Recommendation? Opinions for the Kanetsugu Pro J Gyuto

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Jun 13, 2017
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Hello guys!
Im a professional cook and i want to buy my first japanese knife.
I have do my research and i think that it is the time to buy a knife of that level

I consider to buy from JCK the Kanetsugu Pro j (20cm) because of its steel (60-61 hrc),the weight (196gr),price (135usd) and of course of its beauty! :rolleyes:

Kanetsugu_Pro_J_Gyuto.JPG


What your opinion about this knife and this company(kanetsugu) ?

Thnx:thumbsup:
 
It definitely looks good with the hammered finish :) . I may prefer this to my current kitchen workhorse in the Mac Pro MTH-80 which is slightly thicker, is run softer and requires frequent touch ups. So ZA-18 (N690 clone) run hard and clad with a softer stainless. I can only compare what Kanetsugu Pro J clad ZA-18 may be like based off of experience with Shun VG-10 and Wilkins 1.4528 cobalt alloyed stainless steel (another N690 clone). The former two have a tendency to chip based on how we use the knives in a family setting. Had they been clad with a softer, tougher steel, perhaps chipping could have been minimized. In short, I would pick up the Kanetsugu Pro J without too much worry.
 
An established Seki maker but I've never held one and don't know anyone who has one. That ZA-18 cobalt steel is supposed to be Aichi Steels answer to Takefu's VG10 so I'm sure it will perform. And if this is your first Japanese chefs knife the slightly more "belly" would be an attraction, especially if you are used you are already used to Wustoffs and Henckels. It is probably a very good first J-knife. However for a pro cook, I would recommend a powder steel R2(SG2) or SRS15 knife for the remarkably greater edge retention. Some can be had for about $10 more.
 
From what I have read on other forums more kitchen focused and the knife I have from JCK I really don't think they offer any bad knives. I've been eying the site the last week as I'd like to get something nicer than my mid sized knife and preferably with a deeper profile.
 
To be honest, im not a fan of gyuto's flat belly,i like more the european belly but with all the goods of the japanese knives (weight,hardness)
I had a wusthof classic 8inch for my first knife,exceptional quality but i dont like how much heavy it is(240gr).
Currently i have the victorinox wich is very lightweight (175gr) but lacks in quality of the blade of course.
 
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