How to choose a Gyuto knife - Japanese Chef's knife - Wa-gyuto
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- Опубликовано: 7 июл 2024
- I will explain why and how to choose a Japanese Gyuto or Wa-Gyuto knife.
The Gyuto is basically the Japanese version of the western chef's knife. The Gyuto is originally created because of the western influence on Japanese cuisine; back in the days, they ate fish and vegetables, and beef was unheard of. So they sold single bevel blades with high carbon materials since they also did not have a fridge back then. Everything has changed, and you can see more western people becoming interested in Japanese knives and Gyuto's when the Japanese started making fusion knives to accommodate every cook.
Knives used in the video:
Blacksmith Takayuki Shibata: Shibata Type III 210mm - Aogami Super
Blacksmith Yu Kurosaki: Shizuku 210mm - SG-2
Blacksmith Makoto Kurosaki: Black Forged 240mm - Shirogami White #2
Tojiro - VG10: amzn.to/2EzVymx
Others:
GHL (Made in China): bit.ly/2Ho4MUM
Zwilling Pro Chef Knife: amzn.to/2PskCC8
Kai Shun Santoku - VG-Max: amzn.to/2S58VSV
Mcusta Zanmai Nakiri - VG10: amzn.to/2Vi9uum
Findking: Sakimura 270mm - SKD11: bit.ly/2n4llOg
For more Chinese knives: bit.ly/31Z5sXP
For more information about another steel-types, visit my website:
www.chefpanko.com/types-of-kn...
For more information about the steel-types and choosing your knife, you can visit my website:
www.chefpanko.com/choosing-yo...
If you have any questions about Japanese knives made in China or about some brands, feel free to ask it in the comment section below.
If you have seen my review videos about one of the knives and own one of them, feel free to add your experience in the comments too this will help other consumers make a decision.
Thank you all for your support and feedback.
Click on the link below if you want to search for other Chinese knives:
bit.ly/31Z5sXP
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TIMESTAMPS:
0:00 - Introduction
0:24 - What is a Gyuto
1:30 - Is the Gyuto something for you?
2:00 - Handle Choices
2:20 - Traditional handle
3:40 - Fusion western handle
4:26 - Gyuto Profile vs. Chef knife
5:00 - Spine Distal Taper
5:20 - What handle do I recommend?
6:24 - Summary
7:07 - Aesthetic & Functions
8:26 - What core material do I recommend? 
Хобби
NOTE: 5:20 Shun Classic Santoku Shot you can see teeth/ chipping, this is fabricated for the video and shows you what can happen with High Rockwell knives with wrong usage.
Lower Rockwell is more forgiving and will most likely bend but not chip.
So high rockwell = longer edge retention, sharper performance.
Low Rockwell = More Durable but less edge retention and sharpness.
Please visit my website for more information about Durability of each steel-type:
www.chefpanko.com/kitchen-knives-steel-type-overview/
*[CC] English Closed Caption has been added make sure to turn it on if you have trouble understanding my pronunciations.*
TIMESTAMPS:
0:24 - What is a Gyuto
1:30 - Is the Gyuto something for you?
2:00 - Handle Choices
2:20 - Traditional handle
3:40 - Fusion western handle
4:26 - Gyutoh Profile vs Chef knife
5:00 - Spine Distal Taper
5:20 - What handle do I recommend?
6:24 - Summary
7:07 - Aesthetic & Functions
8:26 - What core material do I recommend? (Visit my website for more information)
Special thanks to ''John Suzuki'' for pointing it out, in the video, I said ''O'' but that needs to be ''To'' so ''Gyu'' and ''To''. (CC version has been corrected to ''To'').
Note: I completely messed up the end of the video, it was supposed to have an end screen but was not aware that the time limit was 20 seconds.
You will see me cutting food with no sound before the end screen appears.
Gyuto knives used in the video:
Blacksmith: Takayuki Shibata
Shibata Type III 210mm - Aogami Super
Blacksmith: Yu Kurosaki
Shizuku 210mm - SG-2
Blacksmith: Makoto Kurosaki
Black Forged 240mm - Shirogami White #2
Tojiro/Fujitora - VG10
Others:
GHL (Made in China)
Zwilling
Kai Shun Santoku - VG-Max
Mcusta Zanmai Nakiri - VG10
Findking: Sakimaru 270mm - SKD11
Great explanation! I already have a Chefs knife, but I love the aesthetics of a Gyuto. May have to pick one up. Thanks!
