But during my testing, the Rockwell came close to 58. Not to judge, but usually your gyuto is your bread and butter. Unevenness in finish can occur. So i guess what i am getting at is, if you dont have a gyuto you might want to consider getting one. $52.99 #7. I don't mean the Konosuke or Gesshin versions, but rather the Ashi and Yusuke versions as bought through someone like Blueway Japan on eBay. Yes they are sweet get a bit more expensive, i dont have any white steel so i wanted to get something i can really put to work. My Kanehide came out of the box fairly sharp and with good geometry, but it was thinned as part of the finish sharpening. I have a less expensive blue #2 nakiri and morihei santoku both at 165mm that have been a work horse for me for a long time. ACUTO440 Stainless Steel. I have been craving one of these but In blue, I have a 210 Ginsan from Hitohira Kikuchiyo which I very much enjoy, I agree they are underrated! Press J to jump to the feed. The Gyuto from Tojiro has a VG10 core material and comes with an outer stainless steel cladding. SG2 is known for being extremely hard, which explains why it offers excellent edge retention and why it’s known as the Super Steel. They also wrapped the knife in plastic with a bit of oil, preventing the knife from rusting. Worth checking out reviews of both. But for that price range Haku, Sakai Takayuki, Tojiro, Yoshihiro, Misono and Suisin all make good blades. I haven't found the ones I have used and owned very demanding in terms of reactivity, either. Versatile cooking knife for cutting up, filleting and preparing meat and fish. We can not provide an opportunity to appreciate how sharp and splendid the traditional swords are directly, however, we make sure how good they are by using the practical kitchen knives with the same methodology. Slim blades for intricate tasks, pull or push cuts. The Kagayaki is an ersatz clone of the Ichimonji TKC, the Kanehide a clone of a clone of that same knife. Gyuto Chef’s Knife, 8 inch Japanese Chef Knife 3 layers 9CR18MOV Clad Steel Japanese Kitchen Knife, Alloy Steel Gyuto Knife, Sushi Knife for Kitchen/Restaurant, Octagonal Handle, Gift Box. I have not had to sharpen this knife but doubt the white #2 will give much trouble will probably stick with a 1000 and 4000 suehiro cerax stones on it and not let it get too dull. Translates to “Cow Sword” this is a multi-purpose Japanese chef's knife with a slight meat cutting bias. Probably all three knifes are okay at most things, but I can't help the feeling that a gyuto is the most okay at more things. A place for all things chef knives. JCK Natures Raiun Series Wa Gyuto (180mm to 240mm, 3 sizes, Oval Shaped Red-Sandal Wood Handle) 2 from $162.00 $220.00 JCK Natures Raiun Series RD-2 Wa Santoku 170mm (6.6 inch) 1 review A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! It is often compared evenly or even favorably to the Akifusa SRS-15, which I have used and is an exceptional knife at about $100 more, so it's a suggestion I would encourage you to take seriously. Gyotu – All Purpose Chef’s Knife This is a multi-purpose, large bladed knife that you can use for everything. Butcher Breaking Knife High Carbon Steel Outdoor Camping Knife Curved Boning Knife with Sheath Meat Carving Knife for Kitchen, Fishing, BBQ 4.7 out of 5 stars 23. If you can stretch your budget they are great all around wa handled knives. Gyuto Chef’s Knife, 8 inch Japanese Chef Knife 3 layers 9CR18MOV Clad Steel Japanese Kitchen Knife, Alloy Steel Gyuto Knife, Sushi Knife for Kitchen/Restaurant, Octagonal Handle, Gift Box. They have a similar semi-stainless, easily sharpened core steel, neutral dimensions, and good fit and finish. The thing's a dream. You don't stipulate your preference for carbon or stainless, Wa or western or length. I could not find much on him. I will post a picture in the comments below. New comments cannot be posted and votes cannot be cast. Usually lighter than western counterpart with less of a pronounced belly: Santoku: profile: Meaning "three virtues" to describe its versatility, similar to a gyuto but with less length and very low tip. The Ox horn ferrule is local-to-the-forge and sustainably sourced from independent farmers. I picked up a $130 Zakuri 210mm gyuto, aogami #2, for work. I just think about how often I drop 40 bucks at the bar and wish I'd spent it on something better. In the same vein is a Takamura Migaki. I noticed not many enthusiasts seem to like santoku knives, and I've personally never had issues with one. Blade Steel. A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō? Founded in 2000 to provide OEM manufacturing services to some of the top names in the cutlery industry, WE Knife Co., Ltd. (WE) has grown into one of the largest Chinese manufacturers of quality knives and tools. Gyuto Chef’s Knife, 8 inch Japanese Chef Knife 3 layers 9CR18MOV Clad Steel Japanese Kitchen Knife, Alloy Steel Gyuto Knife, Sushi Knife for Kitchen/Restaurant, Octagonal Handle, Gift Box 4.8 out of 5 stars 12. Get it as soon as Mon, Dec 21. Gyuto is going to be the most versatile knife for restaurant work. The combination of these characteristics make the Gyuto feel extremely agile and precise in use. Sort By Sort by: Showing products 1 to 26 of 26. The blade of the Japanese Gyuto is typically thinner and lighter than that of a Western ‘chef’s knife', and the balance point of the Gyuto tends to be a little further forward towards the tip. The thing is sexy and dangerous. I guess the same goes for a Chinese cleaver over a gyuto. A place for all things chef knives. VAT) Out of stock. Knives and workshop pictures "To the sanctuary of cutting" Welcome to master knife maker … FREE Shipping by Amazon. Using this knife is commical but in a good way the knife is beautiful and feels so good in the hand. SG2 is a powder metallurgy high carbon stainless steel which can hold a low-angle edge pretty well. The Richmond Ultimatum Carbon Gyuto 245mm (above) is a hybrid knife made from a Japanese 51200 steel blade but ground, polished, and sharpened by an American culinary knife company. It features a similar steel, but there the similarities end. I have never used a knife that moves through food with less effort at any price. Kaeru Kasumi Stainless Gyuto 210mm . If you can sharpen and you don't mind sanding the handle, choil, and spine, you can fix what's wrong with them. If Wired called the Susin the Bugatti Veyron of chef knives, this is a Formula One race car. Guess ill have to buy another knife, oh the agony! Press J to jump to the feed. For an owner who sharpens on his own and isn't afraid of some sandpaper, I think it's very difficult to argue against the Metal Master Tanaka /u/zapatodelfuego mentioned as the best overall knife in this price range. And design, and good fit and finish all make good blades availability on them is mediocre best. And sometimes quite poor this seller before and got what i am getting at is, if you dont a! 40 bucks at the bar and wish i 'd wait a paycheck or two drop. Knives are usually more popular, owing to their accessibility and ease of use: //imgur.com/gallery/4ZOdlkU purchesed a hitohira specifcally... 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