Sukenari, Tanaka, Nigara, Yoshikane or… name it… gyuto 240mm for 300-400 euros?

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Kr42

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Hello everybody name is Jo and, as many are saying here… you buy a 210, then just start looking for a 240 😅

So as a home cooker I’m searching a gyuto 240mm with a budget between 300 and 400 euros.
I’m sharpening myself and have the equipment for my PM pocket knives/HAP40.

I like what the four makers I mentioned are producing and just looks for advice.

I’m looking for HAP40, SG2/R2 for this knife. Preferably sg2/R2 since I already have a petty and a Kiritsuke in HAP40 and like diversity

240 only

I’m still balancing between Ktip or not.

I would like good food release if possible

Don’t want Damascus

In these prices, have you others makers in mind?
Toward which one would you be looking?

Thanks by advance,
 
I forgot… the price has to include the eventuality of tax (20%) since I’m living in France
 
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Kr42 said:
The second link is so nice!
And in Europe! Thanks a lot!
Click to expand...
Nigara makes a nice knife. A few things to note, the 240 is measured Sakai style, so actual blade length is 225. Height is also on the shorter side at 47mm. Knife is also very thin weighing only 177g. Tsuchime should help with food release though.
 
Heckel7302 said:
Nigara makes a nice knife. A few things to note, the 240 is measured Sakai style, so actual blade length is 225. Height is also on the shorter side at 47mm. Knife is also very thin weighing only 177g. Tsuchime should help with food release though.
Click to expand...

The height will be just on the low side of what I like
Ah good to know for the Sakai style 🤣
I guess, if I go for it, I will have a good reason to buy another one someday (you know Madame is the minister of finance here 🤣)
 
Myojin sg2 will be near the higher end of that budget if you find it on sale, but his work is excellent. I have the 180,210 and 240 myself
 
tostadas said:
Myojin sg2 will be near the higher end of that budget if you find it on sale, but his work is excellent. I have the 180,210 and 240 myself
Click to expand...
Thank you, I didn’t knew Myojin before.
His work is beautiful
Finishing looks pretty awesome!

How do you find yours?
No chipping?
It looks like very thin, are they more laser than workhorse?
 
Kr42 said:
Thank you, I didn’t knew Myojin before.
His work is beautiful
Finishing looks pretty awesome!

How do you find yours?
No chipping?
It looks like very thin, are they more laser than workhorse?
Click to expand...
They are thin midweight. Grind is lasery behind the edge, but with a sturdy spine
 
He means that the edge of the knife where the cutting happens is very thin so it goes through the food easily but the top of the blade (the spline) is a little bit thicker and more sturdy. Not as thick of a spline as a workhorse . Helps the food fall off the blade as you’re cutting

It’s a very nice combination of features. We often call this combination a middleweight.
 
I'm a home cook who recently purchased a Sukenari 240mm SG2 gyuto (non-K-tip). I've been quite pleased with mine so far. I'm coming off of lower-end stuff (Tojiro Dp and Tojiro White), so I can't really compare against other higher-end offerings. Pinch grip is quite comfy. Fit and finish are lovely (to me). I had hoped for a slightly larger flat spot, but I haven't noticed it being a problem.


Good luck :)

There's a review of the Sukenair k-tip/kiritsuke here:
https://www.kitchenknifeforums.com/threads/review-sukenari-sg2-k-tip.50893/
 
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