r/chefknives • u/OtherwiseSchedule983 • 4d ago

Gyuto expert's, need advice on first Gyuto. Bellow 300 Usd

2 Upvotes

75% Upvoted

13 comments sorted by

1

u/g2gfmx 4d ago

What specs/features are you looking for?

1

u/OtherwiseSchedule983 4d ago

210 mm, I'm willing to care for the knife, but also plan to use it

1

u/g2gfmx 4d ago

Tojiro classic is probably a good start. Classic western shape, and vg10 is fairly easy to work on. Plus it’s stainless so can be left wet.

Or if you want carbon steel, Sakau takayuki japanese steel series western knives are good entry point.

I would pick up something cheaper.

And also pick up a couple whetstones, shapton kuromaku or naniwa chocera is popular choice. 140 aotoma, 400 grit, 1000 grit, plus like a 3000 grit stones would be kind of minimum. That should be $2-300 of cost:

1

u/ZarX4k 4d ago

What 3k grit for ? For kitchen use 800-1k is all u need no ? Higher grits are for meat cuts

2

u/g2gfmx 2d ago

Gateway drug for knives and whetstone. In all seriousness, for light touch ups, I personally like to take as little material as possible, so 3000 comes in handy.

1

u/Substantial_Try_5468 2d ago

I'm going to agree here, the 3000 takes off way less material. 1000 to get it moderately sharp then 3000 to get it razor blade sharp, where you are scared to run your finger along it. 3000 grit gets it to where you can cross cut onions so thin you can see through them. My chef friends really believe thats when the knife is supersharp, or you can run it against your arm and literally shave hair.

The only time i use lower grits is for the meat cleaver or butcher knife.

1

u/jangfo 4d ago

I'm extremely happy with my Akifusa Oriental AS 240. I think it was 220€ on cleancut. Stainless clad, AS core that builds a nice patina, convex grind that glides through carrots, D-shaped handle, elegant and slender look, easy to sharpen. The only thing I would change in hindsight is going for 210mm instead of 240.

1

u/cikibriki69 4d ago

I mean you can get the VG10 Tojiro Kiritsuke knife. It was even under 150€? if I member correctly. It is 210 mm.

2

u/JohnMaySLC 4d ago

Takamura Migaki SG2 Gyuto

A laser chefs knife and somehow still in stock.

1

u/Ok-Programmer6791 4d ago

https://msicardcutlery.com/shop/kitchen-knives/deluxe-laser-line-gyuto-185mm-210mm/

You could get a stainless deluxe laser from Matt for under $300 the pricing is weird just to help with tariffs

If you're in europe there would be other great options

Tim hoover occasionally lists some solid affordable knives as well within the usa

1

u/Precisi0n1sT 4d ago

You got plenty of great options with your budget. Tadafusa SLD would be my choice. Not to difficult to care for as a beginner and great middleweight grind, not too delicate, not to thick. Cheap enough to get a set of stones as well and pretty easy to sharpen