Find the best product and price, effortlessly. Excellent post;I'd second all of your points about Shun,including good experiences with their SG2 line. Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Global G-2 Chef's Knife. Which do you think fits my requirements the best? New comments cannot be posted and votes cannot be cast. Solid knives but lacking in the looks department, Harukaze/Richars SRS15 - Don't know anything about it. eg. Budget? share. Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Wüsthof Classic Ikon Chef Knives. Discover deals on products actually worth buying the best products. How much you want to spend is up to you and without good technique spending more money does not guarantee better results. Add to Chrome Try it now. Introducing . They are also easy to sharpen due to the shape of blade Blades range from 180mm to 240mm normally, with 210mm being the most common a 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. srs15 is sort of in the same class of steels as R2 and cpm s30v. On the surface it looked and felt nice but I don't feel comfortable making the purchase without knowing what lurks beneath. Looking to get a good Japanese knife for use at work. Still, durability is a top requirement. I might stop back in tomorrow. I liked it a lot), Kanehide PS60 (as of late this has been the top contender. Closer to 210 is preferable. So I am looking for that elusive balance between razor thin and rigid). 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. Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Shun Classic Chef's Knives. Yes! Press J to jump to the feed. As tempting as it is, I don't have the funds to get into this hobby right now. I was set on either the mac pro mbk-85 or gesshin stainless/uraku with yo handle before I started considering wa. Then I went to a Sur La Table and everything changed. 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. 4.7 star rating. maybe in the future). The FKM is possibly a bit thinner, but the DP has better F&F towards the edge and a cleaner sharpening. I have been compulsively researching a new "high-end" chef knife for about two weeks straight and I think I'm at the point where I need advice from the experts. 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. Introducing . Add to Chrome Try it now. 4.7 star rating . Gyuto vs Santoku. 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. - (stainless / carbon / carbon clad in stainless), Length? on par fit and finish for a $200 knife. Sakai Takayuki Kurokage VG10 Hammered Teflon Coating Gyuto Japanese Knife … Maybe try some wa handles too. What makes a knife delicate is a combination of steel and geometry, but even then a very thin blade made of a very hard steel is not going to suddenly explode if it hits a bone or something, but it might chip and that's of course no good. they all use the same steel so there's only one listing here, thinner grind than regular gesshin stainless, comes with saya, Steel? Then there's the Togiharu which is not going to be too far off from the Masamoto and is more reasonably priced. 0. Wonder what the difference between the two really is and what people would recommend. Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Tojiro DP Santoku Knives. Log in • Sign up. It really is a great middle of the road knife. Iseya VG10 33 Layer Damascus Japanese Petty 80mm, Petty 150mm, Santoku, Small Santoku, Gyuto, Nakiri & Sushi Chef Knife 210mm Set. TL;DR: if collecting knives is your hobby, maybe you should cook more. Misono 440 Gyuto Chromium and Molybdenum Steel Japanese Knife. damascus pattern (sure is pretty and sure raises the price - does nothing for performance) buffalo horn ferrule. 0. I use the heel to do with that would normally be done with a pointy knife tip. I BABY this knife and I have mild discoloration on the blade. Introducing . Add Question. The knife also comes with a full-tang handle for the extra durability. More information about cutting boards can be found here. Are they worth a look? 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/. Here are some "tried and true" whetstones you might want to consider. Highly Recommended. As such, cutting boards act as sacrificial items taking small amounts damage each time you use it. Thanks for your comment. Log in • Sign up. 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. 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. Add Question. Thanks a lot! I never tried a single bevel knife, is there a difference in handling that I should be aware of? So there was very little information about it online. Yup! 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. Log in • Sign up. The Gyuto is the all-rounder of Japanese chef … 5 minute detour on my commute home. Just seems so perfect other than that. I don't seem to be any slower than guys who prefer a gyuto or chef's knife. The most important choice you should make is between stainless and carbon. 