braindoc
Active Member
It started innocently enough - a CCK cleaver, a Tojiro bread knife, an inexpensive Fujiwara 270mm Sujihiki for the occasional whole brisket.
But then came a Kanehide PS 185 bunka, Kurosaki Shizuku R2 210 gyuto, Masakage Kiri 135 ko-bunka, and a Kohetsu blue#2 150 honesuki. We have lots of western style knives that are not getting much use, Henckels, Wusthof, et al.
Sometimes, though, I find myself reaching for a knife with a high tip and longer belly - namely one of our old Ken Onion for Shun/Kai chef’s knives. We have a 6” and an 8” - the latter shown here:
Unfortunately, there are ridges running along the sides of the bolster near the spine making it uncomfortable after a few minutes of cutting. I think the ridges show up well enough on the photo.
I’m looking for a 210mm gyuto with similar blade geometry. At first, I thought it was the heft of the Onion that I liked but the more I think about it the more I’m convinced it is the shape.
Location: USA
Knife Type: Gyuto, 210mm; I’m a lefty and wife is righty; wa handle; prefer stainless/semi-stainless or stainless clad; budget up to about $300
Knife Use: Home; slicing proteins and vegetables, some meat trimming, prepping salads, mincing/chopping herbs and lots of garlic, onions, shallots, etc.
Pinch grip; locomotive or push/pull, and some rocking.
The 185 bunka is my wife’s go to knife. I’ll switch around based on the product and which cutting board I grab.
Looking to replace the Ken Onion chef’s knives, as explained above, for a more comfortable handle. Hoping for superior food release, improved edge retention, and a lighter weight knife.
Knife Maintenance: Wood and synthetic cutting boards. Have started sharpening with Naniwa stones, need to practice more.
I’ve read a great deal about 210 v. 240. I thought I’d go for the 240 this time, but now I’m more convinced I’ll stay with another 210. I cannot remember the last time I wished I had a longer knife. We rarely deal with large squash, whole watermelons, or other big items. Speed and quantity are not big issues at home so I can certainly take a little longer to get things done with a smaller knife. More importantly, we often just grab smaller cutting boards AND I want my wife to be comfortable. I doubt she would be likely to use a 240.
I’ve been looking at the Gihei and Kohetsu HAP 210mm Gyutos on CKTG. Any older review somewhere suggested that the Kohetsu was not a true 50/50 grind. Accurate??
Have been looking at other websites, but not all have photos that show the blade geometry very well.
Which other knives should I consider?
I’ve learned a huge amount from this forum and can’t wait to hear what you all think.
Thank you.
But then came a Kanehide PS 185 bunka, Kurosaki Shizuku R2 210 gyuto, Masakage Kiri 135 ko-bunka, and a Kohetsu blue#2 150 honesuki. We have lots of western style knives that are not getting much use, Henckels, Wusthof, et al.
Sometimes, though, I find myself reaching for a knife with a high tip and longer belly - namely one of our old Ken Onion for Shun/Kai chef’s knives. We have a 6” and an 8” - the latter shown here:
Unfortunately, there are ridges running along the sides of the bolster near the spine making it uncomfortable after a few minutes of cutting. I think the ridges show up well enough on the photo.
I’m looking for a 210mm gyuto with similar blade geometry. At first, I thought it was the heft of the Onion that I liked but the more I think about it the more I’m convinced it is the shape.
Location: USA
Knife Type: Gyuto, 210mm; I’m a lefty and wife is righty; wa handle; prefer stainless/semi-stainless or stainless clad; budget up to about $300
Knife Use: Home; slicing proteins and vegetables, some meat trimming, prepping salads, mincing/chopping herbs and lots of garlic, onions, shallots, etc.
Pinch grip; locomotive or push/pull, and some rocking.
The 185 bunka is my wife’s go to knife. I’ll switch around based on the product and which cutting board I grab.
Looking to replace the Ken Onion chef’s knives, as explained above, for a more comfortable handle. Hoping for superior food release, improved edge retention, and a lighter weight knife.
Knife Maintenance: Wood and synthetic cutting boards. Have started sharpening with Naniwa stones, need to practice more.
I’ve read a great deal about 210 v. 240. I thought I’d go for the 240 this time, but now I’m more convinced I’ll stay with another 210. I cannot remember the last time I wished I had a longer knife. We rarely deal with large squash, whole watermelons, or other big items. Speed and quantity are not big issues at home so I can certainly take a little longer to get things done with a smaller knife. More importantly, we often just grab smaller cutting boards AND I want my wife to be comfortable. I doubt she would be likely to use a 240.
I’ve been looking at the Gihei and Kohetsu HAP 210mm Gyutos on CKTG. Any older review somewhere suggested that the Kohetsu was not a true 50/50 grind. Accurate??
Have been looking at other websites, but not all have photos that show the blade geometry very well.
Which other knives should I consider?
I’ve learned a huge amount from this forum and can’t wait to hear what you all think.
Thank you.