advice for buying japanese gyuto knife

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aliarogahn

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Aug 25, 2022
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I am fascinated with Japanese knives, and I would like to start buying a good one, I like the 210mm gyto, but I have seen too many brands and very high prices.
For now I want to start with a good 210 gyto Japanese knife, and hopefully it comes with the saya.
My budget for now is not high, I have seen about 70 and 60 dollars, but I don't know.
Which em recommend that it be a good knife, ahhh and I like the ones that come hammered and you can see the two colors, I have seen some completely smooth but I don't like them.
Thanks for your comments
 
Check out the threads on ChefTalk, you'll get good information there. Chefknivesto go also has a forum you might want to look at. One brand I see that comes up that's budget friendly and gets good reviews is Tojiro DP.
 
For $60-70 you are unlikely to get any decent210 mm Gyuto, especially if you want the hammered look.
The following two are on the lower end price wise but good quality.


Kohetsu Blue #2 Nashiji Gyuto 210 mm
Nice carbon steel edge with stainless steel cladding. Only the exposed edge will rust, if neglected.
The nashiji (pear skin) surface of the cladding helps with food release, looks nice and conveys 'hand made' IMHO.


Yahiko Ginsan Nashiji Hand Engraved Gyuto 210mm
Gin3 (Ginsanko) stainless steel edge with stainless steel cladding.


Either one would be a very nice knife, the Kohetsu would give you a little bit more knuckle clearance.
The carbon steel one would require a little bit more care.
Both are fine grained steels which allow for very keen, sharp edges and hold them relatively well.

To get even better edge holding, you will have to pay more for Blue Super (Aogami Super, AS) or powdered metal edges.

Both of these knives have even (50/50) grinds, which makes it easier to sharpen for beginners.

Of course there are many other options too, hopefully others would suggest additional choices.

Good luck with your quest.
 
Remember, a good chef's knife is a long term investment. Unless you do a lot of cooking it will probably outlast you.
Maybe see if you can find a second hand one?
 
A budget of $60-70 is tough for a genuine Japanese 210 gyuto,
As already mentioned I'd suggest the Tojiro DP. It can be a starter, or you can keep on using it.
 
aliarogahn said:
I am fascinated with Japanese knives, and I would like to start buying a good one, I like the 210mm gyto, but I have seen too many brands and very high prices.
For now I want to start with a good 210 gyto Japanese knife, and hopefully it comes with the saya.
My budget for now is not high, I have seen about 70 and 60 dollars, but I don't know.
Which em recommend that it be a good knife, ahhh and I like the ones that come hammered and you can see the two colors, I have seen some completely smooth but I don't like them.
Thanks for your comments
Click to expand...
Usually the cheaper gyutos will not come with a saya.
You want a kasumi style gyuto, which is most common, it's clad with a softer steel.
The higher end knives will be homogenous, all carbon.


I always suggest yoshihiro for beginners. Fairly cheap price for a lot of knife IMO.

Chefknivestogo is a good place to start.
 
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