Monosteel western handle Gyuto discussion thread

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HumbleHomeCook said:
Okay Team Yo, I'm smitten with my western santoku. The feel is quite different but there is no denying the cutting performance. I'm going to want more! And I know this a gyuto thread so I'm hoping you folks can help advise me a 210.

I like lasery performance and would prefer something pretty well set OOTB and not requiring a couple hours to get it going. I do like that asymmetric grind.

As much as I like JCK Basic santoku, the 210 gyuto is only 40mm tall. I don't need a lot of height but that is getting down to suji levels.

Here's some of the ones I've been looking at:

https://aframestokyo.com/collection...nife-210mm-mbs-26-stainless-steel-blade-knife

https://www.hocho-knife.com/sugimoto-all-steel-chef-knife-gyuto-210mm/

https://honmamon-japan.com/products...an-by-yoshito-yamakawa?variant=39617946779717

https://www.japaneseknifeimports.com/collections/gyuto/products/suien-vc-210mm-gyuto

And this 180 gyuto. I don't mind shorter knives at all.

https://bernalcutlery.com/collectio...imojiya-okd-180mm-gyuto-vg-1-tagayasan-handle


Thoughts? Others I should look at?

I have to say, at least the idea of a mono aogami 2 is pretty interesting.
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I’d go for the Sugimoto, lovely knife, also the classic recommendation Takamura, tho you have to wait for 210 restock
https://www.ebay.com/itm/1336232503...7ggb3tfrbq&var=&widget_ver=artemis&media=COPY
 
Got a trial shift today at a Mediterranean cafe here in Melbourne, gonna be putting the Masahisa yasugi ginsan(?) I got from @blokey through the paces today. Did dinner last night with it, he did a really good job with the thinning and convexing so really, my recommendation would be to wait until he gets bored with one of his and puts it up for sale if you need a worker of a knife.
 
iimi said:
Got a trial shift today at a Mediterranean cafe here in Melbourne, gonna be putting the Masahisa yasugi ginsan(?) I got from @blokey through the paces today. Did dinner last night with it, he did a really good job with the thinning and convexing so really, my recommendation would be to wait until he gets bored with one of his and puts it up for sale if you need a worker of a knife.
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IIIIII knoooooowwwww right? I keep waiting for him to start listing some 210's! :p
 
iimi said:
Got a trial shift today at a Mediterranean cafe here in Melbourne, gonna be putting the Masahisa yasugi ginsan(?) I got from @blokey through the paces today. Did dinner last night with it, he did a really good job with the thinning and convexing so really, my recommendation would be to wait until he gets bored with one of his and puts it up for sale if you need a worker of a knife.
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Glad you like it
HumbleHomeCook said:
IIIIII knoooooowwwww right? I keep waiting for him to start listing some 210's! :p
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I'm kind consolidating for now so probably no new stuffs for a while. For 210s the production run from @Skye Eilers Knives is the best I've used, and very affordable for a semi-custom too, in total less than $200 without shealth, if he does one again I'd get on board
 
blokey said:
Glad you like it

I'm kind consolidating for now so probably no new stuffs for a while. For 210s the production run from @Skye Eilers Knives is the best I've used, and very affordable for a semi-custom too, in total less than $200 without shealth, if he does one again I'd get on board
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I was on board for that skye, and I still regret backing out. The masahisa blasted through prep no issue, I am looking for a 210 and below size for line work now though...
 
iimi said:
I was on board for that skye, and I still regret backing out. The masahisa blasted through prep no issue, I am looking for a 210 and below size for line work now though...
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I'll be doing more, so no stress. I'm away in June, but after that they'll be part of the regular scheduling, hopefully a handful dropping every fortnight or so. And thanks @blokey for the kind words, I'm glad you're enjoying yours!

210 is a great size, though I'm tempted to lengthen the French Chefs to 225 as well next round, just to balance the handle a little more. We will see. Maybe a 240mm option one day too, for those who like the extra edge
 
Seeing as how I'm closer by now in Australia instead of Texas, I'd be very interested in a 210 or a 225 french chef or (off topic? gasp) wa gyuto.
Skye Eilers Knives said:
I'll be doing more, so no stress. I'm away in June, but after that they'll be part of the regular scheduling, hopefully a handful dropping every fortnight or so. And thanks @blokey for the kind words, I'm glad you're enjoying yours!

