Recommendation? Looking for 240mm gyuto

S

sweet_hitch-hiker

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Apr 12, 2009
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In the past few years I've mostly gotten out of the knife game so I'm looking for some help here. Due to the indescretion of a family member I'm looking to replace my 240 mm akifusa gyuto. I got it a few years ago on a black Friday sale at epic edge and I remember paying 175ish for it (maybe I remember wrong but that's what I said they could reimburse me for even tho its now a $300 knife).


My only firm requirements are that it's 240mm and under $200. (MAYBE willing to go a little higher but it'd have to be really worth it). I prefer something on the thinner side and this will be a home use only knife. Pretty open to handle material/shape and blade material. I use a work sharp Ken onion to sharpen if that makes a difference.


My leading candidates right now are the yaxell dragon 9.5" And a couple offerings from miyabi but I'm not super familiar with who the best players in this sector are.
 
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Miyabi are great knives! For a better value, I suggest you look at the Tahamagane Pro Line Of Knives ! The best value I’m aware of in Japanese Cutlery. Everything you want, without paying for Damascus Steel etc, looks pretty but doesn’t make the knife cut any better!
 
Because your requirements are so general, nothing besides knife type, size, and price I think you should look over at Chefknivestogo.com and look at their selection. They have many. I see over half a dozen that meet your criteria.
If you go over to their forums they can figure out which one matches your usage style the best.
 
Ashi Hamono has some wa-gyuto's that meet your description, in both stainless and carbon steel, Tojiro does too but if you're a purist they use powder metals...
 
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