Favorite gyuto profiles.

[Blank Blades.]

I wanted to see what you guys liked when it comes to gyuto profiles.

Does anyone have something they really like in a certain gyutos profile by a maker? If so what do you like about it?

Pics if possible would be great, just to help visualize what you're talking about.

 

[IsoJ]

I am around 6"2-3 and have a bit bigger hands, counter at home is pretty standard so that plays some part when choosing a gyuto(more the profile/angle than the heel height)

Around 240mm I like gentle curved edge profile from heel to tip. I prefer not to have too agressive belly or so called "dead flat spot". Spine/handle angle pointing little upwards or straight.

270 can have a straighter profile but still prefer if it doesn't have a dead flat spot and not to have agrressive belly

230 or shorter gyutos/petties I like pretty straight edge profile and kind of triangle shapish profile where the spine/handle angle points more upwards so it feels more natural for me to use and the heel height doesn't then play much part for me.

Here is a few profiles that I like(240-250mm).

 

[jaydee]

Here is a few profiles that I like(240-250mm).

Can you name the makers please or did you order them according to a template or similar?
Think I would like all of these gentle curves.

Could be a really interesting thread.
I like to think that the profile is THE decisive factor if you like a knife or not.
I personally don´t mind the difference between steels so much. It´s the profile that is important (IMHO)
and even after years reading and obvserving it seems hard for me to pinpoint what makes a profile good for me.
A subtle difference can make a huge one finally.

 

[Troopah_Knives]

As @nakiriknaifuwaifu knows I am an unabashed lover of the pizza gyuto profile.

 

[IsoJ]

Can you name the makers please or did you order them according to a template or similar?
Think I would like all of these gentle curves.

Could be a really interesting thread.
I like to think that the profile is THE decisive factor if you like a knife or not.
I personally don´t mind the difference between steels so much. It´s the profile that is important (IMHO)
and even after years reading and obvserving it seems hard for me to pinpoint what makes a profile good for me.
A subtle difference can make a huge one finally.

None of these are custom, straight from the maker's or retailer's sell. From the left Mazaki, Isasmedjan and Kippington. Profile is very impostant thing when choosing the gyuto but other factors do play a big part too and you can adjust the grip/cutting style depending on the profile. Lets say you can have your favorite steel with superb grind, one might do a little compromise with the profile. For me the weight distribution matters too and could affect how some profile can work for me.

 

[Delat]

I have a very high cutting surface, so I tend to prefer flatter profiles like Yoshikane. Basically a long flat in back with some gentle curve in the front half. That sort of profile naturally lends itself well to a push cut on a high surface but with some curve for when you need it.

 

[KnightKnightForever]

Cool thread idea

 

[tostadas]

I am not a triangle fan, and don't like true flat spots. I prefer to heel area to be relatively flat but gently curved throughout, and like the tip to about 20mm rise above the board when the knife is placed flat. My favorite profiles are wakui, with the sakai/myojin coming in a close second. Here's just a wakuis I had available recently for a photo

Kochi ku, kaeru honyaki, wakui tsuchime

 

[Choppin]

Kochi / Wakui - great all around profile like @tostadas mentioned

Gengetsu - personal favorite, flatter like Yoshi but not excessively so (IMO).

 

[M1k3]

My favorites, so far.

Munetoshi on top, @HSC /// Knives 52100/wrought on the bottom.

 

[timebard]

I'm also a fan of the flat but not dead-flat profile. Wakui was the first that really clicked with me, Kippington's profile is also really good. The Yoshikane flat is a little excessive but perfectly usable IMO.

I've never liked overly curved profiles but I've become a little more adaptable lately. For instance my Wat Pro 270 has more continuous curve than I like, but it's proved pretty easy to adjust to.

 

[Rideon66]

New and still learning, but I have found I like a taller blade at the heel at least 50mm, but after owning a Tinker Tank the taller the better for me really.
Just got my first Gyuto though and I am liking everything about it so far.
Isasmedjan 52100 core heattreated to 63-64hrc. Mild steel cladding. Etched finish. It is 52mm at the heel and I am enjoying that. It is a good stiff blade and takes an excellent fine edge. Looks cool too. The handle is super comfortable and the profile is spot on for me. Flat in the heel with a little belly and curve toward the tip. Narrows nicely towards the tip to a fine narrow tip. This is a super light nimble feeling blade like a sports car.

 

[ian]

No triangles for me. Dalman and Kippington give great profile.

 

[Blank Blades.]

My favorites, so far.

Munetoshi on top, @HSC /// Knives 52100/wrought on the bottom.View attachment 214865

I'm just starting work on one now, the profile currently looks pretty similar to the top one.

 

[GorillaGrunt]

Yoshikane flat, or a drop tip with a similar type of edge profile. Not a belly guy. I’ve always wanted it to be the KS but it isn’t.

Possibly because I learned concurrently with getting into these knives, rather than learning typical Western technique first.

 

[A.Malcolm.ations]

I had a shihan I absolutely loved the profile of, I actually really like the flat of a yoshikane, a matsubara I tried from a previous co worker was super useable to me, I had a wrought iron clad kemadi I adored, and also love a Konosuke veggie cleaver that I am absolutely digging…. The one that surprised me the most was the profile on my migoto wide bevel. Definitely more curve than I look for but found myself seriously enjoying.

