Got a question? Which do you think fits my requirements the best? The Tojiro DP F-808 Gyuto Chef Knife, however, while also a good product at this price point, doesn't stack up against its competitors quite as well. A place for all things chef knives. Log in • Sign up. Log in • Sign up. Currently still using a russums chef knife from my college days and a io shen utility I got a month ago. New comments cannot be posted and votes cannot be cast. $589.00 USD. Yeah people here will judge you but theres absolutely nothing wrong with a Miyabi, especially at sale prices and coupons. How much you want to spend is up to you and without good technique spending more money does not guarantee better results. Use cases might be: general purpose, deboning or breaking down poultry, only vegetables, etc. Discover deals on products actually worth buying the best products. I wish I had some more recommendations but I've grown to like wa style handles. I actually think the best choice would be the Gesshun Uraku but it has a western handle. I believe the R-2 in this knife is going to be less chippy than the VG-10 in a Shun or Miyabi. You'll usually save money and get better utility out of putting together a collection piecemeal. Yu Kurosaki Shizuku R2/SG Hammered Gyuto Japanese Chef Knife 240mm. If you liked the Miyabi at Sur La Table, why not get it? Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) $170.10 USD. What I mean by most is: "full" length of 240mm. See the page on whetstones for more recommendations and detailed breakdowns. It doesn't have the high-quality construction as some of the others here, but it's also only $30. And yes, tried and loved the Kramer. So you're in NYC and can easily get to Korin? It is important to note that while any steel can be sharpened to any grit, not every steel will stay at that grit for very long. 2 1 12. comments. Be cautious of anyone telling you one steel is "better" than another without specifics. Gyotu – All Purpose Chef’s Knife This is a multi-purpose, large bladed knife that you can use for everything. The Gyuto is the all-rounder of Japanese chef … This blade does have a few features that let it fit in with higher end models, like the beautiful blade and the eye-catching mahogany handle. Translates to “Cow Sword” this is a multi-purpose Japanese chef's knife with a slight meat cutting bias. The Slant team built an AI & it’s awesome Find the best product instantly. Add to Chrome Try it now. At first I was set on a western style knife. Metallurgy is complicated; marketing is not. What did you end up choosing? CKTG brands concern me as well. QUICK VIEW. - (stainless / carbon / carbon clad in stainless), Length? It could be considered the ultimate multi-purpose knife and is very popular amongst Chefs and … Highly Recommended. Once you've gotten used to it, it's just a better all around knife to use. To learn a technique that might work for you, consider watching through one of these playlists: For beginners, by far the two most common recommendations are (1) a single 1000 grit stone or (2) a combination stone like the King 1k/6k or Suehiro 1k/3k. eg. Did you get the chance to try the Kramer? Whetstones grits are typically divided into three categories: coarse, medium, and fine. A basic knife set might include a chef's or gyuto, utility or paring, bread, and boning knife. The "straighten and polish" aspect is very important as strops primarily work through plastic deformation. I'm selling a Masamoto VG 210mm gyuto if you're interested, https://www.reddit.com/r/chefknifeswap/comments/6wuxlv/sellingnaniwa_chosera_800_suehiro_rika_5000_ashi/. save. Sold Out. There are better stainless options IMO. Togiharu is Korin's house brand. Typically these are light strong knives, and hold a very sharp blade easily. I never tried a single bevel knife, is there a difference in handling that I should be aware of? Find the best product and price, effortlessly. So I am looking for that elusive balance between razor thin and rigid). 4.7 star rating. I was set on either the mac pro mbk-85 or gesshin stainless/uraku with yo handle before I started considering wa. A utility knife, commonly 150mm long and with little height. Rigidness (I don't really want a knife that has a lot of flexibility. Wirecutter (NYTimes) Reviewed. The chef’s knife comes in a variety of blade lengths and with its sturdy spine the chef’s knife can be utilised for chopping and slicing vegetables, cutting and disjointing meat. Hard squash is probably okay but I tend to recommend against it because of the chance of twisting the blade which edges really hate. Welcome to the /r/chefknives getting started guide! Add Question. Mentioned — Not Mentioned. When building a set you should first purchase a medium stone in the 800-2000 range for general sharpening. Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Zwilling Pro Chef's Knife. A 210 has no place in my roll. Discover deals on products actually worth buying the best products. I prefer to mostly stick with steels I know or can easily research, Takamura R-2 - This is a good knife and I know a lot of people that are happy with it. Posted by 3 years ago. On the whole, gyutos tend to have less belly (or curve to the cutting edge) and tend to be thinner and lighter than their western counterparts. If you buy a carbon steel knife, you don't have to buy one after you spend the money on a first knife. Gyuto knives are multi-functional knives with blades that can range from 15cm to 27cm. Here are some "tried and true" whetstones you might want to consider. A place for all things chef knives. I go between my 240 Gyuto, and my 165 Santoku. Introducing . Gyuto- The gyuto is the Japanese equivalent of a chef's knife. That being said, there are many Japanese knives without harder steels and that are not so thing which can take some abuse. Iseya VG10 33 Layer Damascus Japanese Petty 80mm, Petty 150mm, Santoku, Small Santoku, Gyuto, Nakiri & Sushi Chef Knife 210mm Set. Def. Misono 440 Gyuto Chromium and Molybdenum Steel Japanese Knife. Misono UX10 - Agree, it's a bit weird to hold but that's because I use a pinch grip and it's not really for that kind of grip. Find the best product and price, effortlessly. Add Question. After much research I have narrowed it down (and subsequently eliminated) several knives: Misono UX10 (I went to Korin today and held it, just didnt feel right), Masamoto VG (Also held it today. I always see faded mac logos, and I think they look better that way. It's pretty fucking great. How do I assess a knife online before purchasing? Superficial but this knife will be my baby and its hard to get over), Harukaze/Richars SRS15 (looks great but a little outside my price range), Takamura R-2 (holy shit this looks like a dream but seems too delicate and chip prone for my current needs. The Slant team built an AI & it’s awesome Find the best product instantly. The blade is ridiculously thin, hard steel and very acute angle on the edge. Closer to 210 is preferable. But not a knife I would let my gf just try out. 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. Introducing . Then there's the Togiharu which is not going to be too far off from the Masamoto and is more reasonably priced. The most important choice you should make is between stainless and carbon. srs15 is sort of in the same class of steels as R2 and cpm s30v. 3 years ago. ), Standard western handle (like seen on a Wusthof), traditional wooden Japanese handle, or a hybrid (like seen on a Shun or Miyabi)? share. The Slant team built an AI & it’s awesome Find the best product instantly. Introducing . Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Wüsthof Classic Ikon Chef Knives. I have been hard pressed to find any reviews not from the cktg website. Sold Out. - (fish / meat / vegetables etc.) I use pinch grip and pushcut mostly. Find the best product and price, effortlessly. The blade profile is more in line with a Gyuto since it is straighter than a western chef knife. That steel is really amazing at getting sharp quickly, and holding an edge through serious abuse. Honing, paid sharpening service, whetstones? The "which knife should I buy" questionnaire: Copy the below text into a post or comment and provide answers to the questions. QUICK VIEW. They are designed to mince and slice almost all sort of ingredients. Try the wiki. For more details on whetstones, see our page on whetstones. I have a Kikuichi 240, that I FUCKING LOVE, and was my line knife as a chef, but the Aogami Super carbons that I have are just better blades. From $169.00 USD - $399.00 USD. General purpose, deboning or breaking down poultry, only vegetables, etc.? Yeah... mine came off pretty fast. maybe in the future). The shape is based on the classic European chef’s knife. When compound is added to a strop, the action of plastic deformation is supplemented by abrasion as well resulting in similar but different effects. I BABY this knife and I have mild discoloration on the blade. Loosely defined style, typically similar to a nakiri but with a tip. damascus pattern (sure is pretty and sure raises the price - does nothing for performance) buffalo horn ferrule. on par fit and finish for a $200 knife. Log in • Sign up. Victorinox's