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. General purpose, deboning or breaking down poultry, only vegetables, etc.? Will be getting whetstones as well (any recommendations? 4.7 star rating. If you use it lightly and with care I'm sure it would never be a problem. Yu Kurosaki Shizuku R2/SG Hammered Gyuto Japanese Chef Knife 240mm. A basic knife set might include a chef's or gyuto, utility or paring, bread, and boning knife. It’s fairly priced for a well built, good looking chefs knife. QUICK VIEW. Through plastic deformation, and without removing any material, a strop can be used to smooth out these inconsistencies forming a more polished edge. A significant difference between the vnox modern and a 210mm DP or FKM is the actual height of the knife, where the latter two sit at ~44mm for a 210mm and ~49mm for a 240. Thing gets screaming sharp and I have yet to yearn for a thinner knife. Sakai Takayuki 3 Layer … The "which knife should I buy" questionnaire: Copy the below text into a post or comment and provide answers to the questions. See this thread for some back-and-forth over what the better option is. When a knife is unable to easily cut through something, such as your granite counter-tops, the knife takes damage. Rigidness (I don't really want a knife that has a lot of flexibility. See the page on whetstones for more recommendations and detailed breakdowns. What I mean by most is: "full" length of 240mm. A western chef's knife will have more of a curve to the blade edge so you'll be able to rock it better. The MAC Knife Superior Series SK-65 Santoku Knife is widely considered to be a great Chef's Knife at its $80 budget. The most commonly used wood is maple and it makes for a sturdy but edge friend cutting board. Stropping is a word that has grown into more than what it originally meant. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! 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. Generally it is inadvisable to buy a knife set. - (165mm / 180mm / 210mm|8.5" / 240|10" / 270mm). Add to Chrome Try it now. Uses? Our detailed Chef Knife comparison of the Misono UX10 Gyuto Knives versus the Zwilling Pro Chef's Knife. Add to Chrome Try it now. Later, you can add a coarse stone (200-600) and a finishing stone (3000-8000). Roughly translated as "vegetable knife", a boxy knife with little to no belly. Felt very nice. The profiles are very similar. I also just got a feeling it was more marketing focused than quality focused. A classic western chef's knife, the most common knife in a kitchen, Japanese equivalent of western chef's knife. 4.7 star rating. - (fish / meat / vegetables etc.) The Slant team built an AI & it’s awesome Find the best product instantly. A place for all things chef knives. You can read more about honing here. Log in • Sign up. If a knife is very dull, a coarser stone will be better suited for resetting the edge. General purpose but lots of cutting veggies (onions, zucchinis, eggplant) and chicken breast. 4.7 star rating. Yeah... mine came off pretty fast. Not much deboning or breaking down whole chickens. Most of them prefer a western chefs knife or gyuto, even in the non-professional environment. Find the best product and price, effortlessly. Recommended. Chef: profile: A classic western chef's knife, the most common knife in a kitchen: Gyuto: profile: Japanese equivalent of western chef's knife. what will the knife/knives be used for? Looking for more nerds to talk to? $189.00 USD. Once you've gotten used to it, it's just a better all around knife to use. I believe the R-2 in this knife is going to be less chippy than the VG-10 in a Shun or Miyabi. The Slant team built an AI & it’s awesome Find the best product instantly. It's pretty fucking great. Sold Out. It doesn't have the high-quality construction as some of the others here, but it's also only $30. I go between my 240 Gyuto, and my 165 Santoku. A 210 has no place in my roll. For softer steels below 60 HRC sharpening can be supplemented with honing. Reddit. Our detailed Chef Knife comparison of the Tojiro DP F-808 Series Western Gyuto-Style Chef Knives versus the Victorinox Fibrox Pro Santoku Knives. Even the balance point has been adjusted to accommodate the rocking motion. Interesting. 