New Gyuto Help

[sfo]

Looking for help on first Japanese knife purchase. I'll likely build a small collection but one at a time.

I did a lot of searching and reading other recommendations (for the same needs) and the suggested blades seem to be one-off offerings from specific shops (meaning the blades are all sold out - only available at one shop - and or no longer available). I also don’t want to go down the sharpening hole; I’ll definitely sharpen it but not religiously and would like it to be fairly easy. Here is the questionnaire.

LOCATION
US, Kalifornia


KNIFE TYPE
Gyuto in a 210, right handed and Japanese handle preference, stainless (or clad) and would like to keep this to $200.


KNIFE USE

Home cook and use is mostly prep work (lots of salads) and cutting cooked meats.

I have a set of Wusthof classic knives. 90% of my home use is via either a 6” or 8” chef’s knife, a 7” santoku or small paring knife. The complete set is seven knives.

I'd like the new knife to hold an edge and be fairly easy to sharpen.

KNIFE MAINTENANCE

I have wood and a synthetic cutting board

 

[jedy617]

Where is kalifornia located?

Also this...usually out of stock in 210 iirc. Western handle but. Takamura R2 Gyutou 210mm (8.2

 

[blokey]

JKI also have Gesshin stainless and Ikazuchi in stock, can't go wrong with either, blueway Japan has 210mm Ashin Ginga.
https://www.japaneseknifeimports.co...uchi-210mm-stainless-clad-blue-super-wa-gyutohttps://www.japaneseknifeimports.com/collections/gyuto/products/gesshin-stainless-210mm-wa-gyutohttps://www.ebay.com/itm/2346985140...eemlijrru2&var=&widget_ver=artemis&media=COPY

 

[tostadas]

For stainless 210 in that price range, here's a few that I like to recommend to friends and family that want a quality knife that wont break the bank. There will be some tradeoffs compared to pricier alternatives, mainly in the fit and finish department. But these issues can be remedied with some sandpaper and elbow grease, or even ignored if they don't bother you.

Takamura R2 210mm
Super thin knife, quality steel with good edge retention, western pakka handle. This is/was the gateway knife for many including myself. It's a really well made knife at a nice price point. However, the handle is on the smaller side compared to other knives.

S. Tanaka Ginsan 210mm
Knives and Stones used to carry this regularly but I haven't seen them in a while. This line of knives has a taller, thicker blade than the Takamura. It's more robust so the blade has a more durable feeling (though all these blades should be plenty durable), but may not fall though dense produce quite as well as a "laser" knife.

Kaeru Stainless Kasumi 210mm (from Japanese Natural Stones)
I personally love this knife and have one in my own rotation. Also not really a laser knife but I feel like it's a great all-rounder for the price. You can beat it up without fear. The SLD steel feels similar to ginsan in terms of performance, sharpening, and edge retention.

Tsunehisa Ginsan 210mm (also sold under various brand names)
I haven't had one myself, but have been meaning to get one. I've heard good things about them for the price. They look to be on the thinner side, and have decent steel and fit/finish.

 

[sfo]

Great suggestions; thank you!

Of the three available (Ikazuchi in clad, Gesshin in stainless & Ashi Hamono Swedish stainless); any have a leg up in durability, weight/balance, handle/collar material? The Gesshin is ~$50 less than the Ashi for stainless but Swedish vs. Japanese?

 

[tostadas]

Great suggestions; thank you!

Of the three available (Ikazuchi in clad, Gesshin in stainless & Ashi Hamono Swedish stainless); any have a leg up in durability, weight/balance, handle/collar material? The Gesshin is ~$50 less than the Ashi for stainless but Swedish vs. Japanese?

The Ashi is Japanese-made. The "swedish steel" is AEB-L.

 

[Heckel7302]

Great suggestions; thank you!

Of the three available (Ikazuchi in clad, Gesshin in stainless & Ashi Hamono Swedish stainless); any have a leg up in durability, weight/balance, handle/collar material? The Gesshin is ~$50 less than the Ashi for stainless but Swedish vs. Japanese?

Just note that Ashi and Takamura, while fantastic performers, are on the short side, in the low 40mms on the 210s. Make sure you are ok with that.

 

[sfo]

Will do, thank you.

What is the buy process/criteria for the experienced owners (when they evaluate a new knife); buy the steel? Buy the brand? Buy the guy that finishes the knife? Other?

Just note that Ashi and Takamura, while fantastic performers, are on the short side, in the low 40mms on the 210s. Make sure you are ok with that.

 

[tostadas]

Will do, thank you.

What is the buy process/criteria for the experienced owners (when they evaluate a new knife); buy the steel? Buy the brand? Buy the guy that finishes the knife? Other?

1. Decide if you want stainless, non-stainless, or something in between (ie. semi-stainless like SKD, or stainless cladding over non-stainless core)
2. Decide on thinness you want (super thin laser, medium thickness, workhorse)
3. Pick a maker/brand based on the above criteria

I would advise against picking based just on the specific steel, because different makers will treat them to different levels. So if you take the same steel to 3 different makers, you could very likely end up 3 very different results.

 

[Duukt]

Just note that Ashi and Takamura, while fantastic performers, are on the short side, in the low 40mms on the 210s. Make sure you are ok with that.

I just checked and my Takamura 210 was about 45.5mm.

The base Ashi 210s are lower but it seems extra height versions can be requested. For example, Carbon knife co. also sells an Ashi 240 extra height which is 53mm compared to the regular 240s which are 46mm.

 

[daveb]

+1 to Gesshin Stainless for your application. A very well made knife, albeit no frills, designed and priced for the entry level market.

I usually suggest to newcomers to Jknives that they consider "buy the vendor" as part of the calculus. And of course start with our supporting sponsors.

 

[EdgeFundManager]

Great suggestions; thank you!

Of the three available (Ikazuchi in clad, Gesshin in stainless & Ashi Hamono Swedish stainless); any have a leg up in durability, weight/balance, handle/collar material? The Gesshin is ~$50 less than the Ashi for stainless but Swedish vs. Japanese?

For what its worth, I have both the Gesshin stainless 210 and the Ashi 240. I much prefer the Ashi.

The Takamura will be the thinnest of the bunch and is considered a great value under $200. However, I see a lot of reports of chipping of the factory edge that goes away after a few sharpenings. I experienced this with my Takamura petty. Something to keep in mind if you don't want to sharpen right away.

 

[jedy617]

If you care the takamura will last the longest by a decent amount in-between sharpenings. But yeah it will be a bit chippier than the ginsan, and be more annoying to sharpen. Ginsan is a nice balance and user friendly