I was reading the Whats your favorite 210? thread and wondering what are the forum's favorite 270 gyutos / chef's knives.
What makers really nail the large format gyuto?
What makers really nail the large format gyuto?
favorite 270s?
- Thread starter Choppin
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Watoyama.
user 16756
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270 is too long for me for the most part, but years ago I had a wonderful stainless clad Wakui that I ended up gifting.
really fantastic knife.
really fantastic knife.
Sakai 270s are underrated even tho they are 255s
Kamon comes to mind when thinking about a maker who can make a big knife feel small(er). My 260 feels very nimble. Kono 270 FM (and probably MM) also come to mind. Had one for a month or two that was absolute fire. Only reason I sold it is it felt big in my small kitchen. The weight scales really nicely with size on those. Agree with @blokey. Sakai 270 aka 255-260 would be my preferred 270 lol.
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Good stainless knife with a laser tip, surprisingly tough for a thin SG2, tho I don’t use that much since I always try to get more patina on my carbons…
Broken record me says Munetoshi.
Wear resistant me says @HSC /// Knives Z-wear
Food release me says @Kippington fish hook
Wear resistant me says @HSC /// Knives Z-wear
Food release me says @Kippington fish hook
Not that I've seen, unfortunately. Post a WTB on BST?
I really like what Aidan Klint (agklint.se) is doing with his big gyuto's. Thick out of the handle with his S-grind bringing the overal weight down while having amazing food release. Grinds are great as well and he knows what he's doing with his steel. The big gyuto I have from him is a favorite for big prep sessions (although at 280 a bit bigger than the 270mm you asked for 
)
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I have a NOS Minamoto and a old Masamoto HC 270, and they are much more nimble than modern ones I've seen. Don't know if that's a general tendency to make larger yo's today heavier, but wouldn't be surprised.
These days my Birgersson 262
I assume the Minamoto has some amount of flex, specially near the tip. Do you find it excessive of too noticeable in use? I’m about to buy one of those, just wondering if it feels too flimsy on the board.
I miss mineThese days my Birgersson 262
hmmm I think my Yanick Puig 270. Great balance, good weight and really thin bte.
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True, but hardly noticeable. My Misono 240 30 years ago had much more flex, still without being a problem. Today's Misono not at all.
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I started this thread wanting a 270 but just realized I actually want a 255-260 haha. Still bummed I missed the western Itinomonn, at 258mm it had the perfect specs. Need to start browsing the 270 Sakai section…
I've been hunting for a bit
Buy 2 210 munetoshi and weld them
As a home cook, I'm still not 100% comfortable with 270s, but if I reach for one, I most likely will use my Kono HD2.
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Gotta go with my Toyama, Tetsujin, and Kirameki 270s. I'm definitely down with Sakai 270s (and 240s) these days...
RuddyUdder
Sharp AF
My vote goes to a 270mm Fu-Rin-Ka-Zan HAP-40 Series Wa-Gyuto. I've enjoyed it so much that I grabbed a matching 210mm (See Below.) It's amazing how long these knives keep a freaky-sharp edge. HRC is 68.
The one at the top is a 270mm Fu-Rin-Ka-Zan ZDP-189 Wa-Kiritsuke. HRC is 65.
The one at the top is a 270mm Fu-Rin-Ka-Zan ZDP-189 Wa-Kiritsuke. HRC is 65.
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ooh I like this... slightly undersized to boot.
any idea who is the maker? is it too burdensome to sharpen?
edit: just saw their website, it's Sukenari... good stuff
RuddyUdder
Sharp AF
Choppin,
You indeed are correct. Sukenari makes this particular series. Sharpening with either the HAP-40 or ZDP-189 can be done with ease if you use the right stones. I use a series of the Sigma Power Select II water stones, specifically the 1000, 6000 and 13000. They're perfect for harder steels. I'd also recommend a series of the Shapton Glass stones: 320, 2000, 4000 and 8000. Just remember that these hard metals will keep their freaky edge for a long time.
There are a couple Youtube videos about how to sharpen either of these steels.
RU
You indeed are correct. Sukenari makes this particular series. Sharpening with either the HAP-40 or ZDP-189 can be done with ease if you use the right stones. I use a series of the Sigma Power Select II water stones, specifically the 1000, 6000 and 13000. They're perfect for harder steels. I'd also recommend a series of the Shapton Glass stones: 320, 2000, 4000 and 8000. Just remember that these hard metals will keep their freaky edge for a long time.
There are a couple Youtube videos about how to sharpen either of these steels.
RU
I love my vintage Canadian style K-Sab, also 11”. Great size for a vintage Sab IMO, plenty length for a gradual distal taper, generous flat spot and height.
Agreed 100%. The size is perfect for a large knife. Mine is right around 280 x 55 with nice distal taper and an enormous flat spot. The heel is chunky enough to smash through chicken bones but the tip is relatively nimble. if I had my druthers, I would have the bolster removed and harden up the heat treatment… but the big bolster and soft carbon are so iconic to the vintage Sab experience that I’m not really complaining.
Here’s mine sandwiched between the Sukenari 270 and my old freakshow 300mm Takeda.
Beauty! Here is mine, same dimensions.
Yeah I’m not a fan of the bolster either but a Sab with a removed or too altered bolster just looks weird to me. The former owner lowered the first cm or so to make it flush with the blade face, that works well without changing the looks too much.
