Reddit mentions: The best gyutou knives

We found 192 Reddit comments discussing the best gyutou knives. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 45 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

🎓 Reddit experts on gyutou knives

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where gyutou knives are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 92
Number of comments: 20
Relevant subreddits: 7
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Total score: 3
Number of comments: 3
Relevant subreddits: 3

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Top Reddit comments about Gyutou Knives:

u/UncannyGodot · 7 pointsr/knives

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.
u/kuskaboose · 3 pointsr/minimalism

Got married in 2015 and we was in the same boat as you... Both of us are from large ethnic families who wanted to give physical gifts (because they're well intentioned and wanted to pay it forward - a lot of them were newly arrived in the US without a lot of money, and sometimes not a lot of family and married pretty young - so gifts they got for their marriage were actually very much needed). Both my partner and I already had functioning apartments (separately), then when we moved in while we were engaged, realized we had about 2 of everything and had to narrow that down. Thankfully, we are pretty minimal people - him by nature, me by intention. But especially after having to sort through both of our belonging to weed out duplicates, we really felt like we did not need anything else.

We ended up taking a two pronged appraoch: 1) Upgrading things we had, and used, but that were not all that nice to begin with and 2) Items that would help us achieve the goals that we had laid out for our relationship as a married couple.

A few things we asked for that have seen a lot of use:

  1. Vitamix - I thought this was going to be a huge waste of money, but my partner really wanted it and my aunt really wanted to give it to us (because she loves hers). This thing has gotten used daily (and sometimes multiple times a day). We have been low-carb-ish for the last two years and the Vitamix has been awesome for this kind of cooking. Can't say enough great things about it and I have no doubt this thing is going to last decades.

  2. Really great Japanese knives - my cousin is a chef recommended this pearing knife and this 8.5" knife. Not only are they super easy to handle (as opposed to German Wostoff knives - a commonly requested wedding gift, which IMHO are way too large to efficently or precisely manuver), but they are gorgeous knives that are nicely balanced and really feel great in your hand. We replaced an entire block of cheap-o knives with these two knives alone.

  3. Religious & ethnic items for holidays - There are a few holidays we celebrate where specific items are part of the tradition. For example, for Christmas, our families always have nativity sets, so we registered for that. For Easter, there are special cultural items that are used - and someone made us that. You can ask your ethnic families to get you these things (which were actually some of the most touching gifts because they were either made by hand or purchased overseas).

  4. Plates, silverware, glasses and servingware to host 40 people - This is NOT "minimalist" for pretty much anyone, but it made sense for us. We both have large families. The elders of the families have been strongly hinting at having us take over the "big holidays" that they have been hosting. Additionally, we live in a neighborhood that is the spot for 4th of July parties, and we host an annual blowout day-before-Thanksgiving party. When we were making our registry, we made a list of everyone who would be on the invite for these parties and were hitting the 35-40 person range. So we have 40 place settings - we keep 32 of them in a separate set of cabinets in the basement, and 5-6 times a year, bring them out so that everyone can eat together using real plates and silverware. It's not minimalist, but it's intentional in that we specifically have choosen to stay in the same city as our families so we can do these types of things.

    I guess my overall advice would be to make a list of goals you want to achieve for your life together, and then try to ask for items that either help you achieve those goals, or enhance those experiences.

    A few examples:

  • If a goal for your married life together is to be environmentally sustainable, think about registering for a compost bin, a fancy SimpleHuman garbage/recyling can or a Berkey Water Filter

  • If you want to pursue a healthy lifestyle together and cook homemade meals - you can upgrade your pots and pans (love my All Clad pots and my Le Creuset pan).

    Does anyone NEED this stuff? No, of course not. But when you're lucky enough to already have all your basic needs met in life, wedding registries provide are a nice opportunity to upgrade things that were aquired at an earlier time in your time in your life, not for their enduring quality, but rather their low cost/ ease of procurement. Good luck!
u/chirstopher0us · 4 pointsr/chefknives

Originally I wrote this as a reply to another comment, but it got nabbed by the automod for accidentally having one affiliate link, and it's not a reply to that comment really, it's a reply to OPs question, so I deleted it as a reply and am posting it top-level here:

-------- PART 1 of 2:

There are several choices now for (i) Japanese (ii) fully stainless (iii) gyutos/chef knives of (iv) either 210 or 240mm in length and (v) $80 or less, thankfully:

1 Narihira 8000 (210mm) or 240mm

2 Mac Chef Series (8.5")

3 Misono Molybdenum (210mm)

4 Fujiwara FKM (210mm) or 240mm

5 Tojiro DP (210mm)

6 Yahiko VG-10 Western (210mm)

7 Yaxell Mon (8"/210mm)

8 Shun Sora (8")

So, #s 1, 2, 3, and 4 are all made of "Molybdenum steel" or "Molybdenum / Vanadium ("MV") steel". This is typically harder than European knives but softer than VG-10, right around 58-59 HRC. #s 5, 6, 7, and 8 are made with VG-10 steel, typically around 60-61 HRC. The Molybdenum knives will be easier to sharpen because the steel is softer, but they won't retain that sharp edge as long as VG-10. VG-10 is more difficult to sharpen, but at least in my experience it's still not that difficult. VG-10 is also more prone to micro-shipping along the very edge, because it is harder and more brittle, but with good boards and technique I don't think that's a problem and even if it happens you can take the micro-chips out with sharpening. Personally I tend to value lasting sharpness over ease of re-sharpening, so if everything else is equal I would prefer VG-10 for my main chef knife.

(1) I don't know a lot about Narihiras. Hocho Knife sells them and confirms they are made in Japan (one Amazon listing said China, though the others said Japan as well) and they appear to arrive in the same style of clear plastic packaging other definitely Japanese knives come in from my local Asian ethnic markets, so. They are notably cheaper -- 210 gyutos for $44. They might be a great value and allow you to get a matching petty for your $80, or they might be awful. At least Amazon has easy returns.

(2) The Mac Chef series is known for the cheaper non-bolster handles and for the blade being especially thin, to the point of having more flex than a lot of people desire. I had one and found it just a little too flexy for me. Also the stainless MV steel in that line will pick up just a tiny bit of slight discoloration with certain foods, I learned. Not super popular because of how thin they are, but if you want super thin, the way to go.