Now this video is a treat. I've been intending to buy a Gyutoh for a long time. Never hold one, never seen one in real life tbh, and my knowledge about them was limited to say the least. You explained everything by the book as usual. Thank you!
Thank you for the comment, a slight note with the handle is that this was pure traditional so made in Japan with no outside influence.
Now you have American knife companies (did not see those kinds of knives being offered yet in Europe) that contract the blacksmith to make a knife exclusive for their store with minor changes to the ''traditional'' handle.
Even the ''traditional'' handle is getting changed to accommodate the western world, they have now made the neck wider so it can withstand more impact they did this because we like the aesthetic of the wooden handles but wanted something stronger but the full tang ''fusion handles'' are still better for more impact at the area.
But in short, a lot to choose from for each individual :)
I just hope that they don't fuse too much and then call it a Gyuto, they are better with calling it a chef's knife if they start changing the straighter profile of the Gyuto vs Chef's knife.
@@chefpanko yeah, Gyutoh sounds more exotic. I would imagine most non traditional producers would name their chef knives Gyutoh just for marketing purposes leading to a fusion confusion.
Regarding the impact. I saw the crushing garlic part. When i crush garlic I position it on the side of the chopping board, letting the handle "in the air" so no risk of damaging the knife and i just press on the blade (not bash), i've done it with the thinest knife i have (seki maguroku) without any problems. But i understand why you mentioned it there, cause many people might bash it Jamie Oliver style. :)
@@orlandolzr Indeed that is one of the reasons but some are even crushing it, then a thicker german knife is better for that. pressing it so that the skin comes to lose should be fine indeed. You can add salt after you crushed it and then make a paste, but that is something I would not do with the Japanese knives.
I completely forgot about Jamie Oliver but he indeed uses demonstrations that I would not do on a Japanese knife but it was always fun to watch some of his shows :)
@@chefpanko love the guy, i watched him since i was a teen, got the cooking bug from him.
Off topic discussion, being all quarantined and all I am in a chatty mood and I get such good vibes talking and sharing stuff with you.
Orthodox Easter is around the corner, we romanians have a tradition sacrificing lambs, symobolising Jesus's sacrifice on the cross. I'm gonna go up for a road trip up in the mountains and buy a free range 50 kilo autumn lamb and slaughter it based on a Mercy Halal technique i found here on youtube. Can't wait to do some magic with it. I should have left for Viena to work Saturday, but this Corona quarantine gave me the opportunity to spend Easter with my family. :)
It took a while to upload this video it is an extremely weird week.
Since everything is pretty much closed, I wish you all good health and stay safe.
I have been washing my hands a lot lately and it is starting to flake.
Thanks man! Hope things are all good in the NL!
@@orlandolzr Everything is good just the change is social distancing is something I need to get used to and that pretty much a lot of stores are closed.
Stay safe and healthy too! Hope that this will be over very fast.
Amazing explanation!!
Thank you for the comment really appreciate it :)
To help with scratching on a high polish knife I would recommend felt lined blade guards. I picked some up at CKTG, they work really well for me. They also stay on the blades a little better than plain plastic ones, added bonus.
Fantastic video. Thank you so much!
Thank you for the nice comment :)
Waked up today with the idea that I need that damn japanese knife --> accidentally found the chef's channel --> have been watching videos all day ---> still didn't choose a damn japanese knife but it seems like I've fallen in love with Panko
I really like how that Makoto Kurosaki Black Forged looks!!! Very nice video.
Thank you, I like the knife too, but have to test the Kuroichi finish.
After asking the local stores about it I came on some interesting things, it comes with a layer with some manufactures to protect it.
And that layer can get off, and the finish is not resistant to certain types of food or alcohol. But got to ask more and test a few things before I make a new video dedicated to the finish itself.
But for vegetables, meat the blacks won't come off but got to test it with certain types of food like lemons.
I'm personally interested in the information you can get and in the video about it. Let us know.
Thank you for this. I almost bought a traditional handle. But this gave me a few things to think about.
Yeah, the biggest thing is traditional handles are not bad.
It is like ''you don't know what you don't know'', but once you know and have experienced other handles only then you will realize what you have missed out on or not.
For me, I was always fine with the traditional oval handle but later tried the D-shaped ones and preferred that.
