dnmattisson
Member
- Joined
- Dec 7, 2013
- Messages
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Hello,
Just found this forum, looks like a fantastic resource. I have been looking at getting a new gyuto, my first Japanese knife. I have found several options that I think would work well, interested in hearing some feedback or preferences. A bit about my preferences:
Price: $150-200
Handle: japanese
Use: at home, vegetables and boneless meat
Material: carbon or stainless clad (edge still carbon)
Size: 210mm
Other: I have no experience sharpening but will start practicing on my old knives. Want something with a double bevel and should be relatively easy to sharpen. I don't want an ultra-thin/laser knife, I don't mind a bit extra weight.
Some knives I am looking at:
Katsushige Anryu Kuruochi Suminagashi
Goko Gyuto 210
Masakage Yuki
Tanaka Sesiko Damascus
Any of these that stand out or should be avoided? Any others that should be considered?
Thanks in advance!
Just found this forum, looks like a fantastic resource. I have been looking at getting a new gyuto, my first Japanese knife. I have found several options that I think would work well, interested in hearing some feedback or preferences. A bit about my preferences:
Price: $150-200
Handle: japanese
Use: at home, vegetables and boneless meat
Material: carbon or stainless clad (edge still carbon)
Size: 210mm
Other: I have no experience sharpening but will start practicing on my old knives. Want something with a double bevel and should be relatively easy to sharpen. I don't want an ultra-thin/laser knife, I don't mind a bit extra weight.
Some knives I am looking at:
Katsushige Anryu Kuruochi Suminagashi
Goko Gyuto 210
Masakage Yuki
Tanaka Sesiko Damascus
Any of these that stand out or should be avoided? Any others that should be considered?
Thanks in advance!