(3) The Misono Molybdenum series are Misono's cheapest line (Misono makes the king of western-style stainless gyutos for pro chef use, the UX10, about $200), but the fit and finish and grinds are still excellent.

(4) Fujiwara FKMs are really well-liked. Very similar in pretty much all external dimensions to the Misono. The FKM handles might be just a tad (1-4mm?) narrower. Sometimes in the past these were reported to have a knife here or there with less than perfect fit and finish, but that appears rare.

Among the MV steel knives, if price is factor #1 I'd start by trying some Narihiras from Amazon given the ease of returns. If you want a knife as thin and light as possible, the Mac. If you want a tried and true maker in a traditional style, if 210 is long enough I'd lean toward the Misono. If you'd rather have 240mm, the Fujiwara.

(5) Tojiros are the classic VG-10 starter knife. They're just very good all-around. Some people find the handles a tad wide, but... it's hard to know what to make of that not having your hands and not being able to hold one. It's not *way* wide, it's still in the normal handle range I find.

(6) The Yahiko is a CKTG exclusive line and the site owner strongly suggests that they're rebranded Tojiro DPs but that stay at $59.99 at his website. There's a whole load of internet drama over that vendor and while I don't like censoring reviews I also have only had very positive experiences buying form there so I think it's all stupid internet drama and I don't care. Seems to be a very solid knife "identical in every way" to a DP.

(7) Personally, if I had to give a gift of an $80 gyuto to someone, or if a single $80 gyuto was going to be my lone knife pride-and-joy for a while, I would buy a Yaxell Mon. The design is less traditional but more special looking, and I have another Yaxell VG-10 gyuto, and all the other knives I've had that were as sharp out-of-the-box as the Yaxell were $200+. Fit and Finish was second only to the Misono MVs, which had a slightly more rounded spine for me. The handle is also a different shape in that it is a bit thinner but taller, and it is a material that is a bit more grippy than the others.

(8) Some people will balk at recommending something as corporate as a Shun, but it merits mention. I had one for a while. It was truly very sharp. It also has a different profile than anything else here, and different from anything else in Shun's catalog -- there is a bigger flat section before transitioning up to a very short and agile tip. I actually really liked this profile in use. The VG-10 is braze welded onto the edge rather than being a thin layer all through the in the middle as it is on the other knives. Theoretically maybe that means after enough use and sharpening that might be an issue, but honestly I think that would take 100 years of use. The big downside is the handle. The handle is grippy but irritatingly cheap feeling. It feels like hollow plastic. But it does work as a handle. And Shun will re-sharpen your knives for free for life if you send them out to Shun by mail, so that might be a plus.

Among the VG-10 knives, if I wanted the classic handle look, I'd buy a Tojiro or Yahiko (probably a Yahiko and save a few dollars). If I wanted to be impressed when I open the box and feel like I had a unique real Japanese knife or I wanted the ultimate in (initial) sharpness, I would get the Yaxell. If I really wanted a big really flat flat spot (for an 8" gyuto), I would get the Shun. That profile is unique...

u/lulu114 · 3 pointsr/chefknives

Hey, sorry to hear about your house getting broken into. That's a really tough deal and I wish you the best in bouncing back.

On rebuilding your roll, I have a few suggestions. I know I'm in the minority here, but I think carbon steel is less essential to have in a knife roll than stainless. Carbon steel knives are sharp as hell so you don't need to sharpen them as frequently, but even though I sharpen my knives every two days or so, it doesn't actually make a big difference to me if I only have to sharpen every third/fourth day... but again, that's just how I feel. Carbon steel knives also sometimes leave residue on food, so it's essential to have a stainless for some projects anyways. For rebuilding a budget roll, it's important to first have a few (3-4) beater knives for service. This is because you want to have knives that you can use for things like food allergies without having to drop everything to wash off a knife, which can put you in the weeds if you get a lot of allergy/aversion tickets coming in at once. I keep a set of these in my bag as well as a Mercer beater knife, although I like Fibrox as well. My main prep knife is a Tojiro 210 DP Gyutou. It's great for doing fine veg prep like brunoise and I even use it to portion raw fish (but I would definitely get a deboning knife if you're going to be breaking down fish). I definitely understand having one or two knives that you can be proud to keep in your roll, but at the end of the day, it's probably better to prioritize having the cheap essentials in your bag first.


If you've read this and your mind is still set on getting one of the gyutous you posted, I would recommend getting something with a little bit of a curve to it. Japanese steel tends to have a straight edge and some hybrids will be straighter than others. This is useful for motions where you're sliding the tip around the board, but having a curve is important for things like cutting chives where you want some rock to it (like the kanetsune you posted).


As far as sharpening goes, having a gyutou and a fibrox will teach you the difference in how you want to move the blade across the stone for different blade shapes, which I think is a pretty essential sharpening skill to have. I personally own two double sided stones, but since I sharpen my knives with some frequency, I only ever use the 3000/8000 grit.


Make sure you consider all the other things you need in your roll! Get a steel, a few peelers, like 6-8 spoons, tweezers, cake testers, maybe even a mandolin.... it can add up, but all these are essential to have before you buy that awesome aogami. I'm pretty confident you can have an awesome and versatile knife roll and stay under your budget so that you can focus on rebuilding and replacing all the other things that were taken. Best of luck to you!

u/Dogwithrabiez · 12 pointsr/chefknives

You're new to the industry, and new to cooking. Quite frankly, your skills are at the point where you won't really have a huge preference one way or the other, and you won't perform any differently with a 50 dollars knife versus a 5000 dollar knife. Similarly, fancy whetstones, glass stones, sharpening systems, etc won't make a difference either.

Right now, get the basics. Good solid stuff that's relatively cheap so that you can figure out what you like, and don't like. You have 1300-1500 to spend-- Good. Save it for now. Industry doesn't pay much. Here's the basics to start you out that has the best bang for buck, and gives you some different styles and feels to try out, so that you can figure out what you'll eventually enjoy the most. If you want more information on any of the knives, let me know.

This is a knife that's full tang, VG-10 steel(same as Shun), and has decent heat treat. Western style handle, with a westernized santoku Japanese style blade. At 60 bucks, it's a steal.

Ubiquitous western style knife. Steel is the same as the more expensive Wustofs, Mercers, and anything that claims to use "German Stainless Steel". It's all x50crmov15, with slightly different heat treats. Victorinox does it right.

HAP40 high speed tool steel. This is the high tech stuff used in blade competitions. Japanese style handle, maintains a really sharp edge for a really long time. A little more expensive, but that kind of steel for that price is really, really worth it.

Look, a cleaver's a cleaver. You don't need fancy steels or anything-- You just need a whole lotta force behind a whole lotta steel. Hone and sharpen often, and this'll do great for you.

Speaking of cleavers, though...

Chinese cleavers are awesome. They're not actually cleavers though, don't use them on bones and the like-- They're the Chinese version of the all purpose chef knife or gyuto knife. Chinese chefs are expected to be able to do everything with this knife, from fileting to tourne to peeling to chopping to brunoise, so they're actually quite versatile. Speaking of which-- This also fills in for the Japanese Nakiri role. Tons of fun to use.

This is a fantastic stone, one that Master Bladesmith Murray Carter uses. I ran a knife sharpening service, and this is the one I used for most knives as well. Since you won't have to deal with weird recurves and tantos and nightmare grinds and the like that can show up on folding knives, this will serve you very well.

This is in case you get some gnarly chips on any knives. This'll get it out quick and easy. Bonus-- Use it to flatten and maintain your King stone. This and the King stone is all you really need for sharpening. You can easily get a shaving edge with it.

Besides those, stick with what you got in the Mercer kit for the specialty knives. You really don't need fancy versions of those. You also really don't need a serrated utility knife at all. In the professional kitchen, the three knives that saw the most work were the overall chef knife(even for fileting and some light butchering), the 4 dollar Victorinox paring knife(quick and easy to sharpen), and the Mercer tourne knife.

Buying all this will amount to 431.31, giving you a combination sharpening stone, a flattening/reprofiling stone, and 5 fun knives of all different kinds to play with, at a fraction of the cost. You'll notice I didn't put any Super Blue or White #1 steels in there-- That's because A) They're more difficult to take care of, and B) They're really overpriced for what they are, simply because their "japanese" moniker makes people think they're super laser swords from a land of secret steels(they're not). The HAP40 steel beats these steels in pretty much every category.

Hope you found it helpful! Have fun with whatever you decide to choose.

u/4ad · 4 pointsr/Cooking

I have several knives.

My most used knife, and the one I like the most is a 8 inch Wüsthof classic. I really like the balance and the grip of this one.

I also have a Mac Chef's Knife, 7-1/4-Inch. This is stamped, not forged, but for just a few dollars more than the Victorinox you get a knife that actually sits and balances well in your hand and it's made of much better steel. I actually bought it in a brick and mortar store for about $20.

It's not as well balanced as the Wüsthof, but I like the fact that it doesn't have a full bolster. It's much easier to sharpen. If I would start anew I would get half-bolster designs for my expensive knives, but it's really no big deal at all.

I also have Tojiro DP Gyutou. The price varies, now it's a few dollars more expensive than the Victorinox, but I bought it cheaper. This is an excellent knife with better steel than the above knives. The grip is fantastic. The balance is good, but not quite as good as the Wüsthof, nothing really gets there for me, but it's good. Again the lack of a full bolster is a great feature of this knife.

Personally now I think that the Wüsthof Ikon lines are better than the classic series, because of the half-bolster design, but I didn't know this years back when I bought my classic.

Also, I keep saying that these knives feel so good in the hand compared to the Victorinox but this is a very subjective thing and people should try for themselves. I know some people love the Victorinox, if that's the case, go for it; personally, I can't stand it. PinchGrip4Lyfe.

I also have a J.A. HENCKELS INTERNATIONAL Forged Synergy 8-inch Chef's Knife. This is cheaper than the Victorinox. The balance is pretty good, but the grip is not as good as the knives posted above. It's still light-years better than the Victorinox grip though.

If I had to buy a cheap knife I would get Kai 6720C Wasabi Black Chef's Knife, 8-Inch. This is way cheaper than the Victorinox. That being said, I haven't tested it.

My goal here is not to convince anyone that the Victorinox is awful. I know some people really like the grip, but to make clear that at around the same price point there are many knives, and you should get which one feels best in your hand. Victorinox is not the only option for cheap knives, unlike what the reddit gospel says!

u/zapatodefuego · 3 pointsr/chefknives

I don't know about that knife in particular but if you take care of it, even with normal sharpening, it should last for many many years until it's ground away to nothing.

Blue #2 is a great steel but you have to watch for rust and reactivity. This may not be practical for everyone in a commercial kitchen but at home it just means a small adjustment to your normal cooking regimen. A good stainless option would be the Misono UX10 gyuto. It was the first thing that came to mind when I read "commercial grade".

180mm is pretty short for a gyuto. I recommend at least 210mm though 240mm is even better. This 240mm Tanaka is within your budget and is an excellent knife. For a bit more you can get a better version at K&S with a significantly better custom handle and improved overall fit and finish.

> I've had a shun classic 7in Santoku but I'm over the whole fad and would live to dive deeper into authentic Japanese knives.

I like you.

u/lettuceses · 3 pointsr/Cooking

The steel in the victorinox is definitely softer. Here's my current suggestions for people thinking about buying cheaper knives.

(Copy and pasted from something I've posted before, but with some updates)

TL;DR: In the category of budget knives. For longer lasting edges, Tojiro DP Santoku or Gyuto for $43 and $52 (now $62) respectively, or the Augymer for $30. For easier maintenance, Kai 6720C or Henckels Forged Synergy for $32 and $35, respectively.

As a caveat, budget knives of all sorts are not going to have the fit and finish of higher priced knives. For Knives that are easy to obtain lump you into two categories that have pros and cons, German hardness and Japanese hardness. Which is mainly a trade off between sharpness/edge holding vs durability/ease of maintenance. Although you can sharpen really soft metals to be stupid sharp and a really acute angle, it will not last long at all. But when the edge gets rolled over from a cutting session, it can be easily honed back into place. Harder knives can still be honed back into place, but techniques and tools are slightly different--I would never touch my harder knives with a grooved steel.

