Help Noah pick a western 210mm gyuto

[ChefKnivesToGo]

1)Pro or home cook?

Home cook
2)What kind of knife do you want? (gyuto, santoku, etc)

Gyuto

3) What size knife do you want?

210mm
4)How much do you want to spend?

$200.00 (or a little more if it means get a significantly better knife)
5) Do you prefer stainless or reactive carbon?

I would like a recommendation for each. I am not interested in Damascus or highly decorative steel.
6)Do you prefer Western or Japanese handle?

Western

7)What are your main knife/knives now?

Victorinox Chef’s knife
8)Are your knife skills excellent, good, fair?

Good/excellent
9)Are you a rocker, chopper or push cutter?

Push cutter and chopper.
10)Do you know how to sharpen?

Yes. I’m just getting into whetstones and am currently running a Chosera 400 and 1000. And Bark River white compound.

[ChefKnivesToGo]

Hi Noah,

We got a limited number of these excellent 210mm gyutos from Konosuke. I have 2 left and I doubt I'll be getting more. I recommend it: https://www.chefknivestogo.com/kossgy21.html

This is my go-to recommendation and it's just an outstanding knife for the price. Takamura is really conscientious about fit and finish and the steel is top shelf: https://www.chefknivestogo.com/takamura.html

[Kit Craft]

Hi Noah,

We got a limited number of these excellent 210mm gyutos from Konosuke. I have 2 left and I doubt I'll be getting more. I recommend it: https://www.chefknivestogo.com/kossgy21.html

This is my go-to recommendation and it's just an outstanding knife for the price. Takamura is really conscientious about fit and finish and the steel is top shelf: https://www.chefknivestogo.com/takamura.html

+1 I don't think you could have hit the nail any harder. Great options.

[Cutuu]

+1 on marks recs. The 210 kono western sounds perfect

[Jeff B]

An excellent performer - Makoto SG2 Gyuto 210mm https://www.chefknivestogo.com/masg2gy21.html

[mauichef]

Just received my 270 and it's a beauty.
I think that the 210mm would fit your needs perfectly

[nakneker]

Two Kono 210s left. I’m surprised those aren’t gone, might be one less tomorrow when some fun money gets replenished.

[Jeff B]

Two Kono 210s left. I’m surprised those aren’t gone, might be one less tomorrow when some fun money gets replenished.

I wanted one but I spent about a years fun money on that Kato.

[nakneker]

Two Kono 210s left. I’m surprised those aren’t gone, might be one less tomorrow when some fun money gets replenished.

I wanted one but I spent about a years fun money on that Kato.

And now you have a Kato, I’m jealous.

[MADKNIFE]

Noah here.

Thanks for the recs everybody. MUCH appreciated. Any thoughts on the Kohetsu HAP40 Western Gyuto? I'm a steel nerd so the HAP40 is calling my name. But it sounds like people are all in when it comes to the Kono and Takamura.

Angle-wise, is the Kono and Taka relatively easy to sharpen on stones?

-NKO

[Cahudson42]

Maybe let your knife skills do the calling, as with them you should really appreciate the Kono or Takamura profile and grind.. And you still have the Victorinox as a beater, using it on tough, abrasive stuff to extend the edge life of your new knife...

[Jeff B]

The Kohetsu HAP40 is a very good knife. If the steel nerd in you has that knife calling out your name, and you don't mind the extra time it takes to sharpen it, jump on it. It will serve your needs well and it holds an edge FOREVER!. It didn't get the nickname "VooDoo Steel" for nothing.

[Cutuu]

I actually really like the sg2 makato rec, especially if you are looking for some edge retention over the kono. I also don't think the makatos are undersized, so perhaps it would be a better all arounder. That one is the sleeper pic imo. There just hasnt been as much feedback, because I don't think alot of guys that talk have them. That would be the one I'd take my chances on.

[Cahudson42]

There is also the PM Harukaze SRS15. Perhaps also a great match for your knife skills...
https://www.chefknivestogo.com/hasrgy21.html

[Cutuu]

There is also the PM Harukaze SRS15. Perhaps also a great match for your knife skills...
https://www.chefknivestogo.com/hasrgy21.html

These also are fantastic knives. The srs15 steel is great imo. I've heard of some guys not liking to sharpen it, but it's always felt nice on the stones to me, takes higly refined edges, and can hold them really well.

[Cahudson42]

Just in is the 210 Takamura Chromax at $125!
https://www.chefknivestogo.com/tachgy21.html

I have the Santoku version, one of the sharpest OOB edges on any Yo handled knife bought here.. (other being Toshu w1)..

For $200 you can get this, plus the Artifex ll 210 BD1N for a beater...

[Jeff B]

As a home cook using a Victorinox any knife mentioned here will be a HUGE step up for you.

[MADKNIFE]

Just wanted to thank everybody of their recs. Gave me a lot to think about. This forum is awesome.

I went with the Takamura Chromax Gyuto and spent the leftover money on some sharpening supplies. Should arrive in a few days.

In the meantime, I gotta save up for some Moritaka AS. Or HAP40.

Thanks folks!!

-MADKNIFE

[cwillett]

Good choice! I've been tinkering with the Chromax for a couple of days before passing it on as a gift to my mothers-in-law. If it wasn't for the western handle, I'd never let it go!