New Gyuto

I'm getting lazier about maintaining my carbon knives so got this 210mm SS gyuto as a workhorse.
T'aint what I'd call a pretty knife but it'll serve it's purpose.
It's Hitachi Ginsan clad in stainless so we'll see how it works over time.
The maker is Okeya. 61 HRC . Walnut handle. Ferrule has a grain but doesn't smell like horn. Maybe a hardwood , ebony ?
Seems an ok edge. Has a slight warp near the tip or maybe the grind is slightly off but I'm not worried at this point in time.
I'll use it before I take it to the stones so I have a point of reference but I can feel it cutting the fibres on my paulownia cutting board with just light pressure.

Attachment 339406

Been looking at Japanese knives for a while, but some are crazy expensive.
Be interesting to see how it performs.

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Originally Posted by Grazor

Been looking at Japanese knives for a while, but some are crazy expensive.
Be interesting to see how it performs.

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Yeah they sure are. This one isn't high end, in fact I don't own any high end Jp knives but they all use good steel even the low end stuff is good if the heat treat is good.

I like the shape and specs of that blade, it looks like a super useful tool.

In the past I have been a bit of a snoot about stainless kitchen knives. Now I find myself using stainless knives more and more. There is something I like using a blade and setting it on the counter, thinking my lazy ass will clean it later.

Nice looking knife. Never used a Japanese style knife. Aren't they usually made for right handed use?

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Originally Posted by spazola

. Now I find myself using stainless knives more and more. There is something I like using a blade and setting it on the counter, thinking my lazy ass will clean it later.

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I'm probably overly cautious with carbon steel, so stainless is nice in that respect. Recently bought an old factory second Herder kitchen knife in SS.

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Originally Posted by spazola

I like the shape and specs of that blade, it looks like a super useful tool.

In the past I have been a bit of a snoot about stainless kitchen knives. Now I find myself using stainless knives more and more. There is something I like using a blade and setting it on the counter, thinking my lazy ass will clean it later.

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Ha ! A man after my own heart..
This thing cuts like my blue steel Nakiri & yep no rush to clean & oil.

I can see where a slightly longer blade would be good but I have a small kitchen & small boards so it works for me.

If you like Japanese Kitchen Knives take a look at the MAC line. They have lower end and really higher end and inbetween. I have a couple of their mid levels and they are every bit as good as my 40 year old Wusthof Knives.

Nice knife Oz. 210 mm is a good size. I recently bought a western style handle Tojiro 180 mm that I'm liking a lot. High carbon steel is good but the maintenance puts me off - I have a few carbon knives so I'm speaking from experience :p

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Originally Posted by Maladroit

Nice knife Oz. 210 mm is a good size. I recently bought a western style handle Tojiro 180 mm that I'm liking a lot. High carbon steel is good but the maintenance puts me off - I have a few carbon knives so I'm speaking from experience :p

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Funny thing is I keep wiping this knife as I use it, same as if it was carbon steel :roflmao

I'm curious about Ginsan steel, I hear good things about it (easy to care for, can take and hold a good edge, inexpensive). Apparently it's the most common steel for knives in Japanese kitchens. I'm pretty sure my next knife will be Ginsan. I love carbon, and I have an R2 petty that is a serious laser, but for an everyday workhorse something like your gyuto is ideal, in my opinion.