Gyuto Recommendations

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Crhysis

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Joined
Mar 1, 2024
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Location
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I've just begun to go down the rabbit hole of Japanese knives. I've been reading on the forums for several months and purchased my first few knives. So far I'm really loving the knives I purchased.

1. Sakai Takayuki Coreless Damascus Kengata Santoku - 160mm
2. Sakai Takayuki Coreless Damascus Kengate Petty - 120mm

I find that I don't use the petty as much as I thought I would, but I always use and love the Santoku (photo for reference). I'm not sure if this is what would qualify as a laser, but it cuts through most vegetables/proteins like one right out of the box. :)

Anyway, I'm looking for a good gyuto to add to the 2 I have now. I think I'd prefer a shorter (210mm) blade and I'm interested in venturing into some of the other steel types outside VG10. I really like Ryusen blades for the aesthetics. I was leaning toward a Ryusen Blazen with Western handle, however they're hard to find. I also like really like OUKOKU RYU series although it's a little out of what I would like to spend.

Looking for suggestions that would be similar to the grinds on my current two knives, thin spine etc.

Anyone also have experience with these coreless damascus blades and how they compare to the other steels (sg2/blue/white etc)?



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Also attaching the knife questionnaire if that helps.

LOCATION
United States


KNIFE TYPE
Chef's Knife/Gyuto

Are you right or left handed?
Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either

What length of knife (blade) are you interested in (in inches or millimeters)?
180-210mm

Do you require a stainless knife? (Yes or no)
No

What is your absolute maximum budget for your knife?
$500

KNIFE USE
Home Use


What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)

slicing, chopping vegetables, mincing , slicing meats, cutting proteins

What knife, if any, are you replacing?
cheap knife block knife set

Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch grip

What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
push

What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

"thin spine"
"laser like qualities"
"aesthetics"
"comfort"
"edge retention"



KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Hinoki board

Do you sharpen your own knives? (Yes or no.)
Yes

If not, are you interested in learning how to sharpen your knives?

Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, have a few
 
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