German hardness is usually around 56-58 hrc. Hard enough to hold an edge for a bit, but soft enough to not chip and easily steel/hone back into place.

The Victorinox Fibrox at about 55 hrc used to be suggested all the time when it was $20 and even when it was about $35. But now that it is $40-45, that's just too much for what is a very cheap knife.

A couple knives still in this range, which are better quality than the fibrox anyway are:

Kai 6720C Wasabi Black Chef's Knife, 8-Inch at 57-58 hrc for $32

So this one is actually made with Japanese steel by the same company that makes Shun. But, because it's hardened to only 57-58 hrc, I'm lumping it in with the german steel category.

and The Henckels International Forged Synergy 8-inch Chef's Knife at about 57-58 hrc for $32

Henckels International (not regular Henckels) used to be really bad because they made their knives to 53-55 hrc, which is way too soft to hold an edge to get through a cooking session without nearly constant honing. I've heard their international classics are still being made w/ the crappy steel.

So your choice between these two are having that big bolster (which I'm not a fan of) and general aesthetic.

Japanese hardness is usually at least 59 hrc, with a good chunk in the 60-62 range. This means potentially better, longer lasting cutting performance between honing/sharpening. The tradeoff is that it becomes more difficult to get to this stage without specialty tools or sending it to a professional sharpener. At this point I personally don't even consider knives under 59 hrc, unless it's something that really takes a beating.

For the cheapest price point, while still having quality. I would really only recommend the Tojiro DP at 60-61 hrc. It used to be about double the prices, but the grinds also used to be more even. Either way, it's still a great buy.

The chef/gyuto is $52 (now $62 hopefully it'll come back down soon)

And the Santoku is $43

So the main difference here is whatever knife shape you prefer (and the price). I've gotten some cheaper harder steel knives, but I've had to do way too much touching up to be recommended.

There's also the Augymer 8" "Damascus" for $30 allegedly hardened to 62 hrc:

I'd be really afraid of fit and finish problems, and generally lower tolerances throughout the process of making this knife. You can even see the uneven grind on the Amazon page. I'd also assume that the hardness is a tad lower than specified (maybe 60 hrc), but it should still be a pretty good knife if you want to pinch your pennies. This could be a great knife with some TLC, especially if you send it to someone who knows what they're doing.

u/abakedcarrot · 1 pointr/chefknives

yeah thats a petty.

The differences between the white and blue paper steels are best described here. Top right are usually are more expensive. White paper steel is very pure and very reactive, easier to sharpen but less wear resistance than blue. Some say the heat treatment of any of the white or blue steels will matter more than the steel itself. In any case, the shops in Tsukiji sell a lot to chefs and market workers so the majority of their stuff should be good.

a 240mm Gyuto seems right up your alley. The Masamoto V1 carbon steel one in either the western or wa-handle is good. Be sure it has the V stamped on the back side.

If you're in Kappabashi, you may find the Misono "Dragon" for a good price (seen here on Amazon). A lot of people like it. But its easily available online so its not so much a prize in my mind.

You might find a Masamoto Sohonten brand in Kappabashi as well. They are different from Masamoto Tsukiji. The Masamoto KS gyuto is mono-steel white #2 and has a good reputation.

oh heres another thing to read thorugh:

u/tilhow2reddit · 5 pointsr/Cooking

I have a few Shun knives and I love them. (Specifically the one /u/ilovesojulee mentioned, and the 7" Santoku of the same line)

I'm eyeballing one of these though, simply because I love the way they look. The steel is pretty hard like the VG10 the Shun's are made out of, but without the stainless these can be harder to take care of. (i.e. you wash it and put it away immediately after you use it, kinda like cast iron) But this blade will gather a natural patina over time, and I just think they're sexy like that.

All of these knives are within your budget, but I would STRONGLY recommend that you go to a store that will let you use some of these knives before you make your decision. (They have to work with the way you like to cut, German knives cut differently than Japanese knives, etc.)

tagging /u/JimHeidecker since I'm not replying directly to the post.

u/rodbroward69 · 1 pointr/chefknives

Hi. I was going to pick up a Wusthof Ikon when a buddy of mine told me that the Victorinox Fibrox was gonna be almost as good for 1/4th the price. After doing some more research, I saw a lot of people preaching the superiority of Japanese knives in that price range. Rather than settle for the Fibrox, I decided to keep my original budget but look for a better knife. After reading the wiki, I settled on the Masakage Yuki Gyuto 240mm, which the guide said was $180.

Unfortunately, the Masakage Yuki Gyuto has gone up in price quite considerably since that guide was written. At $260, it's no longer in my budget, and I'm wondering if it's even worth that much (compared to other knives in that range). So I thought I'd post here and look for further input.

  1. I'm not experienced in either style, but I like the Japanese aesthetic. I'm definitely more used to Western handles though.
  2. Any
  3. D-Shaped or Round preferred
  4. Either
  5. 180mm to 240mm max
  6. All-purpose, entry level (or slightly above entry level) knife. Gyutos seem to fit that bill, much like the Western "Cook's" or "Chef" knife.
  7. Honing
  8. $120 - $200

    Since reconsidering the Masakage, I've been looking at these options:

    Tojiro DP (

    Gesshin Stainless (

    Something by Yoshihiro, I like this Santoku but it doesn't seem as "all-purpose" as a Gyuto (

    Another by Yoshihiro, in my price range (


    I also have no idea where to start with purchasing a honing rod. Building a computer was actually easier than this, haha.

    Thanks! Your input is really appreciated!
u/ErisGrey · 3 pointsr/grilling

Great steak, love the knife! My best guess is a Yoshihiro from the hand pounding and damascus steel. Would love more details.

