Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
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Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
Hello there I am currently looking at getting a 210 gyuto to pair with my 240 konosuke gs+ gyuto that's a laser. I've been waiting for both brands to come back into stock for a while now and hopefully I can grab one before they go out of stock again.
Hopefully soon I be able to buy one if it's not to late. My question is which knife do you guys think is nicer or better than the other one? I have done some searching on the forum for both knives and can't really find a answer so I'm creating a thread to see if I can get anyone's insight on either blades if they have them and how they performed. Such as reactivity, fit and finish, edge retention, sharpness, food release, etc.
I do a lot of food prep work with soft product, fruits, and some deli meats. With push, pull cuts and chopping mostly, and every once in a while rocking. I really enjoy the 240 length more than a 8 inch knife but budget is only 200 right now so trying to get a 210 gyuto. Otherwise I would be getting a 240, plus I would like to use my konosuke more before getting another 240.
I like both the Makoto and Anryu but can't decide and can only get one for now. Since I need to get a ceramic rod and paring knife or y peeler as well. Thanks for any advise to can you give.
Hopefully soon I be able to buy one if it's not to late. My question is which knife do you guys think is nicer or better than the other one? I have done some searching on the forum for both knives and can't really find a answer so I'm creating a thread to see if I can get anyone's insight on either blades if they have them and how they performed. Such as reactivity, fit and finish, edge retention, sharpness, food release, etc.
I do a lot of food prep work with soft product, fruits, and some deli meats. With push, pull cuts and chopping mostly, and every once in a while rocking. I really enjoy the 240 length more than a 8 inch knife but budget is only 200 right now so trying to get a 210 gyuto. Otherwise I would be getting a 240, plus I would like to use my konosuke more before getting another 240.
I like both the Makoto and Anryu but can't decide and can only get one for now. Since I need to get a ceramic rod and paring knife or y peeler as well. Thanks for any advise to can you give.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
OK thanks was looking for a more detail answer but that will work I guess.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
I had a makoto and liked it very much, but the Anryu is the best performer for the money that I've ever had. I would grab the Anryu. You will not regret it. If you are willing to wait, you may be able to find a 240 Anryu for closer to your budget in the classifieds.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
Thank you for your response. The only 240 I see in my budget is a gihei blue 240 that I've been told to look into that should pair nicely with my konosuke. But I was impatient when I bought my konosuke if I would of waited another week I would of had one of the Anryu or Makoto knives. But after 6 months of waiting I got tired lol.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
The Anryu is more a middleweight knife and will feel a little more substantial and solid on the board. The Makoto is more of a true laser, very light and nimble. Neither will be very reactive, they both have stainless cladding and AS steel is the least reactive of carbons. Performance, fit and finish, edge retention, sharpness will be excellent on both but the Anryu will have better food release. The Anyru will pair better with the Konosuke if you want something a little more workhorse to complement it.
You might consider the Anryu Blue #2 hammered too. I've grown to really appreciate Blue 1&2 steel over the years. Gets scary sharp, holds an edge almost as well as AS and sharpens and touches up easier. The Gihei B#2 would be a great addition too and is definitely a true workhorse.
If you know you would prefer a 240 why not save just a little longer and get what you truly want when it's in stock. I know waiting is tough but you'll be glad you did in the long run if that's what you truly want.
You might consider the Anryu Blue #2 hammered too. I've grown to really appreciate Blue 1&2 steel over the years. Gets scary sharp, holds an edge almost as well as AS and sharpens and touches up easier. The Gihei B#2 would be a great addition too and is definitely a true workhorse.
If you know you would prefer a 240 why not save just a little longer and get what you truly want when it's in stock. I know waiting is tough but you'll be glad you did in the long run if that's what you truly want.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
The makoto in 240 costs all of $10 more than the 210, I would think you could swing ten dollars if you actually prefer 240s. I have a makoto 210 (they were out of 240 when I bought and did not have a clu when more would arrive so grabbed the 210. I really like it but as others have said very thin behind the edge - laser like. I also have an Anryu blue 240 I really like as well, not as laser like, so again as others have said if you already have a laser get the Anryu (I’m assuming the AS is the same as the blue just different steel, honestly I don’t feel a difference in steels.
People seem enameled of konosuki - I have a gs, just doesn’t speak to me, not really planning on trying others, but I’m a huge fan of Kurosaki (both of them).
Either listed knife is a great choice.
Paul
People seem enameled of konosuki - I have a gs, just doesn’t speak to me, not really planning on trying others, but I’m a huge fan of Kurosaki (both of them).
Either listed knife is a great choice.
Paul
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
That's my delima I wanted originally a Kato or kurosaki made knife and pretty much all were out of stock or out of my price range, so I couldn't get any at the time.
Yes I do like the the 240 more than the 8 inch or 8 and quarter inch blades. And yes ten dollars difference isn't anything for me and I can swing it.
