Want a Flashy Gyuto - Stainless/Semi-Stainless

[Jmm22]

Tl;Dr - New to Japanese knives, stainless or stainless clad, avoid brittle/laser stuff, have western knives for tougher stuff, want something that is flashy as it’ll be on a magnetic holder. No real budget, but I guess I’ll stick with under $500.

I know I can get a better, plain knife for less and I’ll be paying for the useless designs. I’m fine with that.

I don’t have any Japanese knives and want to splurge a little as I’m starting from scratch rebuilding my kitchen supplies. I’m practicing my technique and don’t want something brittle and easy to chip, as I’m more used to rock-chopping, but changing my technique due to a hand injury that doesn’t allow a hammer grip anymore. Wa handle is preferred, but either is ok.

I have a Wusthof Ikon Classic Chef’s knife, an older Victorinox Fibrox, and a CCK.

I have read this forum and Reddit a lot and have found several knives I like the look of, aesthetically. I’m just overwhelmed with the options. However, I don’t really know what is and isn’t fragile:

1. Shiro Kamo SG2 Damascus m
2. Shinko Kurokumo Shinko Kurokumo R2 Damascus Gyuto 210mm by Shiro Kamo
3. Kato SG2 Kato SG2 Damascus Gyuto 210mm
4. Kurosaki Raijin Yu Kurosaki Raijin Gyuto 240mm
5. Niagara Anmon NIGARA ANMON Kurozome Damascus SG2 240mm Gyuto, No Handle

Open to any other, I was just putting out a flavor of what I’m looking for.

I ordered a Hasegawa cutting board and Edge Pro to sharpen my blades with a Shapton 1000 already.

 

[daveb]

Welcome

 

[Chicagohawkie]

Take a look at the Sukenari line, they have some pretty Damascus blades in several steel flavors. Nice thing about these is you can beat the crap out them and they hold up.

 

[Delat]

All nice choices listed.

Here’s one that meets the flashy requirement very well, although from a Western maker. A little out of your price range but would run about the same as the Nigara you linked once you add a handle to it.
https://bhknives.com/products/copy-of-sold-custom-gyuto-210mm-8-2-yu-shoku-and-himalayn-birch
You might want to browse Suji - Jo tends to have great stuff plus for some of his offerings you can choose your own handle. Here’s a few nice ones to check out.
https://sugicutlery.com/collections/gyuto/products/sukenari-ginsan-damascus-gyuto-blade-onlyhttps://sugicutlery.com/collections...no-sg2-migaki-tsuchime-gyuto-210mm-blade-only
Also fyi I have a Shiro Kamo R2 up on BST if interested.

 

[Cliff]

OP says flashy and stainless, I think Kurosaki, though his work tends to the laster side of the spectrum. I just got a Sunkenari Hap40 and love it. It feels very solid. I guess Kato fits the bill pretty well.

Meant to say Kamo, but Kato, too.

 

[ThirdJewel]

Think this Kurosaki Raijin is still up for grabs on BST. It's got a multi-directional tsuchime and damascus.

https://www.kitchenknifeforums.com/threads/kurosaki-raijin-240-y-kato-honesuki.62187/

 

[cwk.v]

If you have any interest in a Yu Kurosaki Shizuku sg2/r2 240mm gyuto, shoot me a PM. I can sell mine for less then retail. Only a few test cuts done with it and never sharpened.

 

[blokey]

Ryusen Prever or most Ryusen stuff really, better grind and finish than most TKV knives
https://kingtakhong.com.hk/Default....a52b-9cf6fd6c848c&Name=龍泉Prever VG-10 牛刀240mmhttps://strataportland.com/search?type=product&q=Ryusen

 

[tostadas]

Manaka ats34 at chefs edge
https://www.chefs-edge.com/products/kisuke-ats34-gyuto-210mm-blade-only?_pos=3&_sid=39bf4d031&_ss=r

 

[HumbleHomeCook]

Since @tostadas covered Manaka (also available at Tokushu), I'll turn to our friend @JoBone of Sugi Cutlery.

