Pro wants a 210 wa gyuto.
- ChefKnivesToGo
- Site Admin
- Posts: 16868
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2092 times
- Been thanked: 3302 times
- Contact:
Pro wants a 210 wa gyuto.
Hello, I'm looking to buy a new gyuto and wondered if you could help me with some recommendations? Right now I have a Yoshihiro Kurouchi Gyuto 210mm and love how the knife performs and feels in my hand. The issue I have with it is a combo of the kurouchi coming off and the reactivity of the soft iron. I ended up taking the kurouchi off the rest of the way off and forced a patina with mustard. The kitchen I work in is fairly fast paced and I don't always have the time to stop and wipe the blade down immediately so I'd like to find something with a similar blade profile and feel in my hand but clad in stainless instead of soft iron. Price point wise I'd like to spend between 170-250. Any help with this would be much appreciated, thanks.
- ChefKnivesToGo
- Site Admin
- Posts: 16868
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2092 times
- Been thanked: 3302 times
- Contact:
Re: Pro wants a 210 wa gyuto.
Hi Evan,
Ok, I think I can help you.
This Kohetsu HAP40 hits all your criteria. Wa, 210, in your price range, the edge is semi reactive and easy to care for.
https://www.chefknivestogo.com/kohawagy21.html
This Konosuke MM Ginsan is slightly over your budget but it's a sweet, handmade knife and you'll love it: https://www.chefknivestogo.com/kommgigy21.html
The Kurosaki R2 is another excellent stainless steel knife with good cutting performance. He is an excellent knife maker: https://www.chefknivestogo.com/kurosaki210.html
Ok, I think I can help you.
This Kohetsu HAP40 hits all your criteria. Wa, 210, in your price range, the edge is semi reactive and easy to care for.
https://www.chefknivestogo.com/kohawagy21.html
This Konosuke MM Ginsan is slightly over your budget but it's a sweet, handmade knife and you'll love it: https://www.chefknivestogo.com/kommgigy21.html
The Kurosaki R2 is another excellent stainless steel knife with good cutting performance. He is an excellent knife maker: https://www.chefknivestogo.com/kurosaki210.html
Re: Pro wants a 210 wa gyuto.
The answers Mark gave are dead on. The Kohetsu is a durable knife that will hold an edge practically forever and offer you great performance, the Konosuke MM is a more of a boutique choice with refined steel traits that will still fit well into a pro kitchen, and the Kurosaki (or the Sukenari Kalaeb mentioned) is smack dab in the middle. Not many bad answers to this one. I would personally agree with the Kurosaki suggestion.
Re: Pro wants a 210 wa gyuto.
I use a kurosaki r2 240 in a pro setting, it's a great pro knife, easy to maintain, takes a great edge rather easily, and holds it for a really long time. The profile is very versatile, and the grinds are top notch for a pro setting
- Jeff B
- Posts: 14757
- Joined: Fri Jan 27, 2017 5:59 pm
- Location: Louisville, Kentucky
- Has thanked: 1987 times
- Been thanked: 2352 times
Re: Pro wants a 210 wa gyuto.
A good carbon with stainless cladding that fits well in a pro kitchen. Kanehiro AS Gyuto 210mm https://www.chefknivestogo.com/kawa21.html
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
-
- Posts: 2822
- Joined: Thu Jan 26, 2017 11:55 pm
- Location: Minnesota
- Has thanked: 6 times
- Been thanked: 68 times
Re: Pro wants a 210 wa gyuto.
All the wayJeff B wrote: ↑Tue May 08, 2018 6:24 pm A good carbon with stainless cladding that fits well in a pro kitchen. Kanehiro AS Gyuto 210mm https://www.chefknivestogo.com/kawa21.html
Stellar performer
-
- Posts: 1863
- Joined: Fri Jan 27, 2017 2:44 am
- Location: Auckland, New Zealand
- Has thanked: 361 times
- Been thanked: 591 times
Re: Pro wants a 210 wa gyuto.
Hi Evan,
I'm just a home cook, but I have the Kohetsu 210 HAP40 that Mark recommends. Bought it two years ago and have only sharpened it twice. That steel holds a great edge for a very long time. A number of pros have commented that it is a great workhorse in a pro environment, Chefcallari is an ardent fan so check out his posts.
The only catch is that some complain that HAP40 is difficult to sharpen. I use diamond films to sharpen HAP40 and have no issues and others have commented that Shapton Glass stones are up to the task as well. So that aspect might require some thought.
I'm just a home cook, but I have the Kohetsu 210 HAP40 that Mark recommends. Bought it two years ago and have only sharpened it twice. That steel holds a great edge for a very long time. A number of pros have commented that it is a great workhorse in a pro environment, Chefcallari is an ardent fan so check out his posts.
The only catch is that some complain that HAP40 is difficult to sharpen. I use diamond films to sharpen HAP40 and have no issues and others have commented that Shapton Glass stones are up to the task as well. So that aspect might require some thought.