Once I switch to an octagon-shaped handle it became my go-to choice when buying Japanese knives.
great videography
thank god for them subtitles. good video
I understood him just fine
awesome informative video
Thank you :)
I just got a HONMAMON Gyuto off amazon for ~90. For the money this thing is amazing though now I need to learn how to replace the handle on one of these... But right now I'm pretty in awe of what this knife delivers considering it's described as 'needs to be sharpened' out of the box.
For around 90 it is a great deal and it is an Aogami (Blue 2) steel. You can also look at Makoto Kurosaki, his knives are also priced very well. I added them to my wishlist! It seems like they are shipping directly from Japan (beware of import taxes).
Thanks for the video! I’ve been eyeing a Tojiro Zen Black Gyuto, but I’m new to Japanese knives and this helped a lot in understanding the knife.
Now, a question: I already own a German chef’s knife that I intend to use for heavy duty work and cutting beef, pork and such. I’m looking into buying a Japanese knife for delicate work like slicing fish and more delicate vegetables. Do you think a Gyuto is a good choice or do you think it’s redundant, since it’s the Japanese version of a western chef’s knife and I already own one of those?
Should I look into more specialized Japanese knives instead? Do you recommend a particular style for my intended use?
In terms of types of steel to consider - on the stainless front I've discovered that VG5 is worth a look (usually cheaper than VG10, and can be just as good depending on heat treatment, geometry etc), and also Ginsang is worth a look as you can *sometimes* find knives made from it for a lot less than SG2/R2 (and it is a good alternative - I think it gets just as sharp, but does not have the same edge retention - but is easier to sharpen).
Thank you for the insight into the VG5. It is a steel-type I have not tried yet added it to my watchlist.
I was also planning to go and look at the budget knives that are made in Japan ($60/$100 range).
I could not find Ginsang knives. Do you have any links? (you can send the links here: www.chefpanko.com/contact/ since YT deletes links automatically that are not approved by them, and they need to deal with a lot of scams in the comment section currently like the bitcoin scams).
I'm from Europe (The Netherlands), so some knives are hard to get here (CKTG does not deliver to the Netherlands) and import sometimes makes the product extra expensive unless they let me pay import tax in advance. (The logistics/delivery company charge a lot for Customs clearance administration costs ranging from $16 to $21 on top of the import tax and sales tax)
Example what I need to consider before buying anything over 150 Euro (22 euro to 150 euro I don't have to pay the 3% Import duties, but still need to pay administration cost to the postal service unless I can pay custom clearance /sales tax directly)
Product price: $200
Shipping: $20
Import duties: 3%
Sales Tax: 21%
$200+$20= $220 + 3% = 226.6 + 21% import = $274.19 + $16 (Customs clearance administration for the postal office) = $290.19 total
This is the only thing I need to consider and sometimes makes me sad since some knives only sold in NA and Japan that have a nice deal but due to import etc. is getting pricier.
@@chefpanko Actually, often referred to as Ginsan or G3 too. I have sent you an email with links.
(Edit - unfortunately that link is CKTG...I'll see if I can find anywhere else with a well priced G3 kinfe...)
@@markir9 I got the email CKTG has very nicely priced versions and some versions that are not available here in The Netherlands. I'm very jealous of those that can order from CKTG as far as I'm aware their customer service and experience that others have with them are great.
I have added Harukaze G3 to my list. Once I have finished the requested videos I will dive back into budget-friendly Japanese-made knives.
As for me, Japanny (webshop) or my local Japanese knife import store is mostly my only option to get a knife for a reasonable price. (unfortunately, my local Japanese knife import shop does not have everything available)
Chef, I'm in the market for a butcher Cleaver. What do you think of the Kitory. I'm guessing as it weight a pound. It'll handle poultry n pork Rib. Appreciate your thoughts if it'll cut or other choice if you care to share.
@ChefPanko Could you get a blacksmith finish/kurouchi and polish it. Allow you to use it in a more functional way instead of aesthetics? Thank you for the feedback
of course, you can use some stones, but you also most likely need sandpaper to get the polish you want (to get all spots). What you do with it is up to you, and since the blacksmith finish is usually cheaper, you save some money instead of buying the finished polish.
would you recommend the grandsharp 8" aus10 wa gyuto with the kurouchi hammered finish? is that a real carbon finish or fake/paint? thanks! great videos!