Grab a blade and pick a handle.

https://sugicutlery.com/collections...senko-240mm-10-gyuto-chef-knife-sg2-no-handle
https://sugicutlery.com/collections/gyuto/products/sukenari-ginsan-damascus-gyuto-blade-only
https://sugicutlery.com/collections...no-sg2-migaki-tsuchime-gyuto-210mm-blade-only
I'm sure there's more, these ones just jumped out.

 

[ReiHamono]

 

[Jmm22]

Forgot to add that I’m a lefty, if that matter much.

Thanks for all the input, buying a separate handle of my choice with a blade is appealing.

 

[HumbleHomeCook]

Forgot to add that I’m a lefty, if that matter much.

Thanks for all the input, buying a separate handle of my choice with a blade is appealing.

That matters a lot! Most Japanese knives are ground for a right hand bias. I would recommend spending a good bit of time researching the forum on good lefty options, regardless of how flashy.

 

[Jovidah]

Ryusen and Kurosaki come to mind if you're looking for flashy blingy stuff out of the box.
Alternatively you put a fancy handle on something.

I would however recommend trying to figure out what your preferences are in a knife from a utilitarian perspective.... so aspects like preferred height, profile, weight, balance, etc. All the bling in the world won't make one iota of difference in how it cuts and handles.

 

[daveb]

I needed a long boning knife for a task I was doing a lot and commissioned Pig Iron Forge to make it for me. He nailed it in AEBL.

His knives are normally a little more flashy - both handles and blades. You should at least chat him up.

 

[tostadas]

Have you considered a clean blade design with a bling handle? For example a myojin sg2 or Nakagawa Ginsan and add a custom handle.

 

[Chicagohawkie]

https://knivesandstones.us/collecti...roducts/sukenari-r2-sg2-damascus-gyuto-240-mmticks all the boxes and way under budget

 

[Delat]

Since I’m a lover of bling myself, I’ll share a few photos of my most bling knives that are mostly off the beaten path. Some are way over the $500 budget, but OP said he’s flexible.

This first one is definitely my most bling knife using Baker Forge raindrop copper mai from Steeleworks with copper spacers in the handle and 2-tone Amboyna burl. His books are closed but OP could ask someone with open books, e.g. @MSicardCutlery @BrianHansonKnives or Henry Hyde to make one with a billet from Baker Forge. Best thing with a custom is you can get either a symmetric or lefty-biased grind. The billet for this 240 + petty was about $300, so add labor on top of that for total cost.

This s-grind with copper shim, stainless cladding and carbon core with ironwood handle is from Newham. There’s a very similar one at Crocker I think, except with rainbow damascus cladding. Crazy high level of fit and finish from Newham as usual, but comes in just shy of 1k.

This beauty is from Adonis Forged Arts, another custom with stainless cladding and carbon core. Stabilized blue mango handle with his usual cool little plaque. My wife says this is the “prettiest” knife on the rack. About 50% over budget.

Similar look with this semi-custom @BrianHansonKnives but way cheaper and Brian’s books are open. Stainless clad vtoku2 core. This one is well within the $500 budget. Can’t see much of the handle in this photo but it’s a stabilized block of some blue burl I picked myself from a vendor and sent over to Brian.

And finally a fairly common but IMHO very pretty and striking look, this is a Yoshimi Kato stainless clad carbon core with kurouchi and fake sand-blasted kasumi. I love how the bright kanji stands out against the ku. I forced the patina on the core but Aogami Super naturally patinas dark gray like this on its own too. OP should be able to find something very similar looking off the shelf at a retailer easily within budget but the default is a righty-biased grind.

 

[jedy617]

Sukenari Damascus

 

[Pie]

Think this Kurosaki Raijin is still up for grabs on BST. It's got a multi-directional tsuchime and damascus.

https://www.kitchenknifeforums.com/threads/kurosaki-raijin-240-y-kato-honesuki.62187/

Much thanks @ThirdJewel

It’s still here! I uhh.. need more space on the rack for umm.. more knives.. .

 

[drrayeye]

Hi JMM22,

I have a Wusthof classic Ikon Chef's Knife and a cleaver, and may have a very similar way of holding my knives. I'm also left handed. I have gone Japanese, but not with artisan knives.