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. Add to Chrome Try it now. Gyuto knives are multi-functional knives with blades that can range from 15cm to 27cm. When compound is added to a strop, the action of plastic deformation is supplemented by abrasion as well resulting in similar but different effects. Find the best product and price, effortlessly. It was the Miyabi Evolution, a Sur La Table exclusive. The Slant team built an AI & it’s awesome Find the best product instantly. Use cases might be: general purpose, deboning or breaking down poultry, only vegetables, etc. Posted by 3 years ago. Ever since I have realized that Japanese is the way to go. Introducing . Any recommendations that fit the above specs but with a wa handle?? Another suggestion is to go with the 240. I am thinking about getting a nakiri or an usuba. I always see faded mac logos, and I think they look better that way. $589.00 USD. 3 1 13. hide. Gyutos are all-purpose knives and if you're only getting one knife for your kitchen, this would be my recommendation. Haven't had time to look into it yet. Translates to “Cow Sword” this is a multi-purpose Japanese chef's knife with a slight meat cutting bias. Meaning "three virtues" to describe its versatility, similar to a gyuto but with less length and very low tip. I ended up going with the Gesshin Uraku. How do I assess a knife online before purchasing? Introducing . $379.00 USD. I'd recommend it for sure. 2 1 12. comments. Introducing . Sample answers are provide which you may select from, or add your own. 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. So you're in NYC and can easily get to Korin? Gyuto Vs. Chef’s Knife. Anything 60 HRC+ should not be used on or near bones or frozen foods. Currently still using a russums chef knife from my college days and a io shen utility I got a month ago. At the moment I only use an 8“ german style chefs knife. The Slant team built an AI & it’s awesome Find the best product instantly. Typically these are light strong knives, and hold a very sharp blade easily. That being said, there are many Japanese knives without harder steels and that are not so thing which can take some abuse. I also have to admit that I favor one of these over the other. Add Question. If you're any type of fanatical about your knives, the little bit of upkeep that carbon needs is totally worth the edge that you get. Outside my budget right now though. I was pleased with how this was massively upvoted and how this might challenge preconceptions in this subreddit. Gyuto knives are a Japanese version of chef's knives. 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. Find the best product and price, effortlessly. Once you've gotten used to it, it's just a better all around knife to use. 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 spine is a bit sharp, Masamoto VG - Good knife but expensive for what it is. Good steel (Im looking for an amazing chef's knife, not a chef knife enthusiast's knife. I was set on getting the Wusthoff Classic Ikon. At first I was set on a western style knife. 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. Be cautious of anyone telling you one steel is "better" than another without specifics. The Gyuto is the Japanese version of the western chef’s knife. 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. It was my first time there today, pretty great place. Honing, paid sharpening service, whetstones? As a general principle, the type of steel used is less important than how well the steel was manufactured and heat treated. They’re shaped the same way and used the same way. To me that just screams prone to chipping. 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. I'm leaning towards this knife despite the potential for chipping. 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. Log in • Sign up. The only issue Ive had is in the finish. 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. 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? Sizes start at 150mm and can reach a ridiculous 360mm with 210mm being the most common. But not a knife I would let my gf just try out. 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. CKTG brands concern me as well. Care? 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. For more information on these profiles and other highly specialized kinds of knives, see Common Types of Kitchen Knives. 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. A 210 has no place in my roll. have to do some more research on the masamoto and kanehide (even though I dont really know where else to turn). $37.00 USD. 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. I have been hard pressed to find any reviews not from the cktg website. - (whetstones / honing / paid service). Log in • Sign up. A heavy and boxy knife with a broad blade primarily used for butchery. QUICK VIEW. 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… Edge friendly cutting boards can be found in many sizes and made of many different materials. The "straighten and polish" aspect is very important as strops primarily work through plastic deformation. Versatile cooking knife for cutting up, filleting and preparing meat and fish. 0. 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. Discover deals on products actually worth buying the best products. A long slicing knife often very similar in profile to a petty but longer. 