Edit: Snooped through your comments found out it is the "Yoshihiro 16 layer Damascus Gyuto chef knife". For those interested.

u/eskimoexplosion · 2 pointsr/AskCulinary

Reddit is firmly on the victorinox train and that's great. They're great knives. I want to offer you another option though. I've used a lot of knives throughout the years and I loved my forschners, but at the end of the day they're never going to be as sharp and stay as sharp as you would like. I moved onto the Tojiro DP they're a big step up from the victorinox chef knives for roughly $10-15 more in price. They're made of good quality Takefu VG10 steel, the same steel used in a knives that are a lot more expensive. If you maintain it you won't have to upgrade to something better when you're ready.

u/Drezken · 1 pointr/chefknives

I bought the tojiro gyuto (amazon link for my first knife. It's served me well for just about everything, holds an edge incredibly well, sharpens without too much effort, feels great, and has an aesthetically simple beauty. I also appreciated it later on since I found that it's more forgiving than many japanese knives wrt the blade and point without needing to use japanese knifework. I've heard equally good things about their 7" santoku, though it obviously won't rock at all.

u/I-AM-PIRATE · 1 pointr/chefknives

Ahoy rahvin36! Nay bad but me wasn't convinced. Give this a sail:

Thanks db33511. At $100, would thar Suisin Inox be better than thar gesshin stainless? They d' look nicer though. Be thar difference a lot betwixt thar $60 MAC n' these 2 at $100?

MAC knife's BK80 at $110 be just $86 on amazon

It says Dis 8" chef's knife be heavier than thar HB-85 due t' a slightly thicker blade n' larger handle, but me don't know if dis be important, since it seems t' me that they use thar same steel as thar $65 HB-85, n' thus, maybe they have thar same performance.

But then, at $85, would come out even cheaper.

Arggh, I be so confused. I'd like t' stay as low as possible, but then again, I be going t' use these fer a verily verily long time. Thanks fer all thar help.

u/AManAPlanACanalErie · 3 pointsr/AskCulinary
  • VG-10 16: This is the steel the knife is made out of. Its quite good for a kitchen knife, or so they tell me. I actually haven't used it before.
  • Layer Hammered Damascus Stainless Steel: This is what VG-10 is. Its made of layers. Those layers are hammered together to make a solid chuck of metal. You can see the pattern in the knife. It looks like wood grain. It appears they also left deep hammer marks around the spine for aesthetic reasons.
  • Damascus - kind of a misnomer, but that's what we call layered steel like this.
  • Stainless steel - it won't rust easily (but it will rust if you leave it with salt, water, or acid on it). Clean after use, and you should have no problems.
  • HRC 60 : Hardness on the Rockwell C scale. Its the standard measure of the hardness of knives. Most production knives clock in between 55-60, but you can get higher. Harder knives (generally) will take a finer edge and will hold it longer than a softer knife.
  • 1000/6000 stone - Sharpening stones have ratings that tell you how much 'grit' they have per square... inch (maybe cm?). The higher the number, the finer the grit. The finer the grit, the smaller the teeth that will cut into your knife when you sharpen it. With a knife like this, /u/albino-rhino is correct that 1000 grit will be the right stone to keep this knife sharp. A 6000 will put a very fine, very sharp edge on that won't last as long but will be a pleasure to cut with. You can likely find a combination stone with 1000 on one side and 4000 to 6000 on the other side. Youtube will show you how to use it.

    Is this it? It looks like a very nice knife at this price point. Based on what I see on the amazon webpage, this knife should last a lifetime with proper maintenance.
u/rahvin36 · 1 pointr/chefknives

Thanks db33511. At $100, would the Suisin Inox be better than the gesshin stainless? They do look nicer though. Is the difference a lot between the $60 MAC and these 2 at $100?

MAC knife's BK80 at $110 is just $86 on amazon

It says This 8" chef's knife is heavier than the HB-85 due to a slightly thicker blade and larger handle, but I don't know if this is important, since it seems to me that they use the same steel as the $65 HB-85, and thus, maybe they have the same performance.

But then, at $85, would come out even cheaper.

From the looks in the pictures, I like MAC the least. But I'd put performance ahead of looks though.

Arggh, I'm so confused. I'd like to stay as low as possible, but then again, I'm going to use these for a really really long time. Thanks for all the help.

u/CosmicRave · 3 pointsr/chefknives

>This is probably partially due to improper sharpening.

Im gonna to say entirely due to that if you're talking about those pull sharpener devices. They give terrible edges and just eat up metal. Do yourself and your wallet a favor and throw that thing away.

The Gesshin stainless is a fine choice, but for the sake of options you may also like the Misono Molybdenum. Its slightly cheaper, very light and carries similar HRC, so it would still be easy to learn to sharpen on and a tad more forgiving when it comes to repairing any potential chips.

Some of the most commonly recommended beginner budget stones are the Suehiro 1000/3000, King 1000/6000, and my own personal suggestion, the Togiharu 1000/4000.

Edit: Now that I think about it, depending on how much you used the pull sharpener, you might also consider the Suehiro 240/1000 instead. The coarse side would be beneficial for attempting to fix up the blade profile and thinning it out, if you are so inclined.

u/isthisneccesary · 1 pointr/Cooking

Going against the grain here, but I got an Imarku 8" like 4 years ago and it's still going strong. Holds an edge very well and if sharpened correctly is lightsaber sharp. I can shave with it. The handle is wood and overall the knife is prettier than the victorinox, if that matters to you. $15 on Amazon right now.

u/sweet_story_bro · 1 pointr/chefknives

Messermeister has a couple of lines that might fit the bill, although maybe a bit more refined than rustic, like:

Royale Elite

Oliva Elite

A more rustic western knife:

Warther 9". A tad longer than you want.

From your other comments, I can't tell if you're open to Yo handled gyutos or not, but here are a couple options. Keep in mind, these knives should only be sharpened on whetstones as the steel is much harder:

Yoshihiro VG10. I have this knife and love it.

Kanehide PS60. More of a performer. Supposed to be a great knife.

Takamura Chromax. Also considered quite the performer.

Yoshihiro Daisu Ko 9.5". Longer than you want and out of stock at this website, but more "rustic".

u/HairyHamburgers · 32 pointsr/BuyItForLife

In my opinion, ceramic is crap. It is VERY sharp, and relatively cheap. But the sharpness and edge retention comes at the price of brittleness too. (Steel can get brittle too if it is taken to a very high hardness.)

