Sub $200 240 Gyuto in Stock

[Kerneldrop]

What's a good sub $200 240mm Gyuto that you can recommend?
Most of my knives are smaller.
I want to play around with it and practice sharpening that size and profile edge.


Here's a $130 Yahiko VG10: https://www.chefknivestogo.com/ya24gywa.html
I've always liked this Yahiko Ginsan: https://www.chefknivestogo.com/yagisahaengy.html
$130 Tojiro: https://www.chefknivestogo.com/todpchkn24.html
I like the look of this Daovua..I wish it was their V2 with the better steel and heat treat: https://www.chefknivestogo.com/dalespgy24.html
So, maybe just get this one since it's a V2 and $60: https://www.chefknivestogo.com/daclki24se.html

Then there's a bunch of options from $140 to $200.

Here are the two I really want choose from, but that's not sticking with the plan:
https://www.chefknivestogo.com/kogsgy24.html
https://www.chefknivestogo.com/koastogy24.html


I have a Wakui 240mm, but that's now a $350 knife. lol
I have a Shibata 240mm...so really just looking for a beater to bang on concrete then sharpen, and repeat 100x.
I was using a Mercer 10.25" for practice, but I've come to realize I would be better off with something more Japanese-steel-like.

[Jeff B]

...I want to play around with it and practice sharpening that size and profile edge.

I have a Wakui 240mm, but that's now a $350 knife. lol
I have a Shibata 240mm...so really just looking for a beater to bang on concrete then sharpen, and repeat 100x.
I was using a Mercer 10.25" for practice, but I've come to realize I would be better off with something more Japanese-steel-like.

If this is the true purpose, I'd just choose one of the Daovua in stock and call it good. No need to spend more than that, their carbons will make for good practice and they are very usable knives.

[mauichef]

I agree with Jeff. Plus I would not start my sharpening journey with VG10. Not the easiest to work with.
My fave on your list is the Yahoo Ginsan. Sweet knife and I really love Ginsan.

[trancher]

Not sure if just not listed yet or sold already. Keep an eye on it through the day if this is something you're interested in... or maybe the in stock notification works for these, too?

https://www.chefknivestogo.com/dalespbu18se.html

[Radar53]

Here's a couple of knives that could make your list. They are both Ginsan which is a great steel to sharpen. It's like a true carbon in many respects, very fine grained, it sharpens easily, takes & holds a great edge.

I like this as suggested already;
Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 240mm ~ https://www.chefknivestogo.com/yaginahaenki.html
and
Harukaze G3 Nashiji Kiritsuke 240mm ~ https://www.chefknivestogo.com/hag3ki24.html

I've suggested Kiritsukes because they have a much flatter heel-to-tip profile and may make the journey a little easier, before going to a more curvy tip / profile. I have the first knife and the gyuto flavour of the second.

HTH

[billk1002]

I have the 210 Kiritsuke and it is great!
https://www.chefknivestogo.com/tsaustdagy24.html

I have the 210 Gyuto and it is one of my favorite knives in my rotation.
https://www.chefknivestogo.com/tsnaaugy24.html

I have 2 knives from this line they sharp with a lot of abuse.
https://www.chefknivestogo.com/yagisahaengy.html

[Kerneldrop]

I agree with Jeff. Plus I would not start my sharpening journey with VG10. Not the easiest to work with.
My fave on your list is the Yahoo Ginsan. Sweet knife and I really love Ginsan.

What makes the VG10 challenging?
I have read other posts about folks getting frustrated sharpening VG10.

[Kerneldrop]

thank you all for your time and input.
I think we have a solid plan. I ordered a 240 mentioned in the thread. Before long, maybe I'll be asking which ZDP-189 to buy. ha

[Kerneldrop]

Finally brought out the 240mm to play. It's a Yahiko Ginsan.
I did a CKTG finish sharpening progression: 2k--> 5k --> 1micron strop... then i did plain leather just because.
I progressed grits when the sound went from gritty to smooth.
Def sharp...shaves phone book paper and hair.
I don't have the skill to push cut a paper towel in half so I don't even try. I'm j\k, of course I try.
In my typical fashion I start push cutting then bam start ripping. Oh well, it's still sharp.

I found that with a 240mm is I lift off the stone during the stroke.
So, I slowed down and focused on my thumb pushing down on the edge just enough to where entire blade makes contact during the stroke.



Choil shot: I think it's a nice grind


Towards tip:

[stevem627]

The Yahiko Ginsan line is very underrated. I have the nakiri and a 240 kiritsuke and they are both extremely nice especially when you consider the price. Excellent fit and finish and good octagonal handles. Sharpening is easy, they get very sharp, and are easy to care for.

Good choice!

[Kerneldrop]

The Yahiko Ginsan line is very underrated. I have the nakiri and a 240 kiritsuke and they are both extremely nice especially when you consider the price. Excellent fit and finish and good octagonal handles. Sharpening is easy, they get very sharp, and are easy to care for.

Good choice!

I hope the 180mm gyuto comes back in stock.
It's exactly as you described.
I think even the boujee users would enjoy the knife.

The grind is really nice and I maybe I got lucky, but I was able to get a really sharp edge.

[stevem627]

Well, I’m an owner of MANY nice knives and these are just great knives that I enjoy.

[billk1002]

Excellent choice!! I have the 210 Kiritsuke and the 165 Santoku.
Tha Santoku is a house favorite and never leaves the rotation, my wife and I enjoy the extra height of the blade and I really like how easy it is to maintain, holds an a very nice working edge for quite a while.