180 gyuto

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180 gyuto

Post by lsboogy » Sun Jan 13, 2019 10:30 pm

Given some of the comments about smaller gyutos here, and that I have been told to use my Kikuichi petty as a small knife (she's right - I never use it at home) I have been thinking about getting a 180 gyuto as a "short" knife. I talked to my buddy (lady chef - 4' 10" woman who uses a 180 as her basic knife), and she says it's a nice peice for doing a lot of work. Concern for me is knuckle clearance, but I found a matsubara that's 47mm tall. I bought a 210 version on a whim and like it a lot (55mm height, it's a nice 210 for home use - would not take it as a line knife - too nice and not stainless) - I'm a 240/270 person for the most part, but wondering if I should get a 180 for delicate work.


Anyone have one? Thoughts? I have big hands, so a 43mm height is too short - bang my knuckles - 45mm is about my min for blade height if I'm gonna get a smaller gyuto

old onion
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Re: 180 gyuto

Post by old onion » Mon Jan 14, 2019 5:03 am

I need a taller gyuto also and when I was searching for my huckleberry in 180mm,I only came down to two of them but in the weeks of deciding,I chose the Mutsumi Hinoura 180mm gyuto in AS steel.It is 50 mm tall. I don't know if CKTG handles them.I got mine from another vendor and out of respect for CKTG,I won't mention which one.It is a purchase that I would do again.

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Re: 180 gyuto

Post by cwillett » Mon Jan 14, 2019 9:52 pm

I'll be interested to see if anyone has any other recommendations. I have a Matsubara nakiri that I like alot. Food release isn't its strong suit and the lack of a tip means certain tasks are more difficult, but otherwise it has been a champ. Very easy to sharpen and edge retention is excellent. A tall 180mm from them might be in my future.

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Re: 180 gyuto

Post by Bcos17 » Tue Jan 15, 2019 3:43 pm

The Matsutani VG1 Gyuto 180mm is 49mm, stainless and cheap. https://www.chefknivestogo.com/mavg18gy.html. Might be worth a look. Has a cool hammered finish as well which should help with food release.

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