Hello, everyone. I'm currently looking for long gyuto. I already have plenty of knives in various sizes, but I'm lacking very long gyuto / chef knife (270mm or more). I found three interesting models in my budget:
Kagayaki blue steel 2 270mm for $163
Kagayaki CarboNext extra wide 270mm for $160
Fujiwara FKH 270mm for 99$
LOCATION
Poland
KNIFE TYPE
Gyuto
Right handed
Handle doesn't matter
270mm blade
I would like carbon one
Max 180$ with shipment
KNIFE USE
For now - home use, but I'm planning to return to professional cooking after pandemic.
I intend this knife as a workhorse, when I have load of vegetables to chop, or when I'm making sauerkraut, or slicing large meat parts. If I go back for professional cooking I would like to use it as all purpose
It's replacing victorinox fibrox 10'. Victorinix sure is great knife but edge retention is meh and it's not carbon. I really love blade profile & thinnes of victoriniox. Obviously, I do not like handle.
Pinch grip
Push cut, Rocking, chop
I would definitely like better aesthetic. But simple wooden handle would be enough of improvement, in either style. I like cladding lines and so on, but it's not the budget for it.
I would like better edge retention. And I would like really thin blade behind edge (overall weight doesn't matter that much as I'm comfortable with Chinese cleavers weights)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Only wood boards.
Do you sharpen your own knives? Yes
Are you interested in purchasing sharpening products for your knives? Yes. I would like to complete full set of shapton stones in the future. For now I have shapton kuromaku 1k, king 1k/6k, two nonames 400/1000/3000/9/8000 and cheap sic stones for thinning.
Kagayaki blue steel 2 270mm for $163
Kagayaki CarboNext extra wide 270mm for $160
Fujiwara FKH 270mm for 99$
LOCATION
Poland
KNIFE TYPE
Gyuto
Right handed
Handle doesn't matter
270mm blade
I would like carbon one
Max 180$ with shipment
KNIFE USE
For now - home use, but I'm planning to return to professional cooking after pandemic.
I intend this knife as a workhorse, when I have load of vegetables to chop, or when I'm making sauerkraut, or slicing large meat parts. If I go back for professional cooking I would like to use it as all purpose
It's replacing victorinox fibrox 10'. Victorinix sure is great knife but edge retention is meh and it's not carbon. I really love blade profile & thinnes of victoriniox. Obviously, I do not like handle.
Pinch grip
Push cut, Rocking, chop
I would definitely like better aesthetic. But simple wooden handle would be enough of improvement, in either style. I like cladding lines and so on, but it's not the budget for it.
I would like better edge retention. And I would like really thin blade behind edge (overall weight doesn't matter that much as I'm comfortable with Chinese cleavers weights)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Only wood boards.
Do you sharpen your own knives? Yes
Are you interested in purchasing sharpening products for your knives? Yes. I would like to complete full set of shapton stones in the future. For now I have shapton kuromaku 1k, king 1k/6k, two nonames 400/1000/3000/9/8000 and cheap sic stones for thinning.
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