The two I have which may fit your interests are the dual core 8" kiritsuke, and the Fuji 8 1/2" Chef's knife.

Both are only marketed in the United States. Kai Shun now has quite a few variations of dual core kitchen knives series that are more showy and expensive. This design was the first, has the wa octagonal handle, but also a half bolster. The blade has no core and no belly--but the kiritsuke tip.

The Fuji Chef's knife I have is now my Chef knife of choice and is a great fusion of Japanese and American ideas both in the handle and in the elaborate damascus cladding surrounding the sg-2 core. It "dominates" the Wusthof on my knife strip!

 

[bahamaroot]

Yoshikane Tsuchime or Black Damascus.

 

[shauk]

If you want flashy do consider Takeshi Saji - SG 2 Diamond Dasmacus ( I have one for sale in BST WTS - WTS: Takeshi Saji R2 Diamond Damascus Gyuto 210mm & Takeshi Saji R2 Diamond Damascus Bunka 175mm ) The Damascus is somewhat of a 3d effect where you can feel the fold of the steel.

Not quite laster but not quite workhorse.

Image taken from ChefEdge Australia (The Finest Japanese Kitchen Knives and Accessories | Chefs Edge)

 

[Jmm22]

I appreciate everyone’s recommendations and input.

I’m not as concerned with laser vs workhorse, as much as someone that isn’t fragile and doesn’t have to be babied. I’m going to use a western knife for tougher tasks and an old Victorinox for beater tasks. The Japanese knife will be mostly for vegetables and poultry only.

I’ve narrowed it down to the following:

-Yoshikane SKD - not flashy, but people love it; however, I think I won’t like the flatness. I may order it to feel in hand.

-Kurosaki Shizuku - love the looks, but worried it may be too chippy for a beginner.

-Ryusen - various lines are all great looking and reviews, while sparse compared to others, are overwhelmingly positive.

-Sukenari - SG2 Damascus looks great, however some reviews state it is hard to maintain the mirror finish.

-Kato - Similar to Kurosaki reviews, but I found an SG2 for $210 new or VG10 for $180, both nickel Damascus. It’s definitely the best pricing.

 

[HumbleHomeCook]

I would again caution that being left handed matters. Most Japanese knives are made for right handed people and it does make a difference.

 

[Jmm22]

I would again caution that being left handed matters. Most Japanese knives are made for right handed people and it does make a difference.

Even the ones that say “even” or “50/50”‘grind? The descriptions on each knife listed states they’re for left or right handed.

 

[blokey]

Even the ones that say “even” or “50/50”‘grind? The descriptions on each knife listed states they’re for left or right handed.

This is a worthwhile read, A Basic Explanation of Asymmetry, there is blade geometry and edge geometry, some knives could have right hand biased blade geometry which unlike edge geometry is basically impossible for home user to fix.

 

[Delat]

Even the ones that say “even” or “50/50”‘grind? The descriptions on each knife listed states they’re for left or right handed.

Here’s a couple choil shots of a Yoshikane and a Kurosaki. You can see they’re obviously righty-biased (the left face of the blade is relatively flat while the right face is rounded; sides reversed in the photos since the knives are upside-down). I’m not left-handed though so I can’t comment on the bias would affect the knife in use.

Yoshikane

Kurosaki Fujin

 

[Jovidah]

With 'fragile and doesn't have to be babied' Yoshi isn't exactly the first thing that comes to mind... Sukenari fits that description a lot better IMO. But I'm not sure about asymmetry issues with them.

 

[blokey]

Here’s a couple choil shots of a Yoshikane and a Kurosaki. You can see they’re obviously righty-biased (the left face of the blade is relatively flat while the right face is rounded; sides reversed in the photos since the knives are upside-down). I’m not left-handed though so I can’t comment on the bias would affect the knife in use.

Yoshikane
View attachment 225723

Kurosaki Fujin
View attachment 225725

Always thought Yoshi is symmetrical… Most wide bevels are, here’s a shot of Ryusen Blazen, I’m not really sure but there’s seems to be bit of right bias