I use the heel to do with that would normally be done with a pointy knife tip. 4.7 star rating. Felt very nice. 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. Yes! Recommended. Togiharu is Korin's house brand. When building a set you should first purchase a medium stone in the 800-2000 range for general sharpening. I believe the R-2 in this knife is going to be less chippy than the VG-10 in a Shun or Miyabi. Log in • Sign up. From what I have read and from my own intuition, yes. Wonder what the difference between the two really is and what people would recommend. If you liked the Miyabi at Sur La Table, why not get it? Most standard and popular blade among Western Style knives, so called “Chefs Knife”. - (165mm / 180mm / 210mm|8.5" / 240|10" / 270mm). German-level hardness, but more Japanese grind, **many options are available so look around. 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. When compound is added to a strop, the action of plastic deformation is supplemented by abrasion as well resulting in similar but different effects. So there was very little information about it online. Looking for more nerds to talk to? 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? 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%. From $169.00 USD - $399.00 USD. Loosely defined style, typically similar to a nakiri but with a tip. As tempting as it is, I don't have the funds to get into this hobby right now. - (stainless / carbon / carbon clad in stainless), Length? The Gyuto is the Japanese version of the western chef’s knife. The Kanehiro is clad in stainless, which might be a perfect fit for you. A western chef's knife will have more of a curve to the blade edge so you'll be able to rock it better. Mentioned — Not Mentioned. Usually lighter than western counterpart with less of a pronounced belly. Use cases might be: general purpose, deboning or breaking down poultry, only vegetables, etc. I actually think the best choice would be the Gesshun Uraku but it has a western handle. The only issue Ive had is in the finish. Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Tojiro DP Santoku Knives. 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. When a knife is unable to easily cut through something, such as your granite counter-tops, the knife takes damage. Later, you can add a coarse stone (200-600) and a finishing stone (3000-8000). 5 minute detour on my commute home. 0. Cookies help us deliver our Services. It really is a great middle of the road knife. And yes, tried and loved the Kramer. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. 3 years ago. To start off this list, we chose a knife that will fit … Iseya VG10 33 Layer Damascus Japanese Petty 80mm, Petty 150mm, Santoku, Small Santoku, Gyuto, Nakiri & Sushi Chef Knife 210mm Set. I noticed not many enthusiasts seem to like santoku knives, and I've personally never had issues with one. Find the best product and price, effortlessly. It was the Miyabi Evolution, a Sur La Table exclusive. I also just got a feeling it was more marketing focused than quality focused. Find the best product and price, effortlessly. And that logo is just terrible. Then I went to a Sur La Table and everything changed. 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. QUICK VIEW. 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. 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. Any better recommendations? See the page on whetstones for more recommendations and detailed breakdowns. 0. For softer steels below 60 HRC sharpening can be supplemented with honing. what will the knife/knives be used for? Sakai Takayuki Kurokage VG10 Hammered Teflon Coating Gyuto Japanese Knife … Discover deals on products actually worth buying the best products. Introducing . I have a Takeda, Kanehiro, and a Kohetsu in AS. 210-240. If anyone could hsare their experiences that would be great), MAC pro MTH-85 (MACs really seem to fit my requirements the most but I just hate how they look. Archived . General purpose but lots of cutting veggies (onions, zucchinis, eggplant) and chicken breast. The MAC Knife Superior Series SK-65 Santoku Knife is widely considered to be a great Chef's Knife at its $80 budget. 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 table below represents some common budget-friendly, entry level options. The Slant team built an AI & it’s awesome Find the best product instantly. Add to Chrome Try it now. I use pinch grip and pushcut mostly. Try the wiki. The Xinzuo Chef knife is unique, it has a lot of similarities with the western chef’s knife but then fused with a Japanese approach. Not to be used for butchery tasks like a western cleaver. Once you've gotten used to it, it's just a better all around knife to use. Metallurgy is complicated; marketing is not. If you buy a carbon steel knife, you don't have to buy one after you spend the money on a first knife. The spine is a bit sharp, Masamoto VG - Good knife but expensive for what it is. Add Question. Add to Chrome Try it now. I also have to admit that I favor one of these over the other. Care? Translates to “Cow Sword” this is a multi-purpose Japanese chef's knife with a slight meat cutting bias. To me that just screams prone to chipping. A utility knife, commonly 150mm long and with little height. It's pretty fucking great. 4.7 star rating. Got a question? A place for all things chef knives. The knife also comes with a full-tang handle for the extra durability. Find the best product and price, effortlessly. 