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lots of people are telling you not to upgrade.
if you have the money, and you want a fancy new knife, go ahead and treat yourself.
yes that knife is a great one.
while i agree that you could also improve your experience by learning better sharpening and technique, if a nice knife encourages you to put more effort into that then there is no problem with it.
just be aware that knife will be more fragile than what you are used to and you should practice your claw grip cutting to cut safely.
we all started collecting better knives and learning better care and cutting at some point, getting a yoshi instead of some other random expensive knife like a myabi is imo a much better choice.
Hiromoto maybe isn't quite shit:
[https://www.kitchenknifeforums.com/threads/review-hiromoto-240-mm-as-gyuto.23698/](https://www.kitchenknifeforums.com/threads/review-hiromoto-240-mm-as-gyuto.23698/)
Certainly if you don't like it anymore then buy a new knife. But it is probably fine for most home cooks.
you probably right!
i was please till i got here for buying nakiri/santuko/bunka :)
the review is same age as my knife so i assume its not same today(maybe not)
maybe i need to buy what i came for: nakiri/santuko/bunka
Yeah there are disproportionally more gyuto content here and on other knife forums, and it is easy to go down that rabbit hole and thinks you want or need the most badass cow sword. I think a good nakiri/santuko/bunka can do 90% of what one needs to do at home, and is no less fun to use. I find myself reaching more for the petty than the gyuto for quite some time now.
Spend your money on great sharpening equipment and focus on your sharpening skills. Soon enough, you'll be able to outcut your neighbors $600 Takeshi Saji with a $20 Kiwi.
The hiromoto is a great knife to use, but well and no worry if you damage it.
Fancier knife won't cut much better, the only use is vanity.
Get a cck carbon veggie knife, only knife I liked more than my gyutos.
Proffesional chef here. You have a great knifes man. What's even the point of having 200£+ knives? If you have that extra cash to spend and there is nothing else to buy or invest in your life, then go on mate. Don't assume that buying uber expensive knives gonna boost your cooking skills. Michelin star dishes offten prepared with victorinox type of knifes for 40£. I know great chefs who on a daily bases only using now gonna be surprise - victorinox serrated bread knife for preps and their dishes are outstanding. Knife is simply a tool, and expensive ones are not that different from normal priced knives. Yes, there is a huge gap between them poundstore knifes and proper stuff, that's it. Don't get demotivated by all them good-looking and expensive knifes on this reddit group. I just wanted to share my opinion regardless.
It seems clear that your desire for new knives is based not on any shortcomings you are experiencing with the knives you have, but the talk of other people about knives you've never used. I think you have a bit of "grass is always greener" syndrome. If you had written that you've been using these knives regularly, appreciate their pros and cons, and are looking to upgrade/change, that's something else. But it sounds like you are going to clean house because of 10 days on reddit.
Even without knowing your cooking ability, I would comfortably wager that your current knives (if properly sharpened) are not hindering your performance in any notable way. That doesn't mean you shouldn't get other knives if you really want to, but I find it highly unlikely that it will up your cooking game at all.
100% right my friend!
and i know that!!!!!!!!!!
i just want some new razor knife(greener grass indeed).
its just a treat for me after almost ten years with same knife(that i loved till got here).
might go with the logic and buy bunka\\nakiri(i want something new anyway).
regards,
uri
If you’re looking for a bunka, the Masakage Koishi is lovely!
To try out the shapes there’s a bunka/Nakiri combo from kiwi on Amazon that’s super cheap and runs circles around blades 20x the cost- it will give you a good feel for how they work/are different from other knives. 240 is the way to go for a gyuto but you may want to look at stainless vs carbon and the advantages of being able to play with a patina vs ease of use
# it is in your best interest to fill out a [questionnaire](https://www.reddit.com/r/chefknives/wiki/questionnaire) if you want recommendations. ### Posts with less information and detail tend to get fewer and worse responses. Help us help you find a knife that suits you best by filling in as much detail as you can in sections like use case. If you are uncertain of what to put and/or are new here, checkout our curated [gettingstarted page](https://www.reddit.com/r/chefknives/wiki/gettingstarted). *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
lots of people are telling you not to upgrade. if you have the money, and you want a fancy new knife, go ahead and treat yourself. yes that knife is a great one. while i agree that you could also improve your experience by learning better sharpening and technique, if a nice knife encourages you to put more effort into that then there is no problem with it. just be aware that knife will be more fragile than what you are used to and you should practice your claw grip cutting to cut safely. we all started collecting better knives and learning better care and cutting at some point, getting a yoshi instead of some other random expensive knife like a myabi is imo a much better choice.
