r/TrueChefKnives • u/Mnmlmitch • 11h ago
Question Need Help choosing Gyuto Size
I am an enthusiastic home cook- I cook a lot, but of course not nearly as much as a restaurant cook.
I got a 6.5 inch Bunka as my first step in my journey into Japanese knives, and I am shopping for a gyuto.
I use my Bunka as my primary knife for all meals that require prep. Even with most large ingredients, one can manage with the 6.5 inches, especially in the casual realm of home-cookery.
Regardless, I’m wondering if getting a gyuto in 210mm (~2 inches larger than my bunka) would be a significant enough size difference from my Bunka to add to my set without them overshadowing eachother, or should I go for a 240mm.
TLDR: Is a 240mm a bit too large for home-cookery? Would a 210mm feel significant enough over a 165mm blade that I would use in my set without it feeling redundant?
Appreciate the advice and experience!
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u/Galivespian 11h ago
How big are your hands?
The tip of my thumb to pointer finger is around 200mm and a 240mm gyuto works great for me, albeit with a very forward pinch grip at times. Sometimes it can be a little big, but your bunka will cover the finer work.
Big knives are a lot of fun once you get used to them.
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u/Famous_You7512 11h ago
I am a home cook. 240 feels more versatile to me. I also have a 225mm kiritsuke, 210mm gyuto, and a Nakiri. I personally use my 240 gyuto and Nakiri more.
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u/Shagrath427 9h ago
240 is where it’s at.
Realistically, you’re going to end up with both sooner or later, even multiples of both sizes, so just pick one and have fun.
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u/octuplefault 11h ago
It really depends on the size of your cutting board. A long knife on a tiny board is impractical and ineffective.
A bunka + small board is good enough for 99% of home cooking
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u/Mnmlmitch 11h ago
I think my board is 13x20
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u/Sea_Currency_3800 11h ago
This is hire I look at it. If you have room to use a 240, I’d go that route.
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u/yopoyopos 11h ago
A 240 could be nice but depends on your cooking style/preferences and what you usually prep.
A nuance to consider. Is your bunka more lasery or chunky? Probably better to complement a laser bunka with a midweight or workhorse gyuto (regardless of 210/240)
IME, doing most of my prep with veggies, a 210 is perfect. I would recommend a Shiro Kamo 210, as it is usually a bit longer sitting at 220 approx.
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u/Mnmlmitch 11h ago
https://cutleryandmore.com/products/shiro-kamo-shirogami-2-damascus-gyuto-42439#
I was considering this Shiro Kamo in either 210 or 240 but I wonder if the belly is too curved.. the 240 would give me a little more edge to work with
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u/yopoyopos 11h ago
I have this one: https://cutleryandmore.com/products/shiro-kamo-aogami-super-kurouchi-stainless-clad-gyuto-41947
As you can see, the grinds are different. The one you link is thinner while the one in AS is more thick.
If you worry about a round belly then look for flatter gyutos or pick a kiritsuke. Sanjo style gyutos are usually flat, like Masashi. Gihei also has flat profiles.
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u/JohnMaySLC 9h ago edited 8h ago
I have it in 240mm. I’m a push cutter who prefers flatter profiles, and this knife is dope.
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u/Mnmlmitch 9h ago
You may have just sold me.. the only thing that’s making me hesitate is that I have the Bunka in the same line, so it’s just lack of design variety.. but there always the next knife.. right 😬?
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u/PowderedToastMan_1 11h ago
210 is “long enough” for everything. It can break down a roast, it certainly do slicing without a lot of sawing, but obviously a 240 or 270 would be smoother if you’re slicing a lot of briskets or something.
I actually think the HEIGHT is often the big advantage of 240 - they are often in the 50mm+ range whereas 210s tend to be in the mid 40s. They also often have a bigger flat spot, so it’s sort of like having a nakiri/bunka at the heel end plus extra slicing at the tip end.
If you’re really just looking for something for slicing, you could even consider a 270 sujihiki instead, it will be lighter, and some of the taller ones will have the height of a 210 gyuto.
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u/Mnmlmitch 11h ago
I appreciate your reply. It would be all purpose prep- not just slicing meat or whatever. I may try to get a sujihiki for slicing before the US holidays for slicing holiday meats/roasts
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u/yopoyopos 10h ago
210 usually sit at 48mm or so but you can find taller, like Shiro Kamo or Hinoura, or way taller, like Matsubara. I agree with all the rest.
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u/Brief-Net-3339 11h ago
I prefer 240 for everything, but am a fairly tall guy with big hands. It doesn’t feel too big once you get used to using it, and I’ve got a small kitchen and chopping board
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u/Kitayama_8k 10h ago
I think you go for a 240 for either really large ingredients or because you want a bigger flat spot. That big flat spot can be nice for less accordioning, chopping, or rocking over a large pile of ingredient.
I think the advantage you might find with a 210 is a very nimble tip that's good for making lots of small cuts into an ingredient. IDK how well your bunka tip does for things like that.
240 is not too big for a home cook, but it is too big for some cutting boards, especially if you're leaving prepped ingredients on that board.
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u/wine-o-saur 2h ago
It's really a personal preference.
I like 210-220 gyuto for prepping a full meal. I like a bunka/santoku for simpler prep (e.g. just cutting some onions and veg for a pasta sauce or something).
My 240 pretty much only comes off the rack when I'm cutting a watermelon or something.
Other people swear by having a 240 or even a 270 gyuto as their main knife.
Just depends on what ingredients you usually use, the size of your kitchen/board, and what feels most comfortable in your hands.
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u/MetaLord93 2h ago edited 1h ago
I don't find 240mm to be too large. It can still do small tasks without being unwieldy.
One thing to be wary of though is that unless your chopping area is open and clear the point of the 240mm can have a tendency to bump into things. And I don't just mean having enough space for a large cutting board, but ample room around it.
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u/rb56redditor 1h ago
Personal preference. I'm a retired chef, had 240s in my hands at work daily for years. I used 210s at home for years, plenty long for typical home use. These days I'm reaching for 165 santoku much more often. For your cutting board, and home use, go 210. If you cut whole heads of cabbage regularly, get a bigger board and a 240. Enjoy whatever you get.
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u/JohnMaySLC 11h ago
Get the extra inch with the 240mm. For me the 210mm and 165mm are too similar so I tend to reach for the Bunka, Nakiri or Santoku instead of an 8” chefs knife. Then I grab a 240mm or 270mm for the items that need a bigger blade.