240mm Gyuto recommendation (Katsuyasu Kamo?)

[sanmateo]

Does anyone have experience with Katsuyasu Kamo? I like the way the handle connects to the blade, but perhaps there's a reason this is not more common. I also like oak.

the RSK clearance coupon is tempting me, and I've been looking for a 240mm Gyuto, specifically these two:

I really like the look of these, but there's not much info on the forums about the maker; it doesn't seem they're that common
https://realsharpknife.com/products/katsuyasu-kamo-vg10-240mm-gyutoperhaps it's a bit heavy?


https://realsharpknife.com/products/kato-vg10-240mm-gyuto-black-nickel-damascusThis is intriguing but perhaps is a bit flashy


LOCATION: USA

KNIFE TYPE: Chef/Gyuto

Are you right or left handed? RIGHT

Are you interested in a Western handle or Japanese handle? Either, but I don't like the exposed end-grain near the blade on typical wa handles

What length of knife (blade) are you interested in (in inches or millimeters)? 240mm

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

What is your absolute maximum budget for your knife? $200 (RSK has 30% off coupon right now)

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: slicing raw and cooked meats (not bone), veggie prep

What knife, if any, are you replacing? N/A (My other chef knives are 8"/210m, except I have a dexter-russell 10" I don't use)

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? rock, push, draw

What improvements do you want from your current knife? longer, stainless,

Better aesthetics: Damascus is a plus

Comfort: I like a wider, well-rounded spine for my pinch grip

Ease of Use and Care: stainless

Edge Retention: home use, so no extreme requirements; VG-10 HRC60-61 is probably ok


KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? plastic and wood

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


SPECIAL REQUESTS/COMMENTS

 

[blokey]

Slightly above you budget, En is a good option
https://www.japaneseknifeimports.com/collections/en/products/en-240mm-ginsanko-wa-gyutoSo is Tsunehisa Ginsan
https://carbonknifeco.com/collections/tsunehisa-knives/products/tsunehisa-ginsan-migaki-gyuto-240mmhttps://carbonknifeco.com/collections/tsunehisa-knives/products/tsunehisa-g3-ginsan-gyuto-240mmOne knife I really like is JCK kagayaki original with Extra sharpness
https://japanesechefsknife.com/coll...aki-basic-series-gyuto-180mm-to-270mm-4-sizes

 

[Benuser]

I would avoid damascus as it will hinder good maintenance. Doesn't allow maintenance thinning behind the edge as a part of a normal sharpening unless you're prepared to refinish and re-etch the entire face.

The best VG-10 I've seen is by Hattori in its monosteel FH series. Its 240mm with a micarta handle costs $306. Expect a splendid Fit&Finish, a remarkably easy sharpening and a great retention of a very performant edge. All things that aren't obvious at all with this steel, that benefits tremendously from a very careful Heat Treatment in small batches.

https://japanesechefsknife.com/products/hattori-forums-fh-series-gyuto-210mm-8-2-inch

 

[sanmateo]

thanks! I hadn't thought about the maintenance issue with damascus and thinning.

The recommedations above give me a good start