Gyuto knife hopeful purchase

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thatsnotaknife

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I would like to purchase a Japanese branded western style gyuto knife with stainless steel/damascus steel construction preferably with a black handle. My budget is $300.00. I would appreciate any feedback on your opinions on brand/knife model. Thank you in advance.
 
thatsnotaknife said:
I would like to purchase a Japanese branded western style gyuto knife with stainless steel/damascus steel construction preferably with a black handle. My budget is $300.00. I would appreciate any feedback on your opinions on brand/knife model. Thank you in advance.
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What blade length?

Are you righty?
 
LOCATION
I live in the United States



KNIFE TYPE
I am interested in the Gyuto knife

I am right handed

I prefer the western handle

I don't know what length I am interested but maybe 210mm/240mm/300mm

I would prefer a stainless knife

My absolute maximum budget is $300.00 USD



KNIFE USE
Home use with large gatherings

slicing vegetables, chopping vegetables, mincing vegetables, slicing meats

I am not replacing any knife.

The improvements really come down to actually cutting/slicing verses "sawing"

Better aesthetics: Damascus, black wood handle or dishwasher safe, better scratch resistance and better stain resistance

Comfort: light/medium weight; better handle material; better handle shape; rounded spine/choil of the knife; improved balance

Ease of Use: ability to use the knife right out of the box, or slicing motion; less wedging; better food release; less reactivity with food

Edge Retention: as long as possible



KNIFE MAINTENANCE
I use a wood and synthetic cutting board

I sharpen my own knives but rarely



COMMENTS
My wife used to live in Osaka, Japan for 16 years. I bought a 2 KIYA branded knives when we last visited but I honestly know very little if anything about knives.
The 2 KIYA's that I bought are damascene 49 and Bohler Stainless sub zero # 180.
 
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Since you're really not sure what you want, I would personally encourage you to drop down into the $150'ish range and focus more on sharpening or at least develop a good sharpening plan (routine maintenance, pro-sharpening, etc.)

There's a lot to consider such as length, height, grind, overall profile and how it suits you, and more. Not trying to overcomplicate things, just saying if you're going to get into the $300 world, you might want to have a basic idea of what you're really after.

Kanehide, MAC Pro, Takamura, Tsunehisa, and many more are good options to look at.
 
I was considering:
Sakai Takayuki 63-Layer Damascus Japanese Chef's Gyuto Knife 210mm
Bontenunryu 210MM Stainless Damascus Gyuto
KIYA nihonbashi vg-10 damascus gyuto 200mm
 
thatsnotaknife said:
Both look visually similar. What are the differences? Is one manufacturer better than the other?
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The first one was semistainless steel (SKD11) with a stainless damascus laminate. The second was fully stainless steel (ginsan-steel core with a hammer-finished laminate).

@HumbleHomeCook had some valid points regarding the price points, though. Can you give us an idea of what you're seeking that you aren't getting from your current Kiya's?

You mentioned you were pretty open on blade length; how big is your cutting board?
 
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Qapla' said:
The first one was semistainless steel (SKD11) with a stainless damascus laminate. The second was fully stainless steel (ginsan-steel core with a hammer-finished laminate). OK. Full stainless is better for me.

@HumbleHomeCook had some valid points regarding the price points, though. Can you give us an idea of what you're seeking that you aren't getting from your current Kiya's? He did but and even though spending a lot for a knife may be unreasonable, I feel that my previous less expensive knives didn't feel right. While I like the damascus look, I am fully open to getting a knife without this.

You mentioned you were pretty open on blade length; how big is your cutting board? maybe 18 inches
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Your requirements are all super specific and focused purely superficially and nothing to do with how the knife cuts. Are you certain that’s what you’re looking for?

If I could sum it up:
Stainless damascus
Black wood Western handle
Long-lasting edge
Anywhere from 210-300mm
Company that’s been around for centuries
Under $300

Sorry I personally am not aware of anything that checks all your boxes. I’m not familiar with KIYA or Baba Hamono.

