Knife Reviews by LouisianaCook

Here is a brief review of nearly every knife I own and use. Hope you enjoy it!

BTW, I'll be adding reviews as I get to them, so check back.............

1. Fujiwara Terayasu 210mm gyuto

Weight = 7.25oz
Blade Length = 8.5"
Overall Length = 13.5"
Website = http://www.japanwoodworker.com/dept.asp?dept_id=13174
Price = $269.00
Balance: just in front of bolster
Blade Material/Construction : Stainless Laminate & 1.5% C White steel
Handle Material: Pakka wood
RC (Hardness): 64-65, claimed

Just acquired this one, so I dont' have much time with it, but this is a very rustic knife. Appears to be made mostly by hand, F&F is below average, but easily touched up. I don't own many 210mm gyuto's, but this one is very nice , though you could arguably get the same performance from a much cheaper knife. In Japan, name/reputation of the maker means everything, so in that regard we have to respect that this maker has earned his higher prices.

FIT: 3
FINISH: 3.5
PERFORMANCE: 4.5
VALUE: 2
OVER ALL: 3

2. Hiromoto High Carbon 270mm gyuto
Weight = 8 oz.
Blade Length = 10.75"
Overall Length = 16"
Website = http://www.japanesechefsknife.com/default.asp
Price = $48.00
Balance: just in front of bolster
Blade Material/Construction : Unknown high carbon steel
Handle Material: Pakka wood
RC (Hardness): 60-62

Another new addition....but a very welcomed one at that. This knife is the Tojiro DP of carbon gyuto's, like the Tojiro DP's this knife has the best bang for the buck only this time in high carbon steel. The Tojiro DP's are stainless. I really like the weight and balance of this knife, for a 270mm it has a great balance (most 270mm tend to be too blade heavy for most). This knife takes and hold a great edge, if you are wanting to try a carbon steel knife, but aren't sure if you will like them, I suggest starting with these. Edge Profile is great, sharpening was easy, edge holding is great too, what more do you need? I have forced the patina on this one to reduce the effects that carbon blades some times have, but it will eventually get to that point if you use it enough.

FIT: 4
FINISH: 4
PERFORMANCE: 4
VALUE: 5
OVER ALL: 4

3. Ichimonji Mitsuhide 240mm gyuto
Weight = 8 oz.
Blade Length = 9.5"
Overall Length = 14.75"
Website = http://www.ichimonji.co.jp/youbouchou/gyutou.html
Price = $272.00
Balance: just in front of bolster
Blade Material/Construction : SRS-15 powder steel 1.5%C with SS sides
Handle Material: Tapered Tang - Pakka wood
RC (Hardness): 63-65

Knives from this maker are hardly ever seen outside of Japan, I had to go to some lengths to get it, namely an Ebay seller that acted as a middle man. I paid way more than is asked on the manu. site due to this situation, but I am still glad I bought it. As an aside, this knife is exaclty the same as the Artisan knives sold by the UK firm Japanese Knife Company. Fairly poor F&F, but the knife makes up for this in edge retention and performance, the knife is ground wonderfully thin and takes a scary edge comparable to any pure carbon steel knife out there.

FIT: 3.5
FINISH: 3.5
PERFORMANCE: 4.5
VALUE: 2, due to what I paid...
OVER ALL: 4

4. Masamoto Virgin Carbon 240mm gyuto

Weight = 7.5 oz.
Blade Length = 9.25"
Overall Length = 14.5"
Website = http://www.japanesechefsknife.com/default.asp
Price = $169.00
Balance: just in front of bolster
Blade Material/Construction : Japanese Virgin Carbon steel
Handle Material: Custom, micarta and pearl buttons
RC (Hardness): 61-63

This is one of my favorite gyuto's. It just has everything, perfect steel, perfect profile/blade shape, & great steel. Before I had the handle re-done it was still a very comfy knife, but now it is just sublime. The handle was redone by Fish in Hawaii. There are several makers offering virgin carbon blades, but I'll doubt many as good as this one. Masamoto has been around for ages, and their name commands respect and higher prices to boot, but I think they are still living up to the high standard with this line of knives.