The reason why I was looking at the 210 is because I don't always have the space for a 240 and end up digging the tip into a steel lid of board when I have to go up and cover for someone at the restaurant. If I'm down in my banquet kitchen I have no issues at all with length of blade. Pretty much trying to get a in between knife size.
I like the looks of the Anryu blue better than the as line and the oval handle might work for my hand better than the octagonal one since I didn't care for it on my konosuke. i actually really like the thin laser style knife. But at the same time I think it might be wise to have something not as thin.
Pretty much in a nutshell I'm splitting hairs and don't want to go over 200. I think I might go with Anryu since food release is sounds like it's better than the Makoto but kind of like the look with the Makoto. Or in another words if I decided to go with Makoto another laser style knife would it perform similar to my konosuke.
I'm not trying to be confusing but I don't want to buy another knife and only kind of like it instead of love it. I'm pretty sure the gs+ konosuke is sld steel which I've never used before till now but I really like it compared to my aus8 and aus10 steeled knives.
Also I think the gihei blue knife would be an awesome knife to have, but I'm on the fence since it sounds to heavy for my liking but yet again that might just be me nit picking a bit.
Yes I'm very picky I look for light, super sharp blades with smooth choils and spines, that have decent to good food relase, and great edge retention. But of course there's no perfect world so I know there's pros and cons to everything in the world. Which reminds me I need to get emery cloth for my konosuke, choil starting to cut my finger while pinch gripping it at work after a week of use.
Thanks to all for the responses and information, now I just need to make a decision another laser knife, a brute workhorse or a knife that's in between with really good food release.
Yes I do like the the 240 more than the 8 inch or 8 and quarter inch blades. And yes ten dollars difference isn't anything for me and I can swing it.
The reason why I was looking at the 210 is because I don't always have the space for a 240 and end up digging the tip into a steel lid of board when I have to go up and cover for someone at the restaurant. If I'm down in my banquet kitchen I have no issues at all with length of blade. Pretty much trying to get a in between knife size.
I like the looks of the Anryu blue better than the as line and the oval handle might work for my hand better than the octagonal one since I didn't care for it on my konosuke. i actually really like the thin laser style knife. But at the same time I think it might be wise to have something not as thin.
Pretty much in a nutshell I'm splitting hairs and don't want to go over 200. I think I might go with Anryu since food release is sounds like it's better than the Makoto but kind of like the look with the Makoto. Or in another words if I decided to go with Makoto another laser style knife would it perform similar to my konosuke.
I'm not trying to be confusing but I don't want to buy another knife and only kind of like it instead of love it. I'm pretty sure the gs+ konosuke is sld steel which I've never used before till now but I really like it compared to my aus8 and aus10 steeled knives.
Also I think the gihei blue knife would be an awesome knife to have, but I'm on the fence since it sounds to heavy for my liking but yet again that might just be me nit picking a bit.
Yes I'm very picky I look for light, super sharp blades with smooth choils and spines, that have decent to good food relase, and great edge retention. But of course there's no perfect world so I know there's pros and cons to everything in the world. Which reminds me I need to get emery cloth for my konosuke, choil starting to cut my finger while pinch gripping it at work after a week of use.
Thanks to all for the responses and information, now I just need to make a decision another laser knife, a brute workhorse or a knife that's in between with really good food release.
Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
Our first j knife was a hammered anryu. Even though I have hand issues, I have migrated from laser like knives to wanting more weight behind the edge.
Not only is that about letting the knife do the work, it's also about ....if the geometry is right...less work pushing product apart as it cuts through.
Yesterday, I did a second thinning behind the edge of the anryu and I can't recommend this enough. I even worked to taper the distal end. Another plus
of Anryu is the profile. More flat space and a drop point. Golly, aus 8 steel is far below any of the steels being considered.
Not only is that about letting the knife do the work, it's also about ....if the geometry is right...less work pushing product apart as it cuts through.
Yesterday, I did a second thinning behind the edge of the anryu and I can't recommend this enough. I even worked to taper the distal end. Another plus
of Anryu is the profile. More flat space and a drop point. Golly, aus 8 steel is far below any of the steels being considered.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
First off, I'd recommend fixing the choil on your Konosuke before you make any decisions. I've had 2-3 knives that needed that kind of work and it COMPLETELY changed my relationship with the knife. You'll be amazed how much adjusting the comfort of the grip point makes on a knife that is as light as the Konosuke...I find the difference is more significant than with heavier knives for various reasons related to the dynamics of light knives.Insnekamkze86 wrote: ↑Thu Sep 19, 2019 10:53 pm
Yes I'm very picky I look for light, super sharp blades with smooth choils and spines, that have decent to good food relase, and great edge retention. But of course there's no perfect world so I know there's pros and cons to everything in the world. Which reminds me I need to get emery cloth for my konosuke, choil starting to cut my finger while pinch gripping it at work after a week of use.