I have the knife for the price there is not much to complain, but the Kurouchi finish is rough and is reacting to acidic food like lemons, etc (coming off wich concerns me). I need to test it more before I can give an opinion. The finish is rough and the handle black part is not flushed with the wooden handle (which you can see in cheaper priced Japanese knives too). Currently, I have mixed opinions primarily because of the finish and Kurouchi that is coming off on certain food however the price is what made this knife appealing.
And that comes all the way back to your question fake/paint.......I don't think it is painted but it is coming off a lot more than the real Japanese Kurouchi finish (which can also come off on certain food but not as much as this one). This is the main reason why I did not upload a review video yet about this specific knife.
Sorry for not being specific in my answer, but for now I would say look for a different one (it may change but I don't think it will after I have test it more).
Hi Panko,
I also recently subsribed I rarely leave comments or much less any feedback, but your persistent approach really got me wishing you more views, you are doing great work! I also read your page on the different steel types and how to choose the kinfe, thank you it contains a lot of usefull information. :)
I think I got some ideas to make your videos better. If you'd like I could help you make some of these assets needed.
What I like already:
1.Presistent approach to videos, they are structurised and similar so we can easily follow different knife reviews and easily compared them
2.Clean videos and editing.
3.Down to earth approach and non biased opinion, I hope it stays this way.
Just random brainstorm of toughts:
1. You mention chinese cleaver in some of your videos, yet there is no video on it. Could you make one, on the knife type not the knife itself maybe(this also suggests that there could be a series of videos or just one video on different types of knifes, kind of like your 1month review on chinese knifes that included many types)
2. You mention full tang/no tang, different grips and knuckle clearence. Pictures aligning with your already used style in video could be used to explain quickly what is the different styles of knife tangs or grips or other technicalities could be used. Alternatives: include in description or make a separate video(properties of a knife / what to know when choosing a knife). Home cooks could benefit from it. Personally when I came to this channel I had no idea what any of these mean.
3. Sometimes sturcture of the video could also mean that you already know what the video will be like. So introducing some sort of twist at the end for fun could produce some results. Maybe just a shot of you chopping/preparing something only proffesional chefs can quickly or just teaching us some tip, I dunno eaxctly what, but it would be certainly interesting.
I will probably return once I have some more ideas.
Lastly, I would like two reviews I don't know about other people so I will post them as replys to my comment maybe other people would like them as well(like if you do)
If you have time, fiskars knives are a thing here (eastern europe) I guess they are similiar to victorinox in a way. So it would be interesing to see what you think on their premium lineup (edge) www.fiskars.eu/products/cooking/ranges/edge-knives
Another request is more of a personal one. The page has a real quality to it so it seems somewhat legit, it would be interesing to see if this comes anywhere near the quality it claims: bit.ly/39kV7ZW
Thank you for the amazing feedback and ideas.
I will see what I can do to improve the review and information videos.
Thank you for the great ideas.
I will also do an information video about the Chinese cleavers
That is an interesting line that they have unfortunatly they only have gardening and sciccors available in my country. They have a wide selection but the knives are not available in a lot of countries. The gardening tools are widely availably across europe.
Sorry for the late reply on the other comment it was in my spam box.
Sometimes RUclips deletes it without putting in the spam folder.
I did not try the knife but mostly when they claim things with 60-62 Rockwell you can be certain that you will get the lowest stated Rockwell of 60 and not 62.
Also when they state 60 +/2 it is either 60 or 59,58 (-2) or 61,62 (+2).
But in pretty much all cases it was around 59/60 Rockwell.
I never had a knife that is 61 or 62 on a VG10, AUS10, 10cr15comov (Chinese VG10).
nice video. you can see the teeth on the some of the knife blade shots. who doesnt dig a bit a teeth grip on me knives.
Thank you, do you mean the teeth shot of the Shun Santoku Classic? (5:20) I had to fabricate the chipping on that knife for the video by banging it on the sink (simulating wrong usage/ frozen or semi-frozen food, etc.).
I think I was not clear about that but directed people to my website (will pin it to the comments to avoid confusion):
www.chefpanko.com/kitchen-knives-steel-type-overview/
Indicating that higher Rockwell leads to chipping with wrong usage and softer lower Rockwell is more forgiving and will most likely bend with force.
Can you suggest a gyuto with a western handle that is as light as one with a traditional Japanese handle? Thanks
I don't think there is any that comes close, traditonal (Wa-) handle Gyuto 21cm is around 150/180 grams.
Western handle Gyuto sits around 220+ grams.
