While deciding on "wich lasser to get" I got curious on the 21 Cm. Tojiro wa gyuto, my experience with this brand was originally because I had no idea on how good a carbon steel knife was, and also I wasn't sure if I was going to be happy with a knife that gets rusty if you don't wipe it every time. (And it gets stained even if you wipe it)
So, just for experiment I got a Nakiri, and a santoku wich were under 50 bucks each. Once I got the package, I liked the knives at first sight and loved how sharp they get, how easy to sharpen they are and I can't complain about the edge retention. I was a very happy guy and those knives became battlehorses in my kitchen.
And a few days ago I visited the chefsknivestogo.com website and I saw a 21 gyuto available and also a 12 cm Petty, and also as an experiment I bought them (this time I wanted to check on the S&H from U.S. To Mexico. I want a lasser but that's too expensive to see if the S&H is going to work) , so I bought more affordable stuff that in case that gets lost, I can live with the loss.
Long story short, the knives arrived flawlesly in less than 2 weeks. The service from mark from CKTG was excellent and I can't be happier.
Just like the last time, as soon as I got the knives, I sanded the handles and I gave to the petty, the usual tru oil coating that has proven to be excellent even under professional use and abuse. The handles on the Tojiros have a very basic finish and they get a ton of benefits with the oil coating, the looks improve big time and they don't get stained on the handle.
The petty took 3 layers of tru oil, but with the gyuto I had another experiment to do. I sanded it and gave it a coating with "walnut stain" (To make the wood look darker), once it got dry, I gave 3 layers of oil too, and I can't be happier with the results.
The petty has the original color and the gyuto got the taned "pimped up" look
On the performance department... They are great. I like these knives a lot. They perform great, they are very affordable and have a geometry that pleases me, besides, I don't mind if one of my cooks take one of these knives to work for a short while, I know that they are not going to damage them, and if they do... No big deal.
My first impression with the gyuto was that it's a thick blade, but once I started using it, I didn't get any "too thick" sensation. They came sharp OOTB but not enough for my personal taste, so I gave them the bester 1200 / Takenoko 6000 treatment and they got razor sharp fast and easy.
I can't stop recomending the Tojiros, great bang for the buck, and also I can't stop recomending CKTG, the service was top notch!