I want to buy my first Gyuto. This gyuto shall be something of an experiment to see if I can adapt from the Western style. I don't want to invest a ton, but I don't want low-low end either. Maybe something you'd recommend for a line cook who needs a good tool and isn't rolling in cash. Emphasis more on feel and performance. I like aesthetics too, but for now it a secondary consideration.
I recently bought a Kramer-Zwilling Carbon 52100 used and I love that carbon steel blade. I have stones and am learning to sharpen the hard steel. I sharpened the Kramer last week for the first time, and then went back and gave it another try. The second try was way better, and it's really sharp now, even after a few uses. I'm sort of a beginner compared to most here, so I'd like to get a few suggestions for gyutos that would be appropriate and a good value in the $200 range or below.
Thanks, I'm really enjoying all the great info here!
_______ Questionnaire ______
LOCATION
What country are you in?
United States
KNIFE TYPE
Gyuto
I am left handed, prefer ambidextrous, even bevel
Japanese handle, octagonal or oval
240mm
Budget around $200, somewhat flexible. Less would be good, perhaps willing to go a bit more for something nice. If I do that I'd like it to be a known name, easy to resell, just in case.
KNIFE USE
Home cook, the usual stuff, lots of vegetables and some meat.
What knife, if any, are you replacing?
Not replacing exactly. Have been using German stainless (Wustoff) for years. Bought a Kramer Zwilling Carbon six months ago and like it a lot. Bought a Takamura Petty and have only had it a week.
Do you have a particular grip.
Pinch grip.
What cutting motions do you primarily use?
Rock chopping, push cutting.
What improvements do you want from your current knife?
Better aesthetics? A decent handle would be nice, but more interested in feel and blade performance. This is a working knife, not a show piece.
Comfort? Something nimble but does not need to be light as a feather. Good balance. Smooth choil and spine would be a bonus. I have largish hands and long fingers, wouldn't want a skinny handle.
Ease of Use? Since I am used to Western knives, I'd like something with some curvature, relatively speaking. I know that Japanese knives tend to be flatter.
Edge Retention? Longer is better, right? I like the carbon steels (love 52100). I'd go for a powdered steel too. I have a ZDP-189 folding knife, and that thing holds an edge like crazy. I do not need it to be clad in stainless. Pure carbon works for me. I clean and dry after each use.
KNIFE MAINTENANCE
Cutting board?
Wood, end grain.
Do you sharpen your own knives?
Yes, I have stones. I probably have less skill than most on this forum, but I am improving. The Kramer is scary sharp right now. First try was okay but decided to have another go at it and so glad I did.
Are you interested in purchasing sharpening products for your knives?
Yes, if necessary. I have Suehiro Cerax and King stones. I guess a Shapton 1000 is in my near future too.
I recently bought a Kramer-Zwilling Carbon 52100 used and I love that carbon steel blade. I have stones and am learning to sharpen the hard steel. I sharpened the Kramer last week for the first time, and then went back and gave it another try. The second try was way better, and it's really sharp now, even after a few uses. I'm sort of a beginner compared to most here, so I'd like to get a few suggestions for gyutos that would be appropriate and a good value in the $200 range or below.
Thanks, I'm really enjoying all the great info here!
_______ Questionnaire ______
LOCATION
What country are you in?
United States
KNIFE TYPE
Gyuto
I am left handed, prefer ambidextrous, even bevel
Japanese handle, octagonal or oval
240mm
Budget around $200, somewhat flexible. Less would be good, perhaps willing to go a bit more for something nice. If I do that I'd like it to be a known name, easy to resell, just in case.
KNIFE USE
Home cook, the usual stuff, lots of vegetables and some meat.
What knife, if any, are you replacing?
Not replacing exactly. Have been using German stainless (Wustoff) for years. Bought a Kramer Zwilling Carbon six months ago and like it a lot. Bought a Takamura Petty and have only had it a week.
Do you have a particular grip.
Pinch grip.
What cutting motions do you primarily use?
Rock chopping, push cutting.
What improvements do you want from your current knife?
Better aesthetics? A decent handle would be nice, but more interested in feel and blade performance. This is a working knife, not a show piece.
Comfort? Something nimble but does not need to be light as a feather. Good balance. Smooth choil and spine would be a bonus. I have largish hands and long fingers, wouldn't want a skinny handle.
Ease of Use? Since I am used to Western knives, I'd like something with some curvature, relatively speaking. I know that Japanese knives tend to be flatter.
Edge Retention? Longer is better, right? I like the carbon steels (love 52100). I'd go for a powdered steel too. I have a ZDP-189 folding knife, and that thing holds an edge like crazy. I do not need it to be clad in stainless. Pure carbon works for me. I clean and dry after each use.
KNIFE MAINTENANCE
Cutting board?
Wood, end grain.
Do you sharpen your own knives?
Yes, I have stones. I probably have less skill than most on this forum, but I am improving. The Kramer is scary sharp right now. First try was okay but decided to have another go at it and so glad I did.
Are you interested in purchasing sharpening products for your knives?
Yes, if necessary. I have Suehiro Cerax and King stones. I guess a Shapton 1000 is in my near future too.
