Looking for new daily driver/beater

Discussion in 'The Kitchen Knife' started by Danzo, Sep 13, 2018.

  1. Sep 13, 2018 #1

    Danzo

    Danzo

    Danzo

    SR. Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    557
    I’m looking to replace my beater knife, the knife I bring to work, gets used for prep all day. the one I don’t care if my coworkers use. If they drop it, I’ll be mad but I won’t have to murder them. This knife for me currently is a masahiro VC 240 and although it’s nice enough I’m tired of having a flat ground knife, it just has too much “friction” I guess.
    I’ll add that I already have, and have had more expensive knives, Toyama, watanabe, mazaki, etc etc. So I suppose a good value mid-level knife.
    Prereqs:
    Convex ground
    49-52 heel
    <$200
    Middleweight, can take a beating. (No lasers)
    Stainless OR at least not very reactive


    Here’s this:
    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?
    Don’t care

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

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

    What is your absolute maximum budget for your knife?
    $200



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

    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.)
    All

    What knife, if any, are you replacing?
    Masahiro VC 240

    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.)
    Food release

    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)?
    -don’t care

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
    -doesn’t matter I can fix all this

    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)?
    -food release

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?
    -Longer the better but doesn’t matter
     
  2. Sep 13, 2018 #2

    henoksh

    henoksh

    henoksh

    Member

    Joined:
    Mar 23, 2014
    Messages:
    5
    hi.

    lately i have in my rotation masahiro vc, masamoto ct/ks, sakai takayuki blue and few others.
    personally i love masahiro more then most of my knives.
    but i think that the takayuki blue will be great for your needs. the knife a little narrower but i found it great performer.
     
  3. Sep 13, 2018 #3

    ryanjams

    ryanjams

    ryanjams

    Well-Known Member

    Joined:
    Apr 1, 2016
    Messages:
    165
    Kaeru has been my go-to, I'm really pleased with it especially at its price point
     
  4. Sep 13, 2018 #4

    Danzo

    Danzo

    Danzo

    SR. Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    557
    Oh yeah the kaeru, hows the grind on that?
    Tha Takayuki looks like another flat ground western to me, am I wrong?
     
  5. Sep 13, 2018 #5

    ryanjams

    ryanjams

    ryanjams

    Well-Known Member

    Joined:
    Apr 1, 2016
    Messages:
    165
    Pretty thin but super tough, not as good food release as true wide bevels but way better than my lasers, good taper but not too whippy/fragile at the tip. Profile is just about perfect for me, narrows out to a nice pointy tip for portioning and slicing, enough belly to walk out herbs or garlic. It's displaced plenty nicer knives not just because it's a "beater" but because it really performs. I thinned mine a touch and refinished a la Sleep's in the Kaeru thread on Maxim's subforum. Seems less draggy than the blasted bevel finish and way more attractive. About 45 mins work including easing the spine and choil.
    Stainless clad aogami from Tadafusa/jck blue moon/numerous other rebrands is worth a look, too. Beefier knife, esp at the tip but still a good cutter, tough with good edge retention and food release.
     
  6. Sep 13, 2018 #6

    panda

    panda

    panda

    O.G.

    Joined:
    Dec 3, 2012
    Messages:
    5,449
    Location:
    south florida
    definitely kaeru, nothing else better under 200
    i'm really hoping he releases an skd version.
     
  7. Sep 13, 2018 #7

    ckot

    ckot

    ckot

    New Member

    Joined:
    Dec 13, 2013
    Messages:
    2
    Seems like the Tanaka Ginsan would fit your requirements. If I were a pro and had to sharpen daily, I'd only want Ginsan 3 steel. It doesn't chip easily and you can really feel what you are doing on the stones.
     
  8. Sep 13, 2018 #8

    Ivang

    Ivang

    Ivang

    Well-Known Member

    Joined:
    Jan 27, 2016
    Messages:
    153
    Tanaka or wakui comes to mind
     
  9. Sep 14, 2018 #9

    Danzo

    Danzo

    Danzo

    SR. Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    557
    kaeru looks pretty good...

    Anyone experience the Tanaka ginsan? How does the grind differ to the KU blue2? I didn’t think the tip was thin enough on the Tanaka blue 2.
     
  10. Sep 14, 2018 #10

    daveb

    daveb

    daveb

    Staff Member Administrator

    Joined:
    Mar 12, 2012
    Messages:
    8,024
    Quite a few miles on Tanaka G. Great "beater" depending on 2day's definition. Bulletproof, will dice tomatoes all day long, couple strokes will refresh edge if/when needed. Yes the tip could be thinner.
     
  11. Sep 14, 2018 #11

    Spipet

    Spipet

    Spipet

    "This is the last knife I'll ever buy"

    Joined:
    Oct 24, 2016
    Messages:
    356
  12. Sep 14, 2018 #12

    ashy2classy

    ashy2classy

    ashy2classy

    Well-Known Member

    Joined:
    Feb 1, 2017
    Messages:
    583
    Last edited: Sep 14, 2018
  13. Sep 14, 2018 #13

    skiajl6297

    skiajl6297

    skiajl6297

    Well-Known Member

    Joined:
    Aug 10, 2012
    Messages:
    455
    +1 on Kaeru. I also refinished mine and thinned. It’s like a wolf in sheeps clothing once you thin and refinish.
     
  14. Sep 14, 2018 #14

    panda

    panda

    panda

    O.G.

    Joined:
    Dec 3, 2012
    Messages:
    5,449
    Location:
    south florida
    kaeru makes more sense as a beater. wakui you wouldnt trust around coworkers.
     
