Budget western stainless 180mm gyuto: Misono, Takamura, or...?

[Boynutman]

I am looking for a western handled stainless 180mm gyuto. It will be an Xmas gift for my daughter, she just left to live by herself with some friends and she always appreciated my knives.
She really likes my Misono UX10 180mm but these are just so expensive now.
Sharpening by daddy every few months I suppose.

Available (to me) candidates:
Misono 440
Takamura VG10
Takamura R2 (red handle).

What are your thoughts and experiences?

Thanks!

 

[Gshep91]

I really like the r2 Takamura I have. Never feel guilty letting it sit a while & the edge lasts. It’s thin but it honestly doesn’t feel delicate

 

[Benuser]

The Misonos come these days far too fat behind the edge OOTB. A bit problematic with a present, I guess. Exactly the same with the K-Sabatier 200 series in 14C28N.

 

[Qapla']

Is she righty?

What do you think of these?

https://www.cleancut.eu/butik/knifetype/santoku/santoku-1-detailhttps://www.cleancut.eu/butik/knife...oro-|-hayabusa/santoku-knife-sg-2-4850-detail
Or possibly contact Korin France about a Suisin Inox Premium?

 

[JayS20]

How about Masutani
or Hatsukoro
Kashima
Better cutting than Misono but more robust than Takamura

 

[Boynutman]

How about Masutani
or Hatsukoro
Kashima
Better cutting than Misono but more robust than Takamura

Thanks! I had the Masutani in my hands but wasn't sure if it didn't focus too much on bling.

 

[Boynutman]

The Misonos come these days far too fat behind the edge OOTB. A bit problematic with a present, I guess. Exactly the same with the K-Sabatier 200 series in 14C28N.

Thanks! Very sad to hear that about Misono.

You were very positive about the sabatier G10 series if I recall correctly?

 

[jaydee]

Did you consider going to Karasu knives? Seems they have very few 180mm options but this way you could inspect them yourself.

 

[jaydee]

Although it is kinda odd to gift used stuff, i personally would consider leaving your ux10 to her. But that's me.

I would guess the takamura is more knife for the money than the ux10.
Takamura 180.m R2 option

 

[jacobwilder5]

Bang for buck Takamura r2 is tough to beat. Grind, steel, and performance are all top notch for the price.

They are bit chippy with the factory edge so if you go that route maybe throw on a new edge for her before you gift it.

Or even better yet get her a stone too. Dad can show her the ropes on how to sharpen now that she’s out on her own. That said, maybe you want to keep an excuse to have her come home more often!

 

[chiffonodd]

Takamura r2 180 for sure.

 

[Benuser]

You were very positive about the sabatier G10 series if I recall correctly?

Yes, I was. More recent ones are much thicker than the first batches. F&F now just as unpredictable as with other series. A real shame.

 

[Benuser]

Although it is kinda odd to gift used stuff, i personally would consider leaving your ux10 to her. But that's me.

I would guess the takamura is more knife for the money than the ux10.
Takamura 180.m R2 option

As the daughter is going to live with friends don't expect the knife going to be handled by these friends with more care than, say, a wooden spoon.

 

[jaydee]

As the daughter is going to live with friends don't expect the knife going to be handled by these friends with more care than, say, a wooden spoon.

Very true but not easily solved.
I would try to communicate (very old-fashioned I know) that nobody touches that "gifted knife" and suggest getting a common chef knife for all. If she got the knife bug from dad, she could start learning to sharpen on that one or at least care for it with a ceramic hone or so.

 

[Boynutman]

As the daughter is going to live with friends don't expect the knife going to be handled by these friends with more care than, say, a wooden spoon.

Haha, no I think she will take care.
But can't be 100% sure. Hence the western handled stainless preference, can stand some abuse.

 

[Boynutman]

Although it is kinda odd to gift used stuff, i personally would consider leaving your ux10 to her. But that's me.

I would guess the takamura is more knife for the money than the ux10.
Takamura 180.m R2 option

For all its faults I love my UX10.
But Takamura in r2 is objectively the better knife I suppose.

 

[jaydee]

For all its faults I love my UX10.

Remember when I got into kitchen knives (~20y.) how these were much talked about in the forums.
Never handled these myself but people talked about the decent steel and outstanding comfort (handle+balance) a lot.

 

[Luxusborg]

https://www.meesterslijpers.nl/hatsukokoro-vg5-santoku
Add this to your selection, nice profile and choil (more like a sanjo Toyanabe profile) and steel should be more forgiving compared to R2. Good price too.

 

[Boynutman]

I live practically around the corner from meesterslijper but hadn't considered some of the options you're all suggesting. Thanks!
(no seriously)

 

[Dan-]

https://www.japaneseknifeimports.co.../products/gesshin-ginga-180mm-stainless-gyuto

 

[drrayeye]

If it were my daughter, I'd be getting her a santoku profile--not a gyuto.

 

[Boynutman]

If it were my daughter, I'd be getting her a santoku profie--not a gyuto.

Yeah... Maybe should let her try one. Some nice suggestions in the posts above.
Personally I prefer a taller gyuto if I need height - but she doesn't have a range of knives to choose from on the wall.

 

[Jovidah]

Maybe take her to Meesterslijpers? That's really the easiest solution.

 

[Boynutman]

Maybe take her to Meesterslijpers? That's really the easiest solution.

That's what we will probably end up doing, do a tour of Karasu, Meesterslijpers.

 

[drrayeye]

Santoku profile is used in almost every home in Japan--mostly cooks like your daughter.

 

[Tekkz]

Thanks! I had the Masutani in my hands but wasn't sure if it didn't focus too much on bling.

Haha, no I think she will take care.
But can't be 100% sure. Hence the western handled stainless preference, can stand some abuse.

Masutani would be great for this. It's thicker than the Tak R2 so it will be more likely to survive. Also looks awesome.

 

[tostadas]

I'd also recommend the Masutani here, opting for the santoku profile for additional blade surface area for garlic smashing and transferring cut up stuff. Good geometry and durability for a price that wont break the bank.

 

[blokey]

I'd also recommend the Masutani here, opting for the santoku profile for additional blade surface area for garlic smashing and transferring cut up stuff. Good geometry and durability for a price that wont break the bank.

Yeah it’s pretty good, I have one as a guest knife, this is their 180mm “gyuto”

 

[tostadas]

Yeah it’s pretty good, I have one as a guest knife, this is their 180mm “gyuto”
View attachment 287305View attachment 287306

That profile and shape looks perfect

 

[Boynutman]

Thanks! Nice to hear some good feedback on the Masutani, we will check it out!