Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Cookware 122

My next knife - it's all about performance

cowboyardee | Jan 6, 201107:29 PM

I'm getting myself a late Christmas present (sanctioned by my wife, of course)

I'm in the market for a new gyuto. I'm looking for a thin knife with great geometry that cuts like a laser. No workhorse necessary - I've already got an all-around knife I'm very happy with. This one is to knock my socks off. I'm not too picky about handles or balance. Edge retention is important but not paramount. Carbon or stainless are both fine. I want the knife to be lefty friendly.

Here are the knives I'm considering:
Tadatsuna 240 mm YSS inox -$238
Great geometry. Stainless obviously. A little prone to chipping. I had one a few years ago, but had to sell it. Vowed to get it back someday.

Konosuke HD 240 - $265
Semi-stainless. Very well reviewed. Will require a few month wait while the seller restocks.

Konosuke White #2 240 - $205
Great geometry, decent price, carbon obviously. Leaning towards this one due to being lefty friendly and available now.

Ashi Hamono 270 gyuto - $235. The 240 is out of stock.
Fit and finish is supposed to be near perfect. Geometry is supposed to be likewise near perfect. Stainless steal. I'm a bit concerned about the left-handed thing though. Only hardened to 58 HRC - can't be sharpened to quite as acute an edge as the others, but I've been told this isn't much of a factor once you use this knife.

Sakai yusuke 240 white steel #2 - $198
So. Damn. Pretty. Again, reputed to have near perfect fit and finish and geometry. More risky due to difficulty of returning the knife. Though the seller is well regarded by the guys over at knifeforums. Good price. But I have concerns about the lefty thing.

Those are the knives I'm considering. The front runners right now are the two Konosukes and the Sakai Yusuke (I'm looking for an excuse to buy that knife - please, won't some lefty drop by here and say that they love it?) Aside from the Tadatsuna, i have no experience with any of these knives - this will be at least a bit of an adventure.

There is already a thread open at knifeforums. But I post here more often, so of course I had to consult with you guys. Anyone on this forum have any experience with any of the knives listed? Or any other super thin, well tapered gyutos? I figured that a few of you would be interested in pics and a review once I got the knife, at any rate. Any recommendations?

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions