First Gyuto for hard core veggie prep?

[chillycious]

Hi! First time visitor, poster, and J-knife buyer here. The videos and forum have been super helpful in narrowing down what I think I want, but I'd love your thoughts on the below - thanks in advance!

I spend hours prepping mostly veggies on the weekends, but I've never had the right tools for the job. I go through a lot of sweet potatoes and also squash, melons, cabbage, etc, so I'm looking for a good all-arounder to start with that's sturdy enough to handle root veggies on a regular basis, in addition to meat and everything else. I'm mostly trimming and slicing meat, not deboning chickens or anything like that (yet).

This is me -
1) Home cook
2) Interested in a Gyuto to start out my first 'real' knife set.
3) Leaning toward 210mm, but would consider 240mm as well.
4) Price less than $200. Ideally closer to $100, but seeing what's available right now, I'd rather pay a little more for good value than hit the lowest price point.
5) Stainless preferred for lowest maintenance, but open to stainless clad.
6) Japanese handle
7) All my current knives are throw-aways, but out of the junk I have, the most useful one in the drawer right now is a 6.5" chef's knife.
8) I prep a lot but I'm gonna say fair skills, since I just started watching tutorials on proper technique.
9) Mostly push/pull, some rocking, and some chopping.
10). Haven't sharpened before, but I want to learn. Would love a reco for accessories to go with whatever knife you recommend - ether the stropkit or a rod (which rod)? Not sure I'm ready for stones yet.

After researching everything to death, I would easily have bought a Yahiko Ginsan Gyuto if they were available, for the price to value ratio. Since they're not, I'm leaning toward the Kohetsu SLD 210mm instead, but out of all the in-stock options below (in order of my preference), are there any others that stand out as a great low(er) maintenance, easy to sharpen, good bang for the buck, beginner knife, that you'd recommend over the Kohetsu? There is a yahiko santoku available, and the Katayama Bunka looks great too, but If I'm only getting one knife right now, I figured the gyuto would be better in terms of versatility than either of these. Thoughts on these or any others not listed below?

$195 Kohetsu SLD Gyuto 210mm
https://www.chefknivestogo.com/kosld21gy.html

$180 Katayama VG10 Bunka 165mm
https://www.chefknivestogo.com/kavgbu161.html

$110 Yahiko Ginsan Nashiji Hand Engraved Santoku 165mm
https://www.chefknivestogo.com/yagisahaensa.html

$190 Takayuki VG-10 Hammered Damascus Wa Gyuto 240mm
https://www.chefknivestogo.com/tavghadawagy.html

$205 Nigara VG10 Tsuchime Damascus Gyuto 240mm
https://www.chefknivestogo.com/nivggy24.html

$199 Konosuke GS+ Gyuto 210mm
https://www.chefknivestogo.com/kogsgy210.html

[taz575]

I would look at a 240mm for the food you mention. Using a pinch grip, you will lose some blade length and the larger blade does better with some of these larger squash, melons, cabbage, etc, especially for the first cut or two. Something thicker than a laser would be good, too and more durable for the harder root veg.

The Yahiko, Takayuki, Nigara and Kono GS+ are nice blades, but pretty thin. A laser can slip through root veggies easier, but is also easier to damage. The blades are lighter and need more force behind them through root veg, which means they typically hit the board harder once they cut through. With the thin edges, hitting a wood board, sticking and then torquing often leads to chipped edges. People can use laser type knives on these foods, but it takes some skill and technique to do so without risking damaging the blade. They are great all arounders, but since you mention sweet potatoes and squash and melons, I would look for something more robust, and longer, like the Kohetsu SLD.

I would take a serious look at the Kohetsu Tall Blue #2. It has a flatter edge profile, so it makes shorter work of cabbage (more board contact when shredding through the cabbage) and can be used like a nakiri without needing much rocking. Using a push forward and downward motion works great on sweet potatoes (don't try to just push straight down on harder root veg!) and the extra height and weight means it has more inertia to get through the cut and is less likely to get bogged down or stuck due to the blade wedging in the ingredient.

The Kohetsu Aogami Super 240mm or the Shinano Blue #2 or the Tabata Blue #2 240mm would also work well. Carbon core, stainless cladding and more robust grinds on them.

[ex1580]

I would get a CCK Small (AKA vegetable) cleaver now and sign up for email alerts for knives that catch your eye but are out of stock.

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

[stevem627]

I think I’d try either the 220 or 240 version of this. If you don’t like it, you should be able to easily sell it in the future. The steel will sharpen well and the knife will be easy to take care of.

https://www.chefknivestogo.com/konagy21.html

[eriksg]

A few thoughts:

1. My gut reaction when I saw the ingredients you were focused on was similar to taz to suggest a 240mm. Especially for sweet potatoes (due to density) and melons/cabbages (due to sheer size) I find a longer blade is nice. That said you seen to come from smaller knives, based on what you list from your current collection, so maybe you'd be okay with a 210. It helps the budget just a bit too.

2. If okay with the smaller size, I think the Konosuke Ginsan that Steve suggests looks like a nice choice. It is at the top of your budget.

3. Also agreed that the Kohetsu blue that taz recommends looks good. It's above your budget in 240 size, just within at 210. The SLD also looks good, but seems to be OOS in 240 right now.

4. If you made me choose between any of these in 210 for the tasks you're doing, vs. one of the lasers in 240, my answer would depend on whether I was feeling calm, careful and fully present, or a little rushed. Either would work, but if I was having an off day I'd pick the meatier knife over the longer one. Just my two cents though.