Cheers Grant
Just because you're not paranoid doesn't mean they're not going to get you!!
Just because you're not paranoid doesn't mean they're not going to get you!!
Re: Pro wants a 210 wa gyuto.
Shapton Pros handle the HAP40 in the Kohetsu line well. I have seen the 320, 2000, and Cerax 6000 used to sharpen the gyuto to excellent effect.
Last edited by Lepus on Thu May 10, 2018 12:23 am, edited 1 time in total.
Re: Pro wants a 210 wa gyuto.
Thanks for all the replies y'all. I realized I didn't word my email quite right, meant to say I'd like to stay with carbon steel as the core but I'm glad to have some other suggestions. I've been happy with both white #2 and blue #2 mostly because the ease of sharpening. I do really like the sounds of the HAP40 though and will have to look into it more. I've actually been looking at the Kohetsu Aogami Super, https://www.chefknivestogo.com/rikoaosu21gy.html and the Kohetsu Shinano Blue #2, https://www.chefknivestogo.com/koshbl2gy21.html so I kind of laughed that you suggested the former in HAP40 Mark.
Re: Pro wants a 210 wa gyuto.
I believe I tried the shinano on a passaround. That tip was extremely clunky and I wouldn't recommend it as an overall go to gyuto. The anryu, makato, and the kanehiro are all options I'd suggest.Wmdavis87 wrote: ↑Thu May 10, 2018 1:24 am Thanks for all the replies y'all. I realized I didn't word my email quite right, meant to say I'd like to stay with carbon steel as the core but I'm glad to have some other suggestions. I've been happy with both white #2 and blue #2 mostly because the ease of sharpening. I do really like the sounds of the HAP40 though and will have to look into it more. I've actually been looking at the Kohetsu Aogami Super, https://www.chefknivestogo.com/rikoaosu21gy.html and the Kohetsu Shinano Blue #2, https://www.chefknivestogo.com/koshbl2gy21.html so I kind of laughed that you suggested the former in HAP40 Mark.
-
- Posts: 2822
- Joined: Thu Jan 26, 2017 11:55 pm
- Location: Minnesota
- Has thanked: 6 times
- Been thanked: 68 times
Re: Pro wants a 210 wa gyuto.
Kohetsu Aogami super is a great knife. You won't regret that purchase.
If you want to stretch the budget over the Kohetsu the Kanehiro is a more polished product, with a better heat treatment, I've used both of them in professional kitchens, much prefer the Kanehiro.
https://www.chefknivestogo.com/kawa21.html
If you want to stretch the budget over the Kohetsu the Kanehiro is a more polished product, with a better heat treatment, I've used both of them in professional kitchens, much prefer the Kanehiro.
https://www.chefknivestogo.com/kawa21.html
Re: Pro wants a 210 wa gyuto.
I leaning towards the Konehiro AS at this point but I am really curious about the Kohetsu HAP40. Think both would satisfy what I'm looking for. Thanks again for the help y'all.
-
- Posts: 2822
- Joined: Thu Jan 26, 2017 11:55 pm
- Location: Minnesota
- Has thanked: 6 times
- Been thanked: 68 times
Re: Pro wants a 210 wa gyuto.
Both are good choices.
HAP40 is great, so is AS.
For me HAP40 feels a little soulless, but that's me.
-
- Posts: 3723
- Joined: Thu Jan 26, 2017 9:27 pm
- Location: British Columbia, Canada
- Has thanked: 213 times
- Been thanked: 551 times
Re: Pro wants a 210 wa gyuto.
Honestly, you might consider the Kaneshige TB. I honestly think the only reason people aren't recommending these more is because no one has tried them. They are not perfect, but for an all-purpose, stainless-clad Blue steel gyuto, they do perform very well, especially for the price, and they have the bonus of being just a little taller at the heel than average for a Japanese 210, which can be handy for a lot of pros, it seems.
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Re: Pro wants a 210 wa gyuto.
Salemj the Kaneshige TB is actually another one that cause my eye, there's just something about the combo of walnut and maple that I love. I didn't really like that they run around a little short but if it's a good performer I wouldn't mind saving $60 vs getting the Konehiro AS. Though the fact that the Konehiro's seem to run a little long is also something I like. What stand out pros/cons do you have with the Kanesige TB that you own?
-
- Posts: 3723
- Joined: Thu Jan 26, 2017 9:27 pm
- Location: British Columbia, Canada
- Has thanked: 213 times
- Been thanked: 551 times
Re: Pro wants a 210 wa gyuto.
The pros are the grind, the performance, and the quality of the steel. I haven't used the knife much admittedly, but it always does exactly what I ask of it when I do use it.
Here's a nice anecdote: the knife arrived for Thanksgiving along with two others. The other two knives cost over 600 each. Out of those knives, the clear favourite of my friends in terms of performance with OOTB edges, etc., was the Kaneshige. It wasn't the best of the bunch in potential, fit and finish, grind, size., etc., but to non-collectors who don't have a lot of experience with Japanese knives, it was one that just "worked" and seemed like the most versatile option in their kitchen. It takes a nice edge easily, has a nice, all grind, and it is thin without being too thin—it feels durable but cuts with grace, which can be a hard combination to find.
