Thread: Help deciding on new kitchen knife

I'm looking for my first Gyuto. Here are my requirements:

1: will be used for vegetarian meal prep

2: Carbon steel

3: Traditional handle and styling, but 50/50 bevel

4: Looking for a tall,thin blade.

I was looking at the Takeda 240mm AS. I'm just not sure if that is going to be too long. I usually reach for a 8" knife rather than 10".

Michael

Perhaps of no help,I know very little about Japanese Knives,but I do cook alot.
My Daughter has these spendy japanese ceramic knives I used over Xmas,they are without question the finest chefs Knive I have ever used.

The blade that you have picked is a very nice one. I personally have a trio of Masakage Mizu Knives from Knifewear here in Calgary. I love them!!! They are very good value for hand forged carbon steel knives. All of the Masakage brand knives are on sale this month and they offer free shipping if you order more than $200, which is no problem for things like this.

I hope this helps rather than clouds the issue.

Not sure if he ships to the US but Japan-tool.com might be worth speaking to.