Thanks to all for the responses and information, now I just need to make a decision another laser knife, a brute workhorse or a knife that's in between with really good food release.
The second point is that the things you describe scream monosteel to me. First, your description above. And second, the fact that you might not feel connected to the Kono. I've used GS series knives and the one major difference they have to some others is that they feel more "dead" in the hand, not unlike a thin, clad R2 knife at lower hardness such as a Takamura. You already have preferences that are pretty clear, and I think a monosteel might seal the deal. It will give you a more live and interactive feel that may help you connect, and they are obviously some of the easiest knives to smooth out and make comfortable in the hand and in use. (This is also a reason that I would definitely steer clear of a Takamura even though it would otherwise be the go-to recommendation in this circumstance by many pros.)
Otherwise, you're in a price range that also include Harukaze knives—these seem closer to your preferences than either of the ones you list. I'd give those another look before buying an Anryu given your stated preferences. I haven't used the AS series, but i bet it has a nice, hard core that helps make it feel more alive in the hand despite the stainless cladding. It obviously has all of the other qualities you are looking for in spades, and it is at the right price point.
~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.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
Thank you for your response unfortunately the as Anryu is now out of stock simce I waited to long and by the time I had the money it was gone. The kono reminds me of my dalstrong shogun kiritsuke knife in performance, except it's thinner and sharper. after a regular night's shift my hand isn't hurting where as it is with the shogun. If I grip really hard and prep with the kono it will hurt but I when I release the grip on the kono the stress and pain goes away unlike my dalstrong the stress and pain stays in my hand.
The performance of the kono is stupid awesome it just flies thru stuff. Only downside to the knife is it sticks to things but it's a laser so I wasn't that upset about it. And doesn't stick that much more compared to my dalstrong knives. My phantom 8 inch is mono aus8 and it's a nice performer but is super unbalanced and hand heavy.
I got the kono to replace a shogun kiritsuke that was to replace my 8 inch phantom dalstrong and Kai nakiri. So trying to get a short and long chef knife for both restaurant kitchens I work in that are different sizes. No one else uses my knives and I always wipe down when done using so not worry about cladded knives especially carbon knives but I don't think I'm quite ready for a full carbon knife right now.
The performance of the kono is stupid awesome it just flies thru stuff. Only downside to the knife is it sticks to things but it's a laser so I wasn't that upset about it. And doesn't stick that much more compared to my dalstrong knives. My phantom 8 inch is mono aus8 and it's a nice performer but is super unbalanced and hand heavy.
I got the kono to replace a shogun kiritsuke that was to replace my 8 inch phantom dalstrong and Kai nakiri. So trying to get a short and long chef knife for both restaurant kitchens I work in that are different sizes. No one else uses my knives and I always wipe down when done using so not worry about cladded knives especially carbon knives but I don't think I'm quite ready for a full carbon knife right now.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
My brother was looking into getting the dalstrong Kiritsuke. He's just a home cook and will definitely not take care of it like it should. Would you consider it a mother in law proof knife as far as taking care of it? I'm assuming he would go with a stainless steel that won't rust. I may end up being surprised and he might end up taking care of it. I was going to recommend him a knife from chefknivestogo but, he's pretty set on the dalstrong for the warranty.Insnekamkze86 wrote: ↑Tue Oct 01, 2019 9:46 pm Thank you for your response unfortunately the as Anryu is now out of stock simce I waited to long and by the time I had the money it was gone. The kono reminds me of my dalstrong shogun kiritsuke knife in performance, except it's thinner and sharper. after a regular night's shift my hand isn't hurting where as it is with the shogun. If I grip really hard and prep with the kono it will hurt but I when I release the grip on the kono the stress and pain goes away unlike my dalstrong the stress and pain stays in my hand.
The performance of the kono is stupid awesome it just flies thru stuff. Only downside to the knife is it sticks to things but it's a laser so I wasn't that upset about it. And doesn't stick that much more compared to my dalstrong knives. My phantom 8 inch is mono aus8 and it's a nice performer but is super unbalanced and hand heavy.
I got the kono to replace a shogun kiritsuke that was to replace my 8 inch phantom dalstrong and Kai nakiri. So trying to get a short and long chef knife for both restaurant kitchens I work in that are different sizes. No one else uses my knives and I always wipe down when done using so not worry about cladded knives especially carbon knives but I don't think I'm quite ready for a full carbon knife right now.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
The Anryu restocks pretty frequently. However with the holidays right around the corner the wait may be longer. It's worth the wait to me.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Makoto as ryusei 210 or a Anryu as 210 gyuto adivse
Yes for the dalstrong it's a bulletproof thing to get for new users and people that don't take care of knives. Their edge last me about a full month before toughing it up on a stone