(Part 2) Best gyutou knives according to redditors

Game-changer for sub-$50 knives:

Fuji Cutlery Co., parent company of Tojiro, manufactures in the same facility in Japan a Molybdenum-Vanadium mono-steel version of the Tojiro DP for non-NA markets under the Narihira name. They are the same as Tojiros DPs in every single dimension, but use a MV mono-steel construction like a Fujiwara FKM, Misono Molybdenum, or similar, rather than a VG-10 core. The 210mm gyuto is only $45 on Amazon with prime shipping.

But you want a 240mm? Okay, that's a whopping $46 on Amazon with prime shipping.

I bought one. It is 100% made in Niigata, Japan. A perfect DP copy but MV mono-steel construction. Good F&F. Like a Fujiwara FKM with bigger comfier handles for 35% off.

Also Konosukes deserve a very, very strong mention in the $200-$500 range.

An Amazon registry (I would skip the Kohls cutlery offerings) will limit you somewhat, but there are certainly decent options available. I think your selection of two chef knives, a bread knife, and a paring knife is a good choice. For the most part I'm going to suggest fairly costly knives because, frankly, this isn't /r/culinary.

Chef knives first. Everything I have to say about 8"/210mm knives I would apply to 10"/240mm knives unless I make note.

If you want a hefty Western chef knife, I find Messermeister to be best in show. They take an edge better than other stainless German knives I've owned and they keep it longer. I find the grind and profile to be slightly more modern and workable in the Elite models opposed to the highly popular Wusthof Classic and sundry Henckels lines. The fit and finish on them is on par with Wusthof, which is to say impeccable. Messermeister makes three different handles for its Elite lines and offers the blades in a thinner Stealth version, which I like. Since Messermeister's Amazon offerings are a bit wonky I would highly suggest you look around the site for the style you like. You might even find some other kitchen gadgets you like. If you are interested in a French profile, look at K-Sabatier. A carbon K-Sab is a lot of fun. And though the stainless knives they produce aren't really as magical as their carbons, they're still fine knives.

• Messermeister Oliva Elite Stealth: Olive wood handled. My favorite. Extra classy.
  
• Messermeister San Moritz Elite Stealth: Poly handle option. I don't like it as much as the wood handles, but it's much cheaper as offered here.
  
• Messermeister Meridian Elite: Classic black pakka wood handle. It's classic and black.
  
• K-Sabatier carbon: This knife is king of the hill. Yes, it's a hill out in the middle of nowhere, but it's still a nice knife. This style is timeless, but it's also out of stock.
  
• K-Sabatier stainless: I believe this knife uses the same steel as Wusthof and Henckels with a similar heat treatment. The biggest difference is the profile.
  
  There are many good Japanese companies and makers to consider. These knives will all be lighter and somewhat thinner than almost any Western knife. If you want something functional and somewhat reasonably priced, Suisin, Mac, and Tojiro have some good options. In the next price bracket up, a Kikuichi, a Yoshihiro, a Takayuki, or a Misono fits the bill, though Misono knives have become incredibly inflated in price. If you have a rich Uncle Ed, slip a Takeda into your list. I would definitely consider other knives at these general price ranges, but they're not available on Amazon.
  
  A few budget suggestions:
  
  
• Tojiro DP gyuto: A great knife line. Tojiro's VG-10 heat treatment is on par with if not better than Shun's. If you're used to a heavy 10" knife, a Tojiro DP 270mm wouldn't be out of the question.
  
• 7.25" Mac Chef "chef" knife: This is definitely a gyuto, regardless what it's labeled. I've used it on a restaurant line during service and it is quite durable. It's reasonably priced, which makes it a popular choice in the food industry.
  
• 10" Mac Chef chef knife: Though they're from the same line, this knife has a wholly more substantial feel on the board than the above. It's still light. It's not priced as well as its shorter cousin. This is the knife that opened my eyes to what Japanese knives could be. The knife is available in the 12" length which, like the Tojiro, coming from a full weight Western knife would still be light.
  
• Suisin HC gyuto: A carbon steel knife selection. These knives have good production values and take a great edge. These knives have decent asymmetrical grinds, which is a definite plus for me. Suisin also makes a comparable Inox stainless line that is quite nice.
  
  To find out who really loves you:
  
  
• Takayuki Grand Chef gyuto: To be fair, I have not used this knife. Those who have like it, though they usually consider it a bit overpriced. It's made from AEB-L, which in kitchen knives is my favorite stainless. I would prefer the Suisin HC.
  
• Misono UX10 gyuto: This knife has been around for a few years and it's pretty popular at high end restaurants. It's nice, but it's a bit overpriced for what you get; the steel and grind on it are unremarkable. The fit and finish on it is probably the best you can buy, though.
  
• Yoshihiro gyuto: This knife is again a bit pricey for what you get, but it does at least include a saya. It offers you a crack at a wa handle, which is a slightly different experience. The steel is somewhat softer than I would like.
  
