Hisashige Gyuto

S

sweet_hitch-hiker

Joined
Apr 12, 2009
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Hey guys, I'm looking to upgrade from my Victorinox Forschner chef's knife. I was looking at sub $100 gyutos and found this one. It's price is pretty darn low (and even cheaper on the bay) especially considering it is shirogami (white paper) steel. I was wondering if any of you guys have any experience with this knife. Here is the link to it: http://www.j-cutlery.com/hsashigegu2401.html It seems like this knife would be almost too good to be true.

Thanks!
 
Have you checked chef's knives to go? I've had experience with them , they carry some pretty decent stuff. I got a set by Tojiro from them (VG10, not white steel) , but they seem to have alot of lower cost options for gyuto (e.g. Fujiwara).

Hope that helps.
 
OldNavy said:
When you think it's too good to be true, trust your gut! most of the time you end up with a POS. Even entry level Japanese steel { good stuff } will be 250 and up.
This is a good knife to start with
http://www.japaneseknifeimports.com/kitchen-knives-by-type/gyuto/kochi-240mm-migaki-wa-gyuto.html#

I have it's big brother, same style & steel but 270 mm
Click to expand...



OldNavy said:
Here's a blurb on J knife steels, pretty informative,

http://zknives.com/knives/kitchen/misc/articles/kkchoser/kksteelp3.shtml

I prefer Blue 1 & 2 over White. chemically they are very very close. Blue has a touch more chromium for better corrosion resistance. And a trace of Tungsten for added toughness, = less prone to micro chips
due to encounters with small bones or crunchy Sour Dough bread crusts
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yeah i've never seen a white steel knife at this price point so i wasn't sure. that one you posted tho is definitely out of my range being a poor college student though. This would be my first acutally nice chef knife and i understand that quality usually comes at a price but i just couldn't justify that.

chopsuey9999 said:
Have you checked chef's knives to go? I've had experience with them , they carry some pretty decent stuff. I got a set by Tojiro from them (VG10, not white steel) , but they seem to have alot of lower cost options for gyuto (e.g. Fujiwara).

Hope that helps.
Click to expand...

yeah i've looked around there, i just came across the one in the OP and wondered if anyone else had used it
 
A great economic japanese chefs knife is the hiromoto AS series. It is aogami super steel. Also known as blue super. It is san mai style. So it is clad in stainless. So you don't have to worry so much about patina on the carbon steel. They take really well to acid etching if you are so inclined. At around $150 for a 240mm gyuto they are a steal. The gesshin ginga series from japaneseknifeimports is also awesome. They are on the thinner side. Some refer to them as laser gyuto's. They have other lines as well. The owners Jon and Sara are very knowledgable and helpful. They would be
able to direct you on what is best for you. Although they had a baby last week so they might be a little busy.
 
All above replies are certainly worth looking into.

From what I've seen, there are a few options out there that are pretty readily accessible for a gyuto under $100 using Shirogami. I have personally been on this same path for some time, and found many well-respected knives with both White #1 and #2 for under $100, in some cases under $50. (Please note that I'm no chef, so I usually go for shorter and therefore less expensive patterns, like Santoku and Funayuki). Aogami (Blue) steel, especially the "super" variety, is somewhat more expensive on average, and of course there is yellow paper steel, offered in even cheaper Japanese knives, though in this case you (may) notice a slight dip in performance.

Chef Knives To Go is a great resource, carrying many of the largest brands. If it's popular enough to be on there, I am pretty sure of its quality by that virtue alone.

At CKTG, the Tojiro ITK line is very popular, using White #2 in traditional patterns. There 240mm Gyuto is normally right at $80.
http://www.chefknivestogo.com/toshitk24wa.html

I have also heard great things about Yamashin knives, which use White #1 for the blade steel. By all account these knives are comparable to the Tojiro, with a compound grind (a feature usually found only on higher-end blades) and the added bonus of the slightly harder, more carbon-rich steel. These retail for a bit more than the Tojiros, currently the 240mm is going for just over the $100 mark.
http://www.chefknivestogo.com/yawh1gy24.html

The Richmond Artifex is a great low-end stainless option, and is currently on sale. The finishes on these knives is usually found to be of a higher quality than the others.
http://www.chefknivestogo.com/fufkm24wa.html

For the lower-end Yellow paper steel, Tosa knives were recommended to me by a fellow forum member. They are available at hidatool I believe.
 
cm_bushman said:
All above replies are certainly worth looking into.

From what I've seen, there are a few options out there that are pretty readily accessible for a gyuto under $100 using Shirogami. I have personally been on this same path for some time, and found many well-respected knives with both White #1 and #2 for under $100, in some cases under $50. (Please note that I'm no chef, so I usually go for shorter and therefore less expensive patterns, like Santoku and Funayuki). Aogami (Blue) steel, especially the "super" variety, is somewhat more expensive on average, and of course there is yellow paper steel, offered in even cheaper Japanese knives, though in this case you (may) notice a slight dip in performance.

Chef Knives To Go is a great resource, carrying many of the largest brands. If it's popular enough to be on there, I am pretty sure of its quality by that virtue alone.

At CKTG, the Tojiro ITK line is very popular, using White #2 in traditional patterns. There 240mm Gyuto is normally right at $80.
http://www.chefknivestogo.com/toshitk24wa.html

I have also heard great things about Yamashin knives, which use White #1 for the blade steel. By all account these knives are comparable to the Tojiro, with a compound grind (a feature usually found only on higher-end blades) and the added bonus of the slightly harder, more carbon-rich steel. These retail for a bit more than the Tojiros, currently the 240mm is going for just over the $100 mark.
http://www.chefknivestogo.com/yawh1gy24.html

The Richmond Artifex is a great low-end stainless option, and is currently on sale. The finishes on these knives is usually found to be of a higher quality than the others.
http://www.chefknivestogo.com/fufkm24wa.html

For the lower-end Yellow paper steel, Tosa knives were recommended to me by a fellow forum member. They are available at hidatool I believe.
Click to expand...

Second on this post but particularly the Tojiro ITK line. Made from white steel, super affordable and vetted by the knife community.
 
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