210mm chefs knife

M

Mustang5OH

Joined
Dec 10, 2015
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For Christmas I want to get my gf a really nice chefs knife. I'm looking to spend around 150-200$. I know a decent amount about steels when it comes to folders ,but when it comes to kitchen knives I don't know what's ideal. Good brands. Any insite would be appreciated
 
How much cooking experience does she have? I bought a Tojiro DP 210 mm gyuto in VG-10 for under $60. It performs great for home use. I'm not a professional chef, but over on kitchen knife forums it's known as a good entry level chefs knife for professionals.
 
Kurosaki AS at CKTG is sweet at a hair over 200 bucks, great knife for a pro. semi-Stainless clad, AS core kurochi finish.
Kohetsu as is stainless clad, a bit more robust and less than 200

edit: forgot to add most custom makers insite prices are a bit north of 200 for that size
 
timos that was actually one of the knives i was looking at with a western handle. i was also looking at something similar in hap40. which steel do you perfer for the kitchen?
 
Aogami Blue and AEB-L are my two favorite kitchen knife steels. AS at high hardness will keep a laser edge for a long time but can chip and be hard to sharpen, especially on a steel. AEB-L is one of the easiest steels to maintain that I've ever encountered and will go from almost dull to shaving sharp in just a minute on strop or steel.

Richmond Knives is one of my favorite brands and offers 210mm Gyutos in both steels with either Western or Wa handles.
 
You have a lot of choices in that price range. That can be a good or a bad thing. Wish you had posted your request earlier. :D
 
Mustang5OH said:
timos that was actually one of the knives i was looking at with a western handle. i was also looking at something similar in hap40. which steel do you perfer for the kitchen?
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HAP 40 is designed for use at high temperatures. It wasn't designed for cutting at room temperature. CPM-M4 is similar without the extra cobalt.

AEB-L is an excellent steel for cutlery assuming a proper heat treatment.
 
she is really hard to shop for, and the second i found out she needed one i made the post. Don't really mind if i didn't get here for chrstimas, but i figured it would take months for a custom at this point.
 
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Ok after talking with a few of you i narrowed it down to two different knives. found out she uses a 240mm more at work. these are both at cktg. not sure about the quality of kohetsu since it seems it's cktg brand?

Kohetsu Western HAP40 Gyuto 240mm
Kurosaki AS Gyuto 240mm
 
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Again, HAP 40 is designed for high temperature machining tools. It's not designed as a cutlery steel.
 
Fanglekai said:
Again, HAP 40 is designed for high temperature machining tools. It's not designed as a cutlery steel.
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a lot of steels today weren't designed to be used on a knife, but they still work great for that application. m390,s90v,s110v, m4, elmax etc
 
52100 was designed for bearings, W2 for machine tooling, AEB-L for disposable razor blades, 5160 for springs and tractor output shafts, L6 and 15N20 for timber cutting saw blades, etc, etc. ;)
Mustang5OH said:
a lot of steels today weren't designed to be used on a knife, but they still work great for that application. m390,s90v,s110v, m4, elmax etc
Click to expand...
 
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