Help me decide on a gyuto please

[mantrarxidia]

Hello,

LOCATION
UK


KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? gyuto

Are you right or left handed? right

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

What length of knife (blade) are you interested in (in inches or millimeters)? 240mm

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

What is your absolute maximum budget for your knife? around 600 pounds



KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? professional

What are the main tasks you primarily intend to use the knife for? mainly prep, dicing veg fruits etc, maybe portion a fish if I don't have a slicer next to me and I'm rushing.

What knife, if any, are you replacing? Won't really be replacing, but I am currently using a jck deep impact during service and a sukenari zdp 189 for prep.

Do you have a particular grip that you primarily use? pinch

What cutting motions do you primarily use? depends on what im doing, mainly rock chopping and pull cutting when faced with a big onion or something.

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.)

Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? not important but a plus

Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? I would like nice food release, a ks like profile, less wedging. I would like it to be less of a pain than the sukenari to sharpen.

Edge Retention (i.e., length of time you want the edge to last without sharpening)? this is important



KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) yes

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

If not, are you interested in learning how to sharpen your knives? (Yes or no.)

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



I am currently in between these knives but open to anything
https://www.cleancut.eu/butik/knifebrands/mazaki-migaki/gyuto_kasumi-3130-3131-detail

https://www.cleancut.eu/butik/knifebrands/mazaki-migaki/gyuto_kasumi-3130-3131-3339-detail

https://www.cleancut.eu/butik/knifetype/gyuto/gyuto_hinoura-1-3677-detail

https://oryoki.de/japanische-messer/gyuto-messer/gyuto-filetiermesser-yoshimi-kato-kuroshiage

https://oryoki.de/japanische-messer/gyuto-messer/gyuto-messer-240-yoshimi-kato-nashiji

https://www.cleancut.eu/butik/knifebrands/makoto-kurosaki/gyuto_makoto_kurosaki-detail

https://www.cleancut.eu/butik/knife...01-16-15-03-42-18582015-01-16-15-16-03-detail

https://www.cleancut.eu/butik/knife...osaki-cobolt-special/gyuto-raijin-3632-detail

https://www.cleancut.eu/butik/knife...ki-r2/kockkniv2015-01-29-11-56-53-1897-detail

 

[Nagakin]

Hinoura first, Kurosaki second for me personally. I really like Hinoura's AS line.

 

[Robert Lavacca]

The AS kurosaki is great knife. Cuts well. Personally out of those choices I would go with the mazaki or hinoura. Probably the hinoura just because obviously you’ll have better edge retention with the AS than white steel.

 

[M1k3]

Can't go wrong with any of those, but, I'd choose the Makoto first choice and Yu's AS. Most likely....

 

[dan]

Over the Mazaki, mike? I feel confused, thought you were a Maz guy to the core.

I would suggest the Mazaki, since it’s become my fave as of late. But I can’t compare to the other choices you posted; I’ve only tried the AS Makoto Ryusei but if his SG2 performs similarly it is a total steal for the money. I know the SG2 is more of a laser though, so take my comment with a grain of salt.

Based on reputations, I think you’ve chosen some good ones so I’m not sure how wrong you can go, OP.

 

[captaincaed]

I know it's not on your list, but Meet Tansu hunter valley blades may fit your bill. Not quite as pointy as KS, but good food release, flat profile and doesn't wedge, good retention. Designed by a chef for chefs. Been hearing good things.
https://www.instagram.com/p/B7Qh2ucHJFv/?utm_source=ig_web_copy_link

https://www.instagram.com/p/B5CjVMeD8QB/?utm_source=ig_web_copy_link

 

[M1k3]

Over the Mazaki, mike? I feel confused, thought you were a Maz guy to the core.

I would suggest the Mazaki, since it’s become my fave as of late. But I can’t compare to the other choices you posted; I’ve only tried the AS Makoto Ryusei but if his SG2 performs similarly it is a total steal for the money. I know the SG2 is more of a laser though, so take my comment with a grain of salt.

