Recommend me a (semi-) stainless Performer

[Qioda]

Hi everyone,

After gathering a nice collection of carbon steel knives, I am looking for a stainless alternative to my beloved Ashi White #2 240mm. This one is planned to be mainly used on busy weeknights where I sometimes have to on and off prepare the meal with some interruptions. To make things easier I filled out most parts of the questionnaire:

LOCATION: EU

KNIFE TYPE: Gyuto

Are you right or left handed?: right handed

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese Handle

What length of knife (blade) are you interested in (in inches or millimeters)? 240mm

What is your absolute maximum budget for your knife? 500€

KNIFE USE: Home Environment

What are the main tasks you primarily intend to use the knife for? Cut and mince veggies, slicing meats - especially good performance on onions and carrots is desired


What knife, if any, are you replacing? Not replacing, but it is planned as a higher performing and stainless alternative to my Ashi Gyuto

What cutting motions do you primarily use? Push / Pull cut


What improvements do you want from your current knife?
- High performance, Better aesthetics, Comfort (thicker spine compared to Ashi), stainless or semi stainless

Basically I am looking for a stainless Ashi with a thicker spine (comfort), better F&F and ideally even better performance (although the Ashi absolutely awesome). Food release is not my highest priority.

The knives that came to my mind are the typical fan favorites: a Tetsujin Ginsan in 240mm and a Yoshikane SKD 240mm. Especially the Tetsujin Ginsan seems to be a good fit for my desired traits, although I am a bit concerned if the stunningly beautiful finish of the Kasumi or Ukiba versions causes significant stiction when going through denser food.

I would be grateful if you guys could give me some recommendations for stainless alternatives or also share some experiences with above stated knives

Thanks!

 

[Johnsmyname]

My first thought is Yoshikane SKD, second maybe look at Shibata R2 for even more lasery if that is what you appreciate most about the Ashi.

 

[tostadas]

Myojin SG2 is my favorite for stainless. Mine is 234x51mm, which is a tad bigger than most sakai blades that tend to be around 228-230mm. Myojin grind, and pretty much no reactivity.

 

[Johnsmyname]

Myojin SG2 is my favorite for stainless. Mine is 234x51mm, which is a tad bigger than most sakai blades that tend to be around 228-230mm. Myojin grind, and pretty much no reactivity.

Are these available anywhere? I haven’t seen them for a bit.

 

[plantgainz]

I am adding other two incredible performers:
Kobayashi Sg2 gyuto (Damascus option as well)
Konosuke sumiiro sld gyuto or kiritsuke.

Anyway with the Yoshi skd you can't go wrong

 

[timebard]

Sounds like a Kagekiyo ginsan (the convex, not wide bevel, version).

 

[Nemo]

Sounds like an advertisement for Yoshikane Nashiji SKD.

 

[tostadas]

Are these available anywhere? I haven’t seen them for a bit.

KnS has the 240 in stock
https://knivesandstones.us/collections/myojin/products/naohito-myojin-sg2-gyuto-210mm

 

[Qioda]

Awesome recommendations everyone thank you very much!

The Myojin SG2 sounds really awesome, however it is incredibly expensive in EU. Meesterslijpers has them listed for 605€ which is significantly more expensive than Tetsujin Ginsans (should be around 400€). Do you guys have some experience with these? The finish seems to be really close to the SG2 version so I do not expect a lot of stiction if @tostadas has made good experiences with it.

The Kagekiyo mentioned by @timebard also looks great, however I cannot find this in stock anywhere.

 

[Jovidah]

Why not just a stainless Ashi?

 

[Qioda]

Why not just a stainless Ashi?

Actually a great idea, however I made the rule with myself that I only pick one knife from an individual maker

 

[Dan-]

What if you worked with @Uncle Danny and Kristoffer Jørgensen on a custom? If he’ll sell a petty for 200, surely you can get a 240 for 500.

 

[Just a DK]

https://steelbylundbergs.se/en-en/collections/handgjorda-knivar
is probably in EU and stainless.

 

[aporigine]

Kohetsu Hap40. Killer steel; lasery execution. Edge outlasts my Sg2.

 

[Simply]

Honestly I feel like everyone should own a yoshi skd at least once. Have many many gyutos but the yoshi is still used daily for quick grab and go things

 

[Keithpaints]

One of my first san mai knives years ago was a 240 Yoshikane SKD used it hotel kitchen became a favorite. I sold it to a culinary student after retired. Bought another Yoshi SKD without handle installed a desert ironwood. Next to my Yoshi is a Sentan Hap40 from K&S. Both are 210 big enough for me home use. Both are semi stainless. The Yoshi has gold patina from peeling pineapples, cantaloupe, watermelon. Like the Yoshi nashiji thicker at the spine thin behind edge where it counts. Low heel has advantages esp. peeling stuff. Also nimble blade for cutting fast.

The Sentan I like also it is thinner knife grind. Just glides through food. The Hap40 steel is excellent. Good buy 189.00 for 210 with teak handle.

They are both good knives, I would recommend the Nashiji Yoshi SKD.

 

[Hullsöödik]

https://www.kitchenknifeforums.com/threads/tadokoro-ginsan-gyuto-extra-tall-230x55.74597/

This looks attractive. Don’t know about the comparison/relative performance and F&F vs what you have now you ask for.

 

[flow_the_pro]

cleancut has a testujin 240 Kiritsuke Gyuto
I haven't tried a Yoshikane, but really loved my Kobayashi and am thinking about getting it again after I sold it because I have too many knives.
Anybody tried the Cobalt special steel version of Myojin it's much cheaper?

 

[Qioda]

One of my first san mai knives years ago was a 240 Yoshikane SKD used it hotel kitchen became a favorite. I sold it to a culinary student after retired. Bought another Yoshi SKD without handle installed a desert ironwood. Next to my Yoshi is a Sentan Hap40 from K&S. Both are 210 big enough for me home use. Both are semi stainless. The Yoshi has gold patina from peeling pineapples, cantaloupe, watermelon. Like the Yoshi nashiji thicker at the spine thin behind edge where it counts. Low heel has advantages esp. peeling stuff. Also nimble blade for cutting fast.

The Sentan I like also it is thinner knife grind. Just glides through food. The Hap40 steel is excellent. Good buy 189.00 for 210 with teak handle.

They are both good knives, I would recommend the Nashiji Yoshi SKD.
View attachment 357464

Oh wow, I did not expect the SKD steel to react that much. Looks like also the stainless cladding has some patina.

It seems like general consensus is a Yoshikane I will look out for the different variants that exist. The Konosuke YS looks awesome, but pretty hard to get your hands on, so I will probably just go for the standard Nashiji version.

Thanks for the recommendations everyone

 

[bradmacmt]

One of the best buys out there is this 240mm:

https://www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-240mm/?setCurrencyId=3

I bought one to try, and really loved it. It's SLD rather than SKD but is still semi-stainless. I liked everything about this knife, and definitely prefer its height for veg work over the short Yoshikane.