As new and now....
FIT: 3/5
FINISH: 3/5
PERFORMANCE: 4.5/5
VALUE: 3.5
OVER ALL: 4/4.5

5. Nenox S1 270mm gyuto
Weight = 8.5oz
Blade Length = 10.75"
Overall Length = 16.25"
Website = http://www.nenoxusa.com
Price = $369.00
Balance: just in front of bolster
Blade Material/Construction : Unknown Swedish SS, non-powder
Handle Material: Quince Burl
RC (Hardness): 60-62???

Tired of poor F&F on Japanese knives? Get one of these. No F&F issues here, or on the other 2 Nenox knives I have owned in the past. Simply a beautiful knife to hold and use. The handle shape is a little awkward at first, but after I use it for awhile, I don't notice it. Edge retention is not notch, the knife is easy to sharpen too. I finally ended up with this 270mm after trying a 210mm and a 240mm in this line, the reason was balance. The pommel on the butt of the handle tends to throw the balance back towards the handle on these models, so the 270mm was a perfect fit for me.

FIT: 5
FINISH: 5
PERFORMANCE: 4.5
VALUE: 4.0
OVER ALL: 4.5

6. Takeda AS 240mm wa-gyuto

Weight = 6.25oz
Blade Length = 9.75"
Overall Length = 15.5"
Website = http://www.shop.niimi.okayama.jp/kajiya/en/index_e.html
Price = $184.00
Balance: 2" in front of handle junct.
Blade Material/Construction : Soft iron and Aogami Super/blue super steel
Handle Material: Rosewood
RC (Hardness): 61-64

This is another excellent example of rustic/artisan Japanese blacksmith work. The black on the sides of the blades is referred to as "Kuro" (black) "Uchi" (outside). The best thing about these knives is their geometry. Extremely thin geometery combined with blue super steel = a kitchen scapel that stays sharp forever. The steel stays sharper longer than any steel I have used, but is slightly harder to sharpen. Due to the balance, it is not quite as nimble as it's western styled counterparts, but it is plenty sharp and will handle most kitchen prep duties with ease.

FIT: 5
FINISH: 5
PERFORMANCE: 4.5
VALUE: 4.0
OVER ALL: 4.5

7. Tojiro Powder Steel 240mm gyuto

Weight = 8.25oz
Blade Length = 9.5"
Overall Length = 14.5"
Website = http://www.japanesechefsknife.com/default.asp
Price = $148.00
Balance: just in front of bolster
Blade Material/Construction : Unknown Powder steel, 1.2%C, claimed
Handle Material: Pakkawood
RC (Hardness): 61-63

Another one of my favs. This knife just gets it done. The performance of carbon and the maintenance of stainless. Edge retention on par with most carbon knives I have. Fairly easy to sharpen as well. Nice bang for the buck too. Some of these were reported to chip easily, not the case here.

FIT: 4
FINISH: 3.5
PERFORMANCE: 4.5
VALUE: 4.5
OVER ALL: 4.5

8. Masamoto 240mm wa-gyuto

Weight = 5.75oz
Blade Length = 9.78"
Overall Length = 16"
Website = http://www.japanesechefsknife.com/default.asp
Price = $248.00
Balance: 1" in front of bolster
Blade Material/Construction : Unknown carbon steel, Blue #2??
Handle Material: Ho and cow horn
RC (Hardness): 61-63

Like every other Masamoto I own, this knife is exceptional. Knife came with softened edges on the spine and the heel areas, a big plus in my book since that is what I do to all of my knives to make them more comfortable. Blade profile is somewhat narrower than most gyuto's but very manuverable nontheless. Very light and nimble. I think you could use this knife all day and never get really tired. Steel is nice and hard, edge retention is good. Not the cheapest wa-gyuto but one of the best out there.

FIT: 5
FINISH: 5
PERFORMANCE: 4.5
VALUE: 4.5
OVER ALL: 4.5