Hi! Im currently looking at getting a life-long japanese chefs knife and I dont get what I should focus on.
So far ive decided I want a Wa gyuto 180mm clad/stainless from a good brand, im prepared to spend 350$ maximum but I want something of quality. Is it important to look at hardness grades, types of steel, blacksmiths etc? What is it that I should focus on?
Thank you for taking your time!
Pretty much any Gyuto made in Japan priced over half your budget will be of high quality.
Choice of steel:
Most folks who buya Wa-gyuto go for the Japanese carbon steel cores; white, blue, bue super.
White takesa very sharp edge but is weak on rust resistance. Blue is good and Blue Super is even better.
But these are carbon steels and you will have to take care of them; wipe and dry them after use..
Stainless cores are usiually VG10, and then there are the powder steels, like r2. sg2, zdp-189, hap40 etc.
The powder steel knives have a longest ege retention and high HRC.
Truth is all of them work fine. some have characteristics which are prefered by kitchen knife afcianados.
Choice of finish:
There are several finishes, such as Damascus, Suminagashi, Kurouchi, Tsuchime, all of which relate to appearance
rather than function. Again, these aresimply personal preferences.
PS: I would take a look at Bernal Cutlery and Chefknivestogo as a starter.
Bladesmith:
These days factory made gyutos are perfectly fine. Some people prefer those handmade by craftsmen, and some
makers are practically worshipped. Some, like Shigefusa, are regarded so highly that they aren;t easy to obtain and they cost a small
fortune. Today knives from Sakai and Echizen are the most prominent,
Wa-Gyuto:
Look for a Ho wood D-handle, and real water buffalo bolster.
Bear in mid that a Wa gyuto will have more forward weight in comparison to a yo (western) handle with full tang.