Need Help Looking for 240mm Gyuto

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Hatori Hanzo

Member
Joined
Jul 8, 2024
Messages
6
Reaction score
1
Location
Austria
I want to buy a Gyuto that can hold up everyday use in a professional Kitchen.
Wood Handle and Carbon steel is fine for me.
These are some of the Knifes I am considering:
  • Masakage Yuki
  • Moritaka Ishime Blue #2
  • Hatsukokoro / Yoshikane SKD11 Nashiji
Anyway I am open for other recomendations and feedback.(Price under 400$)
Thanks in advance:)
 
Welcome.

Be sure to browse the forum sticky threads for useful info. In particular, have a look at the New Knife Questionnaire.
 
The Yuki is a nice knife, however I don’t think the steel is good for a pro kitchen. The core steel is W2, which easily takes a keen edge but does not have the best edge retention.

I would look more towards blue steels or some of the newer steels like HAP40 or SG2/R2.

I hear the Yoshikane SKD has nice edge retention, perhaps others can weigh in on this.
 
Have you contacted any Austrian makers?
 
I have no experience with the Yuki or the Moritaka, but I did use a Yoshi SKD in a pro kitchen. The steel was pretty good, but I found the edge geometry to be really fragile. It cut great, with surprisingly good food release, but I was always afraid of damaging it if I went to fast and furious.

JoBone gives good advice on steel choice. I have become a real Aogami Super fan, because it strikes a nice balance between ease of sharpening and weeklong edge retention. R2 is also very nice. Hap40 has marvelous edge retention, but I have found sharpening it to be a bit of a chore with the stones I have. In that price range I have had great experience with Heiji Semi Stainless and Watanabe Blue2, for what it is worth.
 
The Yuki is a nice knife, however I don’t think the steel is good for a pro kitchen. The core steel is W2, which easily takes a keen edge but does not have the best edge retention.

I would look more towards blue steels or some of the newer steels like HAP40 or SG2/R2.

I hear the Yoshikane SKD has nice edge retention, perhaps others can weigh in on this.
I’ve been using a Yoshikane SKD in my restaurant and it’s an amazing cutter, but it’s fragile as others have mentioned. I accidentally bumped it in the sink and bent the edge in two places. Need to send it out for repair now which stinks.
 
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