 

[jaydee]

My favourites because they are all I got ;-)
(there is a santoku 165mm, 180mm gyuto and 210mm sujihiki not pictured; although they do a good part of the work in my kitchen)
I would pretty much sign what tostadas said. Post #8 2nd sentence.
Still I´m often puzzled why some profiles look alike but still feel so different.

MAC Pro 270, Wakui V2 240, Yoshikazu Ikeda W2 205, Zakharov N690 220, Carter SFGZ W1 200.
The MAC & Zakharov with their higher noses (and softer steel) are pretty good for rocking technique.

 

[Choppin]

Kochi / Wakui - great all around profile like @tostadas mentioned

Gengetsu - personal favorite, flatter like Yoshi but not excessively so (IMO).

These are my favorites, but it’s fun switching to different profiles to keep things fresh. Toyama for instance - a bit too much curve than ideal for me, but it’s so great on other aspects (HT, grind, etc) that I enjoy using it despite the profile. Adjusting technique a bit is also part of the fun.

 

[SwampDonkey]

I'm pretty adaptable with cutting style and like my mix of flat and curvy gyutos. I quite enjoy the Kochi 240 profile, as Tostadas mentioned, but also the gentle curve of the Makoto Kurosaki Ryusei 210 and Munetoshi 240 pictured below are very fun to use for me and I'm faster to prep with them. I like tall knives in general so I'm also a big fan of Shiro Kamo's gyuto profiles, he keeps them pretty consistent across lines where they're tall, thin, and have some belly up front but don't have a whole lot in the back third of the knife.


Makoto "Ryusei" 210

Munetoshi 240

Shiro Kamo "Tora" 210

 

[rob]

Great idea for a thread.
After trying many makers over the years i am pretty clear on my personal preferences.
As many have mentioned i like the heel/rear 1/3 of the knife to be fairly flat, maybe not quite as flat as a Yoshikane but close
With the front part of the profile featuring a gentle curve, not too much belly.
Also with a 240 a height of around 52-60mm seems to suit me.
Devin,Kippington and Tansu.

 

[Blank Blades.]

I'm pretty adaptable with cutting style and like my mix of flat and curvy gyutos. I quite enjoy the Kochi 240 profile, as Tostadas mentioned, but also the gentle curve of the Makoto Kurosaki Ryusei 210 and Munetoshi 240 pictured below are very fun to use for me and I'm faster to prep with them. I like tall knives in general so I'm also a big fan of Shiro Kamo's gyuto profiles, he keeps them pretty consistent across lines where they're tall, thin, and have some belly up front but don't have a whole lot in the back third of the knife.


Makoto "Ryusei" 210

View attachment 215065

Munetoshi 240

View attachment 215066

Shiro Kamo "Tora" 210 View attachment 215068

I really like the looks of profile on that shiro kamo

 

[SwampDonkey]

I really like the looks of profile on that shiro kamo

I got a pic of it on the board this morning, really enjoyable knife and so reasonably priced from cleancut. Just enough relief on the heel that it isn't a hard, abrupt stop.

 

[Lars]

Here's my favorite, please forgive the terrible picture.

210mm stainless clad V2 Yo Gyuto from JNS' defunct Itinommon line. It could be a Wakui, but I don't think Maksim ever revealed who made it for him...

 

[hmh]

Here's my favorite, please forgive the terrible picture.

210mm stainless clad V2 Yo Gyuto from JNS' defunct Itinommon line. It could be a Wakui, but I don't think Maksim ever revealed who made it for him...

This looks great and somewhat toyama-ish... Do you have more pics?

 

[blokey]

Here's my favorite, please forgive the terrible picture.
View attachment 215165

210mm stainless clad V2 Yo Gyuto from JNS' defunct Itinommon line. It could be a Wakui, but I don't think Maksim ever revealed who made it for him...

Wakui’s writing looks better tho

 

[deltaplex]

Here's my favorite, please forgive the terrible picture.
View attachment 215165

210mm stainless clad V2 Yo Gyuto from JNS' defunct Itinommon line. It could be a Wakui, but I don't think Maksim ever revealed who made it for him...

IIRC Itinommon = Munetoshi

 

[Lars]

IIRC Itinommon = Munetoshi

Munetoshi among others..

 

[Cliff]

For 240's, I like them tall -- Shiro Kamo and Wat in particular.
For 270's I prefer a more classical profile and usually thinner, like a KS or Ashi; though I do love my monster 270 Wat.

 

[Bear]

These days

Shi-hans classic

I don't know why but his santokuish profile works for me

 

[hmh]

Here's my favorite, please forgive the terrible picture.

210mm stainless clad V2 Yo Gyuto from JNS' defunct Itinommon line. It could be a Wakui, but I don't think Maksim ever revealed who made it for him...

I found a few links using the wayback machine. Not super clear whether it would be from Toyama or Wakui based on the info. JNS mentions the smith is young but Toyama blades could have been sold by Watanabe as his own work at the time. Does anyone know if Toyama's knives had the sticker on when they first started being sold under the Itinomonn line?

https://web.archive.org/web/2014070...estern-itinomonn-kasumi-210mm-gyuto-ironwood/
https://web.archive.org/web/2014062...lstones.com/itinomonn-tamamoku-hunting-125mm/
The damascus pattern looks close enough to both Toyama and Wakui.