[Tom_V]

I have a Tabata Blue #2 Gyuto Tall 180mm that I like quite a bit. I bought one that was slightly scratched and was able to pay less than full price which is always nice. There's one in inventory now that's a few bucks off, if you want to save money.

https://www.chefknivestogo.com/tabata1.html

[taz575]

Good eye Tom!

[billk1002]

I have a Tabata Blue #2 Gyuto Tall 180mm that I like quite a bit. I bought one that was slightly scratched and was able to pay less than full price which is always nice. There's one in inventory now that's a few bucks off, if you want to save money.

https://www.chefknivestogo.com/tabata1.html

Is your knife that thin behind the edge like the picture on the web, cause dam that looks good...

[eriksg]

I have a Tabata Blue #2 Gyuto Tall 180mm that I like quite a bit. I bought one that was slightly scratched and was able to pay less than full price which is always nice. There's one in inventory now that's a few bucks off, if you want to save money.

https://www.chefknivestogo.com/tabata1.html

Is your knife that thin behind the edge like the picture on the web, cause dam that looks good...

Also curious about that question. It looks more convincing to me than the Tabata 240mm togatta which I've looked at but worried me. (Many of the togatta shape knives look a bit hefty-behind-the-edge to me: Tabata, Doi, especially Tani. And I haven't read many real world experiences.)

[chillycious]

Thank you all for the thoughtful input! Appreciate the insights.

I really like the Tall options, which narrows this down quite a bit, to the Kohetsu Blue #2 240 or the reduced price Tabata Blue #2 210.

The price on that Tabata is closer to what I had in mind (appreciate the great find, Tom!), and to date I've used more 210 than 240, so that's more my comfort zone. It seems perfect, except, if I'm using sweet potatoes as my deciding factor, then I think I still lean toward the Kohetsu since I'm still learning and don't want to break my knife.

Questions -
1. @eriksg - regarding your point #4, wouldn't the Kohetsu give me the best of both worlds in terms of both heft and length? With a pinch grip, which I haven't been using to date, I think I'd like the 240.
2. Would the Kohetsu also be easier to sharpen than the double bevel on the Tabata?
3. Is the Konosuke Nashiji considered all stainless? Or would the maintenance on this be the same as the Kohetsu and Tabata?
4. I initially looked at cleavers, but are the veggie cleavers also considered lasers/better for softer veggies? If you wanted to use a cleaver on sweet potatoes, would you just use a meat cleaver instead?

Thanks again for the help!
Chris

[eriksg]

Questions -
1. @eriksg - regarding your point #4, wouldn't the Kohetsu give me the best of both worlds in terms of both heft and length? With a pinch grip, which I haven't been using to date, I think I'd like the 240.
2. Would the Kohetsu also be easier to sharpen than the double bevel on the Tabata?
3. Is the Konosuke Nashiji considered all stainless? Or would the maintenance on this be the same as the Kohetsu and Tabata?

1. I think the Kohetsu is a great choice for this application, based on its specs. But it is above your budget, so I was comparing the options under $200 that I was aware of which were either long and thin or shorter and more workhorse-y.

2. They should be essentially the same to sharpen. They are both double bevel, and that's what you'll be used to (sharpen both sides equally).

3. That Konosuke is all stainless yes, so slightly less maintenance. But stainless cladding plus a little effort developing good habits makes corrosion on core steels a non issue in my experience in carbon core knives. You might sharpen somewhat more frequently is all, if you cut a lot of acidic ingredients, but for the types of ingredients you're talking about you'll have few problems.

If it fits your budget better, I wouldn't hesitate too much on that Tabata. It isn't a super thin laser, and would still serve you well.

[chillycious]

1. I think the Kohetsu is a great choice for this application, based on its specs. But it is above your budget, so I was comparing the options under $200 that I was aware of which were either long and thin or shorter and more workhorse-y.

2. They should be essentially the same to sharpen. They are both double bevel, and that's what you'll be used to (sharpen both sides equally).

If it fits your budget better, I wouldn't hesitate too much on that Tabata. It isn't a super thin laser, and would still serve you well.

#1 - got it

I think I'll pull the trigger on the Tabata.

#2 - Would i get the black ceramic rod, or the strop kit for in between sharpening, or doesn't it matter - is either one fine and it's just personal preference?

Do you know of a knife guard big enough to fit this? I didn't see one here, but will keep looking.

Thank you!

[chillycious]

#2 - Would i get the black ceramic rod, or the strop kit for in between sharpening, or doesn't it matter - is either one fine and it's just personal preference?

I googled my answer, I think I'm all set.

Thanks again, can't thank you all enough!

[stevem627]

I would say the Konosuke nashiji is essentially stainless.

[eriksg]

I would say the Konosuke nashiji is essentially stainless.

My bad! I thought that line was ginsan but I see GS+ is actually more like SLD.

Definitely more stainless than a blue #2 core would be though.

[Tom_V]

I have a Tabata Blue #2 Gyuto Tall 180mm that I like quite a bit. I bought one that was slightly scratched and was able to pay less than full price which is always nice. There's one in inventory now that's a few bucks off, if you want to save money.

https://www.chefknivestogo.com/tabata1.html

Is your knife that thin behind the edge like the picture on the web, cause dam that looks good...

Also curious about that question. It looks more convincing to me than the Tabata 240mm togatta which I've looked at but worried me. (Many of the togatta shape knives look a bit hefty-behind-the-edge to me: Tabata, Doi, especially Tani. And I haven't read many real world experiences.)

Sorry! I mispoke before. I bought a scratched 210mm Gyoto from Tabata. The choil on my knife matches the pictures on the Tabata 210 link https://www.chefknivestogo.com/tabl2gyta21o.html I haven't used it that much. If the OP is concerned about sharpening, he/she may want to pay for the sharpening service. I've always felt like that was money well spent.