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best allround gyuto 270mm 320 bucks

6K views 21 replies 7 participants last post by  rick alan 
#1 · (Edited)
Preferable monosteel cause i like the feeling, good flat spot, preferable carbon but best steel i can get. got know konosuke hd2 270mm gyuto and to vics 31cm and 22cm and tojiro shirogami gyuto 240mm


For allround i mean everything except bones. Must be very sharp and cut great.

Any ideas?

Better options if not monosteel?

Love the feel of monosteel and cant explain why :p
 
#4 ·
You got the bug hahaha

If you are looking for something to complement your konosuke, maybe a more subbstantial blade? how about one of these?

http://www.japaneseknifeimports.com...knives/kochi/kochi-270mm-migaki-wa-gyuto.html

http://www.japanesenaturalstones.com/itinomonn-kasumi-270mm-wa-gyuto/

http://www.kitchen-knife.jp/pro/pro.htm

*this one is direct from the maker, i've heard his customer service can be lacking but his knives are good

None are monosteel but they have the cutting feeelingggg
 
#5 ·
My other recommendation is to not collect gyutos if you're happy with your konosuke already.  There are so many other knives out there!  Petty, sujihiki, honesuki, cleavers, deba, yanagi...  Who knows if you get these maybe you'll get into more butchery and sushi cutting, which is not a bad thing
 
#14 ·
My friend bought a Takeda AS 270mm one of the NEW new grinds.  I played around with it yesterday. 

It's not old takeda where the grind mark comes far up the blade face, but it's not one of the fatter new ones either.  It's very very thin, and although the grind marks from the side don't go up as much as they used to, I think it must have been forged thinner.  Also as soon as you get to the shoulders, it is concave inwards on both sides. 

If you can skip lunch for a week or something and bring your budget to $350, it's a hell of a knife.
 
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