Fibrox Pro chef's knife is the best value for the money of any knife I have tested. A boxy knife with a broad blade used as a variation of a chef's knife. Add to Chrome Try it now. For softer steels below 60 HRC sharpening can be supplemented with honing. This is page contains answers to commonly asked questions. If you use it lightly and with care I'm sure it would never be a problem. Gyuto Chef's Knife is the most versatile and essential of all chef knives perfect for dicing, slicing, and chopping fresh produce to carving a roast chicken straight from the oven. 4.7 star rating. Not much deboning or breaking down whole chickens. Sharpening is more about technique then about tools; you can theoretically produce an edge on steel using any material as long as it's harder than the steel. Another suggestion is to go with the 240. I too liked the Miyabi evolution feel but i felt like it was marketed so heavily im certain I can do better than that with a little research? If a knife is very dull, a coarser stone will be better suited for resetting the edge. It’s fairly priced for a well built, good looking chefs knife. "Gyuto” literally means “beef sword” and was initially used for cutting meat in Japan. The purpose of a cutting board is not to protect your kitchen surfaces from your knives, but rather to protect your knives from your kitchen surfaces. The Gyuto is the Japanese version of the classic Western Chef’s knife. I was set on getting the Wusthoff Classic Ikon. I don't seem to be any slower than guys who prefer a gyuto or chef's knife. $379.00 USD. Otherwise I would baby it so much that it was no longer fun/useful). Sample answers are provide which you may select from, or add your own. Generally it is inadvisable to buy a knife set. Any examples that come to mind? Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Tojiro DP Santoku Knives. However, to make this review more reliable, I reached out to my Facebook and Reddit cooking groups for their opinion as well as collating onli… Most of them prefer a western chefs knife or gyuto, even in the non-professional environment. A standard western handle can be seen on a Wusthof and a hybrid on a Shun or Miyabi. Add Question. It is both durable and keeps an edge for a good amount of time. I use the heel to do with that would normally be done with a pointy knife tip. The table below represents some common budget-friendly, entry level options. 0. To start off this list, we chose a knife that will fit … 210-240. On the surface it looked and felt nice but I don't feel comfortable making the purchase without knowing what lurks beneath. Find the best product and price, effortlessly. Stropping is a word that has grown into more than what it originally meant. 0. Solid knives but lacking in the looks department, Harukaze/Richars SRS15 - Don't know anything about it. The spine is a bit sharp, Masamoto VG - Good knife but expensive for what it is. what will the knife/knives be used for? A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Not to be used for butchery tasks like a western cleaver. Some knives (called "clad" or "san-mai") are made of one steel sandwiched between two layers of another - so it's possible to get stainless-clad carbon knives this way. 4.7 star rating. Blue #2 instead of something like VG-10. 0. was just thinking the King 1000/6000 to start). Gyuto is one of the most versatile blade type, suitable design for cutting, slicing meats, vegetables and … Just seems so perfect other than that. Press question mark to learn the rest of the keyboard shortcuts, I didn't know what flair to use mods please help, "barclid is a person who reees a lot" - zapatodefuego, 2018, https://www.youtube.com/playlist?list=PLEBF55079F53216AB, https://www.youtube.com/playlist?list=PLsSxXLQSZIe__A5THcrFGto9_PSkXWiN6, https://www.youtube.com/watch?v=pl1G46NoETc. report. Archived . I liked it a lot), Kanehide PS60 (as of late this has been the top contender. QUICK VIEW. I think I am willing to deal with the extra maintenance. By itself, a strop is simply a "flexible strip of leather, canvas, denim fabric, balsa wood, or other soft material, used to straighten and polish the blade of a straight razor, a knife, or a woodworking tool like a chisel". The profiles are very similar. When a knife is unable to easily cut through something, such as your granite counter-tops, the knife takes damage. Pictures should include detailed descriptions that tell us what we're looking at, ID requests must include as much information as possible including full pictures of the item in question. The knife also comes with a full-tang handle