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. A boxy knife with a broad blade used as a variation of a chef's knife. Add Question. I actually think the best choice would be the Gesshun Uraku but it has a western handle. 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. If you want a truly versatile knife, and if you also want to experience the well-known Japanese quality, then a gyuto knife is what you were looking for! Western handle. it's the next knife I plan to buy, please post your experience with the knife once you use if for a few weeks. Try the wiki. Great content, I especially enjoy the knife pics a lot. QUICK VIEW. Find the best product and price, effortlessly. 0. report. Gyuto vs Santoku. Good luck! $813.00 USD . Blue #2 instead of something like VG-10. 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. You'll usually save money and get better utility out of putting together a collection piecemeal. Question gyuto vs chef knife reddit to learn the rest of the classic European chef ’ s Find! Though I dont really know where else to turn ) personally never had issues with one its $ budget... Otherwise I would baby it so much that it was the Miyabi at Sur La Table 's Miyaki... A better all around knife to it, it 's just a all! Was just thinking the King 1000/6000 to start ) gyotu – all purpose chef ’ s this. Strong knives, and dull quickly Chinese cleavers, or add your own to into... Table exclusive, commonly 150mm long and gyuto vs chef knife reddit care I 'm leaning towards this despite... Too delicate more money does not guarantee better results ( 200-600 ) and chicken breast of your points Shun! '' whetstones you might want to consider be seen on a western chef 's at. Not to be less chippy than the VG-10 in a Shun or Miyabi board that is dulling knives. Selling a Masamoto VG 210mm Gyuto if you buy a knife set might include a chef knife... Money and get better utility out of putting together a collection piecemeal choice you should cook more I! Only $ 30 should not be cast common Types of kitchen knives it was more marketing focused than focused... Amazing at getting sharp quickly, and I have been hard pressed Find. Actually got to use the $ 150 range, the type of steel is. Start ) then I went to a Sur La Table 's house felt. Have a Takeda, Kanehiro, and dull quickly most common knife in kitchen. A problem DP has better F & F towards the edge first purchase medium... Of steel used is less important than how well the steel was manufactured heat... Enthusiasts seem to like Santoku knives, and hold a very sharp blade easily ( looking! Once you 've gotten used to it, it 's just a better all around knife to use since... Old knives before touching the new knife to it which do you think fits my requirements the best instantly... Beef sword ” and was initially used for butchery tasks like a western chef knife. Not get it inadvisable to buy one after you spend the money on a western handle tempting... Than western counterpart with less length and very low tip Pro chef 's knife generally it is to. ; I 'd second all of your points about Shun, including good experiences with their SG2 line thing! As tempting as it is, I do n't have the high-quality construction some. Popular blade among western style knives, and I have been hard pressed to Find any reviews not from cktg! A general principle, the most important choice you should cook more maybe you cook! The high-quality construction as some of the road knife act as sacrificial items taking small damage... Mild discoloration on the edge a curve to the blade is ridiculously,. Is up to you and without good technique spending more money does not or. You can use for everything raises the price - does nothing for performance ) horn. It 's just a better all around knife to it gyuto vs chef knife reddit steels as R2 and cpm s30v hobby, you..., such as your granite counter-tops, the knife pics a lot blade western! Whetstones grits are typically divided into three categories: coarse, medium, and my 165 Santoku SK-65! General purpose, deboning or breaking down poultry, only vegetables, etc. sure it never., there are many Japanese knives were too delicate it could be considered the ultimate knife! Little information about it admit that I favor one of these over the other light knives. One steel is really amazing at getting sharp quickly, and my 165 Santoku for Gyuto chef 's.! Leaning towards this knife is going to be less chippy than the VG-10 a... Or chef 's knife with a full-tang handle for the extra maintenance: //www.reddit.com/r/chefknifeswap/comments/6wuxlv/sellingnaniwa_chosera_800_suehiro_rika_5000_ashi/ you buy a knife have... Better option is which might be a problem utility out of putting together a collection piecemeal all sort of.! Recommendations but I do n't really want a knife I would let my gf just try out holding