  Rich Uncle Ed special:
  
  
• Takeda 210mm Aogami Super gyuto: It's thin. It's light. It's made by a wizened old master craftsman. It's got a weird grind that does a whole lot of work while cutting something. It's made out of one of the finest carbon steels being produced today. It's... really expensive. Takeda lovers swear by them, but they're much too tall on the board for me.
  
  Unfortunately I didn't spot many knives on Amazon that I have confidence in and feature a Japanese handle. That's a shame because they're a treat.
  
  Unlike my essay on chef knives, I have only one bread knife suggestion, the Mac Superior 270mm bread knife. It's the best Amazon has to offer and one of the best bread knives you can buy. Tojiro makes a clone that sells for less elsewhere if no one gives you one.
  
  Paring knives are a little different. Edge retention and grind are much less important than geometry. I have this Henckels Pro 3" and I like it; the height of the blade is very comfortable. It has no flex, though, so don't expect to use it optimally for boning tasks. I am almost as happy with any Victorinox paring knife. I would suggest you try as many as possible in brick and mortar outlets to figure out what you like.
  
  And finally, storage. A wall mounted magnetic strip is popular. Those made of wood have less chance of scratching or damaging a knife, so they're somewhat preferable, but as long as you pop the knife off tip first you won't damage it. I've used this strip from Winco for the past year at work with no ill effect. A knife block actually is a good storage option if you can find one to fit your collection. The biggest risk is catching the tip when the knife is inserted into the block, but that's not much of a concern if the user is careful. I use a Victorinox block that was a gift at home for most of my house knives. This block is great, I've been told. A drawer insert is another good low space option. I like my Knife Dock for the stuff I want to keep safe. It lets me slip in as many knives as I have space for the handles. This insert from Wusthof is also popular.

I would suggest branching out and trying something different, both in terms of knife brand and style.

A chef's knife and a santoku have a lot of overlap since both are considered general purpose knives. Take away the sheep's foot tip and what you're left with is just another chef's knife with a smaller belly (curve).

If you do a lot of vegetable prep consider looking at something like a nakiri which is a dedicated vegetable knife. Here's a MAC nakiri for example. Not only is it cheaper than a Wusthof, but MAC uses a slightly better steel as well.

ChefKnivesToGo has a lot of santokus you could look at. Some are stainless while others are carbon steel, and they vary drastically in price from a bit cheaper to way, way more expensive.

And then there's always the Tojiro DP santoku (and nakiri) which I would recommend to anyone over the Whustof. It's about 1/3rd the price and uses VG-10 at 60HRC instead of the X50CrMoV15 at 58HRC Wusthof uses. Because of the extra hardness and different composition, VG-10 holds an edge significantly better. The trade off is that VG-10 is less tough and can be a bit chippy if you're too aggressive with it, however a good heat treatment can help to avoid this. Tojiro seems to do it right as I own several and have never had a problem with chipping, nor have I heard of it being a problem. On the other hand, Shun also uses VG-10 (and VG-MAX) but has a significant reputation for selling knives that chip very easily.

Wusthof of course makes good knives but they are far from the only option and there are better steels available for anyone willing to put in a little extra effort to maintain their knives.

Also consider checking out r/chefknives.

tonight must be cutlery Wednesday because someone just asked for recs on a chef's knife for her brother. My suggestion is basically the same, either the Messermeister or higher priced Takamura R2. For cheaper you can take a look at Yoshihiro's Powdered Tool Steel 9.5" Gyuto. My mom's chef friend uses one for her catering gigs. The handle & fit/finish is very basic but the blade is thin & resists wedging and food sticking. Most importantly it's crafted from powdered steel so the edge lasts 3 to 4 times longer than other knives. At 9.5" the length is more for commercial kitchens, but if you have the counter space it'll serve you well.

Miyabi Koh, or maybe Miyabi Artisan with SG2 if you really hate sharpening.

SLT has a liberal return policy.

If you insist on ordering from Amazon, Yoshihiro is arguably the best brand that you'll find there. This gyuto should do the trick.


Many Japanese blades are asymmetrically ground (right-biased), to greater or lesser extents.

> chipping will be a problem for an incautious user.

My Shun santoko chips horribly and I am not incautious at all. Sad to hear Tojiro's in the same boat; almost bought one. Got a Mac gyuto last week and love it!

Similar to the German/western style but thinner and lighter. And man, so sharp outta the box. link for OP: https://www.amazon.ca/Mac-butcher-knife-180mm-BF-HB-70/dp/B001DTDVBW/ref=sr_1_17?s=kitchen-substore&ie=UTF8&qid=1479746519&sr=1-17&keywords=mac

Those look near identical to the Yoshihiro VG10 line which many would consider overpriced already (although quite good for a VG10 knife).

Also, Sakai Takayuki also makes a similar knife.