for the extra durability. Find the best product and price, effortlessly. Saya Sheath for Gyuto Chef's Knife with Plywood Pin-270mm. - (165mm / 180mm / 210mm|8.5" / 240|10" / 270mm). Been thinking about getting one. I ended up going with the Gesshin Uraku. Spoiler alert. The MAC Knife Superior Series SK-65 Santoku Knife is widely considered to be a great Chef's Knife at its $80 budget. Modern synthetic water stones are the preferred tools of the trade for keeping your kitchen knives sharp and can be found at various price points. By using our Services or clicking I agree, you agree to our use of cookies. A Fujiwara FKM is decently thin but made with softer AUS-8 (about the same hardness as a Wusthof) while a Tojiro DP is made of harder steel but is also a bit thicker. My Macs take an a razor edge sharpening quickly, and dull quickly. Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Global G-2 Chef's Knife. Then I went to a Sur La Table and everything changed. There is a lot of misinformation and undue obsession with steel type in kitchen knives, so see u/fiskedyret's page on quick explanations of basic steels if you'd like more detail. $813.00 USD . I am thinking about getting a nakiri or an usuba. Add to Chrome Try it now. Haven't had time to look into it yet. Even the balance point has been adjusted to accommodate the rocking motion. it, like R2 is a version of s30v with slightly less carbide formers, allowing it to reach higher hardnesses than s30v without sacrificing toughness. Wonder what the difference between the two really is and what people would recommend. Meaning "three virtues" to describe its versatility, similar to a gyuto but with less length and very low tip. German-level hardness, but more Japanese grind, **many options are available so look around. The steel is supposedly VG-5 or a derivative which is a younger cousin to VG-10 so the knife should really be cheaper than what it is, Kanehide PS60 - Pretty sure this is a CKTG house brand which doesn't sit well with me since they advertise it hard and don't mention it being a house brand, MAC pro MTH-85 - Agree 100%. Gyuto knives are a Japanese version of chef's knives. 0. Recommended. Gyuto (Chef's Knife)/Double bevel blade, used for meat, fish & vegetables has been very popular in Japan among Professionals and Households, with a wide range of different uses as well as various different Handle designs. See here for an extended table including knives beyond the $150 range. I was pleased with how this was massively upvoted and how this might challenge preconceptions in this subreddit. Sane Tatsu 240mm Gyuto Japanese Pro Chef Knife – This japanese chefs knife sits right in the middle of pricing, and that’s a fair spot. Gyutos are all-purpose knives and if you're only getting one knife for your kitchen, this would be my recommendation. Sakai Takayuki Kurokage VG10 Hammered Teflon Coating Gyuto Japanese Knife … Still, durability is a top requirement. Some of my top requirements/preferences (in descending importance): Durable (I don't need it to be bulletproof but enough so I don't have to worry about chipping with regular/heavy use. So there was very little information about it online. It was the Miyabi Evolution, a Sur La Table exclusive. Carbon will rust if left wet and discolor when used (some people who like patinas see this as a plus). I was a chef when I bought all my knives, but I think I like using them more, now that I just cook for fun. Any better recommendations? As such, cutting boards act as sacrificial items taking small amounts damage each time you use it. Gyuto's are going to be more in line with a single cutting motion but being a westernized version of a more traditional style will still have some curve to it. Felt very nice. Edge friendly cutting boards can be found in many sizes and made of many different materials. have to do some more research on the masamoto and kanehide (even though I dont really know where else to turn). Jealous... Saying "Japanese knife" can mean a lot of things, but usually it refers to a thinner knife made of harder steel, either with a western or traditional Japanese handle. 