Favorite Budget 240 Gyutos, Under-$325, Off-The-Shelf

[DitmasPork]

What’s your fave off-the-shelf, budget gyuto, under-$325? For me, it’s easier coming up with a list of favorites if price weren’t a consideration—took a bit more brain energy having a price parameter.
My top three, under-$325, 240 gyutos are: Yoshimi Echizen, stainless clad AS; Mazaki, iron clad w2; Kochi, w/machi, iron clad v2.
What’s yours?

 

[Choppin]

agree on Kochi and Mazaki. also:

Gesshin Ashi (any Ashi actually but Gesshin is nicer and still below price limit)

I have a few other makers in mind but all of them have some significant compromise - either F&F is not great, or the grind is wonky, or whatever. The true budget heroes for me are the ones that deliver a well rounded package, ready to go, not asking for immediate fine tuning (as much as I love working on my knives).

PS: fantastic profile on that Mazaki @DitmasPork. Also, who made that handle? That Tsourkan-style taper is my favorite shape for wa handles.

 

[DitmasPork]

agree on Kochi and Mazaki. also:

Gesshin Ashi (any Ashi actually but Gesshin is nicer and still below price limit)

I have a few other makers in mind but all of them have some significant compromise - either F&F is not great, or the grind is wonky, or whatever. The true budget heroes for me are the ones that deliver a well rounded package, ready to go, not asking for immediate fine tuning (as much as I love working on my knives).

PS: fantastic profile on that Mazaki @DitmasPork. Also, who made that handle? That Tsourkan-style taper is my favorite shape for wa handles.

Sadly I’ve never tried an Ashi, want to at some point since I’m leaning towards lighter knives—do you prefer the w2 or stainless Gesshin Ashi? Handle is by pcpken, one of the few all wood (except for metal spacer), non-plastic, handles by him—the taper was a custom request that he kindly did for me. Wood is untreated. Wish Mazaki would bring back his bullnose profile.

 

[blokey]

Wakui Migaki stainless cladded white #2, just awesome cutter.

Kobayashi Kei, not a laser fan but a smooth cutter nonetheless.

JCK Kagayaki Basic, surprisingly good, old school asymmetrical grind.

Funnily think about it I haven’t got much 240 in that range, either higher end customs or lower end factory stuff…
One surprising pick tho would be the Dongsun 10cr Damascus, not the best grind nor balance, and a straight up Shun premier copy, but I think it is worth trying to see how good a cheap knife can get. I also have a Masakane incoming.

 

[blokey]

Sadly I’ve never tried an Ashi, want to at some point since I’m leaning towards lighter knives—do you prefer the w2 or stainless Gesshin Ashi? Handle is by pcpken, one of the few all wood (except for metal spacer), non-plastic, handles by him—the taper was a custom request that he kindly did for me. Wood is untreated. Wish Mazaki would bring back his bullnose profile.

Tetogi is having 15% off, they have some Ashi under the Hitohira Swedish Stainless name, JCK Fu Rin Ka Zan stainless is also Ashi.

 

[user 16756]

hardly ever see anything in stock these days though.

guess that makes yoshikane w2 the winner by default.

 

[captaincaed]

I have a few favs that have stood out over the years.
Murata
Ryusen
Yoshikane

Runner ups
Ashi hamono
Kochi (I like tool-steel, but it’s a 1:1 swap for Yoshi otherwise)
Asai (no longer off the shelf since he passed)

Murata has OK grinds, but lovely wabi-sabi and really nice steel. The Nakiri are nice and thin, and it’s one of the more indestructible knives I own, so it has a niche. Plus, you can update the grind at will, and it feels like a knife you should work on.

Ryusen has amazing grinds, good steel and wonderful handles. What more is there to say.

Yoshikane. I can’t say anything that hasn’t been said before. Thin to win, the laser-pony you take to your desert island.

 

[blokey]

Wonder how Wakui Blue 2 Nashiji would compare.
https://bernalcutlery.com/collectio...nless-clad-aogami-2-nashiji-warikomi-chestnut

 

[blokey]

I have a few favs that have stood out over the years.
Murata
Ryusen
Yoshikane

Runner ups
Ashi hamono
Kochi (I like tool-steel, but it’s a 1:1 swap for Yoshi otherwise)
Asai (no longer off the shelf since he passed)

Murata has OK grinds, but lovely wabi-sabi and really nice steel. The Nakiri are nice and thin, and it’s one of the more indestructible knives I own, so it has a niche. Plus, you can update the grind at will, and it feels like a knife you should work on.

Ryusen has amazing grinds, good steel and wonderful handles. What more is there to say.

