Hi all!
I've learned a lot from reading the forum, and would like to ask for some advice.
I'm looking for a good white or blue #2 210mm gyuto for around $200. I have a Misono 440 180mm and a Hiromoto AS 180mm gyuto that I currently enjoy.
The profile I'm looking for is something with a bit more thickness on the spine but with a good distal taper (and thin enough behind the edge/at the tip to fly through onions/tomatoes etc.) I think I want a wide bevel gyuto.
The options I'm looking at:
I've read people saying the Tesshu is a great value (is it still a great value at $240?)
I also read that the Hitohira might be too thick at the tip to fly through e.g. onions?
Any help would be greatly appreciated, thanks in advance!
LOCATION
What country are you in? Israel
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef's Knife - Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese _Wa
What length of knife (blade) are you interested in (in inches or millimeters)? 210mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $200-230 max
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Slicing and chopping vegetables
What knife, if any, are you replacing? Complementing a Misono 440 180mm and Hiromoto AS Sanmai 180mm Gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Hammer, Pinch, Finger point
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Push, Chop, Draw
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) (Carbon steel; wider spine; good distal taper; thin tip. I think I want a "wide bevel".)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? Prefer Migaki/Kasumi finish.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Medium-Heavy knife. Handle not a major consideration.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? Good for push cutting and slicing; tip that goes through onions and soft produce; decent+ food release; ease of sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Medium+. Sharpness is more important I think.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes.
Do you sharpen your own knives? (Yes or no.) Yes.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
I've learned a lot from reading the forum, and would like to ask for some advice.
I'm looking for a good white or blue #2 210mm gyuto for around $200. I have a Misono 440 180mm and a Hiromoto AS 180mm gyuto that I currently enjoy.
The profile I'm looking for is something with a bit more thickness on the spine but with a good distal taper (and thin enough behind the edge/at the tip to fly through onions/tomatoes etc.) I think I want a wide bevel gyuto.
The options I'm looking at:
- Tesshu 210mm White 2 Gyuto Wider Version (50mm heel to spine) (Aframes) - $229
- Tesshu 210mm Blue 2 Gyuto (43mm heel to spine) (Aframes) - $239
- Hitohira Kikuchiyo Ren 210mm White 2 Gyuto (Hitohira) - $190
- Masakage Yuki 210mm White 2 Gyuto (CKTG) - $205
I've read people saying the Tesshu is a great value (is it still a great value at $240?)
I also read that the Hitohira might be too thick at the tip to fly through e.g. onions?
Any help would be greatly appreciated, thanks in advance!
LOCATION
What country are you in? Israel
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef's Knife - Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese _Wa
What length of knife (blade) are you interested in (in inches or millimeters)? 210mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $200-230 max
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Slicing and chopping vegetables
What knife, if any, are you replacing? Complementing a Misono 440 180mm and Hiromoto AS Sanmai 180mm Gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Hammer, Pinch, Finger point
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Push, Chop, Draw
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) (Carbon steel; wider spine; good distal taper; thin tip. I think I want a "wide bevel".)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? Prefer Migaki/Kasumi finish.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Medium-Heavy knife. Handle not a major consideration.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? Good for push cutting and slicing; tip that goes through onions and soft produce; decent+ food release; ease of sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Medium+. Sharpness is more important I think.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes.
Do you sharpen your own knives? (Yes or no.) Yes.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
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