A chef friend of mine recently decided to upgrade form his culinary school chef's knife to a Japanese Gyuto. Since I had recently gotten into J-knives, and researched some, he asked me for some recommendations. These were some (all 240mm) that I was considering.
Here is my short list (so far):
Misono Gyuto UX10 ($215)
MAC MBK-95 ($170)
Hiromoto TJ Aogami Super ($145)
Japanese Chefs Knives (JCK) Kagayaki KV6 VG-10 ($118)
Tojiro DP Gyuto ($100)
Togiharu Molybdenum Gyuto ($80)
Here is a little more information about the chef.
(1) doesn't want to break the bank.
(2) is used to a European blade. He might like a bit curvier than a really flat blade.
(3) works a lot with fish, but doesn't want to buy a separate J-knife.
(4) has pretty big hands. The handle might be an issue.
(5) doesn't know how to sharpen with stones (yet).
(6) uses the knife a lot. Durability/stain resistance?
I was thinking of ordering three of the knives to road test them as there is no store in the area that carries these brands (except maybe MAC). We'll see what happens if we both like the same knife.
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