pownedju
Member
TL;DR
I need a stainless 240mm gyuto "beater" to use for large volume work. I prefer thinner knives, so I would like to get the best combination of thinness and durability (chip resistance). Would also like decent edge retention. Currently looking at the Gesshin Uraku VG1, but it's out of stock. Is there anything else out there similar to that?
LOCATION
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either, I own both.
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
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Pro
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.)?
-Slicing, chopping, and mincing vegetables. Portioning proteins.
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.)
-Push/Pull 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.)
-I currently own mostly lasers like Shibata and Takamura. I want something still thin, but not as fragile as those.
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)?
-No finish preference, but I do love a hamon line.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Lighter knife, with rounded spine/choil.
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)?
Food release is a benefit, but not a primary concern. Want to avoid wedging in dense foods, and cracking carrots.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
~2 weeks
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Rubber at home, but poly at work.
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Would like something that does not need additional thinning OOTB. Slight convex grinds are a bonus.
I need a stainless 240mm gyuto "beater" to use for large volume work. I prefer thinner knives, so I would like to get the best combination of thinness and durability (chip resistance). Would also like decent edge retention. Currently looking at the Gesshin Uraku VG1, but it's out of stock. Is there anything else out there similar to that?
LOCATION
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either, I own both.
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
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Pro
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.)?
-Slicing, chopping, and mincing vegetables. Portioning proteins.
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.)
-Push/Pull 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.)
-I currently own mostly lasers like Shibata and Takamura. I want something still thin, but not as fragile as those.
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)?
-No finish preference, but I do love a hamon line.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Lighter knife, with rounded spine/choil.
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)?
Food release is a benefit, but not a primary concern. Want to avoid wedging in dense foods, and cracking carrots.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
~2 weeks
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Rubber at home, but poly at work.
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Would like something that does not need additional thinning OOTB. Slight convex grinds are a bonus.
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