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

[EM-L]

All good things...
These three at the moment.
Birgersson #73 164mm Gyuto
Birgersson #33 224mm Gyuto
Gyuto Knife single bevel - MIURA - Itadaki Serie - White Steel No.2 - 210mm
I prefer them short. Less than 210 with an exception for the Birgersson.

 

[DitmasPork]

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

View attachment 131778
View attachment 131779
Next to small 260 Raquin (on WTT)
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Admittedly, I'm having big knife envy! Seeing all these awesome big gyutos is kinda inspiring me to push my 210s–225s aside and give my 270 some love. For me, the sub-240 knives do offer more versatility, time to re-appreciate longer blades.

 

[childermass]

Usually I’m in for knives around 200mm but if I need something big I use either my Munetoshis 245 or a vintage 10“ Sabatier. Both offer about 250mm edge length which is plenty for me and my small counter space.

 

[DitmasPork]

Usually I’m in for knives around 200mm but if I need something big I use either my Munetoshis 245 or a vintage 10“ Sabatier. Both offer about 250mm edge length which is plenty for me and my small counter space.

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Love what you did with that Sab!

 

[childermass]

Love what you did with that Sab!

Yes that 500g blank turned out really well.
But that wasn’t me, that’s all Robin Dalman‘s work , except for the handle.

 

[EM-L]

https://www.japanese-cutlery.com/product/藤tou-honjyouji-2nd-kurouchi-gyuto-180mm・double-bevel/
Another short one...

All good things...
These three at the moment.
Birgersson #73 164mm Gyuto
Birgersson #33 224mm Gyuto
Gyuto Knife single bevel - MIURA - Itadaki Serie - White Steel No.2 - 210mm
I prefer them short. Less than 210 with an exception for the Birgersson.View attachment 131786View attachment 131788

 

[cawilson6072]

I’m not here to defend it because I don’t own it - I’ve been interested and considering it whenever it is back in stock, but the 270mm Zakuri Gyuto (Blue #1 and super) are conspicuously missing from this thread so far. It’s got the weird belly thing going on, but any other reasons for the un-love?

 

[Martyn]

For me it is a 270 Toyama at the moment. Let's see if things change when my 270 white 1 Togashi arrives next month.

 

[Carlo]

Toyama 180 nakiri. It just kind of snuck in there and replaced my larger gyutos over the past year. Every time I pull out a gyuto larger than my 205-ish Sukenari I end up deciding that particular nakiri is a better cutter for the sort of things I used to use longer knives for.

Square is my new triangle!

 

[Jville]

Toyama 180 nakiri. It just kind of snuck in there and replaced my larger gyutos over the past year. Every time I pull out a gyuto larger than my 205-ish Sukenari I end up deciding that particular nakiri is a better cutter for the sort of things I used to use longer knives for.

Square is my new triangle!

I have a 210 Toyama Nakuru and it’s arguable one of the best(best) cutters I have.

 

[coxhaus]

This is my favorite. I have one bigger if I really need a big knife.

 

[Carlo]

Edit: Oops 3rd drink post

 

[Carlo]

I have a 210 Toyama Nakuru and it’s arguable one of the best(best) cutters I have.

I was stalking one of those 210s for a while when they were rarely in stock and eventually decided I couldn’t justify the expense for what seemed like a niche knife, especially when much more skilled and busy cooks than I prefer gyutos …but jeez, having posted the above I think I’m ready to love myself! Probably gonna have to get one!

 

[daveb]

This is my favorite. I have one bigger if I really need a big knife.

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I have a 10" Four Star. With a Wa handle. (There was drinking involved)

 

[GorillaGrunt]

old pic but the Sab is 11”

 

[coxhaus]

I have a 10" Four Star. With a Wa handle. (There was drinking involved)

What is a Wa handle? Do you have a picture? ( there is drinking involved with this question)

I do have a Henckels 11.5 inch chefs knife that I use for big stuff.

 

[M1k3]

I have a 10" Four Star. With a Wa handle. (There was drinking involved)

 

[ModRQC]

Wa handle = Japanese style handle. In case drinking got real serious.

And yeah would love to see that mix in some pix.

 

[daddy yo yo]

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

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Can I choose one?

 

[IsoJ]

Can I choose one?

I have a hunch what that might be

 

[daddy yo yo]

I have a hunch what that might be

 

[IsoJ]

I really don't need two to be honest and my pm box have some space left

 

[Logan A.]

To those who use knives that are anywhere from 275g-330g+. You never find that heavy a knife too cumbersome? I’ve never used anything above 230g.

 

[btbyrd]

View attachment 131886
old pic but the Sab is 11”

Hey, I’ve got that Sab! And I consider it to be one of my big knives. That dragon is huge!

 

[esoo]

To those who use knives that are anywhere from 275g-330g+. You never find that heavy a knife too cumbersome? I’ve never used anything above 230g.

I only use my big knife (ZKramer Carbon 10" which is 300g) for certain tasks. I bought a lighter 240 (190g) for when I wanted to do something speedier.

 

[Jason183]

To those who use knives that are anywhere from 275g-330g+. You never find that heavy a knife too cumbersome? I’ve never used anything above 230g.

I personally finds Heavier knives better at chopping, this is why I only grab them when comes to heavy chopping, requires less force on tougher tasks.
For push cutting I grab mid-weight.
And then for slicing(my main cutting motion), I went for lighter lasers.
Main goal is to let arm rest as much as possible, so you won’t feel arm soreness at the end of the shift after cutting all day.

 

[coxhaus]

To those who use knives that are anywhere from 275g-330g+. You never find that heavy a knife too cumbersome? I’ve never used anything above 230g.

No, as my only experience in a restaurant was using a big knife when I was a kid so I grew up with it seeming normal to me. To me they help with chopping and also seem faster to me. I watch my wife with a paring knife and it seems so slow when she chops.

 

[TM001]

For me it is a 270 Toyama at the moment. Let's see if things change when my 270 white 1 Togashi arrives next month.

Very nice. What is the heel height on it. I have a 240 and it feels large.

 

[Martyn]

Very nice. What is the heel height on it. I have a 240 and it feels large.

it is indeed a big one - height is 59mm

 

[Checkpure]

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

Its my fave knife by a lot. Holds edge forever with just a strop, amazing weighting and height.