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i think more for western, but idk if there is a trend like that. i just see that size randomly more and more now.

long ago, i used a 180mm knife for everything. i definitely like 210 now more for everyday stuff and think of 180 as more of a petty size. i have several 240s (and bigger) in different profiles and grinds, and i've decided that i do prefer 210 unless i'm working with huge produce.

but now i'm wondering if 225 could be good. never tried one.
 
sansho said:
i think more for western, but idk if there is a trend like that. i just see that size randomly more and more now.

long ago, i used a 180mm knife for everything. i definitely like 210 now more for everyday stuff and think of 180 as more of a petty size. i have several 240s (and bigger) in different profiles and grinds, and i've decided that i do prefer 210 unless i'm working with huge produce.

but now i'm wondering if 225 could be good. never tried one.
Click to expand...
I mean, it shouldn't be hard to take a 210 and extrapolate what an extra half an inch would give you, but that isn't what we do here. Buy a 225 and try for yourself! 😂
 
fortheloveofmoar said:
Honestly, an inch doesn’t matter. It’s how you use it, or so I’m told 😫…

Iono I went from 240 to 255 and it didnt feel too long. Now im using 265 and im telling myself its fine
Click to expand...
240-255-270-290

I'm at the point where anything longer would outgrow the size of the prep counter, wondering how far back I could stand in traffic before the dishwashers start clobbering me with their carts...
 
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SwampDonkey said:
I've definitely seen a bit of patina on the stainless Toyama cladding.
Click to expand...
After pork chops last night on the new Watoyama 270. I done told y'all!

20241116_102237.jpg
 
I don't have one, but I'm looking to get a 225. As a "do everything" knife, 210 is just a bit too short sometimes. And 240 is overkill for much of what I do and a bit too cumbersome for smaller produce. Maybe I'm deluding myself, but 225 would appear to be the best universal size for me.
 
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Yoshi said:
I've found my 210s to be a bit short, but I missed the nimbleness when I'm using my 240s. So with my Shihan custom I thought I'd try something right in the middle. My new 225 fits like a glove and is definitely going to the grave with me
Click to expand...
I recently handled a passaround knife that was the first time a kitchen knife truly felt like an extension of my hand. It’s a cool feeling. I’m seeing about getting one such made.
 
For me its a work thing. 240s are only good for me in my banquet area or 1 other restaurant. The others you need to have stuff in the 210mm range just because of space restrictions. 225mm gets me just a little more knife with a little more length. I also prefer shorter heel height so the profiles are more gyutohiki.
 
M1k3 said:
Sakai 240 is about 225-230ish.
Sanjo 240 is about 240-250ish.
Masamoto KS 240 is about 255ish.
Click to expand...
I love that the KS is in a category of its own. Every time you open up a box, there's that little moment of giddy anticipation not knowing exactly how far out of spec it's gonna be. Did you get one that was "just slightly longer," or did they accidentally send you an extra 20mm for free?! Who knows!
 
sansho said:
i think more for western, but idk if there is a trend like that. i just see that size randomly more and more now.

long ago, i used a 180mm knife for everything. i definitely like 210 now more for everyday stuff and think of 180 as more of a petty size. i have several 240s (and bigger) in different profiles and grinds, and i've decided that i do prefer 210 unless i'm working with huge produce.

but now i'm wondering if 225 could be good. never tried one.
Click to expand...
Honestly, it’s my go to size. I have 4-225 now and really just what I like in my kitchen. Not too big but big enough.
 
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