First Gyuto recommendation

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Vaughan

Konosuke taste, Tojiro budget
Joined
Nov 9, 2022
Messages
77
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101
Location
Australia
Hi all,

I am finally looking to pull the trigger on buying my first gyuto after much deliberation.

I have been reading some posts which has given me some idea however still have a few finer details to work out.


LOCATION
Australia


KNIFE TYPE
Gyuto.

Right handed.

Not phased about the handle type.

210mm - 240mm, still undecided, may be influenced by availability.

Preferably a blade height of at least 45mm.

Some distal taper would be nice.

High quality stainless, carbon monosteel, semi stainless and carbon core is all fine. Would rather not have highly reactive cladding.

Max budget $400 AUD.


KNIFE USE
Use will be my primary knife for home cooking,

Will be used for the majority of my meal prep including slicing, chopping and mincing vegetables with a small amount of slicing/cubing meat. I have a Kiwi 173 (Bunka with belly?) as a secondary knife to assist. I seldom deal with red meat that requires further processing. I occasionally break down whole fish but have a filleting knife for that.

This knife will replace my previous no brand, 200mm, soft stainless, chef knife as my primary knife.

I have played around with various grips and fairly comfortable using pinch, hammer and finger.

I have used pretty much all cutting techniques but more commonly use the push cut and rock. I understand rocking is not great for fragile edges so will be happy to refrain from doing so with this knife if suggested.

The main improvements I am seeking are better edge retention and a better grind for a nicer cutting experience.

I am not too fussy about aesthetics. I tend to like simpler understated designs. I find Damascus finishes a bit too ostentatious. I would imagine this will be a non issue as most decent knives with that style of finish are probably out of my price range.

I'd like a blade profile that is moderate in its proportions (blade height, grind thickness, curvature) and will probably steer clear of extremes.

For cutting characteristics, something that doesn’t wedge too much and has reasonable food release would be nice.

As far as edge retention goes I think I will be easily pleased, as my current soft stainless knife has terrible edge retention.


KNIFE MAINTENANCE
I currently have cheap synthetic cutting boards, however, I am looking to purchase an end grain board in the not too distant future.

I sharpen my own knives. I currently own a Naniwa Chosera 800, DMT Dia-sharp Course plate and a leather strop on a wooden block.

I understand if I end up with a carbon/PM blade it will likely be able to hold a finer finished edge. I am therefore considering purchasing a higher grit stone, like a Naniwa Chosera 3000, along with the knife. I’m not too interested in high polish finishes that wont substantially increase performance in my usage. Happy for people to weigh in here though if i have this wrong. I really enjoy sharpening and will no doubt be buying more stones to play with down the track.


SPECIAL REQUESTS/COMMENTS
I have been looking at various recommendations from people with similar parameters.

The Takamura R2 210mm Gyuto seemed like a good candidate, however, Australian stockists seem to be all out and I suspect I could be waiting a while if I were to wait for one.

The Tanaka Blue 2 Migaki also sounded appealing and is reviewed well, but again, availability is problematic.

I have recently started to consider getting a cheaper knife initially, like the Misono Swedish Steel and Masahiro VC, before I decide if I want to take the plunge and get something more expensive. The carbon monosteels appeal to me because of their potential to take fine edges and the unique patina the blade develops over time. I do understand these knives are likely to have reduced cutting performance when compared to something like the Takamura due to their thicker grinds, but it could be something I can live with and relegate to heavier duties down the track if I end up buying some more delicate blades.

I know there are a lot of other options similar to the Misono and Masahiro (Kagayaki CarbonNext, Fujiwara FKH, Masamoto VG), however, from what I have read these seem to be the most recommended. If the situation has changed (many of those posts are now a few years old) please let me know.

I also considered their stainless counterparts (ie Misono Moly), but am thinking it would probably not be enough of an upgrade, especially with regard to edge retention.

I was hoping for a suggestion of a knife at the Misono/Masahiro price point as well as something closer to the higher end of my budget for consideration?

For any people with experience buying internationally from Aus, is it worth considering ordering something from overseas? I figured the extra duty fees and shipping would make most options not great from a value for dollar standpoint.

I am also open to purchasing second hand knives from sellers on this forum if it fits within my parameters.


Thanks in advance,

Vaughan
 
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1. Wakui - probably my favorite in this price range. It looks like Migoto has a 240 mm in stock.
2. Ashi Ginga - if you prefer a thinner knife. I would recommend the 240 because they run small.
3. Yoshikane is also a good option but might stretch your budget a bit. They are great cutters but have a flatter profile, maybe not well suited for rocking.
 
