by-maker/unshu-yukimitsu-hamono-shimane/

And, sticking with KJ, maybe something altogether different...? I use the hell out of my Kawatsu 120 funayuki! Takes an excellent, easy edge and is such a handy size. Just tall enough to be at least viable though no, you aren't going to rock chop with it but can definitely slay garlic, limes and the like. Great for quickly opening a package to full-blown chicken butchery.
https://knifejapan.com/shop-by-brand/kawatsu-hamono-fukuoka/

 

[refcast]

My most used knife is a 180mm gyuto
37mm x (2mm to 1.8mm halfway to 0.8mm 1 cm from tip) x 160g. Monosteel carbon, feels like yellow steel, better than SK, not quite as pure / crisp as white but good enough. Pakkawood handle. Tang not tapered. Handle scales are oversized to the sides and protrude a lot. Very light convex but close to flat ground. Probably pinned bolster.

 

[timebard]

Stuff I've tried and sold:

- Munetoshi 170ish gyuto: cheap, sturdy, nice white steel, rustic, OK cutter, pretty reactive (which is a big downside for this size IMO, 180s get used for a lot of citrus, shallots/garlic, etc).
- Prendergast 185: awesome heft, tough, good cutter, awkward profile.
- Takamura 180: cuts good but not as amazing as sometimes described, too light and handle heavy for my taste.
- TF Mabs 180(?) bunka/santoku: fine? Don't really remember this one, other than it took a really nice edge.
- Spåre 185 bunka: real nice! Great handle, nice grind, 1.2419 is pretty practical. Maybe should have kept it.

What I ended up with:

- Eddworks 195 AEB-L gyuto: on the larger end of this category but whatever, this thing is awesome. Strong taper, narrow and thin tip, sturdier heel, flatter profile but just enough to curve to rock a bit if needed.

 

[jaydee]

Mizuno Tanrenjo B2

This was one hell of a deal for a long time until they raised the prices quite a bit but it still is very much worth it i guess. Had a gyuto from that series and the steel is amazing(ly hard)! Very underrated in this forum. It was rather hyped back in ITK times.(the old kitchen knife forums)

I use a cheap Kanetsune SK 180mm gyuto as petty and for lots of general tasks. Have another stainless 190mm from bill zheng. A 200m funayuki from Carter and a 185mm nakiri from Knot handcrafted. These are much used knives, probably more so than the bigger ones.

I could easily live with a 180mm santoku, a paring knife and something at least 270mm long. (Pumpkins, melons, occasional huge amounts ofbstuff to be cutted and pizza;-))
The carter funayuki which is basically a 200mm santoku was my only chef knife for 10years (not counting the 270mm pumpkin slayer).

 

[jaydee]

My most used knife is a 180mm gyuto

Our most used for many years is almost the same: 180x40mm SK mono steel. Love it. Cost me 35$ back then.

 

[jaydee]

Have no experience with them but the 180mm santokus from Hinoura (AS or White2) look nice if you want a wider blade than the Mizuno with a nice kurouchi.

 

[Ochazuke]

Have no experience with them but the 180mm santokus from Hinoura (AS or White2) look nice if you want a wider blade than the Mizuno with a nice kurouchi.

My sister currently uses one of these!

 

[refcast]

I've owned small tf denka and maboroshi gyuto among many others, and this monosteel i like more for what it's worth, an Ashi would work well too

 

[brownsugar69]

tbh at that size i prefer a tall-ish nakiri, haven't used a gyuto that felt quite comfortable and I'm generally santoku averse

 

[blokey]

Love them, funnily it’s either 180mm or 240/270mm for me, they are very useful for small meal prep, more precise, but even for bigger meal they are no slouch, only thing I’d say they are not sufficient at is large cabbage, squash and large cuts of meat

 

[1dog]

i suffer from a severe lack of space in my tiny nyc apartment, and i only cook for myself and my partner so no big meal preps here, but ~180-200ish is what i find to be most comfortable. im not sure if things have changed with Okubo but i was able to have a 180x50 santoku made and i adore it, probably my most used knife currently. the next closest i have is a 210x45 gen gyuto from JKI that was gifted to me. one thing i think shorter blades made me appreciate more is having adequate heel height. i feel like knifejapan probably has the most variety in that range, and michael is such a gem of a person he'd make sure you were taken care of.

