Munetoshi vs. Gihei Nashiji? (210)

[HumbleHomeCook]

I have the Munetoshi 210 and love it. The Gihei looks nice. I'm not a huge fan of stainless clad but not a deal killer by any means.

I read some thoughts on the Gihei but mostly on the 240. Seems workhorsey but I don't know how folks generally describe Munetoshi. I'm guessing the Gihei is heftier.

Anyone have thoughts or a comparison?

 

[Justinv]

I haven’t tried a Gihei blue 2, but their Hap40 is excellent. Try a thicker hap40 version with a decent handle.

Example
210 Gyuto

 

[bradmacmt]

A Giehei Blue no.2 210 Gyuto was my first quality JP knife. I liked it a lot. But that's been quite a while ago and I'm really not confident in my memory to recall its specific performance characteristics. Mine was stainless clad with a kasumi finish. They're definitely more on the hefty side. My Toyama 210 gyuto I believe is quite similar, though slightly taller. They're very much a similar shape, and essentially the same weight. Yes, I'd describe the Giehei as "work horsey," on the upper end of midweight. I probably could have stopped my exploration with that knife and made a life with it, but where's the fun in that?

 

[AT5760]

I've got a Gihei 165 petty and on that alone I'd recommend giving the 210 a try. Easily my most used knife - great grind, solid profile, keeps its edge. For a 165, it's got really nice taper and weight. I'd image the 210 to be only better.