1. Wakui - probably my favorite in this price range. It looks like Migoto has a 240 mm in stock.
2. Ashi Ginga - if you prefer a thinner knife. I would recommend the 240 because they run small.
3. Yoshikane is also a good option but might stretch your budget a bit. They are great cutters but have a flatter profile, maybe not well suited for rocking.
I overlooked the Wakui. The blade geometry looks good and it’s pretty reasonably priced.

The other two, whilst nice, are probably a little harder for me to justify, price wise, at this point.

I see a lot of good press about the Yoshikanes. I think I could adapt to the flatter profile. Hopefully one will enter my inventory one day…

Thanks for your input.
 
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One more suggestion: Konosuke GS+ Chestnut - 240mm Gyuto. I don’t have any experience with these, but I believe they are well regarded.
I have see praise for the HD2 but have not heard much about the GS+ model you linked. It is cheaper though and the blade looks a bit broader with a less pronounced belly. Could be my eyes though. If anyone has experience with it I’d be keen to hear what they have to say.

Thanks again!
 
I have see praise for the HD2 but have not heard much about the GS+ model you linked. It is cheaper though and the blade looks a bit broader with a less pronounced belly. Could be my eyes though. If anyone has experience with it I’d be keen to hear what they have to say.

Thanks again!

I had a GS+ a little while back, not a bad knife but I wasn't blown away with the steel or how light/whipy it is. I'm not a big laser guy so others might have different takes but it wouldn't be my first choice.
 
Interesting. The specs and blade shape are to my liking but I have to admit I know very little about the characteristics of the steel. At $232.00 US before shipping and potential duty fees this will be near the top end of my budget.
52100 is a great carbon steel. One of, if not the best, carbon steels in my opinion.
 
The Hatsukoro looks Ok. The grind looks a bit thicker than some of the other knives mentioned but admittedly this is far cheaper. Can anyone comment on how VG5 typically performs in terms of edge retention and ability of the edge to take a fine finish. I am starting to lean more towards carbons at this point but I know some of the higher quality stainlesses don’t give up much to them these days.

I have to admit I wasn’t really considering a bunka or k-tip gyuto at this point. I’m a little cautious of their fragile tips and think a more standard tip will suit me better.

Thanks!
 
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Definently don't underestimate the misono. That knife is incredibly capable (especially after a little thining) and once you have a solid patina on it it's pretty much indestructible.

It's probably not the best at any one thing and it doesn't have the same romanticism as a hand forged knife but if you just want a versatile knife for a reasonable price it's hard to beat imo.
 
Definently don't underestimate the misono. That knife is incredibly capable (especially after a little thining) and once you have a solid patina on it it's pretty much indestructible.

It's probably not the best at any one thing and it doesn't have the same romanticism as a hand forged knife but if you just want a versatile knife for a reasonable price it's hard to beat imo.
I thought that may be the case but it’s good to hear some support. The major downside for me with the Misono is the large price jump from the 210mm to the 240mm. The 240mm interests me more but I’d almost consider getting the 210mm from a value standpoint.
 
*** Update ****

Thanks to everyone for their responses.

I think I got a little swept up in seeing some of the nicer knives that you guys post about here and realistically will probably have a hard time justifying anything over $200 AUD for now.

I think I may be best to look at something in carbon monosteel around $150.00 - $200.00 (AUD) accompanied by a finer grit stone.

I figure, that way I can build some confidence sharpening some decent carbon and play with edge angles + practice thinning (which I have yet to try).

I can then decide if I want to want to go deeper down the rabbit hole by buying used from here, to trial some different designs. That way I am not likely to be out of pocket much if I decide to move it on and try something else.

I know knives at this price don't tend to get a lot of attention here as they are pretty uninspiring but does anyone have any recommendations that haven't previously been mentioned?
 
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SK steel is mono and pretty good and commonly found in more budget friendly knives. AUS-8 is stainless but pretty easy to sharpen, especially on thin edges. And don't rule out stainless clad carbon, especially shirogami (white). One because these are really common at all prices ranges and two because shirogami and aogami are pretty sharpener friendly.

I still like my previous recommendation but some other brands to look at are:

- Seki Kanetsugu
- Hitohira
- Masakane (getting harder to find though)
- Sakai Kikumori
- Kanehide

And again, ginsan is a stainless that is easy to sharpen and often compared to a stainless shirogami in that sense.

Here's another nice offering in that steel:
https://bernalcutlery.com/collectio...to-nashiji-cherry-wood?variant=42891272126685
The 180mm size will be right round what your wife is used to and still plenty versatile. I use 180's frequently. I know that example is in the states and the price will jump, just giving ideas.
 
