Yo gyuto recommendation

[Domas]

Hi all,

I am considering buying new yo gyuto knife. Here are my questionnaire answers.

LOCATION
Lithuania (EU)

KNIFE TYPE
Yo gyuto, ie Japanese chefs knive with western handle

Are you right or left handed?
Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Yes, it seems to feel somewhat more ergomic in my hand

What length of knife (blade) are you interested in (in inches or millimeters)?
I believe 210mm should be enough when using knife just at home

Do you require a stainless knife? (Yes or no)
Yes

What is your absolute maximum budget for your knife?
150-300 EUR/USD

KNIFE USE
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, mincing and chopping vegies and fruits, slicing meats, filleting fish. No very hard tasks - there will be another, probably some German, knive for this purpose.

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.)
Better food release is more than very welcome (convex grind?).

Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I do not like very light knives. For a 210mm gyuto, 150-200gr (around 5-7 oz) seems to be optimal weight for me.

Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The longer, the better.

KNIFE MAINTENANCE
Do you sharpen your own knives? (Yes or no.)
No, I plan to use sharpening service.

SPECIAL REQUESTS/COMMENTS
Just to sum up preferred features - western handle, good food release, good edge retention and not very lightweight. I do not care about the knive type - whether it is laser or semi-laser - I believe good knive features matter most regardless of its type.

After doing some research in this forum and some other sites, I have added following models to my consideration list so far:
1. Ryusen Blazen Gyuto 210mm SG2 (BZ-104)
2. Tojiro R2 SG2 Gyuto 210mm
3. Takamura HSPS Pro Gyuto 210mm

Any experiences and comments regarding to those models as well as the new additions to the consideration list are very welcome!

Thanks,
Domas

 

[mack]

Takamura Migaki R2 210mm Gyuto:

https://www.japaneseknives.eu/a-36094970/takamura/takamura-r2-mikagi-gyuto-chefs-knife-210-mm/

Very laserish, but FR is not that bad. Seems to fit rather perfect and would be my choice. Only problem I see: You need to put a microbevel on the knife, it's only 9° on each side, I would recommend 15-20 degrees on each side.

Mack.

 

[daddy yo yo]

The Blazen is a fantastic knife, I have the 240 and love every single bit of it!

 

[Matus]

You mention that you plan to use ‘sharpening servis’ - are they capable to sharpen thin, high hardness blade properly or will just run in on something like a Tormek or even belt grinder? That would be a major point for me as it makes no sense to get a high quality knife and have it fooled up by someone who has no clue.

 

[Domas]

Hi Matus,

that is a very good point indeed. There are few knive sharpening specialists out there, but I am not aware about their competence. I just see that one of them claims to use Naniwa Chosera and Shapton Ha No Kuromaku water stones and all customer reviews are very positive. Anyway, I will try to call them and ask whether they can properly sharpen such quality knive.

Meanwhile, if I won't find who can do that, what would you suggest? To look into German brands like Wusthof or Gude?

Thanks,
Domas

 

[Matus]

Hi Domas, you’re welcome. You have basically 2 options:

1) Send to the sharpener a normal knife and have it sharpen on stones - and see what kind of result you get. Talking to him is definitely a good idea.

2) Keep part of your budget for 2 stones (something like 1k and 3-5k) and learn how to sharpen. It is not that hard and will definitely make more sense in the long run.

When it comes to knives - I am having hard time to find a knife that would have western handle and fit your requirements. The Ryusen is probably the closest match. I can not really comment on the geometry or performance. But Ryusen knives are higly regarded.

 

[captaincaed]

My ryusen R2 has quite good edge retention and top notch finishing details. Harder to sharpen (as a learning sharpener) - need to be patient deburring. Can't comment on food release since it's a petty.

 

[krx927]

Why do you have preference for Western handle? Did you try Japanese handle first hand? I would not say that they feel worst in the hand.

When I was buying my first J knife I also selected Western style handle but my reasoning was that in the long run most likely Japanese wooden handle will get damaged. Later i started to buy kniveswith j handles and i like than much more. The knife sits in the hand much better than Western handle. The raw wood helps grip the in the hand.

My worry about handle not being durable is also nonsense. They keep very well. And if by any chance they will get destroyed, they are eady to replace.

Few more comments: like Matus is saying I would also suggest buying sharpening stones. It's relatively'easy' to sharpen a knife.

Blazen is ok knife but I find it a bit expensive for performance. For same price or lower you can get better knives with Japanese handle. Plus the SG2 steel is harder to sharpen, the feeling is not there and it takes more grinding.

 

[Domas]

Hi Krx,

I just kept Japanese handle in my hand few times in the shop and even have not worked with it yet. It just feels a bit different since all my life I've used Western handles, but the more I dig, the more I am open to try Japanese handle.

If considering wa gyotu, what are the recommendations? Also, apart of a good food release, mid weight (oriented more towards a "workhorse" type than a "laser"), and good edge retention, I would prefer stainless cladding due to better rust resistance.

Thanks,
Domas

 

[krx927]

Then it is no brainer, Toyama SS clad on JNS. One of the best knives out there.

 

[Domas]

Out of stock and bit over the budget anything else?

 

[daddy yo yo]

The Toyama is fantastic but it is above budget, no? I’d say, have a look at Gengetsu Semi-Stainless!
https://www.japaneseknifeimports.com/products/gengetsu-210mm-semi-stainless-wa-gyuto

I had a 210 and it was fantastic! Didn’t like the 240 as much as the 210, although I really am a 240 guy...

 

[Matus]

Out of stock and bit over the budget anything else?

Do try BST - a stainless clad 210 could be just within your budget or very close.