240mm Gyuto for a pro.

[ChefKnivesToGo]

1)Pro or home cook? Pro, have been working in restaurants for about 10 years now
2)What kind of knife do you want? (gyuto, santoku, etc) Gyuto
3) What size knife do you want? As close to 240mm actual length as possible
4)How much do you want to spend? About $300-$350, but can go slightly higher depending
5) Do you prefer stainless or reactive carbon? Probably stainless or semi-stainless
6)Do you prefer Western or Japanese handle? Japanese, mainly because I'm interested in possibly switching out the handle
7)What are your main knife/knives now? My main knife that I've been using for 10 years now, since culinary school, is a 10-inch Shun Classic gyuto. I still really like this knife but am wanting to upgrade to a nicer steel and can do most of the main tasks in the kitchen
8)Do you prefer something rustic or production oriented with good fit and finish? Am open to both
9)Are you a rocker, chopper or push cutter? Mostly rocker
10)Do you know how to sharpen? Yes, but I'm still somewhat of a beginner. I'm actually still using the angle guides that I bought from your site some time ago. It's the reason that I don't want to spend too much on a knife yet.

I've read many great things about Konosuke knives. Would any of their lines be applicable to what I'm looking for? Also, as mentioned, I'm really interested in adding a custom touch to the knife and switching out the handle. Would you be able to do this?

Thanks Mark!

[ChefKnivesToGo]

Hi Regi,

Here are a few I like for you. They're all stainless, wa handled, 240s in your price range or below. I think you would enjoy any of them.

https://www.chefknivestogo.com/kagigy24.html

https://www.chefknivestogo.com/kosg2gy24.html

https://www.chefknivestogo.com/koswstgy24eb.html

[-toa-]

I´ve you´re interested in konosuke, the mm ginsan might be worth a look too. It´s one of their newer offering. (it´s however a little undersized, and very nimble compared to your current knife)

https://www.chefknivestogo.com/kommgigy24.html

[Nmiller21k]

Highly recommend the Kanehiro
Amazing knives will blow your mind in every level

[Bob Z]

After watching Charlemagne's video Im going to have to buy a Kanehiro Ginsan next!

[Altadan]

I´ve you´re interested in konosuke, the mm ginsan might be worth a look too. It´s one of their newer offering. (it´s however a little undersized, and very nimble compared to your current knife)

https://www.chefknivestogo.com/kommgigy24.html

I'm really enjoying my MM Ginsan in my home setting. Flows through product beautifully. Has a much flatter profile, and not really a rockers friend (though it could glide and guilotine fine).
I hear plenty of praise for the Kanehiro Ginsan as an all-rounder profile, that can rock, chop, and do anything else with aplomb.

[Jeff B]

After watching Charlemagne's video Im going to have to buy a Kanehiro Ginsan next!

Charlemagne can make a butter knife look like a performance beast. Dude has Superman skills.

[-toa-]

I´ve you´re interested in konosuke, the mm ginsan might be worth a look too. It´s one of their newer offering. (it´s however a little undersized, and very nimble compared to your current knife)

https://www.chefknivestogo.com/kommgigy24.html

I'm really enjoying my MM Ginsan in my home setting. Flows through product beautifully. Has a much flatter profile, and not really a rockers friend (though it could glide and guilotine fine).
I hear plenty of praise for the Kanehiro Ginsan as an all-rounder profile, that can rock, chop, and do anything else with aplomb.

yeahr, that´s probably true. The Kanehiro does seem to have a bit more curve to it. Awesome blade that one - love mine!

[lsboogy]

You might look into Sabatier/KS profiled blades

https://www.chefknivestogo.com/clfr25prgy.html

Still one of the best all around profiles