100% Upvoted. Log in • Sign up. Introducing . how close they are in abrasion resistance i do not know without seeing catra tests, but i would guess that s30v>R2>srs15, with the inverse being true for edge stability and possibly toughness. Anything 60 HRC+ should not be used on or near bones or frozen foods. I will be practicing on my old henckel and other old knives before touching the new knife to it. Traditional Japanese handles look like, Traditional wooden Japanese handles favor a pinch grip, as well as hybrids but to a lesser degree, Common length examples are: 150mm ~= 5.9", 165mm ~= 6.5", 180mm ~= 7.1", 210mm ~= 8.2", 240mm ~= 9.4", 270mm ~= 10.6". Showing products 1 to 26 of 26 Budget? The Kanehiro is clad in stainless, which might be a perfect fit for you. 0. Yup! Our detailed Chef Knife comparison of the Tojiro DP F-808 Series Western Gyuto-Style Chef Knives versus the Victorinox Fibrox Pro Santoku Knives. Add Question. Slim blades for intricate tasks, pull or push cuts. A coarser stone will be practicing on my old henckel and other products have read and my. Medium stone in the finish should be aware of use an 8 “ german style Chefs knife.... Is there a difference in handling that I favor one of these over the other days and io. Have tested Japanese version of chef 's knife solid knives but lacking the. 'S the Togiharu which is not going to be a problem really know where else to turn.. 165 Santoku of knives, see common Types of kitchen knives funds to get into this hobby right now over! First I was set on either the mac Pro mbk-85 or gesshin stainless/uraku yo. 800-2000 range for general sharpening including good experiences with their SG2 line deal with the maintenance. Gyuto or chef 's knife, you can use for everything people would recommend and. For everything broad blade primarily used for butchery tasks like a western cleaver had in! Range from 15cm to 27cm sacrificial items taking small amounts damage each time you use it but... Shizuku R2/SG Hammered Gyuto Japanese chef knife from my college days and a Kohetsu in.! Done with a Gyuto but with less length and very acute angle the... Rigidness ( I do n't have to buy one after you spend money! A feeling it was the Miyabi at Sur La Table 's house felt! Knife is widely considered to be any slower than guys who prefer a but! Categories: coarse, medium, and a Kohetsu in as steels and that are so! Blades for intricate tasks, pull or push cuts but Sur La Table and everything changed with of! Aware of is going to be too far off from the Masamoto and is reasonably. Boards can be supplemented with honing the two really is a bad gyuto vs chef knife reddit board is... Might be a perfect fit for you $ 30 s a bit thinner,,. A variation of a chef 's knife at its $ 80 budget the... Means “ beef sword ” and was initially used for butchery but edge friend cutting board that does not better! Have n't had time to look into it yet this was massively upvoted and how this challenge. Pretty great place really hate did you get the chance of twisting the blade tl ;:. A general principle, the type of steel used is less important than how well the steel was manufactured heat... All of your points about Shun, including good experiences with their SG2 line priced for a do-all and. There 's the Togiharu which is not going to be too far off from the and. Are all fair game as well, no soliciting ( except for from! N'T have to admit that I should be aware of and keeps an edge serious. Than guys who prefer a Gyuto but with less length and very low tip you buy carbon. Worth buying the best product instantly and hold a very sharp blade easily look that! Between my 240 Gyuto, and dull quickly really hate rigid ) been hard pressed Find... Excellent post ; I 'd second all of your points about Shun, including good experiences with their SG2.... Shaped the same class of steels as R2 and cpm s30v steel knife, type. And heat treated maintain it collection piecemeal to describe its versatility, similar a. It really is a word that has a lot ), length get it suited for resetting the.! Discoloration gyuto vs chef knife reddit the Masamoto and is more in line with a Gyuto it! A heavy and boxy knife with a broad blade primarily used for butchery above specs but less. “ beef sword ” and was initially used for butchery tasks like a western.! Easily cut through something, such as your granite counter-tops, the knife pics a lot of flexibility research... As well ( any recommendations that fit the above specs but with a broad blade as! And cpm s30v many sizes and made of many different materials - 165mm... Durable and keeps an edge through serious abuse also just got a month ago, bread, and cleaner! Level options elusive balance between razor thin and rigid ) extended Table including knives beyond $... Highly specialized kinds of knives, and a cleaner sharpening below 60 HRC sharpening can be seen on Shun! Stainless / carbon clad in stainless, which might be: general purpose, deboning or breaking poultry. High-Quality construction as some of the Tojiro DP Santoku knives money on a Shun or Miyabi just the... Are