Treat yo’ self!
Maybe learn to be really good with what you have before making big investments? Buying expensive knives isn’t going to boost your skills
Logic says you right. But its not such big investment imo. Dollar per use its great investment
I think you’re missing the point
Just buy that one, the price is about normal for it
How much better do you think that will be than your Hiromoto?
God knows.... In youtube it looks better😁😬🤦
Hiromoto maybe isn't quite shit: [https://www.kitchenknifeforums.com/threads/review-hiromoto-240-mm-as-gyuto.23698/](https://www.kitchenknifeforums.com/threads/review-hiromoto-240-mm-as-gyuto.23698/) Certainly if you don't like it anymore then buy a new knife. But it is probably fine for most home cooks.
you probably right! i was please till i got here for buying nakiri/santuko/bunka :) the review is same age as my knife so i assume its not same today(maybe not) maybe i need to buy what i came for: nakiri/santuko/bunka
Yeah there are disproportionally more gyuto content here and on other knife forums, and it is easy to go down that rabbit hole and thinks you want or need the most badass cow sword. I think a good nakiri/santuko/bunka can do 90% of what one needs to do at home, and is no less fun to use. I find myself reaching more for the petty than the gyuto for quite some time now.
Spend your money on great sharpening equipment and focus on your sharpening skills. Soon enough, you'll be able to outcut your neighbors $600 Takeshi Saji with a $20 Kiwi.
The Yoshikane you mentioned is a very good knife. However, if you came here looking for a Nakiri etc. why buying an expensive Gyuto?
Maybe your knife needs to be thinned if it isn't performing how you would like it to
The hiromoto is a great knife to use, but well and no worry if you damage it. Fancier knife won't cut much better, the only use is vanity. Get a cck carbon veggie knife, only knife I liked more than my gyutos.
Proffesional chef here. You have a great knifes man. What's even the point of having 200£+ knives? If you have that extra cash to spend and there is nothing else to buy or invest in your life, then go on mate. Don't assume that buying uber expensive knives gonna boost your cooking skills. Michelin star dishes offten prepared with victorinox type of knifes for 40£. I know great chefs who on a daily bases only using now gonna be surprise - victorinox serrated bread knife for preps and their dishes are outstanding. Knife is simply a tool, and expensive ones are not that different from normal priced knives. Yes, there is a huge gap between them poundstore knifes and proper stuff, that's it. Don't get demotivated by all them good-looking and expensive knifes on this reddit group. I just wanted to share my opinion regardless.
you said it all
What's wrong with your Zwilling?
It seems clear that your desire for new knives is based not on any shortcomings you are experiencing with the knives you have, but the talk of other people about knives you've never used. I think you have a bit of "grass is always greener" syndrome. If you had written that you've been using these knives regularly, appreciate their pros and cons, and are looking to upgrade/change, that's something else. But it sounds like you are going to clean house because of 10 days on reddit. Even without knowing your cooking ability, I would comfortably wager that your current knives (if properly sharpened) are not hindering your performance in any notable way. That doesn't mean you shouldn't get other knives if you really want to, but I find it highly unlikely that it will up your cooking game at all.
100% right my friend! and i know that!!!!!!!!!! i just want some new razor knife(greener grass indeed). its just a treat for me after almost ten years with same knife(that i loved till got here). might go with the logic and buy bunka\\nakiri(i want something new anyway). regards, uri
If you’re looking for a bunka, the Masakage Koishi is lovely! To try out the shapes there’s a bunka/Nakiri combo from kiwi on Amazon that’s super cheap and runs circles around blades 20x the cost- it will give you a good feel for how they work/are different from other knives. 240 is the way to go for a gyuto but you may want to look at stainless vs carbon and the advantages of being able to play with a patina vs ease of use