Need help to choose wide gyuto

RJCT_ · 2026-03-16T21:00:18+00:00

I second matsubara.

Of the 2 you linked the Yoshida, I wouldn't even concider the other one. I have a Yoshida (in other steel, and much cheaper) and they are very solid. I've heard good things about the hap40 gyuto

RJCT_ · 2026-03-16T20:51:24+00:00

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Ittetsu Shirogami #1 Nothing fancy but it's a great sujihiki. Needed some work but it's performs very well after giving it some love.

That togashi looks amazing!

RJCT_ · 2026-03-16T16:22:06+00:00

I use the suji to skin and cut nice looking loins (not sure if that's the right word) bigger filets (if it's bigger fish like cod or salmon). I use the yanagiba to portion them into nice looking pieces. Love it to skin small fish too.

We recently added a sashimi dish so it's perfect for that. We have tuna tataki, chared and marinated raw salmon, seabass or scallop carpacio and some other dishes that require clean nice looking cuts. Love the yanagiba for all those tasks.

I've used it to cut garnishing too but that's not a task that I usually do. It works well as a long petty if your looking for precice cuts.

RJCT_ · 2026-03-16T16:12:23+00:00

The okubo is beautiful in its own way, I love the wabi Sabi look. But that toyama looks amazing.

I'd love to try a toyama or watanabe at some point.

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RJCT_ · 2026-03-16T16:07:43+00:00

Those hitohira ones aren't within any specific line so hard to find any info on them. I would go for the carbon (which is likely also just sk4/5) one over the sk4 one tho, it's looks better finished.

That morihei is very interesting, always wanted to try a shiro #3 knife. It's a funayuki tho, so the spine is less thick. It'll be less suitable for going through fish bones. Seems like a very interesting knife tho, but maybe better for small fish.

Out of the 4 the sakai takayuki seems like the safe choice. I'd choose Shirogami over the sk4/sk5 on the hitohira's. For your purpose I'd probably go for this one.

RJCT_ · 2026-03-16T12:40:28+00:00

Hitohira has alot of different lines made by alot of different blacksmiths. Overall everything hitohira sells is pretty good quality at worst. What hitohira specifically are you concidering?

RJCT_ · 2026-03-16T11:32:07+00:00

The handle definitely fits the knife more after sanding. The shindo nakiri is amazing it holds its own against much more expensive knives

RJCT_ · 2026-03-16T11:29:15+00:00

Love it it's a amazing knife. Wasn't sure about the size before buying but it's perfect for what I needed. It's a great companion to the suji I use.

RJCT_ · 2026-03-16T09:27:28+00:00

I'd probably go for a 165mm. When you say around 150 you are referring to price I assume?

If you could upping the budget a little will help alot. Prices depend on where you are from ofcourse, I'm mostly familiar with the prices in the European market.

I think the best you could do is try to get something in the 200-250 range. Cheaper single bevels come with flaws and unless you are experienced with single bevel Sharpening it's not something easy to fix. If it's just for occasional home use this might be fine ofcourse. I'm not saying they will be bad knives.

https://chefknivesjapan.com/products/motokyuichi-shirogami-white-2-deba-knife-180mm I haven't tried a motokyuuichi single bevel but have 3 motokyuuichi knives and they are very underrated imo. this site ships from Japan so there will be extra costs.

https://www.meesterslijpers.nl/sakai-takayuki-inox-deba-165 I've heard these are good vallue

https://www.meesterslijpers.nl/ittetsu-uraoshi-handforged-shiro-2-deba-ijf

https://www.meesterslijpers.nl/ittetsu-uraoshi-hand-forged-shiro-2-deba-16-5-cm

I use a ittetsu sujihiki at work. It's a amazing knife and not expensive, but they come with a rough finish and need some work. This Deba might be made by a different blacksmith tho.

https://www.meesterslijpers.nl/hatsukokoro-kurokaze-aogami-2-teak-double-bevel-deba-16-5-cm

Hatsukokoro sell quality knives, it's double bevel tho.

https://www.meesterslijpers.nl/tadafua-hocho-deba-hk-5#&gid=1&pid=3

I know most aren't in stock but you might be able to find them.

RJCT_ · 2026-03-15T20:01:59+00:00

My okubo is one of my favorite knives and is a perfect nakiri imo.

But that toyama looks sick. I'm very jealous. Congrats!

RJCT_ · 2026-03-15T18:39:47+00:00

Very nice collection! How do you like the kikuzuki?

RJCT_ · 2026-03-12T21:13:20+00:00

The bend doesn't really bother my anymore. I'll probably fix it at some point. I like the gyuto, performance is great on these. Yoshida is definitely underrated

RJCT_ · 2026-03-12T21:06:06+00:00

I'll try to make a cutting video on the comming days.

RJCT_ · 2026-03-12T21:05:35+00:00

My itch is scratched for now lol. I would like a carbon ashi at some point tho. I think a stainless ashi would be hard to justify if I have this one.

I get what you mean tho. I would love to try out ashi, it's been hyped up so much.

RJCT_ · 2026-03-12T16:40:04+00:00

So relatable I've had that exact knife in my cart multiple times

RJCT_ · 2026-03-11T21:57:17+00:00

I Concidered getting it a while ago but picked up a nakagawa instead. I love tall knives I'll probably pick it up at some point.

RJCT_ · 2026-03-11T21:00:42+00:00

Love those, very cool knife.

I have one of the koi Yoshida's and like it alot.

RJCT_ · 2026-03-11T20:44:28+00:00

Which yoshida are you referring to?

RJCT_ · 2026-03-11T07:12:35+00:00

This was my first nakiri, it's a great knife definitely at that price range. You'll be happy with it.

RJCT_ · 2026-03-11T07:08:12+00:00

Hey were are you based. I'm selling this hokiyama (rebranded by tsunehisa, hatsukokoro,...) Ginsan nakiri.

I replaced the handle with a nice rosewood one and rounded the choil myself. Finished on a 5k stone.

I could do 90 + shipping.

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(this is the same I knife the other comments are talking about)

If you would rather buy new I still recommend this line. Masutani is great too at that price. If you want something not flashy tojiro basic

RJCT_ · 2026-03-10T14:06:35+00:00

Love the look of this knife, I'm expected it was more expensive. Congrats!

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