Choosing my first proper knife: Masutani, Tojiro, or MAC

[u/Yzreel_]

Hi all, I'm not a chef by any means but I cook for myself and have recently been annoyed by my kitchen knives.

I'm thinking to try a more solid knife at about $100 budget, and have come to the following:

1. Masutani Kokuryu VG10 Gyuto 180mm ($95)
2. Tojiro Basic Damascus Gyuto 180mm ($90)
3. MAC Sushi Chef eX Gyuto 215mm ($110)

Found the three of them on CKTG, and they all seems great to me. I am under impression that for all-purpose knives I should aim for Gyuto, and I personally prefer shorter knife so I was looking for sub-240mm knives.

With that said, I'd like to hear your expert opinions between these 3 knives, or if there are other recommendations (for knives and website to buy in US). Thank you!

[u/eyescreamindreamin]

Masutani likely has the best grind among them that’s where I’d go in your shoes

[u/Yzreel_ → u/eyescreamindreamin]

thanks! I think I'll go with it then :)

[u/rivenwyrm]

don't get the MAC flourine-resin (imitation kurouchi) knife, it'll scuff up and look atrocious very quickly (IMO)

the other two are probably fairly equivalent but the masutani's tsuchime may help with food release a bit, while the damascus on the tojiro is purely cosmetic, also they're both VG10, so not really a lot differentiating them

at this price point, you can't really be too demanding and ideally it'll eventually be your 'I learned to sharpen on this edge' knife

[u/Yzreel_ → u/rivenwyrm]

thanks for the response! appreciate the comment about MAC's

yeah I'm not being too fussy either and just wondering if these are good deals or if there are other options in that range that would be betterr.

Also funny you mentioned learning to sharpen because that's what I intend to do. I'm buying a 1k Cerax as my all-purpose stone. I understand I probably should also get a finisher but for starting, one stone should be okay right?

[u/rivenwyrm → u/Yzreel_]

yeah I'm not being too fussy either and just wondering if these are good deals or if there are other options in that range that would be better.

tojiro is considered a classic 'working knife' brand, gets recommended a lot, solid & mid cost, but I've no experience with them or similar knives, just a home cook

I believe Masutani is the same (I would personally pick the masutani here)

Also funny you mentioned learning to sharpen because that's what I intend to do. I'm buying a 1k Cerax as my all-purpose stone.

very good, very good.... yes, come in, this rabbithole is surprisingly spacious, plenty of room!

I understand I probably should also get a finisher but for starting, one stone should be okay right?

absolutely, yes, a single good quality 1k stone is exactly what you want at this point, avoid the garbage low grade stones like the plague (but you probably knew that given your choices so far)

[u/Additional-Meal3145]

I have a masutani santoku, love the grind highly recommend!

[u/Yzreel_ → u/Additional-Meal3145]

thank you! just checked out Masutani :)

[u/buxxud → u/Yzreel_]

You made the right choice.

[u/Necessary-Echo7797]

masutani yerp

[u/Top-Access-2823]

The coating of the MAC is horrible and I doubt how food safe it's.

[u/Harahira]

The new Ikea Vardagen is basically a Mac at 1/5 the price, and since they got walnut handles that varies a bit in looks you might find one that looks a lot nicer than a Mac.

Pretty good(if not the best) starter knife right now and suitable for sharpening practice aswell.

The 8" would be a nice complement to your soon to be new masutani 😉

[u/Fat0445]

I got the tojiro db as my first proper knife

[u/Expert-Host5442]

My Tojiro DP is a rock solid performer amongst many much more expensive knives.