Looking for a kind of specific 240mm Gyuto.

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xidiwepi

Joined
Jun 7, 2022
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Hello people, I'm gonna need one larger knife for my daily work in the kitchen. So far, my main driver is a Makoto Kurasaki Ryusei 210mm. I love the feel of that knife's geometry. But it is not long enough and I'd like a longer lasting edge.

I'd like something similar but in 240mm, with a longer edge retention time and that it doesn't require a lot of time on the stones. Stainless is a must since, sometimes, my tasks get interrupted.
The main use for it would be filleting and small-dicing flank steak.
It should have no textured finish, like Tsuchime, Nashiji, Kurouchi or something like that.
Here are some of the knife's that I'm considering:


Akifusa SRS15
Nakamura Keishin Ginsan
Kei Kobayashi R2
Hitohira Kikuchiyo (Nakagawa) Ginsan
Kagekiyo Ginsan


A nice polished choil and spine are extremely welcome. Comfort and performance are the most important things I'm looking for.


Any experience with these?
Any other suggestions?
Thank you.
 
You will do better asking over at Kitchen Knife Forums.
Only a handful of folks here have even heard of those knives and steels here.
I take it you bought that Kurosaki Ryusei last year when he switched from AS to VG7.
I have no knowledge of VG7 but assuming it's a Takefu non-powder steel, you will get
significant edge retention from a powder steel like R2, SG2, SRS15.
Ginsan (Silver 3) is rated highly by many people too but unable to compare to VG7.
 
VG7 is similar to Blue #2. I would second a R2 blade. Makoto Kurosaki does make a R2 Sakura line, but it seems to be out of stock pretty much every place; most are a tsuchime finish as well? I have a few of Makotos blades when they were known as the Richmond AS Laser series; awesome blades! I have the 240mm gyuto, 165mm nakiri and 270mm sujihiki.

Look at the Ogata SG2 Kasumi Gyuto 240mm at CKTG?

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Chef knives to go is my recommendation for advise, and purchase.
 
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