Chef Forum banner

Yet another advice question on buying a Gyuto

5068 Views 13 Replies 6 Participants Last post by  phaedrus
Hey guys,

I've been reading the forum for awhile now researching in anticipation of finding a Gyuto knife.

After reading lots on this forum it's obviously that every knife is individual to the user and intended use, therefore I thought it would be best to ask the question, even though there are heaps of "I want to buy my first..." questions on here.

I am not a professional in the industry, definitely a hobbyist, but I appreciate the art and process to own and maintain a high quality Japanese knife. Happy to spend a bit more money on something that is also an artwork, not just a tool, around $300.

I've looked at countless knives, starting at Shun and Miyabi etc, now looking at knives that seem to be more unique:

- Takeda Aogami Super

- Fijiwara san's Maboroshi

- Kurosaki R2 western

- Masamoto KS

I used the Fujiwara knife at a store today, really nice, but not sure what I want yet.

Love some suggestions.

See less See more
1 - 1 of 14 Posts
I have 2 Takeda gyutos - owned the 240 for two years before getting a smaller one for cramped quarters.  Love 'em both!  No wedging or other issues with the grind.  The AS takes a durable edge, but easily touched up with occasional proper stropping.  I also have the Gesshin Heiji carbon 240.  It's a heavy-duty workhorse but doesn't sing to me like the Takedas.

Please keep in mind that you'll need to become proficient at sharpening whatever your final decision.  Get a couple of nice stones and listen to your knife sharpener friend.
1 - 1 of 14 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.