Yoshikane. I can’t say anything that hasn’t been said before. Thin to win, the laser-pony you take to your desert island.
View attachment 251977

Which line of Ryusen is that? Love the simple aesthetic.

 

[DitmasPork]

I have a few favs that have stood out over the years.
Murata
Ryusen
Yoshikane

Runner ups
Ashi hamono
Kochi (I like tool-steel, but it’s a 1:1 swap for Yoshi otherwise)
Asai (no longer off the shelf since he passed)

Murata has OK grinds, but lovely wabi-sabi and really nice steel. The Nakiri are nice and thin, and it’s one of the more indestructible knives I own, so it has a niche. Plus, you can update the grind at will, and it feels like a knife you should work on.

Ryusen has amazing grinds, good steel and wonderful handles. What more is there to say.

Yoshikane. I can’t say anything that hasn’t been said before. Thin to win, the laser-pony you take to your desert island.
View attachment 251977

Love the Yoshikane petty I have, been wanting to try one of their gyutos. Have been eyeing the Yoshi skd tsuchime (see link), but kinda taking a hiatus from buying to save money.
https://www.chefs-edge.com/products/yoshikane-skd-tsuchime-gyuto-240mm

 

[captaincaed]

Which line of Ryusen is that? Love the simple aesthetic.

It came from Portland Knife House, never really seen it anywhere else. Hap40 180 petty chef. It's a bit if a dark horse, very simple and clean, but a great worker.

I love my ryusen 135 petty in R2 as well. Some of the best kitchen steel I've used. PITA to deburr, but once you do. Oh man.

 

[captaincaed]

Love the Yoshikane petty I have, been wanting to try one of their gyutos. Have been eyeing the Yoshi skd tsuchime (see link), but kinda taking a hiatus from buying to save money.
https://www.chefs-edge.com/products/yoshikane-skd-tsuchime-gyuto-240mm

That's pretty much the perfect Yoshi. Didn't even realize that combo existed. The tsuchime has better pinch grip than the nashiji, even if it looks a little goofy. The Chestnut handles are

 

[DitmasPork]

Hatsukokoro seem to have a bunch of budget offerings, as do Knife Japan, and Kaeru—but I've not tried any of them.

 

[blokey]

It came from Portland Knife House, never really seen it anywhere else. Hap40 180 petty chef. It's a bit if a dark horse, very simple and clean, but a great worker.

I love my ryusen 135 petty in R2 as well. Some of the best kitchen steel I've used. PITA to deburr, but once you do. Oh man.

Nice, their stuff is really good

 

[OkayMode]

Has to be the Hatsukokoro Yoake for me.

Excellent heat treat of B#1 in general (not just at the price bracket), yes the grind and F+F can be hit and miss, but maybe I got lucky as my copy performed really well from stock.

 

[tostadas]

Wakui white#2 no question in any of these polls about overall value. Best profile in the game, nice tapers, consistent grinds.

Matsubara both the thicker iron clad w#1 or the finer ground stainless clad b#2. The extra tall heels are some of my favorite.

Kaeru ss for a durable stainless with forged geometry. Sanjo style taper, KS profile, and grind that, while doesn't look that pretty, can take a beating.

 

[Choppin]

Sadly I’ve never tried an Ashi, want to at some point since I’m leaning towards lighter knives—do you prefer the w2 or stainless Gesshin Ashi? Handle is by pcpken, one of the few all wood (except for metal spacer), non-plastic, handles by him—the taper was a custom request that he kindly did for me. Wood is untreated. Wish Mazaki would bring back his bullnose profile.

240 white #2 (~61HRC)
Gesshin 180 stainless (~61 HRC)
180 wa stainless (59/60 HRC)

Honestly both steels are great, no wrong choices. The carbon is quite reactive at first but once you start building a patina it calms down. A joy to sharpen and gets stinky sharp. Edge retention is decent, as expected for a Sakai white around this hardness, but not an issue for a home cook like me.
The stainless, specially the Gesshin, is one of the best I have tried. Sharpening is enjoyable (specially on Gesshin soakers) and has a little bit better edge retention vs. the carbon. Also gets a bit less sharp, but still on the top tier sharpness for Japanese stainless.

I got the 180 first and liked it to much that I bought the 240. I like the extra heft the yo-handle gives to an otherwise light blade. Balances nicely ~1cm from the heel.

The grind is the star here IMO. Miles away from more common boring monosteel grinds (ie Misono). A gentle and continuous convex from spine to heel that makes it feel more robust on the board compared to other monosteel lasers. Compared to Kochi, it’s a hair or two thicker BTE - that and the lower HRC makes it more resistant, but due to grind and overall thinness it still cuts super smoothly.