  15. Sep 14, 2018 #15

    ashy2classy

    ashy2classy

    ashy2classy

    Well-Known Member

    Joined:
    Feb 1, 2017
    Messages:
    583
    Guess I should read the OP. :confused:
     
  16. Sep 14, 2018 #16

    daddy yo yo

    daddy yo yo

    daddy yo yo

    Well-Known Member

    Joined:
    May 1, 2012
    Messages:
    1,110
    No, what for?!??
     
  17. Sep 14, 2018 #17

    Danzo

    Danzo

    Danzo

    SR. Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    557
    How so? Kaeru can take more of a beating?
     
  18. Sep 14, 2018 #18

    parbaked

    parbaked

    parbaked

    Well-Known Member

    Joined:
    May 10, 2017
    Messages:
    400
    Kaeru is stainless clad SLD so better for "sharing"...
     
  19. Sep 14, 2018 #19

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

    Well-Known Member

    Joined:
    May 10, 2012
    Messages:
    3,150
    Tanaka Ginsan thinner grind than the Tanaka KU B#2. Ginsan is a nice all day cutter for a stainless blade, I would not let co workers use it not really a beater knife.
     
  20. Sep 15, 2018 #20

    henoksh

    henoksh

    henoksh

    Member

    Joined:
    Mar 23, 2014
    Messages:
    5
    so i took it to work today. the knife grind is 90/10 or so . pretty good release.
    takes keener edge and better edge retention. overall feeling and performance was better for me .
    i didnt saw any reviews about the knife but i really enjoy using it.
    (better in my opinion from the most of the knives sub 200$ that i handled)

    just disclaimer its a knife that i scored so i didnt pay'd the retail price. so mybe if i was in your shoes i would got a differnt knife.
    the kaeru looks like a bargain.
     
  21. Sep 15, 2018 #21

    McMan

    McMan

    McMan

    Well-Known Member

    Joined:
    Feb 15, 2018
    Messages:
    308
    Kaeru... you get more than you pay for, especially in terms of distal taper.
    You were asking about convex, so I took a straight edge to mine. (It's a 210 not a 240 though.)
    The upper 2/3 of the blade face is dead-flat (of course decreasing as the knife shortens towards the tip). The grind starts in 15-20mm from the edge (depending on closeness to tip). Convex is very mild, and close to the edge. Slight righty asymetry. In other words, imagine a zero-grind, then just gently convex that last 15-20mm.
    If you're looking for full convex along a lot of the blade face, then kaeru doesn't check this box. It makes up for this by being a relatively short knife and also having a pretty distinct spine slope--which means much less metal in the profile and so less stiction. It also means it's lighter than it looks.
     
  22. Sep 15, 2018 #22

    Danzo

    Danzo

    Danzo

    SR. Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    557
    Thanks for all the informative opinions. Lots of love for the kaeru around here
     
  23. Sep 18, 2018 at 2:03 AM #23

    Danzo

    Danzo

    Danzo

    SR. Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    557
    Ouch. Looks like K&S Tanaka’s are going up in price in October, might have to snag one of those just because
     
  24. Sep 18, 2018 at 3:41 AM #24

    Sleep

    Sleep

    Sleep

    Well-Known Member

    Joined:
    Nov 7, 2016
    Messages:
    114
    Tanaka B2 damascus can take a beating. I use a 210 for carving whole pig on the buffet. Plenty of bone contact and never had any damage. Just a pity it's impossible to get a Tanaka with a decent handle. They're either super-low grade ho wood (MM) or ebony (K&S). Both are pretty bad.

    I actually prefer the 210 Tanaka to the 210 Kaeru.

    The 240mm Kaeru is quite different. It's a brilliant work knife. You would not be disappointed.
     
  25. Sep 18, 2018 at 4:34 AM #25

    Danzo

    Danzo

    Danzo

    SR. Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    557
    K &S handle is no good? Even those pretty ones with the brass? That’s too bad, o was probably going for the lite version anyways though since I’d be making my own
     
  26. Sep 18, 2018 at 7:10 AM #26

    Sleep

    Sleep

    Sleep

    Well-Known Member

    Joined:
    Nov 7, 2016
    Messages:
    114
    Haven't tried the newest one but I have the first version ginsan nashiji with brass and bubinga(?) And I have a few Tanaka with ebony/horn handles. They all look pretty but aren't that great to use. I really wish we could get them with nice ho/horn handles.
     
  27. Sep 19, 2018 at 4:32 AM #27

    Danzo

    Danzo

    Danzo

    SR. Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    557
    I made a jump on the Tanaka ginsan lite. Not because all of you made didn’t make good case for the kaeru, but mainly because of the price jump on the Tanaka line. I haven’t tried gin3 and it’s high time. I’m sure I’ll snag a kaeru here soon too. Keep me in mind those of you who have 240’s! Thanks for all the help folks.
     
  28. Sep 19, 2018 at 6:45 AM #28

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

    Well-Known Member

    Joined:
    May 10, 2012
    Messages:
    3,150
    You have a Watanabe really like the grinds his carbon knives. Makes since to pick up a Tanaka G3 lite before price goes up. Ordered a couple 240mm of those to get free shipping from K&S. Sold one & kept one. For a stainless knife it is pretty good. Easy to touch up edge with a small splash & go stone. The slightly sweep back heel Tanaka is forging now is kind of cool:cool:
     
  29. Sep 22, 2018 at 12:59 AM #29

    Danzo

    Danzo

    Danzo

    SR. Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    557
    Smart, should have convinced a coworker to get one too.
     

Share This Page