3 1 13. Sold Out. Any recommendations that fit the above specs but with a wa handle?? The most important choice you should make is between stainless and carbon. At first I was set on a western style knife. Sizes start at 150mm and can reach a ridiculous 360mm with 210mm being the most common. 100% Upvoted. Edge friendly cutting boards can be found in many sizes and made of many different materials. Rigidness (I don't really want a knife that has a lot of flexibility. Sold Out. Roughly translated as "vegetable knife", a boxy knife with little to no belly. are all fair game as well, No soliciting (except for crossposts from /r/chefknifeswap). I was set on either the mac pro mbk-85 or gesshin stainless/uraku with yo handle before I started considering wa. Will be getting whetstones as well (any recommendations? 4.7 star rating. 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. Comparison of expert ratings . Haven't had time to look into it yet. Length? I have been hard pressed to find any reviews not from the cktg website. 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. 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. maybe in the future). Promotional posts made by purely promotion accounts will be removed. srs15 is sort of in the same class of steels as R2 and cpm s30v. QUICK VIEW. Still, durability is a top requirement. 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. I am thinking about getting a nakiri or an usuba. I don't know what the best is, but the most knife you can get for less than $150 is this Tanaka 240mm wa-gyuto with Blue #2. 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. 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. 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. 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. Another suggestion is to go with the 240. $813.00 USD . Excellent post;I'd second all of your points about Shun,including good experiences with their SG2 line. A boxy knife with a broad blade used as a variation of a chef's knife. Introducing . The Gyuto is a Japanese chef's knife with a Western style curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. 0. You can read more about honing here. Yeah people here will judge you but theres absolutely nothing wrong with a Miyabi, especially at sale prices and coupons. As a general principle, the type of steel used is less important than how well the steel was manufactured and heat treated. When asking for recommendations please complete the "which knife should I buy" questionnaire. $379.00 USD. Been thinking about getting one. DP VS FKM? The Gyuto is the Japanese version of the classic Western Chef’s knife. QUICK VIEW. Add Question. $37.00 USD. Log in • Sign up. 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. 4.7 star rating. Welcome to the /r/chefknives getting started guide! Otherwise I would baby it so much that it was no longer fun/useful). I will be practicing on my old henckel and other old knives before touching the new knife to it. The Slant team built an AI & it’s awesome Find the best product instantly. Interesting. have to do some more research on the masamoto and kanehide (even though I dont really know where else to turn). Any examples that come to mind? I don't seem to be any slower than guys who prefer a gyuto or chef's knife. If a knife is already sharp, a higher grit whetstone can be used to maintain it. it's the next knife I plan to buy, please post your experience with the knife once you use if for a few weeks. Versatile cooking knife for cutting up, filleting and preparing meat and fish. The Slant team built an AI & it’s awesome Find the best product instantly. Gyuto Vs. Chef’s Knife. New comments cannot be posted and votes cannot be cast. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! 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. Gyutos are all-purpose knives and if you're only getting one knife for your kitchen, this would be my recommendation. I might stop back in tomorrow. 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… More information about cutting boards can be found here. How much you want to spend is up to you and without good technique spending more money does not guarantee better results. I liked it a lot), Kanehide PS60 (as of late this has been the top contender. Log in • Sign up. At the moment I only use an 8“ german style chefs knife. I actually didn't handle the suisin. Not related to Chinese cleavers, vegetable cleavers, or Japanese cleavers which are all thinner, lighter, and unsuited for butchery tasks. Find the best product and price, effortlessly. A place for all things chef knives. The "straighten and polish" aspect is very important as strops primarily work through plastic deformation. Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Zwilling Pro Chef's Knife. Log in • Sign up. Just seems so perfect other than that. Solid knives but lacking in the looks department, Harukaze/Richars SRS15 - Don't know anything about 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. Introducing . Try our Discord server. report. Gyuto knives The chef’s knife or cook’s knife is the ultimate utility tool with so many uses in the kitchen. 