As always a very infomative, unbiased, video! Stay healthy, and while we do, can u recommend a gyuto to fool around with from aliexpress? I want something large like 10"+ and either the japanese kind (i doubt that such a very thin one works with chinese manufacture but maybe i'm wrong) or similarly to a global. I just remembered a question that i wanted to ask an expert to, the global knifes got a convex grind (i only got one and the previews owner didn't treat it well therefore it isnt much left of original grind and i want tor estore it), do u know how much exactly and if i can restore that and maybe apply to my old heavily abused dick premium plus to make it cut again?(needs thinning after some years of use)^^
As for AliExpress and Gyuto's I haven't been able to find one that resembles a Gyuto. They are sold as a Gyuto but once I get them delivered they have a profile closer to a Chef's knife than a Gyuto. The thinness is something that they come pretty close to but the majority sold on AliExpress has no distal taper. So I can't give you a recommendation for Chinese made Gyuto's.
As for something similar to a Global, it is not here or there but as far as the core material goes it sits between a Global and a german knife. Thinner than a german knife but thicker than a Global but the core material performs similar to a Wusthof/Global. It is the 440C line from Xinzuo I only did the Nakiri Review but I'm very impressed with the core material in that video I did recommend the Chef's knife version if it was similar to the Nakiri (Did not try the Chef's knife but I really want to compare them since the price point + quality would make that knife the #1 choice over the Wusthof and Global but this is pure speculations since I did not try the Chef's knife yet).
Xinzuo 440C:
ruclips.net/video/PAgGpLy1r_s/видео.html&t=
In the comments below the video, you can see the experience from @Vic he bought the Chef's knife version and shared his experience with me. (It is not a Gyuto).
As for the Convex grind, that is something the Global has and one of the reasons why people get the feeling (factory sharpness has longer edge retention because of the convex grind) that it stays longer sharp + the thinness.
Since it has a previous owner and dependent on the abuse of that owner it can be an easy fix or a hard fix (take a lot more time).
When you are going to need to thin the knife it is usually better to let a knife sharpening store do it for you. It is inexpensive and you save a lot of time since they already have the appropriate tools.
As for kitchen knives and convex grind when the knife convex is not visible anymore it is better to let a knife sharpening store reprofile/flatten the knife and adding a new convex on it.
It simply saves tremendous time and tools.
Short answer yes, of course, you can restore it but it takes a lot of time especially when the convex is gone and the knife needs thinning. (You can save time by doing the Japanese sharpening way but that is only for thinning). Multiple stones are needed when you start from scratch, #200 to #3000.
Knives used in the video?
I completely forgot to add it in the description but here is the list :)
Blacksmith Takayuki Shibata: Shibata Type III 210mm - Aogami Super
Blacksmith Yu Kurosaki: Shizuku 210mm - SG-2
Blacksmith Makoto Kurosaki: Black Forged 240mm - Shirogami White #2
Tojiro - VG10
Others:
GHL (Made in China)
Zwilling
Kai Shun Santoku - VG-Max
Mcusta Zanmai Nakiri - VG10
Findking: Sakimura 270mm - SKD11
Feel free to ask any questions.
I'd love to see a knife with an octagonal full-tang handle, the shape is great but i just dont trust the glue...
2:31 i see what you did there
Hey there! I recently purchased my first proper Kitchen knife! It is a Santoku with a traditional wooden handle. I really love it but i have spme Questions: How do you keep the steel from reacting with the food and leaving a metalic taste on it? When cleaning the knife, cant water just get into the hole in the wood where the metal is glued into to handle and start to rust the knife? Thanks in advance! :)
Most of the higher end knives with a traditional wooden handle has a front that is made from pakkawood (usually indicated as the black front part). Pakkawood is wood but then impregnated with resins wich has water resistant properties.
Once you notice that the knife handle becomes a bit dry apply mineral oil (wich is odorless and tasteless).
As for the steel it depends on what kind of steel it is. VG10, VG-Max, AUS10, AUS8, SG2, R2 are all stainless steel.
As for the high carbon, don't leave the knives exposed to water for a long period of time, so after you are done with rinse and was the blade use a kitchen towel to wipe it dry and let it sit for 5 min on the counter (out of reach of the kids etc) before storing.
Apply a thin layer of oil with a paper towel on the blade. High Carbon will react on room humidity.
