Thread: 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.

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

Originally Posted by Grazor

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

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?

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.

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.

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.

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

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

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

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.