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best allround gyuto 270mm 320 bucks

post #1 of 22
Thread Starter 
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
post #2 of 22
Its the only knife I've used heavily myself but I've gotten numerous compliments from grizzled old chefs and younger coworkers alike as to how sharp the carbon yoshihiro I have is.

http://echefknife.com/gyutou-high-carbon-japanese-chef-knife.html

150 for a 270mm with saya included. If that's not to your liking there are numerous other carbon options by this maker.
post #3 of 22
Thread Starter 
Thank you any other recomendations???
post #4 of 22

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/kitchen-knives-14/kitchen-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

post #5 of 22

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

post #6 of 22
Thread Starter 
Hehe already ordered a suji for meat and a yanagiba for some fish hehe and have some pettys to :-P

Just want one allround do it all screams for use and abuse gyuto

The kochi semes nice
post #7 of 22

It's not monosteel, but the Hiromoto AS sounds like what you're after.  Get one fast as the maker retired so when available inventory is gone that's all.

post #8 of 22
Thread Starter 
Better than the kochi?
post #9 of 22

You may try a Western (Yo) Deba. That's a knife you can abuse. Of course it's the opposite of a laser.

I have this one and it's a superb beast (High Carbon, mono-steel, HRC 60):

 

KC-715 KANETSUNE SEKI MINAMOTO KANEMASA SERIES WESTERN STYLE DEBA 240MM

 

From Japan-Blades.com

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #10 of 22
Thread Starter 
Deba hmm got thoose in 270mm?
post #11 of 22

Sure.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #12 of 22
Thread Starter 
Quote:
Originally Posted by ordo View Post

Sure.
Cant find a single one?
post #13 of 22

I'd say Akifusa, but here's a good post-full of suggestions:

 

http://www.kitchenknifeforums.com/showthread.php/5389-Yoshikane-v-Mac-v-Takayuki

 

 

Rick

post #14 of 22

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.

post #15 of 22

Let's spoil mrbushido (even more).

The benefits of a proper grind.

 

 

+ $1000, sorry.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #16 of 22
Thread Starter 
Quote:
Originally Posted by ordo View Post

Let's spoil mrbushido (even more).
The benefits of a proper grind.




+ $1000, sorry.

If youre paying ;-)
post #17 of 22

Not happy with my Itinomonn Kasumi Gyuto 270mm.  I've washed it several times and each time, stain, from the handle, comes off on my dish rag and dish towel.

There may be an easy fix for this, but it is something you should have to deal with in the first place.

post #18 of 22

Is it chestnut? I had a chestnut handle do that for a while.

post #19 of 22

Yes, it has a Octagonal Chestnut handle with Buffalo horn.


Edited by Full Sack - 1/3/15 at 6:46am
post #20 of 22

Geez, you'd think they would use a waterproof stain.  Perhaps consider applying a spar varnish or Watco Danish oil.

 

 

Rick

post #21 of 22

Mine didn't come off with water, only when I applied mineral oil on the handle.

post #22 of 22

Oh all right, as I now recall certain species of chestnut are very water/rot resistant.  Initial bleeding of the stain is probably expected, and mineral oil likely the only coating needed.

 

 

Rick

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