Here’s a few that are stainless damascus and under $300
https://carbonknifeco.com/collectio...roducts/tsunehisa-damascus-vg10-gyuto-210mm-1https://japanesechefsknife.com/coll...-vg-10-tsuchime-damascus-gyuto-210mm-8-2-inchhttps://thekniferoll.com/products/shiro-kamo-r2-sg4-gyuto-210mm
 
If I could sum it up:
Gyuto
Stainless steel. could be damascus or combination
Black wood Western handle
Long-lasting edge
Anywhere from 210-300mm
Company that’s been around for centuries. This is for technique handed down by generations and a passion for knife making.
Under $305

I don't know makes makes a knife cut other than with a blade. I thought this forum was supposed to help me.
 
Hi and welcome! The range of 210mm-300mm is huge. If it's for home use, I'd suggest narrowing it down to the 210-240 range. A lot of home users prefer that range and find it suits their needs well. It'll also help your price point a little too.

Lots of things affect how a knife will cut, including the grind, how thin it is immediately behind the edge, and edge profile. It often comes down to personal preference after you've tried different knives.

The suggestions that Qapla' made in post #7 above seem to check most of your boxes.
 
https://www.japaneseknifeimports.com/products/bontenunryu-210mm-stainless-damascus-gyuto-no-saya
FU9A5254.jpg
 
Either 210mm or 240mm are the sizes I would like.

Even though damascus is beautiful, the surface area of the blade sticks so I probably don't want that.
So I would prefer full stainless steel gyuto or santoku if available.

Regarding the grind and edge I am unfamiliar with the differences but not to thick. I have a heavy, thick knife for cutting meat/bones.
 
thatsnotaknife said:
Either 210mm or 240mm are the sizes I would like.

Even though damascus is beautiful, the surface area of the blade sticks so I probably don't want that.
So I would prefer full stainless steel gyuto or santoku if available.

Regarding the grind and edge I am unfamiliar with the differences but not to thick. I have a heavy, thick knife for cutting meat/bones.
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This is good info. Are you set on a western handle, or would you be open to a Japanese style one? I ask because it would greatly increase your options.
 
thatsnotaknife said:
Either 210mm or 240mm are the sizes I would like.

Even though damascus is beautiful, the surface area of the blade sticks so I probably don't want that.
So I would prefer full stainless steel gyuto or santoku if available.

Regarding the grind and edge I am unfamiliar with the differences but not to thick. I have a heavy, thick knife for cutting meat/bones.
Click to expand...

In that case, any of the knives @HumbleHomeCook recommended will work well.

Here are two of them:
https://www.**************.com/kapsgy24.html
https://www.epicedge.com/shopexd.asp?id=83648

Disclosure: I have a Kanehide gyuto, but it's not that one.
 
Takamura R2 or Yoshikane SLD - they wont check all your boxes, but the price and performance is there and it will blow you away, if you're used to "sawing". But no dishwasher and no electric sharpener.
 
thatsnotaknife said:
Either one. I would prefer a western handle but I am open to Japanese style as well.
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If you dont really know your exact preferences yet, the Takamura R2 (also the same as Hitohira TP) will give you a taste of what you can expect in terms of thin performance. And the R2 steel holds its edge for a very long time before needing sharpening. There are a number of vendors that carry it, and it's a lot of bang for your buck for around $180.

You will eventually need to think about sharpening, because even the nicest knives will dull. And a dull nice knive is not much better than a dull cheap knife.

https://mtckitchen.com/takamura-hsps-gyuto-210mm-8-2/
Others I've heard good things about, but never tried that may fit your needs would be the Kobayashi R2, and Kurosaki R2. R2 steel is sometimes called SG2.
 
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Another excellent resource is Jon over at Japanese Knife Imports. He is extremely knowledgeable and very helpful. Give him a call and I'm sure he can help you find something that would fit your needs.
 
If you’re open to non-Damascus and Japanese handles then there’s a huge number of very high quality knives available.

Here’s knives I frequently see recommended to beginners - I don’t personally own any but have them bookmarked in case I ever feel like giving one as a gift.
https://www.japaneseknifeimports.com/products/gesshin-stainless-210mm-wa-gyutohttps://knivesandstones.us/products/tanaka-ginsan-silver-3-銀三-nashiji-gyuto-240mmhttps://www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-210mm/
My personal pick of the litter would be the Tanaka Ginsan.
 
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