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
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
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