Line Work Horse Stainless Gyuto/Kiritsuke $70-90 Preferred!?! "Which Knife Should I Buy?"

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I’ve been working with this kaeru for the past week and I really enjoy it. Cool profile and is good for line cook stuff.
http://www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-210mm/

Wakui is great for people on a budget, thin grinds(use caution) however the core steel is carbon but it sharpens up quickly and is a lot of fun.
http://www.epicedge.com/shopexd.asp?id=95732

Tanaka ginsanko that K&S has is also great. Not quite as thin as wakui but quite good.
http://www.knivesandstones.com/tanaka-ginsan-nashiji-gyuto-210mm-lite/

Sukenari ginsanko for around $150ish including shipping
https://japanesechefsknife.com/coll...to-210mm-to-270mm-3-sizes?variant=29955777923

Gonbei is right at $160.
https://www.japaneseknifeimports.co...ducts/gonbei-210mm-hammered-damascus-wa-gyuto
 
JBroida said:
depends... the uraku has slightly better edge retention and is a tiny bit more tough and durable, but the gesshin stainless is thinner in the middle and behind the edge, and is easier to sharpen.
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Easier to sharpen isn’t really a concern for me. And from the knives that labor of love sent are nice but I think I’d rather go with the uraku... do either of these have a grind that food doesn’t stick too? You have any specials going on with these or other knives?!
 
labor of love said:
I’ve been working with this kaeru for the past week and I really enjoy it. Cool profile and is good for line cook stuff.
http://www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-210mm/

Wakui is great for people on a budget, thin grinds(use caution) however the core steel is carbon but it sharpens up quickly and is a lot of fun.
http://www.epicedge.com/shopexd.asp?id=95732

Tanaka ginsanko that K&S has is also great. Not quite as thin as wakui but quite good.
http://www.knivesandstones.com/tanaka-ginsan-nashiji-gyuto-210mm-lite/

Sukenari ginsanko for around $150ish including shipping
https://japanesechefsknife.com/coll...to-210mm-to-270mm-3-sizes?variant=29955777923

Gonbei is right at $160.
https://www.japaneseknifeimports.co...ducts/gonbei-210mm-hammered-damascus-wa-gyuto
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Thanks! I’d yoy were to pick what would you pick?! From all of the suggestions so far including JKI
 
TEWNCfarms said:
Thanks! I’d yoy were to pick what would you pick?! From all of the suggestions so far including JKI
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I’ve owned or used all the knives I mentioned with exception of the sukenari. I also owned uraku too. I recommended them because I like all of them haha. If I were you I’d compare the profiles, blade shapes, weights, handles and everything else. Come back and tell me which one jumps out at you.
 
labor of love said:
I’ve owned or used all the knives I mentioned with exception of the sukenari. I also owned uraku too. I recommended them because I like all of them haha. If I were you I’d compare the profiles, blade shapes, weights, handles and everything else. Come back and tell me which one jumps out at you.
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Okay cool I appreciate it
 
labor of love said:
I’ve owned or used all the knives I mentioned with exception of the sukenari. I also owned uraku too. I recommended them because I like all of them haha. If I were you I’d compare the profiles, blade shapes, weights, handles and everything else. Come back and tell me which one jumps out at you.
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I think I like that Tanaka the best... but I don’t know the weight it doesn’t say. Of that and the uraku and the JKI 125 which do you think is the best? You say you owned them all, did you get rid of them? Why?
 
They’re all different...we don’t like to think of things in terms of better or best in knifeland. Different knives have different attributes, different strengths and weaknesses. Jon is really good to talk to, I recommend discussing any of his knives directly with him as he is obviously more of an expert on his stuff than I am. Tanaka is a great choice too.
Don’t let the fact that I used own this stuff have an impact on your decision. I buy and sell ALOT.
 
TEWNCfarms said:
...Of that and the uraku and the JKI 125 which do you think is the best? You say you owned them all, did you get rid of them? Why?
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Pay attention silly man. LoL changes knives more often than most change their shorts. I like to pay attention to what he's buying cause it will be for sale soon at a nicely discounted price:cool2:
 
Just buy a knife already. Like any knife!!!
 
daveb said:
Pay attention silly man. LoL changes knives more often than most change their shorts. I like to pay attention to what he's buying cause it will be for sale soon at a nicely discounted price:cool2:
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Hahaha!
 
ThEoRy said:
Just buy a knife already. Like any knife!!!
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Haha I know I know! I just can’t decide! I want to just get a cheap knife but then I also want to spend the money and see what all the fuss is about and then if I’m spending $125 I’m like I might as well spend an extra $30 and get something even better ! I don’t know!!!
 
