ISO: 210mm Gyoto, less reactive than White#2

[rorywoods]

Greetings,
I am a first time poster, hoping to get some guidance about my next knife.

1)Pro or home cook?
Pro
2)What kind of knife do you want?
Gyoto
3) What size knife do you want?
210mm
4)How much do you want to spend?
<$150
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
See #7
6)Do you prefer Western or Japanese handle?
Slight preference towards Western, thinking it is more suited to a commercial environment.
7)What are your main knife/knives now?
TOJIRO SHIROGAMI ITK GYUTO 210MM
I love this knife, but it is incredibly reactive, especially now that the Kurouchi has worn away. I would like something less reactive.
8)Are your knife skills excellent, good, fair?
Good to excellent.
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
Push cutting for vegetables, but occasionally rocking for herbs.
10)Do you know how to sharpen?
Yes.

CKTG seems to have an abundance of choices for Gyotos in the $100-$150 price range and I feel unable to make a decision without actually being able to use them.

Any direction would be much appreciated.

Thanks!
Rory

[Altadan]

Welcome to the forum, Rory

I'm no pro, but I might be able to mention a few I've had some experience with, or read about the experience of other on this forum;

The Kanahide TK line is cost-effective, and delivers well above its price point in many ways. Some folks have reported high performance from their TK knives, and then gone on to slightly modify (thin) them to great effect.
https://www.chefknivestogo.com/katkkn.html

Closer to the top of your budget is the Tanaka KU, which in appearance may be similar to your current ITK, but the Blue#2 is less reactive than what you've got (which is infamously reactive). I've got a Tanaka B#2 damascus, and it really calms down once the patina settles (a week or two in a home environment). The grind is wonderfully convex, and the profile keeps a slight belly (allows more rocking than many other gyutos do), and generally a real good all-rounder
https://www.chefknivestogo.com/taku21wa.html

A real cutter that's received praise from several forum members is the Harukaze AS (carbon core, stainless clad). It's light, thin, and and keeps a curve, too. It comes with a wa-handle, and works best in the hands of an able and precise cook (otherwise may be on the thin side)
https://www.chefknivestogo.com/haas21gy.html

For significantly more than your stated budget, you'd have the SRS15 version, with a western handle. Several pros here own it and speak very highly of that one.
https://www.chefknivestogo.com/hasrgy21.html

At the same (over the budget price) is a blade that several pros SWEAR by (laser performance, crazy edge retention, stupid acute edges, and so on and so forth)
https://www.chefknivestogo.com/kohagy21.html

Only slightly over your budget, but comes with big recommendations from several pros on the forums is the Aogami Super (less reactive than the ITK) stainless clad
https://www.chefknivestogo.com/koaswegy21.html

Hope this helps. Other's will chime in soon, I'm sure

[RickR]

Rory,

Keep in mind that the soft iron cladding is the reason for the extreme reactivity, not the white #2 core steel.

A stainless clad knife is probably what you are looking for.

Rick

[CacahuateSommelier]

^YES!!! The iron cladding is far more reactive than the cladding

Try a stainless clad w#2 like a Makoto 210 ($150) and you will have a totally different experience.

[Nmiller21k]

99 dollars well under budget
I’ve used and know several pros that use one
Excellent knife.

Blue will hold its edge way longer white.

https://www.chefknivestogo.com/kohetsublue1.html

[jmcnelly85]

I agree with Miller, I use that knife... a lot... in a pro environment. It won’t win any beauty pageants, but it’ll get you through a shift time and time again. With a patina, the knife acts fairly stainless, I’ve never seen rust spots, discolored foods or ran across the dreaded reaction smell, it’s a very worry free knife.

[Runner_up]

I agree with Miller, I use that knife... a lot... in a pro environment. It won’t win any beauty pageants, but it’ll get you through a shift time and time again. With a patina, the knife acts fairly stainless, I’ve never seen rust spots, discolored foods or ran across the dreaded reaction smell, it’s a very worry free knife.

+2

I bought a 240 back when they were on sale and my guys use it as one of our house knives. Great knives for a professional kitchen.

[zizirex]

Takamura Chromax 210 is a budget deal.

https://www.chefknivestogo.com/tachgy21.html

I thought it will be reactive, turns out it's not that reactive. My AS is still more reactive than this.
Stainless Cladding also help. it is a laser, great profile, grind and looks nice.

[cwillett]

I'll second the Takamura Chromax:

https://www.chefknivestogo.com/tachgy21.html

Scalpel like is the best description. It is definitely on the thin side, so if you run it hard your skills had better be good or you risk chips.

[Kit Craft]

The iron cladding on that Tojiro might be the most reactive iron cladding on the market. While I find it manageable it surely does not build a bullet proof patina like some of my other iron clad knives, even my low end Zakuri for example.

That said, that Kohetsu is a lot of knife for the money. I am sure the Takamura is too but I have the R2 and am not familiar with the Chromax. That Kohetsu will take anything you throw at it within reason though. Its beauty is in its simplicity, imo. I tend to like knives that pros gravitate toward though, for some reason, even as a home cook.

Oh and the Makoto gets a lot of press as previously suggested. The price is right too.

Good luck!

[ChefKnivesToGo]

99 dollars well under budget
I’ve used and know several pros that use one
Excellent knife.

Blue will hold its edge way longer white.

https://www.chefknivestogo.com/kohetsublue1.html

Excellent choice.

[rorywoods]

Thanks for all the recommendations! I have been eyeing the Kohetsu for awhile, so will likely go that route.

Best,
Rory

[lsboogy]

Think about the AS version and the HAP40 model as well. Have both and the HAP40 takes a bit longer to sharpen, but I really like my AS knives from all makers - sharpens like other blue steel and holds the edge longer. And if you go with AS or blue steel pieces, just use some mustard or vinegar on the to force a patina and they won't rust till you sharpen it and take off the patina

[Dawgfish]

I know it doesn’t meet your handle preference, but I have enjoyed the stainless clad Gihei.