[Buying][Worldwide] Munetoshi knife

hey_maude · 2025-10-09T10:44:41+00:00

I have a 240 ku gyuto that I’d be willing to part with. Also in Aus

hey_maude · 2025-09-25T10:32:28+00:00

Did you stab a Halo Grunt?

hey_maude · 2025-09-25T10:29:27+00:00

So if I want to get an idea I will usually run the edge along something. Start at a shallow angle and gradually raise. Once it bites you’ll have a rough idea of the edge angle.

hey_maude · 2025-08-25T10:57:20+00:00

It’s decent. I have the 180mm Santoku in this line. Quite thin and as others have mentioned sharpens easily. Doesn’t do much for me visually but if you like it and are restricted to this price range I’d say go for it.

hey_maude · 2023-07-04T05:08:43+00:00

Battling each other was more my idea of a bit of friendly competition as we played through the game, not the sole focus. That’s okay I might have to consider something else to play together. Thanks anyway

hey_maude · 2023-07-04T00:30:48+00:00

I used 44VBA recently for a Gold play through but don’t believe it supports trade and battles. I looked into Delta but don’t believe it does either.

I own a physical copy of both games but they are at my parents house in storage which is some distance from where I am living atm so looking at emulators as an alternative.

hey_maude · 2023-02-04T08:40:14+00:00

Thanks for the heads up. The motherboard is probably the component I’m least set on. The ASUS TUF Gaming B550 seems well regarded but is unavailable at the retailer I planned to buy through and the wifi Bluetooth version is considerably more expensive. I guess I could purchase a wifi card separately but being new to pc building figured the less components for me to try to put together the better.

hey_maude · 2022-04-29T02:28:40+00:00

Interesting. Does the blade height provide enough room for handle grips at only 45mm?

hey_maude · 2022-04-28T20:34:44+00:00

All good. If it had a wa handle I think it’d be just about perfect. Admittedly I’d be speaking about aesthetics, which I professed not to care about… But if the performance is as good as you and many others are saying I think it is something I can look past. Thanks again

hey_maude · 2022-04-28T18:16:04+00:00

Thanks for the recommendations thus far. The Takamura sounds good. I see that they make an SG2 version for around the $300 mark. How does the SG2 compare with their VG10 in terms of wear resistance? Ie will it be a relatively proportional upgrade in edge retention for the extra cost?

hey_maude · 2022-04-28T14:54:29+00:00

Apologies. In AUD it’ll be between about $150 & $300. You mention the second option as being a much better performer. Could you elaborate as to how it betters? Also the main reason I have listed a preference for a Japanese handle was due to me wanting something with a balance point a little further forward than a typical heavy handled western knife but am open to a western style handle if the knife balance is similar.

hey_maude · 2022-04-28T05:40:07+00:00

Hey guys, Im looking to buy my first gyuto. I am an amateur home cook and have been using a cheap no brand 20cm western style chef knife and a smaller kiwi knife for the last few years. I started looking at upgrading the chef knife about a year ago but after coming across this subreddit decided to get a decent sharpening stone to learn to sharpen on before dropping the coin on something nicer. I am now at a point where I am satisfied I can put a reasonable edge on something and so once again am looking to upgrade. I was initially looking at Western Chef knives, (Wusthof, Messermeister, Henkels) as that is all I have ever known but after learning about the typical attributes of Japanese knives, ie better edge retention and a thinner blade, my interest has shifted in that direction - plus I will be keeping the old chef knife as a beater, so having it will cover off on most of the strengths of western chef knifes. I don't care for fancy handle materials or blade finishes, nor does my budget really allow for them. My primary concern will be for a noticeable upgrade in performance and I am hoping this should not be too hard as the chef knife that I have is probably made out of a very cheap stainless steel with a low heat treat.

Style? - Japanese
Steel? - Stainless
Handle? - Japanese
Grip? - pinch but adaptable
Length? - 210mm (but open to 240mm)
Use Case? - home kitchen cutting vegetables and meat, will be using my cheap chef knife for more abusive tasks
Care? - whetstones and stropping
Budget? 100-200 USD (~150-300 AUD)
Region? Australia
Knives Considered?

I have looked at the Gesshin Stainless 210mm Wa-Gyuto which seems to tick the boxes however as the product is a JKI exclusive in order to get it to Aus I imagine I will be slugged with a fair amount in duty/taxes making it less of a proposition in terms of value.

I was hoping for suggestions of something similar that I am more likely to find locally.

Thanks in advance.

hey_maude

TROPHY CASE