Posted By: Alan FrascoiaIím a home cook and no authority but Iíve tried about a dozen or so gyutos and as primarily a push-pull cutter and chopper Iím pretty happy with this one. It was 6-7/10 sharp out of the box, fit and finish were otherwise 10/10 -enough to make me hesitant about using it knowing that it is pretty reactive and it would never again look new. For me, this is a great shape, with a serious flat spot and a thin, agile tip. I have itís ď240Ē big sister, which blew me away with its grind
and edge taking (Iím a 4/10 sharpener on a good day and that knife chops through pepper skin effortlessly) and this one is only that much more svelte. Itís small enough to use in hand like a big petty and big enough that julienning a half dozen root vegetables for slaw didnít make me reach for another knife. After about 2 hours of use it needed a strop on leather but the edge came right back. Iím looking forward to sharpening it up to the same level as the 240 soon. Drawbacks for me are the reactivity -but Iím still new to reactive knives- and kind of marginal food release. Overall, it feels like a middleweight, cuts more like a laser. I sold a bunch of knives off after adding this one, but Iíd snag an MM in 270 if I got a chance, and probably a petty and a nakiri if they offered one.
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