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please help to choose gyuto

post #1 of 7
Thread Starter 

HI Guys!

Firs of all sorry for my english,it is not my first language :)
I would like to get a new knife.I am not a cook,it is for home use.At the moment i have F dick premier nature cook’s knife,and its nice.I use it for most of the task’s :slicing,mincing,dicing of all kind of food,of course no bones,but sometimes i can peel up ananas,or watermelon,or cut a pеice of parmesan or any other type of cheese,or chocolate.And the knife does the job.Of course it can loose sharpness of the edge,but 20sec on the steel and it is back in the  track.It is not extreme sharp,the blade is soft 54hrc,so i  decided to go for something batter Wusthof classic ikon which is about 56hrc,so little harder and keep the edge little batter,but someone told me that for the same money i can get J knife and it is gona be much batter.For the past week i have read a lot aout J knifes,the steel they use and so,and i am confused now :) As far as i understand than harder the steel than sharper it can be,and most of the J knife with superior sharpness is the knife with VG-10 steel and similar with 61+ hrc,but there very sensitive for the hard products like cheese,ananas,chocolate and so on,and can be chip easily.
So question is:
 what can you recommend to look for,may be stainless steel about 68hrc so it is gonna be batter than the german knife and can keep the edge better,but still can perform with hard task that i put for the knife in the kitchen :) ?
I was thinking about 240mm gyuto,western handle,not too thin,i don’t care about balance and weight(but batter not very light),good finish is important.
I can spend up to 200$,and yes i don’t mind to spend for stones,and learn how to do it.
So far i was look at:
is it the same as this  http://www.chefknivestogo.com/ic24gy.html but it said 61-62hrc ?
4 http://www.chefknivestogo.com/fufkmgy24.html  finish?  hrc ? but price sweet:)
5 http://www.chefknivestogo.com/riar24gy.html 61-62hrc too much? finish?
6 MASAMOTO VG 240 gyuto  57-58hrc

7 JCK original KAGAYAKI Bacik(ES) series  V-GOLD stainless steel(don't know much about) 60hrc

8  Misono Stainless Molybdenum Steel  Series ,  440 Series ?

9  Hiromoto    Tenmi-Jyuraku Series (Gingami No.3)

10 Fujivara FKM  67-68hrc  finish?

I will higly appreciate any comments and recommendations :)

Thanks.Best regards!

post #2 of 7
Quote:
Originally Posted by vs3455 View Post
 

HI Guys!

Firs of all sorry for my english,it is not my first language :)
I would like to get a new knife.I am not a cook,it is for home use.At the moment i have F dick premier nature cook’s knife,and its nice.I use it for most of the task’s :slicing,mincing,dicing of all kind of food,of course no bones,but sometimes i can peel up ananas,or watermelon,or cut a pеice of parmesan or any other type of cheese,or chocolate.And the knife does the job.Of course it can loose sharpness of the edge,but 20sec on the steel and it is back in the  track.It is not extreme sharp,the blade is soft 54hrc,so i  decided to go for something batter Wusthof classic ikon which is about 56hrc,so little harder and keep the edge little batter,but someone told me that for the same money i can get J knife and it is gona be much batter.For the past week i have read a lot aout J knifes,the steel they use and so,and i am confused now :) As far as i understand than harder the steel than sharper it can be,and most of the J knife with superior sharpness is the knife with VG-10 steel and similar with 61+ hrc,but there very sensitive for the hard products like cheese,ananas,chocolate and so on,and can be chip easily.
So question is:
 what can you recommend to look for,may be stainless steel about 68hrc so it is gonna be batter than the german knife and can keep the edge better,but still can perform with hard task that i put for the knife in the kitchen :) ?
I was thinking about 240mm gyuto,western handle,not too thin,i don’t care about balance and weight(but batter not very light),good finish is important.
I can spend up to 200$,and yes i don’t mind to spend for stones,and learn how to do it.
So far i was look at:
is it the same as this  http://www.chefknivestogo.com/ic24gy.html but it said 61-62hrc ?
4 http://www.chefknivestogo.com/fufkmgy24.html  finish?  hrc ? but price sweet:)
5 http://www.chefknivestogo.com/riar24gy.html 61-62hrc too much? finish?
6 MASAMOTO VG 240 gyuto  57-58hrc

7 JCK original KAGAYAKI Bacik(ES) series  V-GOLD stainless steel(don't know much about) 60hrc

8  Misono Stainless Molybdenum Steel  Series ,  440 Series ?

9  Hiromoto    Tenmi-Jyuraku Series (Gingami No.3)

10 Fujivara FKM  67-68hrc  finish?

I will higly appreciate any comments and recommendations :)

Thanks.Best regards!

for what its worth, the first one is not 68-69, but rather 58-59hrc

also, in your #2, they are actually different knives even though they look the same

post #3 of 7
Thread Starter 
Quote:
Originally Posted by JBroida View Post
 

for what its worth, the first one is not 68-69, but rather 58-59hrc

also, in your #2, they are actually different knives even though they look the same

yes you right its 58-59hrc

post #4 of 7

It would help to know where you are located.

post #5 of 7
Thread Starter 
Quote:
Originally Posted by JBroida View Post
 

for what its worth, the first one is not 68-69, but rather 58-59hrc

also, in your #2, they are actually different knives even though they look the same

 

Quote:
Originally Posted by Mike9 View Post
 

It would help to know where you are located.

 

Right now i am in the middle of atlantic,we are going to Mexican Gulf (New Orleans) so i would like to use that chance to get nice knife.In US you have a great market of J knifes,we don't have that in Europ :)

post #6 of 7

A Tojiro DP would be a pretty good beginner's choice, I have two 240mm myself. Fit and finish of the handle can be a bit dodgy with some of them, but blade and heat treat are very good. The Fujiwara FKM is about on the same level (I have the 270mm). Another very good choice would be the CarboNext that is offered by japanesechefsknife.com (I also have the 270mm).

 

A messageboard that specializes in Japanes kitchen knives, unlike this one, would be kitchenknifeforums.com. One of the members is Jon Broida, the guy who owns japaneseknifeimports. Among knife aficionados he is known for the excellent series of videos on Japanese blades and sharpening he has uploaded on youtube. You will also find lots of custom knife makers and real hardcore collectors ($40,000+ in knives) in that forum.

post #7 of 7
Thread Starter 
Thank's man.I guess i need to check that forum as well,before i choose samefing smile.gif
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