240 Gyuto recommendation
240 Gyuto recommendation
1)Pro or home cook? Home
2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.) Gyuto
3) What size knife do you want? 240 mm
4)How much do you want to spend? up to $350
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? stainless or stainless/reactive
6)Do you prefer Western or Japanese handle? Japanese
7)What are your main knife/knives now? Anryu damascus white #2 210 gyuto, Yoshimi SG2 santoku, Masakage Shimo Nakiri, Anryu hammered blue #2 130 petty (listed in order of usage)
8)Are your knife skills excellent, good, fair? fair progressing to good. I have the consistency down and working on speed.
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? majority chopping and push cut
10)Do you know how to sharpen? Yes. I have the shapton glass 500/1000/4000 stones, Rika 5k, Snow White 8k and the strop kit for my main usage. I'm getting to the point where I can consistently put a hair shaving edge on my knives. Haven't ventured into thinning/chip repair or sharpening knives in really bad shape.
Other info: I think I am looking for something like a true laser. I am happy with my 210 gyuto now as an "all around" knife. It does everything well, but I can't say it's exceptional at any one thing. I am 6'2 and sometimes the 210 length feels a bit short to me.
The tip is thin and lets me mince or dice garlic/shallots/onions very well. Food release is mediocre, it wedges in harder root vegetables. Keeps it's edge well, I just touched it up for the first time since Christmas because I folded a small section of the edge over. I don't rock chop much, but the profile allows it. I mostly cook a decent amount of vegetables and boneless proteins. A few times a week with carrots/potatoes/zucchini. I bought the Yoshimi santoku to be the workhorse for vegetables over the Masakage nakiri because the nakiri requires so much diligence to keep it looking nice.
Looking at: Konosuke HD2 and the Kohetsu Hap40 and looking to see if there's anything I'm missing. Sorry if this is information overload.
2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.) Gyuto
3) What size knife do you want? 240 mm
4)How much do you want to spend? up to $350
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? stainless or stainless/reactive
6)Do you prefer Western or Japanese handle? Japanese
7)What are your main knife/knives now? Anryu damascus white #2 210 gyuto, Yoshimi SG2 santoku, Masakage Shimo Nakiri, Anryu hammered blue #2 130 petty (listed in order of usage)
8)Are your knife skills excellent, good, fair? fair progressing to good. I have the consistency down and working on speed.
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? majority chopping and push cut
10)Do you know how to sharpen? Yes. I have the shapton glass 500/1000/4000 stones, Rika 5k, Snow White 8k and the strop kit for my main usage. I'm getting to the point where I can consistently put a hair shaving edge on my knives. Haven't ventured into thinning/chip repair or sharpening knives in really bad shape.
Other info: I think I am looking for something like a true laser. I am happy with my 210 gyuto now as an "all around" knife. It does everything well, but I can't say it's exceptional at any one thing. I am 6'2 and sometimes the 210 length feels a bit short to me.
The tip is thin and lets me mince or dice garlic/shallots/onions very well. Food release is mediocre, it wedges in harder root vegetables. Keeps it's edge well, I just touched it up for the first time since Christmas because I folded a small section of the edge over. I don't rock chop much, but the profile allows it. I mostly cook a decent amount of vegetables and boneless proteins. A few times a week with carrots/potatoes/zucchini. I bought the Yoshimi santoku to be the workhorse for vegetables over the Masakage nakiri because the nakiri requires so much diligence to keep it looking nice.
Looking at: Konosuke HD2 and the Kohetsu Hap40 and looking to see if there's anything I'm missing. Sorry if this is information overload.
Re: 240 Gyuto recommendation
Kotetsu AS 240. Best laser I have used, period. Lots of people are missing the boat on this one because it's so new. AS steel, stainless clad. Cuts as well as any knife I ever used.
I might not use it on crusty steak, but it will handle anything else.
https://www.chefknivestogo.com/koasgy24.html
I might not use it on crusty steak, but it will handle anything else.
https://www.chefknivestogo.com/koasgy24.html
Last edited by jbart65 on Wed Jan 10, 2018 5:59 pm, edited 1 time in total.
Jeffry B
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Re: 240 Gyuto recommendation
Dang, beat me to it.jbart65 wrote: ↑Wed Jan 10, 2018 12:21 pm Kohetsu AS 240. Best laser I have used, period. Lots of people are missing the boat on this one because it's so new. AS steel, stainless clad. Cuts as well as any knife I ever used.
I might not use it on crusty steak, but it will handle anything else.
https://www.chefknivestogo.com/koasgy24.html
You are never going to get great food release with a laser, but the Shibata has a palpable convexing withing three-four inches of the heel. When cutting sticky product you can switch to using the back half of the blade and it should help, the front half is obviously a light saber.
Second nod for the Shibata:
https://www.chefknivestogo.com/koasgy24.html
Re: 240 Gyuto recommendation
----jbart65 wrote: ↑Wed Jan 10, 2018 12:21 pm Kohetsu AS 240. Best laser I have used, period. Lots of people are missing the boat on this one because it's so new. AS steel, stainless clad. Cuts as well as any knife I ever used.
