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Please help with choosing a gyuto

post #1 of 7
Thread Starter 

Hi all

 

I hope I can get some guidance on choosing a Japanese knife that I'm looking to add to our kitchen. Currently, we have an 8" Shun Premier Chef's knife that's about 5.5 years old but I'm relegating it as a back-up knife.

 

I'm not a professional but I love to cook (and adore kitchen stuff). I would use this knife for cutting vegetables and meats.

 

I feel like an 8" knife is just the right size for me, but seeing that I'll be ordering a new Japanese knife over the internet, I wouldn't have a chance to try it out. I have browsed a few websites on 8" gyutos but most of the time I get overwhelmed with choices and have no idea which one to get. My budget range is between $100-200.

 

I saw this on Amazon and wonder if this is a step up from the Shun Premier? Or is there something better at a similar price point?

 

Thanks for reading and hope to get some advice from you all.

 

JC

post #2 of 7
Speak with Jon at Japanese Knife Imports. He's the owner of the shop and is incredibly knowledgeable about Japanese knives. Everything Jon sells is great quality.

I would recommend a 240mm gyuto. Though the 210mm gyuto is essentially 8", most people tend to gravitate towards the 240mm.
post #3 of 7
I second recommendation to talk to Jon at JKI.
In what ways do you want a step up? Please elaborate on your cutting, your preferences, likes and dislikes about your current knife.
That Yoshihiro you listed is probably more of a lateral move than an upgrade.

More importantly...how do you sharpen?
post #4 of 7
Thread Starter 

Thanks Kevin & Foody.

 

Quote:

Originally Posted by foody518 View Post

I second recommendation to talk to Jon at JKI.
In what ways do you want a step up? Please elaborate on your cutting, your preferences, likes and dislikes about your current knife.
That Yoshihiro you listed is probably more of a lateral move than an upgrade.

More importantly...how do you sharpen?

 

I'm outside US but I can speak with Jon.

 

Foody, you've given me a lot to think about! I think what I want is a blade that can withstand hard vegetables and bones (?). I find with the Shun, while it has been great, it easily "chips" when used with kabocha squash or chicken bones. I cook a lot and would like to have a knife that is smooth to cut with. I've had it sharpened by a local person and I found it wasn't as great as the in-house sharpening that Shun has (I'd send it in.)

 

Ok, you might crucify me for this but I don't do any maintenance on my knife. I'm totally clueless on how to do this, that's why I would send it in to Shun to have it sharpened.

post #5 of 7

As you don't live in the US shipping costs may become quite substantial. With japanesechefsknife.com you don't pay shipping with orders above $100. In your price range I would consider the Misono 440 if it has to be stainless, or the Syogeki if you can live with a carbon core. geki

post #6 of 7
Quote:
Originally Posted by jalapenocheese View Post
 

 

I'm outside US but I can speak with Jon.

 

Foody, you've given me a lot to think about! I think what I want is a blade that can withstand hard vegetables and bones (?). I find with the Shun, while it has been great, it easily "chips" when used with kabocha squash or chicken bones. I cook a lot and would like to have a knife that is smooth to cut with. I've had it sharpened by a local person and I found it wasn't as great as the in-house sharpening that Shun has (I'd send it in.)

 

Ok, you might crucify me for this but I don't do any maintenance on my knife. I'm totally clueless on how to do this, that's why I would send it in to Shun to have it sharpened.

Do you mean you are cutting through bone, instead of around it? The Shun's not a knife I would imagine using well for bones. I'd probably get a dedicated meat cleaver or boning knife, or otherwise take a sturdier thicker knife and put a really obtuse angle on the edge.

Kabocha - thin-ish works pretty well if the edge is keen, not too acute, and you don't force or twist in the cut, or slam down on the board (especially at an angle! Edge killer/potential chip maker right there). But a big thick chopper may work here as well.

 

Will whoever sharpens for Shun in your area agree to also service a knife from another brand? Do you have other knives to use while waiting for your knife to be serviced?

 

Honestly if you've got the potential for hitting bone, I'd say use another knife, a heftier one made of a softer more forgiving steel, or a thicker knife with a conservative edge angle. Do you have any knife like this?

 

No interest in crucifying here, but the relatively simple reality that it's pretty dang useful and satisfying to be able to maintain your own things (likely there's no one who is more invested in the results and condition of your own stuff than you are).

post #7 of 7

You would be sorry if you sent your knife to Shun for sharpening.  Aside from the shipping costs, their game is to remove a ridiculous amount of metal and give you a ridiculously obtuse edge.  You would be far better served with a Chef's Choice, or minosharp, or using most any local sharpener, bad as they might be.

 

Take Benusers advice, you'll have a far better knife.

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