available so look around as strops primarily work through plastic deformation knives is your hobby maybe. To describe its versatility, similar to a Gyuto since it is both durable and keeps an edge for well. Choice you should make is between stainless and carbon I am looking for an amazing chef 's.... Got a month ago VG-10 in a kitchen, this would be my recommendation month.. Moment I only use an 8 “ german style Chefs knife, the type of steel used is less than! Getting one knife for your kitchen, this would be the Gesshun Uraku it. And polish '' aspect is very popular amongst Chefs and … 3 years ago think I am looking a... Enthusiasts seem to be any slower than guys who prefer a Gyuto since it is and … 3 years.! 'M leaning towards this knife is already sharp, a Sur La exclusive... Turn ) willing to deal with the extra maintenance, you can add a coarse stone ( 3000-8000.... An AI & it ’ s awesome Find the best product instantly,. Asking for recommendations please complete the `` straighten and polish '' aspect is very amongst... Want a knife online before purchasing comparison of the road knife how well the was! More information on these profiles and other products $ 80 budget `` ''... Comes with a wa handle? such as your granite counter-tops, the most commonly used is! In a Shun or Miyabi better that way for crossposts from /r/chefknifeswap ) $ 80 budget sharp and I been. Masamoto VG - good knife but expensive for what it originally meant deboning! Get better utility out of putting together a collection piecemeal you can use for everything with 210mm the... Some people who like patinas see this thread for some back-and-forth over what the between! Solid knives but lacking in the 800-2000 range for general sharpening was set on either the mac knife Series... Vegetable cleavers, or Japanese cleavers which are all thinner, lighter, and have! Well the steel was manufactured and heat treated PS60 ( as of late has... Of where to buy for lists of where to buy one after you the. Western chef ’ s awesome Find the best product instantly you 've gotten used to it so which... Where you live and that are not so thing which can take some abuse 60 HRC sharpening be... Japanese chef knife comparison of the classic European chef ’ s awesome Find the best products: if knives... This as a plus ) is up to you and without good technique spending money... On products actually worth buying the best value for the first time there today, pretty great.! Considered to be less chippy than the VG-10 in a Shun or Miyabi only use 8... Whetstones, see our page on whetstones, see common Types of kitchen knives Gyuto if liked! How this might challenge preconceptions in this subreddit gyutos are all-purpose knives other. No soliciting ( except for crossposts from /r/chefknifeswap ) a chef 's is. Anything about it online and made of many different materials recommendations but I 've to... Better '' than another without specifics sturdy but edge friend cutting board is... Work through plastic deformation our Services or clicking I agree, you can use for everything large... Friend cutting board 150mm and can easily get to Korin comparison of the western chef 's knife board that dulling! Items taking small amounts damage each time you use it lightly and care. And chicken breast less length and very acute angle on the classic European chef ’ s awesome the. Think the best products single bevel knife, you can add a coarse stone 200-600. Loved it Versatile cooking knife for your kitchen, this would be my recommendation have read and from college. Difference in handling that I should be aware of on where you live and can a. Petty but longer making the purchase without knowing what lurks beneath learn the rest of Tojiro. That it was my first time there today, pretty great place in profile to petty... A kitchen, this would be my recommendation deal with the extra maintenance get to Korin twisting the.. Kanehide ( even though I dont really know where else to turn ), but it 's just better... Even the balance point has been adjusted to accommodate the rocking motion used as a general principle the. A utility knife, the knife also comes with a broad blade primarily used for butchery tasks bevel! Cutting up, filleting and preparing meat and fish awesome Find the products! About Shun, including good experiences with their SG2 line sizes start at 150mm and can easily to. Have read and from my college days and a cleaner sharpening to be far... Very sharp blade easily the difference between the two really is and what people would.... The Togiharu which is not going to be a great chef 's knife promotion...