I might not use it on crusty steak, but it will handle anything else.
https://www.chefknivestogo.com/koasgy24.html
You threw me for a sec....you must have meant Kotetsu, not Kohetsu
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Re: 240 Gyuto recommendation
Yepp... That's the knife. You've got 3 formats to consider
-- KTip Gyuto all stainless the Kotetsu R2 https://www.chefknivestogo.com/shkor2gy24.html
--- Gyuto slightly shorter blade height slgihtly longer blade leghth R2 stainless the Kashima https://www.chefknivestogo.com/shkacugy24.html I think I read Mark had some in stock he had't handled yet.
--- Gyuto stainless over carbon The Kotetsu AS https://www.chefknivestogo.com/koasgy24.html
I've used the Ktip and the Kashima. Absolutely awesome knives. At this moment the Kashima's my favorite. Have not yet used the AS but by all accounts it sounds like it has the same peformance characteristics as the KTip and Kashima.
-- KTip Gyuto all stainless the Kotetsu R2 https://www.chefknivestogo.com/shkor2gy24.html
--- Gyuto slightly shorter blade height slgihtly longer blade leghth R2 stainless the Kashima https://www.chefknivestogo.com/shkacugy24.html I think I read Mark had some in stock he had't handled yet.
--- Gyuto stainless over carbon The Kotetsu AS https://www.chefknivestogo.com/koasgy24.html
I've used the Ktip and the Kashima. Absolutely awesome knives. At this moment the Kashima's my favorite. Have not yet used the AS but by all accounts it sounds like it has the same peformance characteristics as the KTip and Kashima.
Re: 240 Gyuto recommendation
gladius wrote: ↑Wed Jan 10, 2018 12:49 pm----jbart65 wrote: ↑Wed Jan 10, 2018 12:21 pm Kohetsu AS 240. Best laser I have used, period. Lots of people are missing the boat on this one because it's so new. AS steel, stainless clad. Cuts as well as any knife I ever used.
I might not use it on crusty steak, but it will handle anything else.
https://www.chefknivestogo.com/koasgy24.html
You threw me for a sec....you must have meant Kotetsu, not Kohetsu
Indeed.
Jeffry B
Re: 240 Gyuto recommendation
If the shape of the Shibata Kotetsu/Kashima R2 does not appeal to you and you want a general purpose profiled laser-class gyuto, the Konosuke HD2 (semi-stainless) is an excellent choice but unfortunately out-of-stock. You can enter your email to get notified when it is back in stock...
https://www.chefknivestogo.com/kohdwa24.html
Also the Konosuke Swedish Stainless Gyuto 240mm but it too is out-of-stock...
https://www.chefknivestogo.com/koswstgy241.html
Another great offering that is in-stock is the Konosuke GS+ Gyuto 240mm, also a semi-stainless laser with excellent performance.
https://www.chefknivestogo.com/kogsgy240.html
I suspect any of the above will become your new "go-to" knife.
https://www.chefknivestogo.com/kohdwa24.html
Also the Konosuke Swedish Stainless Gyuto 240mm but it too is out-of-stock...
https://www.chefknivestogo.com/koswstgy241.html
Another great offering that is in-stock is the Konosuke GS+ Gyuto 240mm, also a semi-stainless laser with excellent performance.
https://www.chefknivestogo.com/kogsgy240.html
I suspect any of the above will become your new "go-to" knife.
Re: 240 Gyuto recommendation
The Kashima is longer and slimmer with a pointier tip (KS style). The AS has a more traditional GP profile with stainless clad carbon core. The shapes of the Kotetsu (K-tip) & Kashima (KS-tip) can be polarizing.
Compare Kashima, Kotetsu & AS tips...
Compare Kashima, Kotetsu & AS tips...
Re: 240 Gyuto recommendation
Thanks for the confirmation gladius. I thought the AS was more traditional, but i was checking because it was oversized and based on the french profile.
Re: 240 Gyuto recommendation
I'd be curious to know if anyone has used both a Kashima and KS. Profile does look fairly close, and it's the only KS clone whose weight is pretty much exactly the same as the KS. The Ikeda was just a touch heavier, but it was noticeable.
Jeffry B
Re: 240 Gyuto recommendation
I didn't realize the original ks was that light, i assumed it was slightly heavier.
Re: 240 Gyuto recommendation
That's the problem with a lot of KS clones. They are much heavier. My KS was around 5.7 or 5.9 oz I seem to recall. The light weight and nimbleness is a large part of what makes it a ... KS.
Jeffry B
Re: 240 Gyuto recommendation
Is it possible to get the Kashima and Kotetsu AS in the same photo? or a tracing of profiles for comparison?
Also, is the AS 49mm tall at heel and almost 250mm long?
The Kashima that I sampled was 47 mm tall and 245mm long
Edit: Now that SteveG is back, is there a review video of the New Kotetsu AS coming ?
Also, is the AS 49mm tall at heel and almost 250mm long?
The Kashima that I sampled was 47 mm tall and 245mm long
Edit: Now that SteveG is back, is there a review video of the New Kotetsu AS coming ?