Gyuto 240, bunka question

[eddiesalita]

Hi,

I've got my 210 picked out. Will get the kohetsu nashji, or wait for the shiro kamo AS to come back in stock. Got the bunka picked out hopefully. The Kohetsu SLD 170. If someone could let me know if the grind is even or not I would appreciate it. Got the suji picked out. Already got the petty. The last item is the 240 gyuto to complete the set.

This one will be used for processing bigger jobs. I grow a fair bit of my own food. So processing a heap of carrots, beetroot, tomato, sweet potato, citrus, cabbage, broccoli, onions etc during harvest for freezing/preserving will be it's main job. No squash :p

I don't particularly want a laser. But I do want reasonably thin behind the edge for minimal wedging and a fairly thin tip for being nibble and fast cutting on onions and piecing broccoli/cauli etc... grind must be even. Steering gives me the willys

I'm looking for something into the 53mm plus range of height. Big hands, big veges, but fairly nimble. Without too much overall weight. It will be used for hours at a time, or a few days solid...... then probably sit in the knife drawer for a week or more. Food release matters also. Patina or stains on a reactive knife is just character.

At the moment I've got the the following selected. Not sure how their tips/grinds/tapers compare. Other suggestions very welcome.

https://www.chefknivestogo.com/kobl2tagy24.html
https://www.chefknivestogo.com/shkawh2gy24.html
https://www.chefknivestogo.com/shkayobl25.html
https://www.chefknivestogo.com/shkaaosugy24.html

Hope the as shiro kamo come back in soon :p

1)Pro or home cook?
Home cook

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

3) What size knife do you want?
240mm

4)How much do you want to spend?
Under 200

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
Fully reactive is fine. Stainless is fine. No vg

6)Do you prefer Western or Japanese handle?
Japanese

7)What are your main knife/knives now?
Tojiro, victorinox, swibo, etc... kohetsu,

8)Are your knife skills excellent, good, fair?
Excellent.

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter
Chopper and tip work for this one.

10)Do you know how to sharpen?
Yes.

[ex1580]

Which suji did you go with?

I am a big fan of AS so it would be hard to go wrong waiting for that one. But if you want me to make it more complicated here are a few others I would look at...

I've been looking at this Kyoshi Shindo Enjin SRK8 Togatta Gyuto for a while. I like pointy knives. You could buy it and let me know how it is. https://www.chefknivestogo.com/enek8togy24.html
This Yahiko VG10 Gyuto is a little skinnier but a great value: https://www.chefknivestogo.com/ya24gywa.html
This Takayuki Grand Chef Gyuto is likely more thin that you want but I wouldnt rule it out. https://www.chefknivestogo.com/tagrchgy24.html

[eddiesalita]

I have decided to go with the enjin suji. It's the only one that I feel won't be too flexy.

I love as also. It's my preferred with ss clad for this knife i think. Not so much a fan of vg10. It's nice enough. But it really doesn't stand out in any particular area.... sharpening, toughness, edge retention or stainlessness. It's best quality is that it will take an excellent edge.

Thinking I kight have to wait for the shiro kamo as to come back in. Or go with the kohetsu sld 240. I

[mauichef]

I would vote for the Shiro. It’s such a great knife and holds a screaming edge. Looks cool too!