Doi gyuto 240

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raleighcook15
Posts: 494
Joined: Wed Feb 08, 2017 12:00 pm

Doi gyuto 240

Post by raleighcook15 » Mon Jan 14, 2019 6:24 am

Did some searching but didn't find a ton of info on how these perform. I have one coming in the next week or so and would love some imput.

I've never fileted a fish with such a meaty knife and I'm curious how it would perform there?

How is it with wedging ?

How's the tip for shallots, onions etc?

raleighcook15
Posts: 494
Joined: Wed Feb 08, 2017 12:00 pm

Re: Doi gyuto 240

Post by raleighcook15 » Wed Jan 16, 2019 12:19 pm

So no one on cktg has tried a doi 240 😆

timos
Posts: 1197
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Location: oxford, MA
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Re: Doi gyuto 240

Post by timos » Wed Jan 16, 2019 1:21 pm

There is these two reviews, did you see them? Some pretty good info in there

viewtopic.php?f=13&t=3667
viewtopic.php?f=13&t=2586
Tim Johnson
Oxford, MA

“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--shunryu suzuki
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http://www.timothyjohnsonknives.com
[email protected]

raleighcook15
Posts: 494
Joined: Wed Feb 08, 2017 12:00 pm

Re: Doi gyuto 240

Post by raleighcook15 » Wed Jan 16, 2019 2:04 pm

timos wrote:
Wed Jan 16, 2019 1:21 pm
There is these two reviews, did you see them? Some pretty good info in there

viewtopic.php?f=13&t=3667
viewtopic.php?f=13&t=2586
I had read those but was curious for more. Mine came today so after using her a couple weeks I may write one, thank you.

kirkystyle
Posts: 366
Joined: Sat Jan 28, 2017 2:18 pm

Re: Doi gyuto 240

Post by kirkystyle » Thu Jan 17, 2019 2:47 pm

I just got the tall petty, I like it . I only jullienne and onion but the food release was perfect. It is very rough around the edges, you can even feel the grind marks on the bevel. The distal taper is awesome, the tip is nice and thin and I really like the look of the handle and it feels decent. It's a fun knife with a fun story that is worth the the little I paid for it
Last edited by kirkystyle on Fri Jan 18, 2019 3:45 am, edited 1 time in total.

Kalaeb
Posts: 2296
Joined: Thu Jan 26, 2017 8:59 pm
Location: Baltimore, MD

Re: Doi gyuto 240

Post by Kalaeb » Thu Jan 17, 2019 4:06 pm

I did not realize Doi made a small petty.... I am more than surprised it is rough around the edges and there were grind marks, very uncharacteristic of a Doi. Are you sure it was a Doi petty?

Anyway, my 240 is still in my rotation as a heavy user after a year. Cladding has calmed down considerably, not that it was difficult to manage in the first place. The steel is just a pure joy to use and sharpen.

True to form, she is not a lightweight, more amateur body builder. She does struggle a bit through dense produce but just works like a champ through everything else.

If your diet consists of sweet potatoes and cabbage, this knife is not for you. For me, I can't see my life without it. You can probably tell from the pic where most of my cutting takes place with this knife.
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Marc4pt0
Posts: 443
Joined: Tue Feb 21, 2017 9:37 am

Re: Doi gyuto 240

Post by Marc4pt0 » Thu Jan 17, 2019 11:20 pm

I've been tempted on many an occasion to pick one of these up. The Only thing that stops me is the edge length being 15 to 20mm longer than I prefer.
Heard nothing but great things, and it just Looks cool

kirkystyle
Posts: 366
Joined: Sat Jan 28, 2017 2:18 pm

Re: Doi gyuto 240

Post by kirkystyle » Fri Jan 18, 2019 3:44 am

HAHA my bad I was talking about a different Knife

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