Beginner Gyuto

[Aurust]

1)Pro or home cook? Home

2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.) Gyuto

3) What size knife do you want? 210 mm

4)How much do you want to spend? Around $250 Canadian. Could go a bit higher if the value is there

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? Stainless

6)Do you prefer Western or Japanese handle? Japanese

7)What are your main knife/knives now? Wustof classics from a set

8)Are your knife skills excellent, good, fair? Fair

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? Push pull

10)Do you know how to sharpen? Kinda


Looking for a first good knife and thought a Gyuto would be a good all round knife. Want something that is a great price to value. I have probably only fair knife and sharpening skills but will look to improve. I was thinking stainless as I probably won’t spend the time to baby something. Also want something that is a good mix of durability to a sharp edge with a bit more towards keeping and edge. I’m in Canada but open to ordering if it makes sense.

Thanks for any recommendations!

[taz575]

Welcome! There are lots of nice stainless 210mm wa gyuto's out there. Some are out of stock, but you can put an email alert in so you know when they come back in stock. Any of these would be an excellent choice!

https://www.chefknivestogo.com/yagisahaen1.html These are an excellent entry level knife, but out of stock
https://www.chefknivestogo.com/kapswagy21.html Another nice entry level gyuto with forgiving steel
https://www.chefknivestogo.com/grandchef3.html These are also pretty nice for not a ton of money!
https://www.chefknivestogo.com/hahavg5gy21.html These look nice and thin too
https://www.chefknivestogo.com/hag3gy21.html Great bang for the buck! I had one of these and really liked it!
https://www.chefknivestogo.com/hag3kagy21.html Great bang for the buck.
https://www.chefknivestogo.com/marygy21.html Makoto is Yu Kurosaki's brother. I love Yu Kurosaki's work and his brother is following in his footsteps!
https://www.chefknivestogo.com/masasg2wagy2.html Or this one from Makoto

[aporigine]

I’m gonna suggest these.

https://www.chefknivestogo.com/haas21gy.html

Aogami super is not stainless , but it is not super reactive. Stainless cladding. Great steel, eye-opening geometry coming off the Germans.

https://www.chefknivestogo.com/kapswagy21.html

Another wonderfully thin knife. Stainless monosteel.

Either should feel very good on the stones. Buy a nice 1000 stone AND a flattening plate with the difference.

https://www.chefknivestogo.com/tcblla24gy.html

https://www.chefknivestogo.com/140grdistflp.html