210mm or 240mm Gyuto/K-Tip Gyuto/Bunka with a nice, long flat spot?

Discussion in 'The Kitchen Knife' started by applepieforbreakfast, Apr 2, 2019.

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  1. Apr 2, 2019 #1

    applepieforbreakfast

    applepieforbreakfast

    applepieforbreakfast

    Well-Known Member

    Joined:
    Apr 2, 2019
    Messages:
    51
    Location:
    Texas
    LOCATION
    • USA
    KNIFE TYPE
    • Gyuto or K-Tip Gyuto or Bunka
    Are you right or left handed?
    • Right
    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    • Japanese
    What length of knife (blade) are you interested in (in inches or millimeters)?
    • 210mm to 240mm
    Do you require a stainless knife? (Yes or no)
    • No.
    What is your absolute maximum budget for your knife?
    • I'd like to keep it closer to $150, but could probably go to $175-$200 if there was something substantially better at that price point.
    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment?
    • Home
    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
    • Chiffonading basil, mincing garlic, shallots, dicing onions, carrots, sweet potatoes, trimming raw meat, carving cooked meats. I'm looking for a knife that I can chop without accordioning, while still having a tip to get under silverskin. Basically, a nakiri with another inch or two that transitions into a tip.
    What knife, if any, are you replacing?
    • Not really replacing but I've got several knives from Tojiro's DP line. Gyuto 210mm and 270mm, Nakiri. Mostly I'm just looking to move to a carbon Wa handled knife.
    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
    • Pinch
    What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
    • Mostly chop, some push/pull. Very little rocking.
    What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

    Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
    • Aesthetics are not important to me. The most important part is the blade geometry, heat treat, etc.
    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
    • I'd like a lighter knife.
    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
    • Better food release, easier to sharpen. I'd prefer it to not wedge too terribly.
    Edge Retention (i.e., length of time you want the edge to last without sharpening)?
    • I'd be fine with touching it up once a week on a fine stone or a diamond strop. Maybe once a month for a completely fresh edge.
    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
    • Usually end grain maple, sometimes plastic
    Do you sharpen your own knives? (Yes or no.)
    • Yes
    SPECIAL REQUESTS/COMMENTS

    • I'd like this to be my do everything travel knife for when I go to a friend's house, Thanksgiving at my parent's, etc. Everything I need to prepare a complete meal, backed up by a cheap 105mm 50/50 deba/tall petty for the rougher things.


    If you've got any questions or need further clarification, just ask.


    Thanks in advance!
     
  2. Apr 2, 2019 #2

    DitmasPork

    DitmasPork

    DitmasPork

    Senior Member

    Joined:
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    Messages:
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    Location:
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    Might be good to narrow it down to either 210 or 240; and whether you want a gyuto, k-tip gyuto or bunka.

    Since you have a rather lowish price point, options might be limited for BNIB—could search BST.

    Maybe consider this:
    https://www.japaneseknifeimports.com/collections/gyuto/products/gesshin-stainless-210mm-wa-gyuto
    The Gesshin stainless seems to fit the bill—in your price range, comes with saya, made with a tough steel especially for a "do everything travel knife for when I go to a friend's house, Thanksgiving at my parent's, etc." Urakus are another option, but out of stock at JKI.
     
  3. Apr 5, 2019 #3

    applepieforbreakfast

    applepieforbreakfast

    applepieforbreakfast

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    Location:
    Texas
    I felt that having a fairly open mind about length would only help me find what I'm looking for.
    As for style, they're all pretty much general purpose knives to me.
     
  4. Apr 5, 2019 #4

    MrHiggins

    MrHiggins

    MrHiggins

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    Messages:
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    Location:
    Barefoot and in the kitchen
    My 240 K-tip Mazaki from A-frames can't be beat. Friggin awesome knife. (Thanks again, @Danzo!).

    210 is $200, though. A smidge above your budget, but I'd say it's worth it.
     
  5. Apr 6, 2019 #5

    Danzo

    Danzo

    Danzo

    Supporting Member

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    958
    Yeah I’ve been thinking about that knife again lately, 210 is probably awesome, and likely closer to 220 at the edge
     
  6. Apr 6, 2019 #6

    MrHiggins

    MrHiggins

    MrHiggins

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    You can't have it back. [emoji39]
     
  7. Apr 7, 2019 #7

    Cyrilix

    Cyrilix

    Cyrilix

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    Jan 9, 2019
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    255
    Location:
    Canada
    I once asked Jon what he carries that is flatter than usual. His recommendation was a Gengetsu.
     
  8. Apr 7, 2019 #8

    chinacats

    chinacats

    chinacats

    Senior Member

    Joined:
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    6,978
    Have you checked b/s/t? Daveb had a nice once up that was still available last i saw.
     
  9. Apr 8, 2019 #9

    frank358fr

    frank358fr

    frank358fr

    New Member

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    USA
    Check with B/S/T
     
  10. Apr 9, 2019 #10

    Lazyboy

    Lazyboy

    Lazyboy

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  11. Apr 9, 2019 #11

    Tanalasta

    Tanalasta

    Tanalasta

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    Mar 28, 2019
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    113
    Location:
    Australia
  12. Apr 14, 2019 #12

    GorillaGrunt

    GorillaGrunt

    GorillaGrunt

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    Dec 30, 2016
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    877
    Shiro Kamo AS 240 k-tip from KnS. I don’t have one myself but it seems to fit all your criteria
     
  13. Apr 14, 2019 #13

    Lazyboy

    Lazyboy

    Lazyboy

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    Think you nailed it with the specs there ,GG.

    Anyone know how reactive the cladding is?
     
  14. Apr 14, 2019 #14

    ChefShramrock

    ChefShramrock

    ChefShramrock

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  15. Apr 14, 2019 #15

    applepieforbreakfast

    applepieforbreakfast

    applepieforbreakfast

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    Location:
    Texas
  16. Apr 15, 2019 #16

    battlecry501

    battlecry501

    battlecry501

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    If you can stretch your budget all the way up to $300, a Shibata Kotetsu is quite nice.
     
  17. Apr 15, 2019 #17

    Nemo

    Nemo

    Nemo

    Staff Member Global Moderators

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    The cladding on my Suji is not especially reactive. It did develop a pretty nice patina fairly quckly (obviously it only gests used on protiens).
     
  18. Apr 15, 2019 #18

    kwk1

    kwk1

    kwk1

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    Location:
    MB, Canada
    I have a 210mm on the way, it was only $202.
     

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