Gesshin version has higher HRC (for stainless), polished spine and choil and JKI’s QC for a fair premium. Also I’m happy to give Jon & crew my money. But really the regular version is already great. Again, no wrong choices

 

[labor of love]

Kaeru IMO has a better profile than the classic KS. I’ll take 240mm x50mm any day over 250-255mm x 48mm but maybe that’s just me.
Always wanted to try a UX10.
I’m not playing by the rules at all here but the best value I’ve found is to find up and coming makers who are starting out and willing to get their work out for cheap as they keep working on their skills. My Msicard cutlery 240 mono O-1 for $200 blows everything outta the water at that price, and I reached out to Kippington very early on and got quite a few gyutos from him for $150-200sh, the9 Honyaki which I think was $375ish etc etc

 

[Choppin]

It came from Portland Knife House, never really seen it anywhere else. Hap40 180 petty chef. It's a bit if a dark horse, very simple and clean, but a great worker.

looks like a performer!

 

[BillHanna]

My two MSicards beat out bigger name makers, as well. I see at least two more for me, and one for my son. Maybe the first for the three year old, once I decide she’s ready.

 

[More_Gyutos]

Yoshimi Kato AS, and Wakui V2. I really like my Yoake but I think it was a bit more than $325.

 

[Choppin]

Handle is by pcpken, one of the few all wood (except for metal spacer), non-plastic, handles by him—the taper was a custom request that he kindly did for me. Wood is untreated.

Untreated wood - that sounds interesting, specially with darker, less porous woods. I guess it takes an interesting “patina” with use?

 

[DitmasPork]

Untreated wood - that sounds interesting, specially with darker, less porous woods. I guess it takes an interesting “patina” with use?

Sorry, used the wrong term, meant to say unstabilized wood.

 

[labor of love]

My two Miscards beat out bigger name makers, as well. I see at least two more for me, and one for my son. Maybe the first for the three year old, once I decide she’s ready.

In 2026 people won’t be fast enough for online MisCard drops.

 

[BillHanna]

That’s actually on my mind. I’m trying to get what I want as fast as possible. Sicard and Knife Japan going forward.

 

[tostadas]

Kaeru IMO has a better profile than the classic KS. I’ll take 240mm x50mm any day over 250-255mm x 48mm but maybe that’s just me.
Always wanted to try a UX10.
I’m not playing by the rules at all here but the best value I’ve found is to find up and coming makers who are starting out and willing to get their work out for cheap as they keep working on their skills. My Msicard cutlery 240 mono O-1 for $200 blows everything outta the water at that price, and I reached out to Kippington very early on and got quite a few gyutos from him for $150-200sh, the9 Honyaki which I think was $375ish etc etc

True, the kaerus are true 240 which is nice

 

[Choppin]

+1 on Kaeru 240 stainless. I bought mine as a beater / guest knife but ended up with a fixed spot on my rotation.

 

[DitmasPork]

True, the kaerus are true 240 which is nice

I prefer the untrue—240s that’re 225–230, and 210s that’re 215–220.

 

[Qapla']

For me, Kanehide TK.

 

[4wa1l]

Can't go past Ashi here.

240 white #2 (59/60 HRC)
Gesshin 180 stainless (61 HRC)
180 wa stainless (59/60 HRC)

View attachment 251986

Honestly both steels are great, no wrong choices. The carbon is quite reactive at first but once you start building a patina it calms down. A joy to sharpen and gets stinky sharp. Edge retention is decent, as expected for a Sakai white around this hardness, but not an issue for a home cook like me.
The stainless, specially the Gesshin, is one of the best I have tried. Sharpening is enjoyable (specially on Gesshin soakers) and has a little bit better edge retention vs. the carbon. Also gets a bit less sharp, but still on the top tier sharpness for Japanese stainless.

I got the 180 first and liked it to much that I bought the 240. I like the extra heft the yo-handle gives to an otherwise light blade. Balances nicely ~1cm from the heel.
The grind is the star here IMO. Miles away from more common boring monosteel grinds (ie Misono). A gentle and continuous convex from spine to heel that makes it feel more robust on the board compared to other monosteel lasers. Compared to Kochi, it’s a hair or two thicker BTE - that and the lower HRC makes it more resistant, but due to grind and overall thinness it still cuts super smoothly.

Gesshin version has higher HRC, polished spine and choil and JKI’s QC for a fair premium. Also I’m happy to give Jon & crew my money. But really the regular version is already great. Again, no wrong choices

Regarding hardness I thought only the stainless is ordered extra hard eg gesshin or razorsharp versions. To my knowledge the shirogami is all the same ~61HRC no?