Size Matters: What’s Your Go-To BIG Gyuto?

[DitmasPork]

Size is relative—a big gyuto to one cook, might be considered small to another.

My gyuto size comfort zone for everyday use, leans towards 225 and under—so, 240s are feeling biggish for me and how I cook.

Once in a while I’ll need to pull out a big knife for certain tasks. My ‘BIG’ knives are a Birgersson, gyuto, 247 x 62; and Watanabe, gyuto, 277 x 56. I’d have now use for anything bigger TBH. FWIW, I’m fairly short.

Curious what ‘BIG KNIVES’ are for other’s here?

 

[LostHighway]

245 X 55 Dalman honyaki from the group buy and a 245 x 54 iron clad Toyama. I also have an Akebono that is just slightly smaller than these two.
Like you I'm fairly short and I don't a vast area of counter space. I have zero wish for anything longer and mostly use my 227 or shorter gyutos.

 

[timebard]

My big knives right now are Toyama 245x55 and Kippington 245x53. Both are great knives but honestly they're both bigger than I need or want most of the time.

 

[Runner_up]

275mm x 58mm Denka for sure. In fact if I had to pick just one knife it would probably be this one.

Honorable mention goes to Heiji (I have 275mm gyutos in carbon and semi stainless). My wheelhouse is around 250mm, so the Denka is large but not unwieldy at all.

 

[Doffen]

My ‘’big’’ knife is a Vic 310mm gyuto. This is used for everything that need a big knife. Very solid. Work well for slicing pizza and cut bones.

 

[esoo]

ZKramer Carbon 10"

 

[Bear]

I only need one, Kono 265x58

 

[btbyrd]

 

[ModRQC]

More than highly satisfied by mine HSC///.

226/52 180g AEB-L 62HRC - so tough that it can live rough like soft SS.

If I need more of that, Victo Rosewood 10" 255/54 200g still makes me happy.

 

[captaincaed]

Nice question. When it’s pineapple day, Kochi, Sukenari or a whopping 13” Sab come to the table.

 

[captaincaed]

ZKramer Carbon 10"

That’s the proper size for a Kramer. The proportions on the smaller ones just look wonky.

 

[esoo]

That’s the proper size for a Kramer. The proportions on the smaller ones just look wonky.

I had the 8" Carbon at one point and I agree. Needs the length to make it feel "right"

 

[McMan]

12" Old Hickory

 

[MrHiggins]

Toyama 270, without a doubt.

 

[MrHiggins]

I only need one, Kono 265x58

I have a WTB out for this exact knife. Just sayin'

 

[ExistentialHero]

I already like 'em big--usually buy in the 270 class--so when I go looking for a "big" knife in my stable I'm generally looking for heft, and the champion is this 285mm 320gm monster from the9nine:

Ooof, I'm way behind here! Picked up a few beauties in the last little while. Let's see...



So here's a 285mm gyuto from The9Nine in 1.2519 w/ low-count twist Damascus. An absolute unit (329gm!) with nice convexing--tons of fun to work with, and of course the cladding is bonkers. Really nice patina forming with lots of colors.



PXL_20210327_152332848.PORTRAIT.jpgPXL_20210327_152341123.PORTRAIT.jpgPXL_20210327_152349887.PORTRAIT_2.jpg

 

[tgfencer]

I already like 'em big--usually buy in the 270 class--so when I go looking for a "big" knife in my stable I'm generally looking for heft, and the champion is this 285mm 320gm monster from the9nine:

It is a beast. Glad you’re enjoying it so much.

 

[Bear]

I have a WTB out for this exact knife. Just sayin'

I saw that, its staying with me sorry.

 

[MrHiggins]

I saw that, its staying with me sorry.

You so mean. Enjoy that beauty!

 

[4wa1l]

My Northside knives gyuto is my big knife. 26c3, 257x59mm. I'm really digging it and keen to try something bigger.

 

[Jason183]

Whenever I cut tough ingredients, breaking down fish or cutting through Fish head bones, this is my Go-To 270mm, Kohetsu blue#2

 

[daveb]

270 Gengetsu for big things.
240 Iron Clad Wat (KU) for tough things.
255 Zwear from HSC for anythings.

 

[captaincaed]

300 Arkansas toothpick for dainty things?

 

[GorillaGrunt]

I used to use 270s for big volume but haven’t needed such a thing in a while, the last I held on to was a S. Tanaka Blue 2 Nashiji. 225ish is my usual now with a couple of true 240s and a Raquin 250. I do use 250-270 sujihiki a lot, and a big Shibazi cleaver.

once had a 360mm Misono Dragon gyuto just to have it and play with it, wasn’t very useful. Now I’ve got a 355mm suji but I got that thinking I’d be doing barbecue and I’m not so that’s not very useful either.

 

[daddy yo yo]

Kamon Denty Stainless Sanmai in ~280mm &
Suntravel ~280mm in CPM3V

Those 2 made my Mazaki ~270 and my Blazen 270 obsolete, although those 2 are already monsters!

 

[riba]

Home cook here. My gyuto's are in the 18-21 range, except this 24 cm hiromoto honyaki reground by Mr Schanz which feels big.



Silly thin tip, very thin behind the edge, more robust near the heel.

 

[Renzwerkz]

Shigeki Tanaka Ginsan 240mm Gyuto...

 

[KO88]

Only full size knife I ve is 315 Raquin. Then I grab my midsize Toyama 270 and as a small breakfast knife I grab usualy Kato 240

Next to small 260 Raquin (on WTT)

 

[Draeden]

I've been super happy with this one. Big and weighty enough to get the job done with a fine tip for detailed work.

Sukenari HAP40 270mm

Weight 242g
Total Length 408mm
Tip to Heel Length 257mm
Blade Height at Heel 52mm
Width of Spine Above Heel 2.5mm
Width of Spine at Middle of Blade 2.2mm
Width of Spine 1cm From Tip 0.6mm
Steel: Hitachi HAP40
Hardness: HRC 68 +- 0.5

 

[IsoJ]

I shouldn't post here because I can't choose . Heftier knives from 250gr+ are my goto and the blade size doesn't matter so much. More about the performance, balance, weight distribution and feel in hand. I took four knives from the closet, all different grinds, all weight between 300-330gr.

Watanabe 270
Yanick 265
Isasmedjan 255
Kippington 240