Help choosing first gyuoto

[mr hendo]

Hey all,
Trying to end weeks of research before my wife shoots me. So much info has made it harder to choose a knife.
I’m in Canada. Looking for a gyuoto, 210mm and i think I would like little maintenance. My current knives are crap, my knife skills are mediocre but trying to improve and my sharpening skills are getting better. Looking to keep the price close to 250 including shipping.
I have a few in mind and am open to more suggestions. Am I over thinking things?
Thanks fellas

Gesshin stainless wa - aus 8
Hitohira futana Migaki - ginsan s3
Mazaki w2, iron clad 2023
Kazan sld wa
Kazan ginsen nashiji
Hitohira imojiya th blue super as clad
Yoshihiro w1 ss clad

 

[Qapla']

Something like this? Made in Canada eh/Fait au Canada han.

https://www.kitchenknifeforums.com/...abatier-styled-chef-knife.66556/#post-1043442

 

[HumbleHomeCook]

Are you sharpening on bench stones? Just asking because what gear you're using can affect recommendations. Some of us may recommend lower priced knives and a stone or two but if you already have that covered then great.

Keep in mind, your likes and dislikes will reveal themselves as you use different knives.

This is an excellent option:
https://www.aiandomknives.com/collections/akifusa
As would this be (likely the same manufacturer as the first one just different levels of detail):
https://sharpknifeshop.com/products/tosaichi-ao-super-gyuto-210mm
A good western handled option:
https://thecooksedge.com/collections/gyuto/products/sakai-kikumori-skk-carbon-gyuto-210mm

 

[Danejah]

I’m a bit of the same way, will over research something until my wife is sick of it. Just order something, lots of good options on the table and you should come in under budget imo you can get a lot of knife for 250 maybe more than you need to start if this is your first. The gesshin is a really popular option from JKI and for good reason. You’ll get a taste for what great customer service is and a solid knife. And you can tell your wife you came in under budget most likely won’t be your last knife.

 

[Jovidah]

If you just want easy, low maintenance and a non-fussy knife I'd definitly take the iron-clad knives off your list. For the matter of simplicity maybe just stick to stainless alltogether; there's plenty of great stainless knives. Especially when it's 'your one good knife' I'd always prefer that to be at least semi-stainless.

 

[mr hendo]

Something like this? Made in Canada eh/Fait au Canada han.

https://www.kitchenknifeforums.com/...abatier-styled-chef-knife.66556/#post-1043442

Looks great but sold. Thanks anyways

 

[SwampDonkey]

The 2023 Mazaki (240 mm) is currently one of my favorite knives and caused a bit of a sell-off of my other knives. That said, the cladding is more reactive than most so you'll need to be diligent about making sure it's fully dried properly, stored properly, and your first few preps are gonna get a little frisky before the patina sets in and stabilizes things. It's quite thin behind the edge too, so takes a bit of care when cutting. I'd probably steer clear of that if you want a low maintenance knife.

Geshin stainless is a good start, they're well loved for a reason. I've tried the Tosaichi that HumbleHomeCook linked and it's a nice knife, just beware the relatively low heel height, but is a good way to dip you toes into carbon since it is stainless clad. Shigeki Tanaka ginsan is an excellent choice here too.

 

[mr hendo]

Are you sharpening on bench stones? Just asking because what gear you're using can affect recommendations. Some of us may recommend lower priced knives and a stone or two but if you already have that covered then great.

Keep in mind, your likes and dislikes will reveal themselves as you use different knives.

This is an excellent option:
https://www.aiandomknives.com/collections/tadafusa
As would this be (likely the same manufacturer just different levels of detail):
https://sharpknifeshop.com/products/tosaichi-ao-super-gyuto-210mm
A good western handled option:
https://thecooksedge.com/collections/gyuto/products/sakai-kikumori-skk-carbon-gyuto-210mm

Thank you,
Japanese handle
Currently have a 320 and 1000 cerax, 5000 shushiro, and a leather strop.
Nothing came up on the first link, but the knife from sharp looks great ! And the place is 15 min from my office….

 

[HumbleHomeCook]

Thank you,
Japanese handle
Currently have a 320 and 1000 cerax, 5000 shushiro, and a leather strop.
Nothing came up on the first link, but the knife from sharp looks great ! And the place is 15 min from my office….

Oh well then just go in there. I'm not sure which location you're near but the SHARP folks are great. Go in and actually feel options and you'll be way ahead of the game. Most of us don't have a shop near by so we go through a good bit of experimentation.

