Recommendations for thin and flat gyuto

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Perzua

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Hello,

Please im searching a pretty thin & flat gyuto for sushi rolls. I found its super fun to cut rolls something like Shibata but I want something carbon. Easy to sharp fast and ready for soft food.

I can order from US or EU. Price something around 500 $


Thanks for suggestions.

Lukas
 
Yanagiba is not my cup of tea. Had one two years ago. Sujihiki is not a bad idea but i use Shibata Ko-bunka 135 R2 and it was a good knife but to short for fatter rolls.
 
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Moritaka AS should do. Not expensive as JKnives go, but the kuro is not that durable.
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Unshu Yukimitsu perhaps? Mine is quite flat, thin, and takes a silly sharp edge. He usually makes to order so you could have it extra flat too, and your own length/height.

https://knifejapan.com/unshu-yukimitsu-hamono-kurouchi-gyuto-200mm/
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The Birch&Bevel Carbon gyuto has a nice flat spot too, though its smaller on the 230 version which is thinner than the 250 mm model I have below. Aggressive distal taper and this choil makes it look thicker than it really is but if you want Shibata thin this is still probably gonna be too thick. Cuts protein VERY well though. Better than I anticipated and arguably best of all my knives.

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As others mentioned, the yoshikane aren't thin throughout the blade. What about a real "laser" like a shibata koutetsu? If you don't mind the k-tip, they are a nice option.
They have a good flat spot buz look like they are better allrounders that yoshikane which are super flat.
Thesharpcook in greece has both yoshikane and shibata, for fair prices and they typically provide pictures of the profile/flatness. Check them out; even if only for the profile pictures.
The shorter the gyuto, the lower the heel height and usually this makes for a better slicer. (Less stiction). Just a thought
 
ashy2classy said:
Tetsujin
Click to expand...
I was so sure he does not want carbon! Anyways, ignore my other post above.

Tetsujin is very thin and a good suggestion. Not sure if karasu knives or tetogi still have gyutos. They sure have sujihikis left.

At your budget you could also go full custom.
Michael from knothandcrafted in the UK makes very nice performing grinds that are around 300GBP iirc.
 
If Shibata is your thing, maybe a Shibata Koutetsu AS? Carbon core, still stainless clad, though.
 
jaydee said:
I was so sure he does not want carbon! Anyways, ignore my other post above.

Tetsujin is very thin and a good suggestion. Not sure if karasu knives or tetogi still have gyutos. They sure have sujihikis left.

At your budget you could also go full custom.
Michael from knothandcrafted in the UK makes very nice performing grinds that are around 300GBP iirc.
Click to expand...

Yeap, I dont like stainless

esoo said:
A nakiri might also be a good fit due to its straight edge. Something like a Toyama or maybe this Nakagawa
https://japaneseknifenakamura.com/p...ontanren-white-steel-1-bokashi-finish-nakiri/
Really depends on how a tall blade interacts with cutting the rolls (something I'm unsure about)
Click to expand...

I have Wat pro nakiri. I will tray it !
 
Perzua said:
White or semi version of Yoshi ?
Click to expand...
Pick your steel. There will be differences at the margins of steel performance but both are great.

White is a little easier to sharpen (not much). SKD has longer edge retention and noticeably more acid resistance.
 
For completeness sake and if you want a custom:
I have no personal experience but often looked at Jan Banduras website. He is in poland and puts out lovely blades for fair prices.
 
Perzua said:
White or semi version of Yoshi ?
Click to expand...

Yoshikane SKD is the classic combo. If you’re looking for patina you won’t get much with SKD, but it sharpens easily like a carbon.
 
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