tostadas
Hobbyist / Craftsman
LOCATION
What country are you in? USA
KNIFE TYPE
Knife Type: Gyuto
Handle Type? Japanese
Knife Length? 240mm, 50mm+ height
Stainless? Carbon or Semi-stainless. Non-Kurouchi finish preferred, but not required.
What is your absolute maximum budget for your knife? $200 - $350
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main use tasks? General Purpose. For portioning meats, I will probably still use my heavier knives.
What knife, if any, are you replacing? What improvements do you want from your current knife?
Not replacing, but to supplement what I have. I'd like something in 240mm that doesn't wedge in large onions or carrots. Food separation not too important.
My currently most used knives are:
Heavier Mazaki 240mm (~250g)
CCK 1303 Cleaver (~250g)
Wakui 180mm Santoku (~170g)
Better aesthetics? I'd prefer non-Kurouchi finish, but not a deal breaker. Side question: does anyone make a heart shaped handle besides KnS?
Comfort? Prefer the balance to be ahead of the choil. Either neutral balance at the pinch or slightly blade-heavy.
Ease of Use? n/a
Edge Retention? n/a
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Wood, synthetic, plastic
Do you sharpen your own knives? Yes
SPECIAL REQUESTS/COMMENTS
I'm looking for something new to try, preferably in the mid-/light-midweight category (170-220g). My only real requirement is that the knife is taller than 50mm. I have not been a fan of shorter ones. The primary feature I am looking for is avoiding wedging in tall, hard produce. I also don't want it TOO thin at the pinch grip, because I dont care for a really thin spine digging into my finger. I've been browsing old posts here, and also inventories of various retailers and found a few things that interest me, but I wanted to hear your feedback on these, or other suggestions I may have missed. Thanks!
Wakui 240 (Wh#2, stainless clad) from EE:
I actually like the profile and grind shape of this one. Lower end of blade height.
Hinoura 240 (Wh#2 or AS):
I read good things about this one. A Sanjo grind, good height. How is the thickness behind the edge on this one?
Masashi 240 (SLD or Wh#2) from Aframes or CC:
Tall blade, sanjo grind, thin. Potentially a bit much flat spot for my liking (the hard "heel stop" due to lack of heel easing annoys me sometimes).
Yoshikane 240 (Ameriki/Kashima/Yoshi in SKD or Wh#2):
On the thin side I believe. I hear great things about the grinds, but my main issue is that they tend to be less than 50mm in height. Does anyone carry a taller Yoshikane?
Y. Tanaka 240 (Wh#1) from JNS:
The very thin profile, and quality of forging really interests me. However, I read horror stories about the Y.Tanakas from JNS.
S. Tanaka 240 (B#2 or Ginsan) from KnS:
The specs on the knife meets most of my criteria. I'm just concerned about some people saying the opposite of the Masashi profile, where there is too little of a flat spot.
TF Nashiji 240:
Lots of fans and haters here. How is the grind/profile/balance on these?
What country are you in? USA
KNIFE TYPE
Knife Type: Gyuto
Handle Type? Japanese
Knife Length? 240mm, 50mm+ height
Stainless? Carbon or Semi-stainless. Non-Kurouchi finish preferred, but not required.
What is your absolute maximum budget for your knife? $200 - $350
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main use tasks? General Purpose. For portioning meats, I will probably still use my heavier knives.
What knife, if any, are you replacing? What improvements do you want from your current knife?
Not replacing, but to supplement what I have. I'd like something in 240mm that doesn't wedge in large onions or carrots. Food separation not too important.
My currently most used knives are:
Heavier Mazaki 240mm (~250g)
CCK 1303 Cleaver (~250g)
Wakui 180mm Santoku (~170g)
Better aesthetics? I'd prefer non-Kurouchi finish, but not a deal breaker. Side question: does anyone make a heart shaped handle besides KnS?
Comfort? Prefer the balance to be ahead of the choil. Either neutral balance at the pinch or slightly blade-heavy.
Ease of Use? n/a
Edge Retention? n/a
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Wood, synthetic, plastic
Do you sharpen your own knives? Yes
SPECIAL REQUESTS/COMMENTS
I'm looking for something new to try, preferably in the mid-/light-midweight category (170-220g). My only real requirement is that the knife is taller than 50mm. I have not been a fan of shorter ones. The primary feature I am looking for is avoiding wedging in tall, hard produce. I also don't want it TOO thin at the pinch grip, because I dont care for a really thin spine digging into my finger. I've been browsing old posts here, and also inventories of various retailers and found a few things that interest me, but I wanted to hear your feedback on these, or other suggestions I may have missed. Thanks!
Wakui 240 (Wh#2, stainless clad) from EE:
I actually like the profile and grind shape of this one. Lower end of blade height.
Hinoura 240 (Wh#2 or AS):
I read good things about this one. A Sanjo grind, good height. How is the thickness behind the edge on this one?
Masashi 240 (SLD or Wh#2) from Aframes or CC:
Tall blade, sanjo grind, thin. Potentially a bit much flat spot for my liking (the hard "heel stop" due to lack of heel easing annoys me sometimes).
Yoshikane 240 (Ameriki/Kashima/Yoshi in SKD or Wh#2):
On the thin side I believe. I hear great things about the grinds, but my main issue is that they tend to be less than 50mm in height. Does anyone carry a taller Yoshikane?
Y. Tanaka 240 (Wh#1) from JNS:
The very thin profile, and quality of forging really interests me. However, I read horror stories about the Y.Tanakas from JNS.
S. Tanaka 240 (B#2 or Ginsan) from KnS:
The specs on the knife meets most of my criteria. I'm just concerned about some people saying the opposite of the Masashi profile, where there is too little of a flat spot.
TF Nashiji 240:
Lots of fans and haters here. How is the grind/profile/balance on these?
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