Take advantage it!

Sorry about that first link. It should've been this one:

https://www.aiandomknives.com/collections/akifusa

 

[Qapla']

Looks great but sold. Thanks anyways

Yes, and you can contact that maker to discuss something comparable.

 

[Tekkz]

I can vouch for the JKI Gesshin stainless. It's a great, no frills knife. Aus8 steel is tougher and less brittle than higher HRC steels, so it's good for a first high end knife. Just ask Jon if they will round the choil and spine before shipping. It is a bit rough/sharp from the factory.

 

[Just a DK]

I would ask msicard on this forum that length and height you want in AEBL and should probably come out to the price range you are looking for.

 

[DitmasPork]

Hey all,
Trying to end weeks of research before my wife shoots me. So much info has made it harder to choose a knife.
I’m in Canada. Looking for a gyuoto, 210mm and i think I would like little maintenance. My current knives are crap, my knife skills are mediocre but trying to improve and my sharpening skills are getting better. Looking to keep the price close to 250 including shipping.
I have a few in mind and am open to more suggestions. Am I over thinking things?
Thanks fellas

Gesshin stainless wa - aus 8
Hitohira futana Migaki - ginsan s3
Mazaki w2, iron clad 2023
Kazan sld wa
Kazan ginsen nashiji
Hitohira imojiya th blue super as clad
Yoshihiro w1 ss clad

All solid advice so far.

IMHO.

I'm assuming you've already combed through the websites of good J-knife vendors in Canada I've listed below, to see if anything jives with you. Next step, contact them, build a rapport, let them know where you're at and what you want—they are there to engage with customers, share knowledge, and will make suggestions based on their expertise.

https://www.toshoknifearts.com/https://www.aiandomknives.com/https://knifewear.com/https://staysharpmtl.com/
If you know what you're after, BST trade here can be a good source.

To get heaps of recommendations, fill out and post this questionnaire—a good method for crowd sourcing knife recommendations:
https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/
I've no comment on the knives you've listed, since they're very disparate, kinda all over the map. BTW, you mentioned wanting low maintenance, but listed Mazaki w2—you might consider the stainless clad, w2 Mazaki that Razorsharp sells. World's your oyster, there's a lot to choose from.

 

[Dan-]

Some great recommendations in here, and there are some fantastic deals to be had in BST right now. Highly recommend you look there.

 

[noideaatall1]

Are you able to visit a knife shop to get a few for the knives? I'm assuming you haven't bought japanese knives before so it would be good to get a hands on feel first to see what you like (handle and profile wise).
If you want less maintenance, sg2/r2 is always a solid option.
Definitely keep your eyes on the BST section, you'll be able to get great deals there.

 

[mr hendo]

Yes, and you can contact that maker to discuss something comparable.

Just did. Thank you

 

[mr hendo]

Some great recommendations in here, and there are some fantastic deals to be had in BST right now. Highly recommend you look there.

Seems like all the deals are on very expensive knives

 

[mr hendo]

All solid advice so far.

IMHO.

I'm assuming you've already combed through the websites of good J-knife vendors in Canada I've listed below, to see if anything jives with you. Next step, contact them, build a rapport, let them know where you're at and what you want—they are there to engage with customers, share knowledge, and will make suggestions based on their expertise.

https://www.toshoknifearts.com/https://www.aiandomknives.com/https://knifewear.com/https://staysharpmtl.com/
If you know what you're after, BST trade here can be a good source.

To get heaps of recommendations, fill out and post this questionnaire—a good method for crowd sourcing knife recommendations:
https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/
I've no comment on the knives you've listed, since they're very disparate, kinda all over the map. BTW, you mentioned wanting low maintenance, but listed Mazaki w2—you might consider the stainless clad, w2 Mazaki that Razorsharp sells. World's your oyster, there's a lot to choose from.

Thanks so much, you added a website I have not checked out yet. Who is Razorsharp ?

 

[HumbleHomeCook]

Did you go into SHARP?

 

[mr hendo]

I would ask msicard on this forum that length and height you want in AEBL and should probably come out to the price range you are looking for.

What is so good about AEBL? I kind of like the idea of a story behind a Japanese knife/steel… is that weird ?

 

[mr hendo]

Did you go into SHARP?

Haven’t had a chance yet, everyone keeps calling in sick lol. I will ASAP

 

[HumbleHomeCook]

Haven’t had a chance yet, everyone keeps calling in sick lol. I will ASAP

Yeah be sure to get in there. There's nothing more valuable than getting to feel different offerings. You're going to have preferences you haven't even thought about yet.