 

[Danejah]

I have a 190 okubo santoku from Knife Japan (special order) and love it. Im not much of a rock chopper, but the okubo is super robust and doesn't pick up a quick patina so I sort of "abuse" it compared to my other knives and it takes it without skipping a beat.

 

[HumbleHomeCook]

@Ochazuke you might get some ideas from this old thread...

https://www.kitchenknifeforums.com/threads/are-you-a-freak.65604/

 

[Delat]

I really like knives in the 180-200mm range these days.

Myojin 180mm in SG2 is super nice - great cutter and stainless means I grab it whenever I know I'm going to leave the knife sitting on the board for a while. Bit of a fragile edge not great for rough use.

Wakui 180mm nakiri in White 2, love it. Cuts like a laser but with some weight, and love the height. Surprisingly good edge retention.

Hyde and Eddworks 190-200mm gyutos - really nice solid, rustic feel. None of the slightly fragile feel of the Myojin but cut almost as smoothly. Very comfortable in hand, very stiff feel.

Brian Hanson 180mm stainless clad - really nice knife for the money, but I've lightly tuned it to my preference. Very worry free with the stainless cladding.

 

[Jovidah]

I'm not a huge fan. Tried a few santokus... the only one I kept is my Robert Herder K5, which is sort of inbetween a 180 gyuto and a santoku. The grind is awesome, so is the cutting feedback, but regardless of how well it cuts its still a bit a niche knife for me that I only use when I happen to be doing nothing but small ingredients; shallots, garlic, mushrooms, that sort of thing. I just don't like it for bigger stuff or volume prep.

 

[blokey]

Before I realize I got a collection of them now… from 165mm to 200mm

 

[parbaked]

Before I realize I got a collection of them now… from 165mm to 200mm

Me too…

 

[blokey]

Me too…
View attachment 337550

Nice, I’m waiting for my Troopah too

 

[Beerzebub]

Me too…
View attachment 337550

That fourth one from the top is a Dalman right? It looks utterly grabbable!

 

[brule lentement]

Have no experience with them but the 180mm santokus from Hinoura (AS or White2) look nice if you want a wider blade than the Mizuno with a nice kurouchi.

Had the 180 KU Mutsumi Hinoura Santoku in AS, and found the edge chipped quite easily - was a nice cutter though, and the KU finish was very durable. Had better luck with a ginsan Oul (now Hado) that replaced it, which seems to retain its edge forever.

 

[SwampDonkey]

I absolutely love the 180 length though I tend to prefer rectangles in this format as the extra weight and flatter profile/larger sweet spot make me feel like I'm getting more usable knife for the size. Still, a 180 santoku is a superb knife for most home tasks and I went through a big 180 bunka phase before I settled my rectangle preferences.

I can't really explain why but 8"/210s have always felt a little awkward to me and I reach for a 180 over one 9/10 times

 

[Ochazuke]

I've owned small tf denka and maboroshi gyuto among many others, and this monosteel i like more for what it's worth, an Ashi would work well too

I love the ashi petty I use at work. I have a 270 that also sees a lot of use. I really like them in commercial settings.

Not to say I don’t like them in home settings, but they hold up well in the pro environment.

 

[9mmbhp]

My small knife is an older Carter 6 sun (~180mm) W#2 funayuki - a very useful do-it-all short blade.

 

[Barmoley]

Before I realize I got a collection of them now… from 165mm to 200mm
View attachment 337544

The HSC III looks really good.

 

[Barmoley]

Me too…
View attachment 337550

Nice. Laseur looks really nice and what do you think of the Vanadis 8 Troopah.

 

[henkle]

I know Echizen knives are seen as unsexy here on KKF, but my Y. Kato AS stainless clad 180 gyuto is a great little knife. Nice weight and balance, and holds an edge well. I often reach for it in my small HK kitchen.

 

[Justinv]

Y Kato AS stainless clad sounds like something I should try. He doesn’t make much stainless clad, where did you find it?