I'm looking into buying a 240mm Gyuto.
Help me decide or offer suggestions of other knives not on my list.
I don't want to spend more that $200. I'd prefer a Wa handle. But, I'd take a Yo handle if I can get a much higher performer at that price and weight.
I have a Wustof 8" Gourmet that this is replacing. I like this knife because it is pretty light. 5.8 oz. Has a thin blade. Gets really sharp. I want to replace it because the edge retention sucks. I want a slightly longer knife that weighs about the same and has less belly. i.e. has more cutting area. I want a knife I won't have to sharpen so much and maybe can get wayyy sharper. Looks better, more exclusive, better steel. etc...
Weight and the steel used are my main priorities, besides it being a 240mm and likely Wa handled. I've recently decided I don't really want anything that weighs much over 6 oz. See below. I tend to like thinner blades and lighter handles.
Recently, I've bought a Sakai Takayuki Hammered Damascus Nakiri 160mm that I really like. This thing weighs about 6.4 oz. I really like this knife. It's VG-10. Holds an edge well and seems easy to sharpen. I don't really mind that's it's a little heavy and it's a really nice looking knife. It's a little thick but not too bad.
I bought a Fujiwara FKM 270mm Sujihiki. I love this knife. My first Japanese knife. It's really light for how long it is. 6 oz. It has a great feel in my hand. Holds an edge well but not as well as the VG-10 Sakai Takayuki. It's really easy to sharpen.
I also bought a Fujiwara FKM 240mm Gyuto as a christmas gift for a family member. I bought this because of how much I liked the suji and I wanted to feel it to see if I liked it, knowing full well that I'd be replacing my Wustie soon. LOL. I decided that I didn't like the feel of this particular knife so well. It felt a little too heavy to me at 7.6 oz. It felt like there was a bit too much weight in the handle, which I don't feel in the suji. The blade on the gyuto didn't feel heavy or cumbersome though. Just the handle.
Yes, I can sharpen/maintain a knife.
The main knives I'm considering are...
- Richmond Addict 2 with the rosewood handle. This is right at my weight threshold at 172 grams (6.06 oz). It's taller so I can accept the extra weight as I think I will feel it mostly in the heel. It's $170 but out of stock. (I'm not in a super big hurry to buy the knife but would like to by the end of the month. ) CPM154 steel. No experience with this steel but hear it's great.
- Sakai Takayuki Hammered Damascus Wa-Gyuto http://www.chefknivestogo.com/satadagy240.html Same weight, 6 oz. AEB-L steel. Again, no experience with this steel but hear it's a great steel, maybe not as good as the CPM154. Also $170.
- Gessin Uraku http://www.japaneseknifeimports.com/kitchen-knives-by-type/gyuto/gesshin-uraku-240mm-stainless-wa-gyuto.html A bit cheaper at $155. A little lighter too at 167g (5.89 oz). It doesn't list the steel used. I'm sure Jon will chime in here, or I can ask him.
These are the main knives I'm considering. I think handle material is a priority of mine too. The Richmond has a nice handle. The Sakai, doesn't seem to have the nicest handle but not sure. The Uraku is kind of a 'grab bag' of handles as it states.
Like I said, I may end up with a western handle, I think I'd consider the Maruyoshi/Hattori HD even though it's a little out of my price range. I don't think I like how Mac's look. Sorry. Maybe a Kikuichi Performance TKC/ Carbonext or whatever else they're called. Masamoto VG?
Any others I should consider?
Can we talk about these few western handled knives?
Let's compare the 3 Wa handled knives I've listed and maybe you can suggest others that compare?