Tons of makers for this style of knife. The Sakai Kikumori SK line is really budget friendly. Tsukiji Masamoto, Kikuichi, Yoshihiro, Tsunehisa are all big names that sell carbon gyutos that are listed as SK steel. Masakane is one of the older producers and you can find a lot of their NOS stuff, all SK steel. I think he says that in the video. A bunch of smaller brands out there as well. Although, many look like they could be OEM with similar grinds, profiles and handles, just sold under different brands. Many brands/makers will have a stainless counterpart as well, although the grinds can vary between the carbon and stainless version from the same maker. Goko Hamono makes a pretty unique version of the SK steel gyuto. I will be honest, most of them I’ve handled could use a good thinning to perform well, but they’re good knives to practice thinning on and they cut really well afterwards.
If you want the same “Kanto” style gyuto with a different carbon steel, I highly recommend Masahiro VC Carbon, very good stuff. Ashi Hamono technically falls into the Kanto category as well I guess, but their grinds are a lot better than the run-of-the-mill stuff. Sugimoto, Misono, Sakai Takayuki Blue 2, Suien VC (blue 2), etc. The list goes on and on.