210 is a great size, though I'm tempted to lengthen the French Chefs to 225 as well next round, just to balance the handle a little more. We will see. Maybe a 240mm option one day too, for those who like the extra edge
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HumbleHomeCook said:
Thank you.

I'd be okay with 43-45 but 40 is getting down there. But maybe I just need to use my suji for some prep work and see what I think. It's around 35 so a little more extreme but should give me a feel.

Thick BTE is my concern. Maybe I should email @JBroida about the Suien...

No 240's. I max out at 210 and most of my routine use knives are under 200. :)
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40 is basically not even a gyuto anymore... at that point it's midway between a suji and a gyuto. I've seen plenty of 43 and 44 and for me that still works, but lower than that is... a bit awkward, since you're limited in how you can use it.

I think 'somewhat thick BTE' is something you're likely running into with a lot of the sub 200 dollar stuff. Sure it won't be Wüsthof thick, but it won't be Ginga or Herder thin either.

I think you're really missing out excluding 240s. At least with the ones I've held and used, the 240 is invariably a 'better' profile than the 210. There's just a bit more room to work with to make a proportional profile and a balanced knife. With the 210s you're often forced to make some compromise where it ends up either too low, too curvy, balance isn't as good, or it just doesn't rockchop as well as the larger model.

The best 210 profile for me was Sukenari, but that's because they basically make something that's halfway between a gyuto and a santoku. Kinda meh for rockchopping but at least it works well for everything else. I don't think they make yo-gyutos though (unless the somewhat similarly profiled Masamoto HC is made by them).
 
@bsfsu

Was a 330mm gyuto. Now a 145mm nakiri and 185mm uh stabby thing.

Rust inclusion when using a bending stick aggressively. Uh don't do that haha. Steel did feel coarser in sharpening and it is! Steel grain is coarser and felt rough to touch. Made a loud TWINGGG clatter clatter when it broke and fell. I didn't get hurt but knife was sharp. When straightening monosteel goes wrong

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250mm x 48mm
1.9mm spine at handle
2mm spine above heel
1.7mm spine midway
0.5mm spine 1cm from tip
174 g

Differentially hardened, not as hard as honyaki, but on the harder side of monosteel
Seems made by takahashi Hamono, steel feels like their typical stuff, but slightly finer, not most extreme hardness for this example

PXL_20240530_075637452.jpg
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HumbleHomeCook said:
Okay Team Yo, I'm smitten with my western santoku. The feel is quite different but there is no denying the cutting performance. I'm going to want more! And I know this a gyuto thread so I'm hoping you folks can help advise me a 210.

I like lasery performance and would prefer something pretty well set OOTB and not requiring a couple hours to get it going. I do like that asymmetric grind.

As much as I like JCK Basic santoku, the 210 gyuto is only 40mm tall. I don't need a lot of height but that is getting down to suji levels.

Here's some of the ones I've been looking at:

https://aframestokyo.com/collection...nife-210mm-mbs-26-stainless-steel-blade-knife

https://www.hocho-knife.com/sugimoto-all-steel-chef-knife-gyuto-210mm/

https://honmamon-japan.com/products...an-by-yoshito-yamakawa?variant=39617946779717

https://www.japaneseknifeimports.com/collections/gyuto/products/suien-vc-210mm-gyuto

And this 180 gyuto. I don't mind shorter knives at all.

https://bernalcutlery.com/collectio...imojiya-okd-180mm-gyuto-vg-1-tagayasan-handle


Thoughts? Others I should look at?

I have to say, at least the idea of a mono aogami 2 is pretty interesting.
Click to expand...

I've been thrilled with this one
https://bernalcutlery.com/collectio...i-hisamoto-hagane-210mm-gyuto-sk-pakka-handle
 
refcast said:
250mm x 48mm
1.9mm spine at handle
2mm spine above heel
1.7mm spine midway
0.5mm spine 1cm from tip
174 g

Differentially hardened, not as hard as honyaki, but on the harder side of monosteel
Seems made by takahashi Hamono, steel feels like their typical stuff, but slightly finer, not most extreme hardness for this example

View attachment 325748View attachment 325749View attachment 325750View attachment 325751View attachment 325752View attachment 325753View attachment 325754
View attachment 325755
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Damn, nice find... grind and thinness look good. Real wood + brass rivets are always a treat.

Also, I love the $20 price tag lol
 
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