rECOMMEND ME A 240 gYUTO

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coffeelover191919

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Hello All, so i may be upgrading to a NEW HOUSE from and likely will have more countertop space for a larger cutting board. Currently using these 2:


Hasegawa Wood Core Soft Rubber Cutting Board 17.3" x 11.4" x 0.8" ht
https://mtckitchen.com/hasegawa-wood-core-soft-rubber-cutting-board-17-3-x-11-4-x-0-8-ht/
John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board with Juice Groove, 18 Inches x 12 Inches x 1.5 Inches
https://www.amazon.com/gp/product/B00063QBEU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Current main knives are:
Anryu AS 210 Gyuto (Kurouchi, Hammered): https://lmgtfy.com/?q=https://www.**************.com/anasgy21.html (<--- AHAHahah this actually works, guys i found a way around this forums censorship)
Yoshihiro AS 210 Gyuto (Kurouchi): Yoshihiro Aogami Super Blue High Carbon Kurouchi Gyuto Chef Knife with Shitan Wood Handle
Masamoto SW 240 Gyuto: I don't use this much as it was rather expensive, hence i stupidly leave it in the Saya in the box, in the safe, behind a picture.

Sharpening:
Shapton 1k, 2k, 5k, Strop (have more money than actual sharpening skills)

Whats a good 240 knife that you'd think i like based on my current purchases? Budget $200-300.
 
Last edited:
PlEaSe ChEcK yOuR CAPS LoCk. Your keyboard might be broken and need a replacement. Then you can focus on the knife.
 
It's hard to understand what you are looking for from you thread. There are many good 240 knives out there, though some you might like, some you might not. Without knowing your preference, I think nobody can give you a valid recommendation. How about starting with the questionnaire?
 
coffeelover191919 said:
Hello All, so i may be upgrading to a NEW HOUSE from and likely will have more countertop space for a larger cutting board. Currently using these 2:


Hasegawa Wood Core Soft Rubber Cutting Board 17.3" x 11.4" x 0.8" ht
https://mtckitchen.com/hasegawa-wood-core-soft-rubber-cutting-board-17-3-x-11-4-x-0-8-ht/
John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board with Juice Groove, 18 Inches x 12 Inches x 1.5 Inches
https://www.amazon.com/gp/product/B00063QBEU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Current main knives are:
Anryu AS 210 Gyuto (Kurouchi, Hammered): https://lmgtfy.com/?q=https://www.**************.com/anasgy21.html (<--- AHAHahah this actually works, guys i found a way around this forums censorship)
Yoshihiro AS 210 Gyuto (Kurouchi): Yoshihiro Aogami Super Blue High Carbon Kurouchi Gyuto Chef Knife with Shitan Wood Handle
Masamoto SW 240 Gyuto: I don't use this much as it was rather expensive, hence i stupidly leave it in the Saya in the box, in the safe, behind a picture.

Sharpening:
Shapton 1k, 2k, 5k, Strop (have more money than actual sharpening skills)

Whats a good 240 knife that you'd think i like based on my current purchases? Budget $200-300.
Click to expand...

You'd probably end up happier selecting a knife yourself, rather than get recommendations from random people here taking a stab in the dark based on your wide parameters. Since you're in NYC–have you stopped into MTC to check out their knives? That's my recommendation.
 
How about just using the masamoto? We’ve got plenty of good sharpeners in the city, if you mess it up someone can help you out.

and I second MTC. You can often get good advice there.

I have more money than sharpening skills too, and I just ain’t all that rich. I have actually made some mistakes, life goes on! I’m better at it now than I was a few years ago though.

If you’re hell bent on a new knife consider something in white 2 with stainless cladding. Easiest to sharpen, it can build your confidence while draining your bank account. Doesn’t get better than that.
 
Powdered steel.... what are people's opinions on them? I have 3 japanese Blue steel knives and 1 swedish steel. i have 2 VG10's, and some wusthofs.

I hear powdered steel gets super sharp, they're very hard, are stainless, and easy to sharpen. Whats the negatives to them other than price? Whats a good 240 gyuto under $300?
 
coffeelover191919 said:
Powdered steel.... what are people's opinions on them? I have 3 japanese Blue steel knives and 1 swedish steel. i have 2 VG10's, and some wusthofs.

I hear powdered steel gets super sharp, they're very hard, are stainless, and easy to sharpen. Whats the negatives to them other than price? Whats a good 240 gyuto under $300?
Click to expand...
Generally speaking, powdered steels don't benefit much past 3k or so grit, unless you go with diamonds. Simple White steels can easily be taken up to whatever grit your wallet will allow, most Blue steels can go pretty high in grit and see results. Benefit to most powdered steels is the time between sharpenings. On the flip the benefit to simple White steels is they are quick and easy to sharpen.
 
coffeelover191919 said:
Really really like that last one, the Kato SG2 w/ Damascus.

How would the daily usage of this knife differ from my Anryu AS Gyuto?
Click to expand...

I can't say, as I haven't used either. I just posted those links because they fit some of the descriptions you posted (240mm, powder-metallurgy steel).
 
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