hi guys i am looking for a new chef knife

hi everyone i am looking for a gyuto 240mm. to use in a pro kitchen. i was looking at kato 240mm maybe something like that.. can anyone recommend me some gd knife since kato is so hard to get thanks. i am currently using yu kurosaki as 210mm i want to get a bigger knife 240mm will be good
Any help would be greatly appreciated

 

Toyama 240, if you want a workhorse style knife ...

 

Is the toyama 240 damascus a good knife? thanks

 

Never had one but it gets a lot of love on the forums at the moment.

 

Between toyama and kurosaki r2 which is better u guys think?
Or is there any other knives u will recommend thanks

 

The toyama should be good. Kurosaki r2 i have the western one and it cuts really well and is stain resist. Really depends if you want a carbon vs stain resist.

 

I have been rocking the Sukenari ZDP 189 for about 6 months now and really like it. No fuss steel, durable edge, good grind very nice fit and finish. Robust enough to bring into a pro kitchen, certainly don't have to baby it and definitely much less maintenance than a Kato.

 

If you're cool with carbon, it's hard to find a better cutter than a knife by Butch Harner, Bryan Raquin, or Andy Billipp. There's virtually. I way to land a Billipp at the moment, but the other two make pure cutting machines, and are members here. I'd start there, personally. Butch also does amazing work with CTS-XHP stainless, if you prefer it for a pro kitchen.

 

Know a few guys in the industry that sport a Shiro Kamo R2 and love them. I've borrowed a Yu Kurosaki hammered wa gyuto from a friend and found it to be an outstanding knife. Have no experience with a Toyama so can't comment on that one.

 

Hi guys thanks your replies. i am looking for something like kato 240mm is there any knives like a kato thanks

 

JNS
http://www.japanesenaturalstones.com/yoshiaki-fujiwara-240mm-western-gyuto/

Chef's Knives to Go has you a Kato. Done
http://www.chefknivestogo.com/kato240mmgyuto.html

Tosho
https://toshoknifearts.com/shop/knives/kato-240mm-gyuto

 

all out of stock.. anyone know how long the waiting time?

 

I know Mark @CKTG made a post yesterday stating he had an order placed for the last 8 month and it should be comming up anytime. My bet would be less than a year....

 

I would suggest the Gesshin Kagero from Japanese Knife Imports. It holds a very good edge for a very long time and it is rust resistant. It has a great balance and it can be used as work horse but still thin behind the edge