The weaknesses: my specific knife had some fit and finish issues in that the polishing on the bladeface feels smooth but has some weird transition points that come out in the light. And yes, it runs a touch short. It also isn't track proven yet—I haven't used it enough and I've only taken it to the stones once, I think, and almost no one has written anything about them.
Otherwise, based on my limited experience, it does seem to take (and obviously, hold) an edge quite well, and in that respect it reminded me a lot of an Anryu treatment of Blue 2, although I find the grind far superior to an Anryu (an added bonus). And I like the length: often, when I reach for a 210, I actually prefer something that feels very nimble with a very direct and predictable tip. It also just feels like it can take some abuse, but still cuts as if it is quite delicate. I think this is why other people in my kitchen seem to love it: for me, it is very utilitarian, and I've bought a lot of new knives lately, so it hasn't gotten much attention, but for my friends and girlfriend and guests, they seem to gravitate towards it and love it because it feels so intuitive and predictable in the hand while also providing better-than-expected performance.
In short, I don't think of this as a cook's "favorite" gyuto. But I have started mentioning it when I see someone who seems to want something that is no-nonsense but high-performance while still retaining a bit of character over your basic monosteel utility line knife...in short, when pros ask about a good 210 for all-around precision duty in high-stress scenarios, which I see as different than basic "prep" and also different from sheer volume or "workhorse." To me, this knife has a lot of character and a lot of performance for the price and I think the shorter length is probably ideal for tight quarters on the line. While it could handle volume, etc., where I imagine it shines is the ability to do anything, but the added precision and grace to do precision work when needed while also not feeling fragile—a role that neither a laser nor a workhorse can do as well. The only 210 that I have that feels as versatile is my brand-new Konosuke MM Ginsan, which costs more but appears to be just magnificent. I could also say more about that, but I think it is just outside of your range and - of course - it isn't carbon core.
But remember: I'm not a professional cook!
Here's a nice anecdote: the knife arrived for Thanksgiving along with two others. The other two knives cost over 600 each. Out of those knives, the clear favourite of my friends in terms of performance with OOTB edges, etc., was the Kaneshige. It wasn't the best of the bunch in potential, fit and finish, grind, size., etc., but to non-collectors who don't have a lot of experience with Japanese knives, it was one that just "worked" and seemed like the most versatile option in their kitchen. It takes a nice edge easily, has a nice, all grind, and it is thin without being too thin—it feels durable but cuts with grace, which can be a hard combination to find.
The weaknesses: my specific knife had some fit and finish issues in that the polishing on the bladeface feels smooth but has some weird transition points that come out in the light. And yes, it runs a touch short. It also isn't track proven yet—I haven't used it enough and I've only taken it to the stones once, I think, and almost no one has written anything about them.
Otherwise, based on my limited experience, it does seem to take (and obviously, hold) an edge quite well, and in that respect it reminded me a lot of an Anryu treatment of Blue 2, although I find the grind far superior to an Anryu (an added bonus). And I like the length: often, when I reach for a 210, I actually prefer something that feels very nimble with a very direct and predictable tip. It also just feels like it can take some abuse, but still cuts as if it is quite delicate. I think this is why other people in my kitchen seem to love it: for me, it is very utilitarian, and I've bought a lot of new knives lately, so it hasn't gotten much attention, but for my friends and girlfriend and guests, they seem to gravitate towards it and love it because it feels so intuitive and predictable in the hand while also providing better-than-expected performance.
In short, I don't think of this as a cook's "favorite" gyuto. But I have started mentioning it when I see someone who seems to want something that is no-nonsense but high-performance while still retaining a bit of character over your basic monosteel utility line knife...in short, when pros ask about a good 210 for all-around precision duty in high-stress scenarios, which I see as different than basic "prep" and also different from sheer volume or "workhorse." To me, this knife has a lot of character and a lot of performance for the price and I think the shorter length is probably ideal for tight quarters on the line. While it could handle volume, etc., where I imagine it shines is the ability to do anything, but the added precision and grace to do precision work when needed while also not feeling fragile—a role that neither a laser nor a workhorse can do as well. The only 210 that I have that feels as versatile is my brand-new Konosuke MM Ginsan, which costs more but appears to be just magnificent. I could also say more about that, but I think it is just outside of your range and - of course - it isn't carbon core.
But remember: I'm not a professional cook!
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Re: Pro wants a 210 wa gyuto.
Salemj thanks a ton for the detailed reply, that honestly sounds like it would fit my need really well.
Re: Pro wants a 210 wa gyuto.
I use the Kurosaki R2 Megumi 210 in a pro environment everyday. Edge retention is awesome and it flows through product. Haven't used it on things like sweet potatoes but it absolutely slays cabbage, tomatoes, onions, and red potatoes.