 

[mr hendo]

Yeah be sure to get in there. There's nothing more valuable than getting to feel different offerings. You're going to have preferences you haven't even thought about yet.

My biggest concern is that people all over this forums find issues with $400-600USD knives. How am I supposed to get something good for 250CAD/160USD?
Is it just nitpicking? And a home cook wouldn’t know the difference?

 

[HumbleHomeCook]

My biggest concern is that people all over this forums find issues with $400-600USD knives. How am I supposed to get something good for 250CAD/160USD?
Is it just nitpicking? And a home cook wouldn’t know the difference?

Oh buddy, don't stress. It's gonna be okay. All of us start somewhere so don't be intimidated.

Sometimes critiques are indeed nitpicking and sometimes not. Price point doesn't always tell the full tale.

In terms of performance, you can absolutely get good knives in your range. That's another great thing about going into the store, those folks have helped hundreds of people just like you. They're going to steer you to Tsunehisa and Ittetsu and those are both good knives. I had one of their Ittetsu bunkas and it was well done. I think their Ittetsu knives are made by Tadafusa and they make good knives (had one of those too).

And I think I said I've had multiple Tsunehisa's and they are well done. I gave my son in law a Tsunehisa 210 Ginsan gytuo and he treats it like a prized kitchen possession.

You'll find a knife you like and then focus on some basic sharpening gear.

 

[Jovidah]

My biggest concern is that people all over this forums find issues with $400-600USD knives. How am I supposed to get something good for 250CAD/160USD?
Is it just nitpicking? And a home cook wouldn’t know the difference?

Yes some of it is nitpicking... some of it is just plain personal preference... and some of it is 'money only has a loose relationship with quality'. So some expensive knives are still flawed, while there's still plenty of nice knives at the lower end of the perspective.
The main problem for you is taht you don't necessarily have strong preferences to go on, so that makes it hard to really make specific recommendations.

 

[Delat]

My biggest concern is that people all over this forums find issues with $400-600USD knives. How am I supposed to get something good for 250CAD/160USD?
Is it just nitpicking? And a home cook wouldn’t know the difference?

There’s plenty of great knives for under $200. More money doesn’t necessarily equal more “quality”, depending on how define “quality”.

Anyway, I’d add Takamura and Shiro Kamo to your list to consider in your price range.

 

[mr hendo]

Yes some of it is nitpicking... some of it is just plain personal preference... and some of it is 'money only has a loose relationship with quality'. So some expensive knives are still flawed, while there's still plenty of nice knives at the lower end of the perspective.
The main problem for you is taht you don't necessarily have strong preferences to go on, so that makes it hard to really make specific recommendations.

I’m essentially looking for a Japanese style knife that looks cool and cuts great. I want it to be stainless or semi stainless. I want to use this great knife to improve my skills and enjoyment in the kitchen. I want it to be sharpen able by a novice.
What steels and price points do you recommend ? I can stretch on budget. I plan on buying more in the future as well. Just want my first one out of the way.

 

[HumbleHomeCook]

I’m essentially looking for a Japanese style knife that looks cool and cuts great. I want it to be stainless or semi stainless. I want to use this great knife to improve my skills and enjoyment in the kitchen. I want it to be sharpen able by a novice.
What steels and price points do you recommend ? I can stretch on budget. I plan on buying more in the future as well. Just want my first one out of the way.

https://sharpknifeshop.com/products/sakon-ginga-octa-grip-gyuto-210-mm?_pos=4&_fid=ebe987aa6&_ss=c

 

[HumbleHomeCook]

 

[mr hendo]

There’s plenty of great knives for under $200. More money doesn’t necessarily equal more “quality”, depending on how define “quality”.

Anyway, I’d add Takamura and Shiro Kamo to your list to consider in your price range.

https://sharpknifeshop.com/products/sakon-ginga-octa-grip-gyuto-210-mm?_pos=4&_fid=ebe987aa6&_ss=c

Probably a good cutter but I’m dead set on Japanese handle.

https://www.aiandomknives.com/products/akifusa-blue-super-gyuto-210mm-kebony-handle
https://www.aiandomknives.com/produ...ess-clad-nashiji-yo-gyuto-210mm-walnut-handle
Would this knife be the greatest and worth the money ?

https://www.aiandomknives.com/products/toshihiro-wakui-white-2-gyuto-210mm-magnolia-handle
As always your help is much appreciated