240 Gyuto recommendation

We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post Reply
Quantim0
Posts: 85
Joined: Wed Dec 06, 2017 8:08 pm
Been thanked: 4 times

240 Gyuto recommendation

Post by Quantim0 »

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.
User avatar
jbart65
Posts: 3276
Joined: Thu Jan 26, 2017 9:18 pm
Has thanked: 8 times
Been thanked: 105 times

Re: 240 Gyuto recommendation

Post by jbart65 »

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
Last edited by jbart65 on Wed Jan 10, 2018 5:59 pm, edited 1 time in total.
Jeffry B
Kalaeb
Posts: 3271
Joined: Thu Jan 26, 2017 8:59 pm
Location: Wisconsin
Has thanked: 208 times
Been thanked: 390 times

Re: 240 Gyuto recommendation

Post by Kalaeb »

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
Dang, beat me to it.

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
gladius
Posts: 5295
Joined: Sun Jan 29, 2017 7:59 pm
Has thanked: 780 times
Been thanked: 911 times

Re: 240 Gyuto recommendation

Post by gladius »

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
Robstreperous
Posts: 2497
Joined: Fri Jan 27, 2017 11:46 am
Location: Long Island
Has thanked: 120 times
Been thanked: 453 times

Re: 240 Gyuto recommendation

Post by Robstreperous »

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.
User avatar
jbart65
Posts: 3276
Joined: Thu Jan 26, 2017 9:18 pm
Has thanked: 8 times
Been thanked: 105 times

Re: 240 Gyuto recommendation

Post by jbart65 »

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
Quantim0
Posts: 85
Joined: Wed Dec 06, 2017 8:08 pm
Been thanked: 4 times

Re: 240 Gyuto recommendation

Post by Quantim0 »

Any thoughts on a stainless option
gladius
Posts: 5295
Joined: Sun Jan 29, 2017 7:59 pm
Has thanked: 780 times
Been thanked: 911 times

Re: 240 Gyuto recommendation

Post by gladius »

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. :)
Cutuu
Posts: 3533
Joined: Thu Jan 26, 2017 9:00 pm
Has thanked: 285 times
Been thanked: 105 times

Re: 240 Gyuto recommendation

Post by Cutuu »

The profille, tip, and shape of the kashima and tbe AS version are different, atent they? I assumed they were, but... Are they?
gladius
Posts: 5295
Joined: Sun Jan 29, 2017 7:59 pm
Has thanked: 780 times
Been thanked: 911 times

Re: 240 Gyuto recommendation

Post by gladius »

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...

Image Image Image
Cutuu
Posts: 3533
Joined: Thu Jan 26, 2017 9:00 pm
Has thanked: 285 times
Been thanked: 105 times

Re: 240 Gyuto recommendation

Post by Cutuu »

gladius wrote: Wed Jan 10, 2018 9:24 pm 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...

Image Image Image
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.
User avatar
jbart65
Posts: 3276
Joined: Thu Jan 26, 2017 9:18 pm
Has thanked: 8 times
Been thanked: 105 times

Re: 240 Gyuto recommendation

Post by jbart65 »

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
Cutuu
Posts: 3533
Joined: Thu Jan 26, 2017 9:00 pm
Has thanked: 285 times
Been thanked: 105 times

Re: 240 Gyuto recommendation

Post by Cutuu »

jbart65 wrote: Thu Jan 11, 2018 12:41 pm 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.
I didn't realize the original ks was that light, i assumed it was slightly heavier.
User avatar
jbart65
Posts: 3276
Joined: Thu Jan 26, 2017 9:18 pm
Has thanked: 8 times
Been thanked: 105 times

Re: 240 Gyuto recommendation

Post by jbart65 »

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
Georgek
Posts: 707
Joined: Thu Jan 26, 2017 9:01 pm
Location: NY

Re: 240 Gyuto recommendation

Post by Georgek »

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 ?
gladius
Posts: 5295
Joined: Sun Jan 29, 2017 7:59 pm
Has thanked: 780 times
Been thanked: 911 times

Re: 240 Gyuto recommendation

Post by gladius »

Georgek wrote: Thu Jan 11, 2018 3:24 pm Is it possible to get the Kashima and Kotetsu AS in the same photo? or a tracing of profiles for comparison?
------

Image Image
Post Reply