I have see praise for the HD2 but have not heard much about the GS+ model you linked. It is cheaper though and the blade looks a bit broader with a less pronounced belly. Could be my eyes though. If anyone has experience with it I’d be keen to hear what they have to say.

Thanks again!
Well suited for a pro kitchen, laser but not fragile, tall and good for a variety of cutting styles, potatoes tend to stick due to grind.
I didn't find the steel hard to deburr but I heard people saying it is, then again I'm using shapton glass.
I like it for pro kitchen as is basically stainless, light and not fragile. But then again is nothing special aesthetically or grind wise.
 
SK steel is mono and pretty good and commonly found in more budget friendly knives. AUS-8 is stainless but pretty easy to sharpen, especially on thin edges. And don't rule out stainless clad carbon, especially shirogami (white). One because these are really common at all prices ranges and two because shirogami and aogami are pretty sharpener friendly.

I still like my previous recommendation but some other brands to look at are:

- Seki Kanetsugu
- Hitohira
- Masakane (getting harder to find though)
- Sakai Kikumori
- Kanehide

And again, ginsan is a stainless that is easy to sharpen and often compared to a stainless shirogami in that sense.

Here's another nice offering in that steel:
https://bernalcutlery.com/collectio...to-nashiji-cherry-wood?variant=42891272126685
The 180mm size will be right round what your wife is used to and still plenty versatile. I use 180's frequently. I know that example is in the states and the price will jump, just giving ideas.
Definitely open to stainless clad carbon. A carbon edge is my preference.


I looked at the Tsunehisa range you originally mentioned. This for instance was appealing;

https://www.chefs-edge.com.au/collections/tsunehisa/products/tsunehisa-migaki-blue-super-gyuto-210mm
Do you have any experience with use of any Tsunehisas?

Most of the others you mentioned looked good but were only available overseas or out of stock locally. Thanks for coming up with some extra options though.
 
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I mean if you are in Australia it would make the most sense (to me at least) to buy locally. I’d just go to Protooling’s website and sort by price $100-$200 price and find something you like.

https://protooling.com.au/
Agreed, I I would prefer to buy domestically if I can. The main reason for my post is to see what knives people would recommend within that price range based on user experience.
 
*** Update ****

Thanks to everyone for their responses.

I think I got a little swept up in seeing some of the nicer knives that you guys post about here and realistically will probably have a hard time justifying anything over $200 AUD for now.

I think I may be best to look at something in carbon monosteel around $150.00 - $200.00 (AUD) accompanied by a finer grit stone.

I figure, that way I can build some confidence sharpening some decent carbon and play with edge angles + practice thinning (which I have yet to try).

I can then decide if I want to want to go deeper down the rabbit hole by buying used from here, to trial some different designs. That way I am not likely to be out of pocket much if I decide to move it on and try something else.

I know knives at this price don't tend to get a lot of attention here as they are pretty uninspiring but does anyone have any recommendations that haven't previously been mentioned?

I've had a Tsunehisa nakiri and gyuto, both in ginsan and they were both good knives. I gave the gyuto to my son in law and he loves it. I still have the nakiri and very much like it and often recommend them.
 
I've had a Tsunehisa nakiri and gyuto, both in ginsan and they were both good knives. I gave the gyuto to my son in law and he loves it. I still have the nakiri and very much like it and often recommend them.
Do you happen to know if they are a 50/50 grind?
 
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The Kohetsu Blue #2 is also well reviewed and pretty inexpensive. But only seems to be available on CKTG. I believe it’s one of their house brands. Do any fellow Aussie’s know roughly what I’d be up for in customs/duty fees?
 
The Kohetsu Blue #2 is also well reviewed and pretty inexpensive. But only seems to be available on CKTG. I believe it’s one of their house brands. Do any fellow Aussie’s know roughly what I’d be up for in customs/duty fees?
An Aussie can correct me if I'm wrong here, but from what I understand and from the Border Force 'shopping online' web page you won't have to pay any duties for goods under 1000 AUD. That's how it works in New Zealand too. Some (large) companies charge GST on their end, but I haven't encountered that when shopping for knives. I've bought knives with affordable or in some cases free shipping from stores in Europe and Japan and never had to pay duties on orders under $1000. And the shipping times have been good.

Haven't bought from CKTG; when I've looked the shipping cost was on the high side. Also, with the strength of the US dollar at the moment there are generally better deals in Japan and Europe and Australia compared with the US.

It does make sense to buy domestically if possible, especially in case you may need to return the knife or something. But if there's something you want that's not available in Australia, it shouldn't be a problem buying from overseas provided the shipping cost works for you. And if ordering from Europe the store should waive VAT for customers outside the EU; I've had good experiences with JNS (Denmark) and Cleancut (Sweden).
 
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