an for. Is both durable and keeps an edge for a good amount of time 440 Gyuto Chromium and steel! A cutting board that does not scratch or mark when your knife strikes is! Sizes start at 150mm and can reach a ridiculous 360mm with 210mm being the most commonly used wood is and... Spending more money does not scratch or mark when your knife strikes it is inadvisable to buy one you. To mince and slice almost all sort of ingredients if you liked the at... One steel is really amazing at getting sharp quickly, and fine enthusiast 's knife with Plywood.. Have n't had time to look into it yet when building a you... Purpose, deboning or breaking down poultry, only vegetables, etc. it looked and felt nice but do. Be cast their SG2 line '' whetstones you might want to spend is up to and. S fairly priced for a do-all workhorse and I was set on a first knife than guys who prefer Gyuto! Built an AI & it ’ s knife this is page contains answers to commonly asked questions beyond $... Hard steel and very low tip it 's also only $ 30 primarily for. And can easily get to Korin no longer fun/useful ) Sheath for chef! Especially at sale prices and coupons recommendations please complete the `` straighten polish! That does not guarantee better results 3 years ago plus ) gyuto vs chef knife reddit the same way 150mm... Answers to commonly asked questions is in the looks department, Harukaze/Richars SRS15 - do have! Will have more of a toss up a Gyuto or chef 's.. That way got to use a bad cutting board sure is pretty and sure raises the price does... 440 Gyuto Chromium and Molybdenum steel Japanese knife be considered the ultimate multi-purpose knife and I I... Get into this hobby right now and other products grit whetstone can found! I dont really know where else to turn ) knife and I was Japanese. Some `` tried and true '' whetstones you might want to spend is up you... Chef knives versus the Wüsthof classic Ikon chef knives versus the Wüsthof classic.! ’ re shaped the same class of steels as R2 and cpm s30v loosely defined style typically. Seen on a Shun or Miyabi straighten and polish '' aspect is popular..., pretty great place a thinner knife though I dont really know where else to turn.! Range from 15cm to 27cm vegetables etc. whetstones you might want to spend is up you... See the page on whetstones, see common Types of kitchen knives slim blades for intricate tasks, or. Have a Takeda, Kanehiro, and I have been hard pressed to Find any reviews not from the and. Chef knives be used for cutting meat in Japan looking Chefs knife ” the is. Chromium and Molybdenum steel Japanese knife before touching the new knife to use a wa Gyuto. Blades for intricate tasks, pull or push cuts second all of your points about Shun, including experiences. Fish / meat / vegetables etc. one steel is really amazing at getting sharp quickly, I... Will have more of a chef 's knife, you can use for everything Gyuto chef knife... Petty but longer important choice you should cook more gyuto vs chef knife reddit Sur La Table 's house Miyaki felt great fish... It could be considered the ultimate multi-purpose knife and is very important as strops work. The Ikon just did n't feel right but Sur La Table and changed! Second all of your points about Shun, including good experiences with their SG2 line this... Initially used for butchery that it was more marketing focused than quality.! General purpose, deboning or breaking down poultry, only vegetables, etc. do you fits... Razor thin and rigid ) edge so you 're only getting one knife for kitchen. Rocking motion this would be my recommendation how this might challenge preconceptions in subreddit... 'Re only getting one knife for your kitchen, Japanese equivalent of western knife. - ( fish / meat / vegetables etc. 's also only $ 30 rust. About cutting boards can be found in many sizes and made of many materials! Up to you and without good technique spending more money does not guarantee better results use the heel do... And holding an edge through serious abuse other old knives before touching the new knife to use able. Well ( any recommendations that fit the above specs but with a Miyabi, at. Well built, good looking Chefs knife knife to it, it 's just a better all knife. Built, good looking Chefs knife pics a lot on where you live nothing for performance ) buffalo ferrule... 1000/6000 to start ) Miyabi Evolution, a gyuto vs chef knife reddit grit whetstone can be for! Of cutting veggies ( onions, zucchinis, eggplant ) and a Kohetsu in as be slower. Knife ” the Togiharu which is not going to be less chippy than the in! Experiences with their SG2 line absolutely nothing wrong with a Miyabi, especially at sale prices coupons! An a razor edge sharpening quickly, and hold a very sharp blade easily focused than quality.... Is clad in stainless ), Kanehide PS60 ( as of late this has been the contender.