This is one of the reason why sometimes those knives arrives with some rust on them even when you bought it brand new. The shipping time and the time they are stored at the warehouse plays a role, this is normal and won't be covered in the warranty of most stores.
As for oiling the handle do not soak it just a thin layer is good enough. I made a video for today';s upload that shows you how I apply a thin layer of oil.
Feel free to ask more :)
I never considered crushing garlic a heavy duty task... maybe if you're a chef and smack on the knife 500 times a day.
It indeed depends on the user, but in theory, a harder knife will get stress fractures the more you crush things (also depending on how you crush and how much fore, etc).
To make the harder knife (higher Rockwell) more durable they sandwich them in a 3 layer construction called san-mai.
Each knife has its own strength and weakness but in short, be careful with crushing things like garlic and nuts, etc.
The reason for being careful using high HRC blades to crush garlic, nuts, etc. The stress can be distributed by using the side of the blade near the spine/handle. Blade construction has a major effect on strength/durability.
- Western knives are most commonly mono-steel (one layer) so they are often limited to hardness below 60. Even premium steels are risky above 60 in a mono construction.
- True Damascus. Multi-layer construction with no discrete core material. This is generally not as strong as other constructions since there are multiple stress risers on the cutting edge. There is a legend that some of these old Damascus blades were “nearly unbreakable” but I doubt that they would compare to modern steels.
- There is an interesting modern take on this construction using 2 different stainless materials (example Shun ''Dual-Core''). It doesn’t offer much benefit over a san-mai with a core of the same material. They are however some of the most beautiful blades made today.
- San mai (3-layer) with a hard-core and softer (and usually more stain-resistant outer core). These blades can have a practical hardness limit above 60.
A subset of san mai is modern Damascus. These are really a 3 layer construction with hard-core and multi-steel outer layers
Honyaki (differential heat treated mono-steel). These can be hardened above 60 but generally are not as desirable as san mai for ultimate hardness/strength.
Most very hard blades are layered construction such as san mai. Modern Damascus-style blades are very similar to san mai in that normally only the inner core is high hardness. I’m a fan of san mai construction as it can reduce the stress on the hard-core. Exceeding stress limit is what leads to failure. In bending or torsion; stress is proportional to strain and strain is proportional to thickness. The thinner the hard steel is the more it can be bent before the stress limit is exceeded. This is why you can make a flexible glass cable. Each fiber is so thin that the strain is reduced and the stress limit isn’t exceeded. If the same diameter cable was made from solid glass it would have almost zero strain limit. It would be very stiff and require a high force to bend. But if bent even the slightest bend will likely cause a fracture.
The cladding steel are very soft steel and can’t be hardened.
Yep, you are right,
I think it is based on a few things, the steel-type is usually a cheaper ''stainless'' type of steel.
This means that that type of steel can only reach a certain Rockwell and can't be heat treated beyond that level.
So it can't get the same hardness of the core material.
And the other problem is that the purpose is to reinforce the core material since the core material is heat-treated to a higher Rockwell it also means it will break easier so softer steel outside will prevent that from happening.
@@chefpanko The choice of a soft steel (often SUS410) or soft iron is deliberate - to act as a shock absorber to provide toughness so that you can have a very hard cutting core, with steep grind angle and avoid chipping/breakage in normal use. I think you made this very point in another video. So hardening the cladding layer would be counterproductive! Some scratches on the cladding mean you actually use your knife :-)
(Edit - sorry didn't see the last paragraph, and I've essentially just repeated what you said...)
So western knifes are better?
It entirely depends on personal preferences and usage.
There is no one knife fits all, so getting the correct knife for your personal usage and preference is what makes the knife the best for you.
This can be categorized with the following blade style, thickness, steel-type, Rockwell hardness, handle choice. weight and the fit and finish for your usage.
@@chefpanko Gyuto can be good for me, since I never slice through bones. And which pots would you recommend around 100 maybe 150$ maximum? I bought some polish pot for around 20-30$ and it's no good.
@@SalVitroNY I bought gyuto and... I'm disappointed. It's not better than cheap "chief" knife from market. I would even say that western shape is better.
@@blackjohnny0 does it feel too fragile? I love the aesthetics and I was looking to spend around 200 for one. And I intend for that to be my main knife that I will mostly reach for.
@@TheVoltaire1 Its not fragile, but imo these knives are all marketing. Harder steal isnt that much better than cheap steal for 20$ and shape of gyuto is inferior to normal western chief knife.