You know what else is VERY sharp, and is a fair price and will last you a lifetime? Good steel knives. Opinions differ, but I really like Japanese knives. Here's a good example from Tojiro, my favorite bang-for-the-buck knife brand (the DP line specifically.) I've had mine for 10 years and it's never let me down.

Tojiro DP Gyutou - 8.2" (21cm) by Tojiro

If you get the Tojiro or something else, this is, in my opinion, the only knife sharpening method to consider. My Japanese wet stones have been collecting dust since this thing arrived 2 years ago.

Tri-Angle Sharpmaker by Spyderco

If you want that mirror polished edge you'll want to pick up a Ultra Fine Triangle Stone to go with it.

I'd trade 20 ceramic knives for one Tojiro and a Sharpmaker.

Source: Professional chef for 15 years (so far)

u/huck1 · 1 pointr/thewallstreet

I have this and it is fantastic. Great value compared to MAC/Global and nicer looking than victronix. It is pretty large though if you were considering a 6" instead.

u/revjeremyduncan · 1 pointr/Random_Acts_Of_Amazon

Oh, you are just the person I was looking for! I'm trying to buy a chef's knife. Can you give me your opinion on these (the ones you are familiar with, at least):

u/dkwpqi · 2 pointsr/chefknives

An example of $40 over budget. I haven't use the knife personally but have a few yoshihiro knives and love them.

This one is 9$ over but out of stock

210 is in stock and under budget. I have a 240 version of that and it's awesome.

There are options, don't worry, something can be found

Edit: my totally non pro review of the 240

Edit2 another brand should you require more variety.

u/dagaetch · 3 pointsr/cookingcollaboration

Unexpectedly received a new knife, a Tojiro Gyuto. I had put it on my amazon wishlist months ago as a "well when my current knife breaks or something" thought, forgot that my family has access to that list. So that was a nice surprise! It cuts beautifully and I think I'll be very happy with it.

u/drays · 1 pointr/KitchenConfidential

I'm very fond of the misono UX10 knives.

There is a good article on the serious eats website on these knives.

I don't actually own one of these exact knives (several different ones from this maker), but this is the one i would buy in OP's shoes.

Of course, you can also have a 10", two paring knives, a breaking knife and a 12" slicer in fibrox for the same money, and they are perfectly good knives that michelin starred chefs have made their careers using. Food for thought.

u/nonpareilpearl · 1 pointr/food

Thank you so much for all the info! So maybe something like these Zhen knives or this Tojiro knife?

Stupid question: I recall someone telling me once that high quality knives are not dishwasher safe. Is this true? If I buy these for her, we'll be hand washing them, correct?

For the wet stone: how much does the manufacturer matter? I was able to find this one and it seems well reviewed. :)

Thank you again for all the help!

u/PythagoreanThreesome · 1 pointr/knives

I have very limited experience, but I own this:
Yoshihiro VG10

And its gorgeous. It seems similar to the Dalistrong, but it's a little cheaper and uses a more modern steel. I baby mine, though, so I can't speak to its toughness. I have a $30 Svord santoku that I use as my beater. In fact the Yoshihiro hardly ever comes out of the drawer because I love the Svord so much.

Edit: It is -> its

u/mrmoustafa · 2 pointsr/steak

See my other posts in this thread, but to sum it up: Shun knives are considered a joke by serious cooks.

The 600$ Shun is trying to charge students for that selection of knives is a rip off. No one needs more than 2-3 knives for at least the first couple years of their career, which will be spent doing basic prep and line cooking. You won’t be doing any butchering or specialized work till further on anyways.

And when you do, do your research and buy them piece by piece. At that point you’ll be working with and learning from more experienced chefs who will be more than happy to point you in the right direction.

Here’s a suggestion to get you started:

8” Chefs knife

Paring knife

Bread knife

Ceramic Honing Rod

knife roll


All of this can be had for around a 1/3 of the price Shun charging and I guarantee you these tools will serve you way better.

u/Homeostase · 3 pointsr/BuyItForLife

Best bang for buck is usually considered to be the Victorinox chef's knife.

Best bang for buck when it comes to Japanese knives is usually considered to be the Tojiro DP line. Much cheaper than Shun and just as good.

u/Morbidhanson · 2 pointsr/chefknives

Some sub-200 things I found. I personally enjoy Yoshihiro's VG-10 and find that their VG-10 pretty consistently well heat treated. You don't get the chippiness issues you often hear about that I think contributes to VG-10's lessened popularity as a knife steel. It's a good steel, IMO. I have experience with Kohetsu as well, and think this model is a good knife. I've used Masutani VG-1 before but not VG-10, and I sadly don't see 210 or 240mm offerings, they just have this 180mm which is too short for me.

The others are just things I've seen recommended but have not experienced.

u/derkumi · 2 pointsr/Cooking

Check out Alton Brown's website:

particularly his guide on knives. cant stress how much a good knife will change how you cook. seek out Tojiro knives on amazon, good and reasonably priced. I would recommend a santoku or something like this

u/MechaTrogdor · 2 pointsr/Cooking

As others have mentioned, my first move would be to check her knife and make sure it's decent and sharp. A good knife with a kept edge should cut vegetables more effortlessly than any press chop.

Maybe look at some quality, thin ground Japanese style knives such as this

Edit: I also would recommend Global knives, either the 8" chefs or the 7" santoku. They are sharp and light and some people find them very ergonomically pleasing. You (she) can try before you buy in stores like Bed Bath and Beyond or William Sonoma.

u/nukasu · 1 pointr/Cooking

the chef's knife is going to be your go-to blade, so get something decent. i'd recommend the Tojiro DP Gyutou. it's more expensive than the victorinox fibrox but has a vg10 steel core. edge retention is much higher and it requires less honing; this is a great value for the money.

for a paring knife, the victorinox fibrox will do.

i'd also suggest a slicer. a tojiro dp is a great choice for this as well.

i consider these three the core blades in a kitchen. (personally i also use a santoku quite a lot, which rounds out my own "core four", but it's not necessary.. and you'll hear lots of pretentious people tell you that, over and over again)

for the serrated knife just get something cheap at walmart; same with shears.

u/Wanderlust-King · 1 pointr/KitchenConfidential

100% recommend a Tojiro DP, fits your budget nicely, great bang for the buck, holds an edge very well.