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. It doesn't have the high-quality construction as some of the others here, but it's also only $30. Discover deals on products actually worth buying the best products. Meaning "three virtues" to describe its versatility, similar to a gyuto but with less length and very low tip. So I am looking for that elusive balance between razor thin and rigid). Another suggestion is to go with the 240. Wirecutter (NYTimes) Reviewed. By using our Services or clicking I agree, you agree to our use of cookies. - (fish / meat / vegetables etc.) Good steel (Im looking for an amazing chef's knife, not a chef knife enthusiast's knife. CKTG brands concern me as well. I ended up going with the Gesshin Uraku. Uses? As a last step, we wanted to do a head-to-head Tojiro DP F-808 Gyuto Chef Knife vs. Wüsthof 8" Ikon Cook's Knife 4996 comparison of their review performance but, unfortunately, weren't able to find any review ratings on either product. It will depend a lot on where you live. Add to Chrome Try it now. A 210 has no place in my roll. Introducing . It’s a bit of a toss up. Find the best product and price, effortlessly. If you’ve come to this page, you are probably trying to work out whether you should invest in a gyuto or santoku knife, or should you own both of them?I own both of these blades and have my personal opinion on what they’re both good for. Add Question. Gyuto knives are multi-functional knives with blades that can range from 15cm to 27cm. So you're in NYC and can easily get to Korin? 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. A basic knife set might include a chef's or gyuto, utility or paring, bread, and boning knife. The Slant team built an AI & it’s awesome Find the best product instantly. Notes and other details to help you with filling out the questionnaire: Posts and comments should be limited to the care, use, or purchase of chef knives, kitchen knives, or any hand held bladed kitchen instrument, Sharpening stones and systems, strops, cutting boards, etc. Add to Chrome Try it now. I don't love the idea that they can corrode over time if not property dried but if they're super comfortable it might be worth the extra diligence. 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". Misono 440 Gyuto Chromium and Molybdenum Steel Japanese Knife. Discover deals on products actually worth buying the best products. Gyuto- The gyuto is the Japanese equivalent of a chef's knife. Add Question. Western handle. Looking to get a good Japanese knife for use at work. "Gyuto” literally means “beef sword” and was initially used for cutting meat in Japan. Here are some "tried and true" whetstones you might want to consider. See Where To Buy for lists of where to buy knives and other products. Maybe someone else might know more about this Gonbei or this JCK since they seem to tick your boxes and I assume having been to Korin you didn't like the Suisins. QUICK VIEW. Ever since I have realized that Japanese is the way to go. The Ikon just didn't feel right but Sur La Table's house Miyaki felt great. QUICK VIEW. I recently enjoyed this video from Barclid showing how a skilled user could use a knife with a completely curved blade profile to cut up a pepper without accordioning it whatsoever. Around $200 for both knife and whetstone. Honing, paid sharpening service, whetstones? Close. Log in • Sign up. Find the best product and price, effortlessly. I always see faded mac logos, and I think they look better that way. Gyuto vs Santoku. Press J to jump to the feed. TL;DR: if collecting knives is your hobby, maybe you should cook more. Did you get the chance to try the Kramer? Gyuto knives are a Japanese version of the Western classic Chef’s knife, with the major difference being that the blade is thinner and has a tendency to hold a sharper edge in contrast. It could be considered the ultimate multi-purpose knife and is very popular amongst Chefs and … Currently still using a russums chef knife from my college days and a io shen utility I got a month ago. See this thread for some back-and-forth over what the better option is. Even a freshly sharpened knife edge taken to a high grit is going to have jagged ends and misaligned teeth, albeit very small ones, from where the steel was abraded. The Slant team built an AI & it’s awesome Find the best product instantly. Discover deals on products actually worth buying the best products. I'd recommend it for sure. My Macs take an a razor edge sharpening quickly, and dull quickly. The shape is based on the classic European chef’s knife. The "which knife should I buy" questionnaire: Copy the below text into a post or comment and provide answers to the questions. Most of them prefer a western chefs knife or gyuto, even in the non-professional environment. 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Thinner knife buy one after you spend the money of any knife I have realized Japanese... Gyuto if you use it '' aspect is very important as strops primarily work plastic! My gf just try out good amount of time for you a full-tang for! The Wüsthof classic Ikon, no soliciting ( except for crossposts from /r/chefknifeswap ) Pro mbk-85 gesshin. Are typically divided into three categories: coarse, medium, and hold a very sharp blade.! Care I 'm selling a Masamoto VG 210mm Gyuto if you buy carbon... Getting whetstones as well, no soliciting ( except for crossposts from /r/chefknifeswap ) it! Profile is more reasonably priced the Masamoto and Kanehide ( even though dont... Great middle of the Misono UX10 Gyuto knives are multi-functional knives with blades that can range from 15cm to.! “ german style Chefs knife whetstones you might want to consider ; I 'd second all of points...