Based on reputations, I think you’ve chosen some good ones so I’m not sure how wrong you can go, OP.

I think Mazaki makes good knives. Admire his work. Wish I had that 1 single Blue Gyuto he made. But I really like thin knives. Nothing wrong with White steel, I just have to use poly boards at work...

Makoto for me, clicks better.

 

[F-Flash]

If you can wait Will Catcheside is your man with that budget!

One of the best knives money can buy.

http://www.catchesidecutlery.com/store/c8/Forged_Geometry_line_Order_page..html

 

[mantrarxidia]

Can't go wrong with any of those, but, I'd choose the Makoto first choice and Yu's AS. Most likely....

Why is it you choose the kurosaki over the hinoura and the makoto over both of them and the mazaki? Different steels, I would prefer carbon unless the makoto sg2 is that good

 

[M1k3]

Why is it you choose the kurosaki over the hinoura and the makoto over both of them and the mazaki? Different steels, I would prefer carbon unless the makoto sg2 is that good

I like the simplicity to Makoto's looks. You make this hard though hahaha. I thought the Hinoura was White steel. Now that I've looked at your list better, here are my choices. 1. Hinoura AS 2. Makoto

I'd suggest Mazaki if you don't mind the profile/grind lottery or get pictures and specs of some you can purchase. And if you aren't going to be using it much on poly cutting boards.

 

[mantrarxidia]

I think I'm gonna buy the hinoura and I'll give a mazaki sujihiki a try, thank you

 

[panda]

dude get this https://www.kitchenknifeforums.com/...-ks-style-ao-hagane-dx-blue-steel-no-1.45524/

i dont even pull out my suji while portioning fish because this knife is so good at everything.

 

[mantrarxidia]

I've had my eye on it for some time, is it actually worth it? Adding import/tax it should cost about 600 pounds, which is in budget, the hinoura is like 290 pounds and AS. Is the mizuno really better than the hinoura if you exclude the profile?

 

[panda]

ive owned a white2 hinoura and got rid of it quickly. i traded my previous favorite custom mario honyaki to get the mizuno if that tells you anything. frankly i'm shocked it's even still available.

 

[donegoofed]

I'd suggest Mazaki …………… And if you aren't going to be using it much on poly cutting boards.

Is that because of edge retention? Is blue #2, AS and SG2 better on poly?

 

[captaincaed]

Maybe someone's who's outspoken about a favorite knife could throw a vid up. I bet we'd all dig it.

 

[M1k3]

Is that because of edge retention? Is blue #2, AS and SG2 better on poly?

Generally speaking, yes.

 

[zizirex]

ive owned a white2 hinoura and got rid of it quickly. i traded my previous favorite custom mario honyaki to get the mizuno if that tells you anything. frankly i'm shocked it's even still available.

Well, AS Hinoura is on different level.. the White somehow, is easier to microchip and dull, while the AS is just kept going strong.

 

[donegoofed]

Generally speaking, yes.

And in this case? I am considering some of the same knives as OP, and I currently only have polyboards. I already have a Makoto SG2, and now I'm torn between Kurosaki AS and Mizaki. What would you pick?

 

[panda]

Well, AS Hinoura is on different level.. the White somehow, is easier to microchip and dull, while the AS is just kept going strong.

Not a fan of AS steel, its not pleasant on stones. regardless i hated the grind and profile.

 

[M1k3]

And in this case? I am considering some of the same knives as OP, and I currently only have polyboards. I already have a Makoto SG2, and now I'm torn between Kurosaki AS and Mizaki. What would you pick?

Home user, whatever floats your boat lol. They're both good. You want something on the thinner side or something with a thin tip and some heft at the heel?

 

[donegoofed]

Home user, whatever floats your boat lol. They're both good. You want something on the thinner side or something with a thin tip and some heft at the heel?

Haha, I see.
Well, both of my current knifes is on the thinner side. So maybe the Mizaki is the better option to have some variety.

Or I could get the Kurosaki AS and Mizaki nakiri.

 

[M1k3]

Or Mazaki Gyuto and Watanabe Nakiri?