TEWNCfarms said:
Haha I know I know! I just can’t decide! I want to just get a cheap knife but then I also want to spend the money and see what all the fuss is about and then if I’m spending $125 I’m like I might as well spend an extra $30 and get something even better ! I don’t know!!!
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You know what my Grandpa said? "I'm not rich enough to buy cheap things." So instead of buying several cheaper unsatisfactory products, just buy one good one that will last you.
 
TEWNCfarms said:
Easier to sharpen isn’t really a concern for me. And from the knives that labor of love sent are nice but I think I’d rather go with the uraku... do either of these have a grind that food doesn’t stick too? You have any specials going on with these or other knives?!
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they are both pretty normal with regard to food release... better than lasers, not as good as wide bevels
 
TEWNCfarms said:
Haha I know I know! I just can’t decide! I want to just get a cheap knife but then I also want to spend the money and see what all the fuss is about and then if I’m spending $125 I’m like I might as well spend an extra $30 and get something even better ! I don’t know!!!
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Spend $199 and get a harakaze srs15 the edge retention will definitely awaken you to the benefits of a powdered steel. And actually I find it a really great pro knife.

Although pandas rec might be more practical for you.
 
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Jville said:
Spend $199 and get a harakaze srs15 the edge retention will definitely awaken you to the benefits of a powdered steel. And actually I find it a really great pro knife.

Although pandas rec might be more practical for you.
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Do you have a link?
I found it thanks. Not really my style especially for $200
 
TEWNCfarms said:
Do you have a link?
I found it thanks. Not really my style especially for $200
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I forgot it doesn't have Damascus cladding :biggrin:. The edge will most likely last more than double than that Mizuno. Also from what I've heard I think the harakaze should be thinner behind the edg and better performer, but I haven't used the mixuno. But clad you found what you want.
 
Jville said:
I forgot it doesn't have Damascus cladding :biggrin:. The edge will most likely last more than double than that Mizuno. But I'm clad you found one you liked.
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Haha! Yeah i just really don’t like a non Wa handle.

And thus following question is for anyone...

So saltydog has a video of the Sakai Takayuki Ginsan Wa Gyuto... which i didn’t realize some of the ebay selections I had were Takayuki’s, though they weren’t the specific Ginsan Wa.

But so this Tanaka Ginsan is definitely probably my new favorite, from the weight and it being Ginsan, aesthetics, etc... But would this Tanaka Ginsan have close to the same grind as the Sakai Tanaka Ginsan that is shown on saltydog’s video? Because that potato didn’t stick whatsoever!

I really appreciate the suggestion labor of love i think that Tanaka is my new goal!

labor of love said:
I’ve been working with this kaeru for the past week and I really enjoy it. Cool profile and is good for line cook stuff.
http://www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-210mm/

Wakui is great for people on a budget, thin grinds(use caution) however the core steel is carbon but it sharpens up quickly and is a lot of fun.
http://www.epicedge.com/shopexd.asp?id=95732

Tanaka ginsanko that K&S has is also great. Not quite as thin as wakui but quite good.
http://www.knivesandstones.com/tanaka-ginsan-nashiji-gyuto-210mm-lite/

Sukenari ginsanko for around $150ish including shipping
https://japanesechefsknife.com/coll...to-210mm-to-270mm-3-sizes?variant=29955777923

Gonbei is right at $160.
https://www.japaneseknifeimports.co...ducts/gonbei-210mm-hammered-damascus-wa-gyuto
Click to expand...
 
Op you know often pros approach knives as tools for their work in the kitchen. And focus on performance, but this time around your eyes were elsewhere. I've had and kept that srs15 knive and it phenominal in a pro environment. Just something to think about for your next purchase.
 
Jville said:
Op you know often pros approach knives as tools for their work in the kitchen. And focus on performance, but this time around your eyes were elsewhere. I've had and kept that srs15 knive and it pheneminal bin a pro environment. Just something to think about for your next purchase.
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Cool thanks man. Yeah I’m getting there slowly but surely...
 
Have the Tanaka Ginsan Lite 240mm. Has a dark octagon handle with horn bolster. It is a tall bevel blade, thin behind the edge & easy to sharpen. You mentioned ease of sharpening not that important, well with 4-5 banquet sheets up on the weekend feel that ease of sharpening is as important as other properties of a blade. That's why like Carbon knives stupid easy to keep edges sharp.

