240-250mm Chef's Knife - Looking for Recommendations

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iocariel

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LOCATION
What country are you in?

US - Texas

KNIFE TYPE
What type of knife are you interested in (e.g., chef's knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?

Chef's knife

Are you right or left handed?

Right handed

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?

Probably Western, but I'm flexible here

What length of knife (blade) are you interested in (in inches or millimeters)?

240-250

Do you require a stainless knife? (Yes or no)

Yes

What is your absolute maximum budget for your knife?

$300

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.)

Slice/chop/mince veg, slicing boneless meats, cutting meat off bone, trimming off fat

What knife, if any, are you replacing?

Currently have a 210mm MAC MTH-80 which will probably still be my daily driver, this new knife is for when I have larger amounts of veg, big things to cut up, or roping my husband into helping with prep

Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

Pinch grip

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.)

Chop, rocking chop, push cut

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)?

Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

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)?

Edge Retention (i.e., length of time you want the edge to last without sharpening)?

What I want out of this knife: I don't know for sure if 240mm is the right length or if we'd rather have 270mm, but I think working my way up is the right way to go, and I'd have to buy a new cutting board to properly handle the 270mm. I'm torn between getting a $100 Tojiro DP to see how I feel about the size, or if I want to get a higher-quality knife (that I could gift my mom for Christmas if it's not the perfect one for me) that will equal or better my MAC's performance.

KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)

Yes - have wood and plastic

Do you sharpen your own knives? (Yes or no.)

No...(Well, not yet, but my Shapton 1000 is on its way and my cheap dull knives are going to give me some good practice.)

If not, are you interested in learning how to sharpen your knives? (Yes or no.)

Yes...

Are you interested in purchasing sharpening products for your knives? (Yes or no.)

My Shapton 1000 is on its way, and I've got dull cheap knives to practice on before I take it to the good knives. Open to hearing about anything else I might benefit from owning in this area.
 

Blerghle

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Gesshin 270 is well under budget and good value imo, on the bigger side (240 works but does not appear to be in stock), and Gonbei 240 is I believe slightly heartier, but just 1 in stock.

Tanaka ginsan 240 is a bit lighter, wa handle. It has enough belly that you can rock it a bit.

All of these should be better than Tojiro DP without pushing the budget to the limit. There are certainly many other great options within that price range.
 

JayS20

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I'm gonna throw in the Ashi Ashi Hamono 240mm Gyuto Swedish Stainless Western handle , quite thin for trimming, not the hardest steel, so doesn't chip too quickly, wouldn't necessaril work arounbd bones but depends on your expertise.
Or simply a German style knife since it looks like this would suit you. E.g. Messermeister, F.Dick, Wüsthof Ikon
 

McMan

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240mm should be fine for home use.
Ginga's a good call since the Mac is a beefier knife than the Ginga.
Gesshin Uraku and Gesshin En would be ones to look at at JKI, too. (Haven't tried the En so can't comment on that, but the Uraku is tough knife.)
Another classic, if you're up to try semi-stainless, would be a Yoshikane 240mm.
 

chiffonodd

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Forgot about the tojiro r2, major step up from the DP in alloy and grind. Lots of very good things said.

 

JayS20

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While a fan of Yoshikane, wouldn't recommend to OP.
Too much flat spot since OP rock chops, push cuts, also height might be an issue.
 

iocariel

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Thanks everyone. Between this and my other thread, I think I've "narrowed" my options down to these five:

Knives within my budget:

Knives that are making me reconsider my budget:

At this time, R2 or ginsanko are steels that I have moderate confidence that I can care for properly. SRS-15 was really appealing, but since I have a long way to go with my sharpening skills, that doesn't feel like a good fit. Semi-stainless seems like something I'll make the leap to one day, but today is not that day.

While a fan of Yoshikane, wouldn't recommend to OP.
Too much flat spot since OP rock chops, push cuts, also height might be an issue.
Could you elaborate on this more? These range from 47mm to 57mm blade height, and I'm currently using a knife with a 48mm height. I'm guessing the profile matters a bit more? I rock chop a pile of herbs or garlic 2-3 times a week, and this larger knife would help a lot when I'm cutting up the herbs I've harvested and dried, so that cutting motion is important.
 

timebard

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Could you elaborate on this more? These range from 47mm to 57mm blade height, and I'm currently using a knife with a 48mm height. I'm guessing the profile matters a bit more? I rock chop a pile of herbs or garlic 2-3 times a week, and this larger knife would help a lot when I'm cutting up the herbs I've harvested and dried, so that cutting motion is important.
Yoshikane gyutos (well, at least mine) have a huge flat spot that doesn't give much useable blade length for rocking. I have a 210mm and the back 4" or so lies flat on the board (compare to the back 2-2.5" of the other 210s I had handy to compare to just now). You'll be able to rock the distal end of the blade and then it'll 'clunk' down on the board all at once when you hit the flat. Not ergonomic or pleasant, and probably not great for that knife to be used in that way.
 

TSF415

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I’m a fan of r2 but if you’re serious about learning to sharpen, ginsan(ko) might be the better choice because generally speaking it’s one of the easiest stain-less steels to sharpen.
 

McMan

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Thanks everyone. Between this and my other thread, I think I've "narrowed" my options down to these five:

Knives within my budget:

Knives that are making me reconsider my budget:

At this time, R2 or ginsanko are steels that I have moderate confidence that I can care for properly. SRS-15 was really appealing, but since I have a long way to go with my sharpening skills, that doesn't feel like a good fit. Semi-stainless seems like something I'll make the leap to one day, but today is not that day.



Could you elaborate on this more? These range from 47mm to 57mm blade height, and I'm currently using a knife with a 48mm height. I'm guessing the profile matters a bit more? I rock chop a pile of herbs or garlic 2-3 times a week, and this larger knife would help a lot when I'm cutting up the herbs I've harvested and dried, so that cutting motion is important.
shinko kurokumo r2-damascus 240mm on BST now--only $10 more than your budget :)
 

iocariel

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Thank you to everyone who took the time to weigh in. @tchan001 tipped me off to the Kurosaki from a US vendor priced at $250, so that made the decision a lot easier. I have a knife on order :)
 
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