VG10 with a great temper. comparable to a shun, but less chip-prone, and half the price. good weight and balance imo.

I have a tojiro dp and a few gyutos that cost 2-3 times as much, and I use the tojiro most.

u/Sheshirdzhija · 1 pointr/chefknives



My current knife is a Zwilling Artisan 8".

Maybe I am overstating it's state. There are a lot of "chips" in the edge. When I e.g. chop parsley and such, it does not cut through all of it. Maybe the chips are small enough to elbow grease it.


Here are some photos.


Nevertheless, I would still like to get a second knife, 1 tier up. Because I actually have 2 kitchens, 1 in the house, and another one in the summer house (in the same yard). And I don't want to be hauling this one every time.

I also need a "beater" knife for occasions when we have chicken and pig slaughter. I butcher ~30-40 chickens a year, and once 2-3 times a year we butcher a few pigs.


So I would use this new knife for everyday cooking, and the old one, once repaired, to brute force other tasks.


Is there anything you can say of Burgvogel Oliva Line? It's a european brand name for Messermeister.

I am debating between it and Wusthof Ikon Classic for a german contender.

I guess the only contender form the japanese side is currently Tojiro DP3, if I decide to go that route.

I can get Burgvogel and Wusthof for ~80€, and Tojiro for ~100€.

I am also confused that in USA, there is a Messermeister Oliva ELITE. Not sure if it's the same knife, or a better one. It's more expensive, so it should be better. But I can find no reviews on the EU version.


I have another question though.. At what hardness does honing steel "stop working"?

Is there a clean break, like, hardness 59 or whatever?

I do plan on getting an inexpensive whetstone with the appropriate grit, but I want to make sure I get a knife that I can hone regularly, and sand occasionally. I simply don't have time to sand all the time.

u/slipperier_slope · 3 pointsr/food

Thanks for pointing me in the right direction. I may go with this knife as it's got some pretty great reviews and a decent price.

u/ecerin · 1 pointr/gifs

I work in the industry; I've used a Tojiro DP for quite awhile. I like it a lot and would definitely recommend it to others. Plus, the fact that it is only $50 makes it an easy thing to test out.

u/TheBaconThief · 5 pointsr/Cooking

First off, everyone should read this before spending a good bit on a knife:

Honestly, at that price you should consider the aesthetics you liket, because diminishing return to quality sets in pretty quick at around $70 then again around $120-$130.

This is a really solid value Knife, though I'm kinda meh on the handle:

If you pair it regularly with this guy: if will outperform a way more expensive knife with poor upkeep.

u/the_grape_one · 1 pointr/knives

Tojiro makes great knives for the price- here’s a comp.

I’ve got a few and LOVE them. They’re no shuns, but the difference in price for what you get is remarkable.

u/morcillaisthereason · 3 pointsr/KitchenConfidential


tojiro dp chef's knife. straight up best knife for the price. western handle. best of both worlds. so durable and not SO nice that you'll be afraid to use it.

for some reason they're out of stock on ChefKnivesToGo and more expensive than usual on Amazon....i don't know why

u/redmorph · 3 pointsr/chefknives

The reviewmeta on this is all right, they may have spread these out as freebies in a promotional push, but the legit reviews still are very positive. In comparison, Tojiro has no issues with reviews what so ever.

Also this brand is made in China, which is not a negative in and of itself.

u/VaguePeeSmell · 1 pointr/knifeclub

I’ve had this Tojiro Gyuto for about 6 months now and absolutely love it. Definitely recommended.

u/indifferentusername · 3 pointsr/chefknives

I’d say they’re not a scam, but they’re not an extraordinary value. They’re probably worth about what they cost, ~$23/knife.

A Japanese knife from a reputable maker like a Misono Molybdenum and a cheap paring knife (Victorinox, Opinel, etc.) or 2 might be a better expenditure.

u/Simpsator · 4 pointsr/Cooking

If you're looking for a knife just as good as the Victorinox for the same price range, look at the Mercer Genesis same steel as Wusthof and Victorinox, much better fit and finish than the rubber handle of the Fibrox.
However, if you really want to step up a level in quality to a more mid-range knife, look at the Tojiro DP Gyuto

u/KingDunningKruger · 1 pointr/chefknives

most chefs i've worked with agree, this is about as good a knife as money can buy

and this is right up there with it

edit: misono also makes a clad gyuto that is about as good

in my very brief time using both of them, i'd have to say they aren't wrong

u/SmileAndDonate · 1 pointr/knifeclub

Info | Details
Amazon Product | Tojiro DP Gyutou - 8.2" (21cm)
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.

u/db33511 · 1 pointr/chefknives

This might be the best knife value on Amazon, Misono 440, 210 gyuto. Stainless. It is righty biased but not strongly so. r/


Agree with others that Amazon is not a place to shop for knives. But who else would sell Dalstrong?


u/Costco1L · 1 pointr/Cooking

Tojiro DP Gyuto is now $55 at
Really fantastic knife. This one is kind of short but if your SO is petite it could work. If you can stretch your budget to $65, this longer one at amazon would be better:

u/JoshuaSonOfNun · 1 pointr/Cooking

Having a nice sharp knife makes all the difference.

I thought I was just terrible at cutting foods but a good knife almost made me chop em like a pro.

u/jeeptrash · 1 pointr/chefknives

Depending what your used to it may be better than what you have, guessing so since your asking about it. The steel is quite soft and won’t hold a edge very well, but it would be easy to sharpen. My recommendation for a decent starter knife is a Tojiro dp Decent steel, not expensive.

Tojiro DP Gyutou - 8.2" (21cm)

u/threeglasses · 4 pointsr/IAmA

At this point that Victorinox is ridiculously expensive. 45 dollars is getting into actual good quality knife territory. Everyone suggesting it has inflated the price over the years. I believe it used to be suggested as a $25 dollar knife. At that price it really was good. Now its just a very expensive stamped knife. I like the rest though.