Tanaka also has chisel carved Kanji, all my knives have that. It is kind of like Damascus does not make the knife cut better. It does usually mean that the knife is hand forged. The 210mm is 49mm at the heel not bad for a smaller knife, also like that the heel extends back some. The Ginsan is quality stain resistant steel. The powder steels I have used SRS15, R2, SKD have a little better edge retention and cost more than the Tanaka. The strength of the Tanaka is geometry it cuts as well or better than blades that cost much more. Most all knives food like potatoes stick to side of the blade it is not a deal breaker. Tanaka is decent, my Kochi has little better release. You should google Tanaka forging video's gives a little juice to getting a hand forged blade.

From AUS. there is some shipping cost. Jon's knives come with saya's and shipping is free.
 
Keith Sinclair said:
Have the Tanaka Ginsan Lite 240mm. Has a dark octagon handle with horn bolster. It is a tall bevel blade, thin behind the edge & easy to sharpen. You mentioned ease of sharpening not that important, well with 4-5 banquet sheets up on the weekend feel that ease of sharpening is as important as other properties of a blade. That's why like Carbon knives stupid easy to keep edges sharp.

Tanaka also has chisel carved Kanji, all my knives have that. It is kind of like Damascus does not make the knife cut better. It does usually mean that the knife is hand forged. The 210mm is 49mm at the heel not bad for a smaller knife, also like that the heel extends back some. The Ginsan is quality stain resistant steel. The powder steels I have used SRS15, R2, SKD have a little better edge retention and cost more than the Tanaka. The strength of the Tanaka is geometry it cuts as well or better than blades that cost much more. Most all knives food like potatoes stick to side of the blade it is not a deal breaker. Tanaka is decent, my Kochi has little better release. You should google Tanaka forging video's gives a little juice to getting a hand forged blade.

From AUS. there is some shipping cost. Jon's knives come with saya's and shipping is free.
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Awesome thanks for the feedback! The shipping I didn’t think about! That might be a deal breaker. If it was you would you pick the Tanaka, Gesshin for 125 or the Gesshin Uraku? And you say kochi? Do you have a link? I really want the Sakai Takayuki Ginsan Wa that salty dog has a video of but I definitely can’t spend $400+ and even then I could maybe get something even better for that price. $160 is the most I’m willing to spend for now
 
TEWNCfarms said:
Awesome thanks for the feedback! The shipping I didn’t think about! That might be a deal breaker. If it was you would you pick the Tanaka, Gesshin for 125 or the Gesshin Uraku? And you say kochi? Do you have a link? I really want the Sakai Takayuki Ginsan Wa that salty dog has a video of but I definitely can’t spend $400+ and even then I could maybe get something even better for that price. $160 is the most I’m willing to spend for now
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You would get a real lesson in grinds with that knife. I have the non Damascus version and you r not ready for that knife :biggrin:
 
Think the 210 Tanaka Lite with shipping is around 160.00 maybe a little less. What's best hard to say if you are sharing it on the front line with others. A couple Do Do's can wreck havoc with a fine blade that does not belong to them. For toughness either the Uraku or Misono would be best.

The Tanaka is a better knife, but the edge cannot hit hard objects like burner grates, skillets, plates, etc.

The Stainless clad Kochi is a JKI knife. 210mm around 260.00. Great blade, handle, knife worth every cent.
 
the tip smacking into steel prep table is the single biggest danger to fine japanese knives in pro kitchen. also co-workers carelessly knocking it on to the floor. them trying to use it on any surface besides a cutting board be it plate glass or table is not so bad, you can always resharpen. its the big damage that you gotta watch out for.
 
Hopefully the tip gets saved by the rubber mats. Yep Stainless steel table tops take a toll, in back of the house sheet & roasting pans.

I mentioned the Blue Moon right off because it is a workhorse blade. At the handle the spine is 4.5mm thick & that's on a 210mm! Does not thin out much on the spine until hits the tip grind. All that thickness goes into a rather tall grind that gets thinner at the edge. It has a attractive Nashji stainless clad finish, potatoes just fall off this blade no sticking.

You mentioned concern about carbon core rust. The edge will patina quickly because your cutting all kinds of food. Don't fret about every little stain Geeez just cut with the darn knife no worry! Carbon works best when used a lot!! All you have to do is wash & dry completely at end of shift. The exact same knife is 35.00 more at CKTG under a different name, JCK is the best deal at 95.00. If the edge takes a hit easy to put a razor edge back on it. You do not have to baby this knife. Just keep it sharp. Only thing do not care for is the resin bolster expected at this price point, other than that no complaints.

It has chisel carved kanji, nice nashiji pear finish and a quality carbon core what more can you ask for?
 
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