210 gyuto

We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post Reply
b_alderman1
Posts: 2
Joined: Mon Apr 10, 2017 12:34 pm

210 gyuto

Post by b_alderman1 » Thu Jun 14, 2018 3:05 pm

Hello all-

Looking to add a 210 gyuto. I'm not new to carbon steel knives, but more looking for input on finding the knife with the blade profile that matches my cutting style.

Here are the knives I've been considering:
1 - Anryu
http://www.chefknivestogo.com/kaankusugy21.html

2- Ebuchi
https://www.chefknivestogo.com/ebwh2gy21.html

3 - Itto-Ryu
https://www.chefknivestogo.com/itha210gy.html


1)Pro or home cook? HOME

2)What kind of knife do you want? 210 Wa Gyuto

3) What size knife do you want? 210

4)How much do you want to spend? $130-200

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? Would consider any white or blue core steel knives. Open to any type of cladding/finish.

6)Do you prefer Western or Japanese handle? Japanese

7)What are your main knife/knives now? Miyabi Kaizen chef, victorinox semi-flex boning, yoshimune w#2 135 petty

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

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? I am a rocker and a push cutter. HAVING A BELLY & TIP THAT ALLOW ME TO GET THE HEEL UP RELATIVELY HIGH BEFORE BURYING THE TIP IN THE BOARD IS A MUST. Added bonus if there is a bit of a flat spot at the heel, but preferably without a dead stop.

10)Do you know how to sharpen? Yes

Drewski
Posts: 93
Joined: Wed Mar 28, 2018 2:01 am
Location: Manitoba, Canada

Re: 210 gyuto

Post by Drewski » Thu Jun 14, 2018 3:36 pm

I'm still new to all this, but I have a Matsubara, and find it's great for rocking. OOS at the moment though.

https://www.chefknivestogo.com/mabl2nagy21.html

User avatar
Jeff B
Posts: 9689
Joined: Fri Jan 27, 2017 5:59 pm
Location: Kentucky

Re: 210 gyuto

Post by Jeff B » Thu Jun 14, 2018 6:59 pm

For something in stock, believe this knife would serve you very well, Makoto AS Gyuto 210mm https://www.chefknivestogo.com/maasgy21.html

If you can wait for it to restock this is a best buy, Makoto White #2 Gyuto 210mm https://www.chefknivestogo.com/mawh2gy21.html
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

Anewknife
Posts: 17
Joined: Wed Apr 04, 2018 5:21 pm

Re: 210 gyuto

Post by Anewknife » Thu Jun 14, 2018 7:52 pm

Ebuchi is a stout knife. I don’t have the 210 but the 240. Sounds like the profile you’d like but not sure if you prefer thinner knives. I really enjoy mine.

Cutuu
Posts: 2362
Joined: Thu Jan 26, 2017 9:00 pm

Re: 210 gyuto

Post by Cutuu » Thu Jun 14, 2018 9:16 pm

Out of the ones you listed I would run from all of them, except the anryu, which I think would be a really great choice.

User avatar
jbart65
Posts: 2488
Joined: Thu Jan 26, 2017 9:18 pm

Re: 210 gyuto

Post by jbart65 » Fri Jun 15, 2018 11:44 am

I was mostly a rocker until discovered these knives. Now I mostly chop and push.

But if a rocker is what you want, I'd suggest looking at the Harukaze and especially the Tanaka Sekiso. Both are among the better rockers on the site.

https://www.chefknivestogo.com/tabl2na21gy.html

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

The Matsubara B#2 is right up, there but it's OOS. Kanehiro is a great line of knives, but it's about $40 above you top end price.
Jeffry B

User avatar
Jeff B
Posts: 9689
Joined: Fri Jan 27, 2017 5:59 pm
Location: Kentucky

Re: 210 gyuto

Post by Jeff B » Fri Jun 15, 2018 1:17 pm

I like really that Tanaka recommendation Jeffry. I haven't used the Harukaze in a long time but I feel the tip might be a little low for a primary rocker, but that's just me and could be off base there.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

Post Reply

Who is online

Users browsing this forum: No registered users and 1 guest