!wronglanguage:JA

登録商標 正広別作
Registered Trademark. "Masahiro Bessaku"

A kitchen knife. Here're some examples: 1 Many knives; 2 Amazon.jp

Shuns are sharp, but chippy . i love my petty and parer but i got the 8 inch santoku and on my first slice at home taking ring of a melon it slipped and chipped on a nylon cutting board.


https://www.amazon.com/Masahiro-Gyutou-Knife-8-2-inch-210mm/dp/B004D29BOM is my favorite entry lvl japanese knife ive owned.

Miyabi Kaizen 9.5" is one I've had my eye on.

10 inch Shun kiritsuke, though arguably overpriced for what it is. I have an 8 inch shun that I love, but I got it on considerable sale so it was more in line with its actual value.

Yoshihiro 8 inch, which I know nothing about really, but it just popped up while poking around.

[Another Yoshihiro, 9.5 inches] (http://www.amazon.com/Yoshihiro-Steel-Suminagashi-Damascus-Japanese/dp/B00NI54VNQ/ref=sr_1_36?ie=UTF8&qid=1426449037&sr=8-36&keywords=japanese+chef+knife)

The knife I have is a Kitchenaid.

The knife I ordered:

Yoshihiro Aoko Blue Steel Gyuto Japanese Chef Knife 8.25" (210mm) https://www.amazon.com/dp/B00FK640FU/ref=cm_sw_r_cp_api_gagpxbA373GCB

THIS GUY! Though I got it off Amazon through KORIN (I SWEAR it was sold out through Chef's Knives to Go when I made the decision to buy it last week, otherwise I would've bought it there -- I love those horrible, horrible enablers), and I'm not sure what I ordered comes with the adorable plum flower design. They didn't specify!

I have this guy and this guy.

The nine incher is a little bit excessive for tiny little me to use for certain projects, so I wanted an eight inch knife, and I also wanted to transition into carbon steel. They're easier to sharpen, hold their edge better, and the extra maintenance needed is moot because I already clean my knife blade between veg. Usually. I'll have to upgrade that to "always," but it won't be much of a change. I almost never use my santoku anymore.

Also, silly me, I forgot to grab a ceramic honer. Gr.

https://www.amazon.com/Misono-Swedish-Carbon-Steel-Gyutou/dp/B003Z51QLE It cuts very well, is very well balanced, sharpens well, holds an edge for a long time. All I want out of a chef's knife.

Any idea what type of steel it is? This is what I'm seeing when I google TU-9005. I'm thinking it may be a softer stainless steel and a hone would be another option for basic maintenance.

If you go whtestone I would avoid the set. Buy a la carte. Sets are great for selling consumers pieces that don't actually need.

try the Kikuichi set. That was my first good knife, and i got the little utility one that is great for slicing meats to order.
http://www.amazon.com/Kotobuki-9-1-2-Inch-Gyuto-Knife/dp/B00200L8WW/ref=sr_1_sc_2?ie=UTF8&qid=1334118075&sr=8-2-spell

amazon.jp? I'd just go for Misono.

https://www.amazon.co.jp/Misono-%E3%83%9F%E3%82%BD%E3%83%8E-%E3%82%B9%E3%82%A6%E3%82%A7%E3%83%BC%E3%83%87%E3%83%B3%E9%8B%BC-%E9%BE%8D%E5%BD%AB%E5%88%BB%E5%85%A5-No-113M/dp/B001TPH73I/ref=sr_1_4?ie=UTF8&qid=1517856911&sr=8-4&keywords=misono+24cm

https://www.amazon.co.jp/Misono-%E3%83%9F%E3%82%BD%E3%83%8E-%E3%83%A2%E3%83%AA%E3%83%96%E3%83%87%E3%83%B3%E9%8B%BC-No-522-27cm/dp/B000XT2Z3S/ref=sr_1_13?s=home&ie=UTF8&qid=1517856995&sr=1-13&keywords=misono+27cm

https://www.amazon.co.jp/Misono-%E3%83%9F%E3%82%BD%E3%83%8E-%E3%83%9A%E3%83%86%E3%82%A3%E3%83%BC%E3%83%8A%E3%82%A4%E3%83%95-No-833-15cm/dp/B000XT4GQW/ref=sr_1_3?s=home&ie=UTF8&qid=1517857059&sr=1-3&keywords=misono+15cm

sorry about the mix and match, just trying to get within the budget

I have got the 210 dp gyuto and it is nice.
The tojiro sujihiki and the 240 mm misono are about the same price range over here.

https://www.amazon.de/dp/B001TPA9BA/

You might want to fill out the questionaire, so it will be easier for others to give you suggestions.

Yeah, I probably would not even even be considering Sushi knives if it weren't for these beauties... I just love the look of them and I've heard good recommendations for them, but I just don't know if a sushi knife for anything but Sushi is a good idea?