Figured I should edit and give a suggestion at least. If you want something japanese you can pay 5 more dollars and get something MUCH higher in quality. [Santoku] ( or for 15 dollars more than the Victorinox you can get a [chef] ( Style Japanese Knife. For something European I would go with Ramsey's suggestion to look at Heckles or Wosthof and just prowl Ebay. They will probably be around 45 dollars for a Heckles 8in chef knife.

u/ender4171 · 1 pointr/AskCulinary

Might look into a larger qyuto as well. That santoku looks like a 165mm. The 210mm Gyuto would be a nice addition.

u/uniden365 · 3 pointsr/Chefit

Lots of buzz words and nonsense on that website.

For an 8" chef in VG-10 check out this tojiro DP gyuto. I personally owned one for awhile and its a good knife with great build quality for the price.

For a higher price point knife, check out this TS madam. The manufacturing is identical as the Mighty Mac at a fraction of its $160 price.

I have bought two knifes from that ebay seller including this one and have not been disappointed.

u/lecrappe · 1 pointr/Cooking

I bought this once for a friend. She still talks about it. You should also buy some sharpening stones if you don't want to pay for it to be sharpened. Be careful though. If you don't practice proper technique, this thing will easily slice your finger off.

u/Surt627 · 1 pointr/KitchenConfidential

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] (

u/fazalmajid · 6 pointsr/BuyItForLife

You’d be much better off with the inexpensive but good Victorinox/Forschner chef’s knife or the Tojiro-DP wa-gyutō:

u/Upgraded_Self · 1 pointr/IAmA

Everyone is up on victorinox. Its a good price but there is much better out there then that meme knife.

For instance.

u/riceonwhite · 9 pointsr/KitchenConfidential

suisin gyuto carbon steel

There's also a stainless version, Essentially the same knife. The handle's appearance is slightly different. Holds an edge much longer than the carbon.

I love this knife.

u/seashanty · 1 pointr/AskReddit

For people looking for a decent knife, I can recommend this Tojiro as a good starting point.

u/Ramenorwhateverlol · 1 pointr/chefknives

/thread This is honestly the most recommended knife over here. And they're cheap enough to be used as house knives in restaurants.

u/rutiene · 1 pointr/AskCulinary

Agreed on $33. But if you're willing to spend $20 more, Tojiro DP is a lot better.

u/ob-gym · 3 pointsr/chefknives

You're not far from Kyoto, might be worth an hour detour the next time you're in the city. The wiki has a list of well known shops.

You actually have access to the no-frills cheap professional knives in the Japanese domestic market if you're willing to put in ~10000 yen for a high quality blade.

If that sounds like too much trouble, this is never a bad choice.

u/RefGent · 3 pointsr/chefknives

This would be my first choice, link is for the the 9.5", the 8 is 20cad more for some reason:

House of Knives is having a sale on the Global 8" chef, this would be my last choice:

There is also the Tojiro DP on Amazon, solid budget performance, widely recommended:

If you wanted to save money, there are the Mercer knives on Amazon, not amazing, but I would still choose it over the Global:

u/jesq · 1 pointr/AskCulinary

I have a Shun Kaji 8" chef's knife and I love it. You just need to keep in mind with a japanese knife, the blade is a little thinner - it's the workhorse of some other western/german knives that you can just for cutting bone etc. It's a little more delicate, at least in my experience.

I also have seen the Misono UX10 come highly rated.

u/viperquick82 · 1 pointr/chefknives

Looks like its only 75 on Amazon

u/KellerMB · 3 pointsr/Cooking

Victorinox makes a rosewood handled version. Mercer also makes some decent looking forged knives in your price range.

Nicer knife than the other 2, but you'd have to throw in $8 on top of your giftcard.

u/Oneusee · 3 pointsr/KitchenConfidential

This. For sharpening stones, buy a 1k and 6k stone, brand isn't a super big factor. King is apparently pretty good, but I use nawima or something. Edit: These stones.

u/samsabba · 6 pointsr/chefknives

That's a Sakai Takayuki. good brand.

appears to be this?

u/dprvig · -3 pointsr/seriouseats

I have the same knife. It's a Yoshihiro. I've had it for over a year and highly recommend it. It's my first Japanese chef knife. Here's the link:

u/maestromandan · 1 pointr/BuyItForLife

The Gyuto OP posted is $130 on Amazon, not $300 as you claim.

To further rebut your argument: Shun knives range widely in price. They definitely do make chef's knives for around $150, which is competitive with other brands like Wusthof and J.A. Henckels. The hand-hammered ones are pricier, but if you stick to the more basic styles they are hardly overpriced.

Finally, Shun knives are not true Damascus steel by even the wildest stretch of imagination. They are pattern-welded, then dipped in an etchant solution to make this layering visible to the naked eye. They also employ what amounts to a San Mai construction in that it is a blade with a hard core (VG-10) and a softer exterior stainless.

u/kgeek · 1 pointr/food

Would echo others' concerns on getting a knife set. You usually only need 1-3 knives. I'd start with a good 8-10" chefs knife, paring knife, and bread knife. The Victorinox ones are good, but the blade can dull quickly. For around the same price I recommend the Torijo DP knives. They're made from very hard VG-10 steel and will hold an edge much longer.

u/chirsmitch · 2 pointsr/Cooking

People have mentioned the Tojiro Gyutou when this was asked before.

u/igcetra · 1 pointr/chefknives

> Tojiro DP

How about this?Tojiro DP with paring knife for $90

u/maxg900 · 1 pointr/knives

Can you tell me more about the Tojiro? I was looking at this one

u/fiskedyret · 1 pointr/chefknives

somehow your post got snatched up by reddit. but our automod didn't trigger.
likely because its a referral link, which goes against sitewide reddit rules.

i'd remake the post using this link instead. should allow the post to go through.

(the new post is so that the reddit algorithm doesn't see the post as a day old, thus putting you lower on the page)

u/Whind_Soull · 1 pointr/BuyItForLife

Fourteen layers of VG10 Gold supersteel. Mahogany handle. You can drop a stick of celery onto the edge from a foot above it, and it will slice it in two under its own weight.


u/jkwilkin · 3 pointsr/AskCulinary

You don't have amazon in your area?

Here you go.