r/chefknives

I'm not looking for a recommendation here, just wanted to start a discussion to see how other people think of it.

Personally, I think that for a sujihiki the K-tip is counterproductive as it hinders how long of a slicing motion you can make with the blade. Now, I can imagine that past a certain length you're not going to be able to make a slicing motion fully anyway, so the tip becomes an aesthetic feature rather than functional. Personally I'd say 270mm is right on the edge where the full slicing motion is still possible for most people, but definitely not the most comfortable (so the round tip would help clear the tip without digging the board). Beyond that, I don't think it makes a difference except for those few exceptionally long-armed individuals.

TLDR; <270 mm regular tip > k-tip, 270mm depends, >270mm doesn't matter.

Do you agree? If not, please do feel free to elaborate

Looking for a 240mm gyuto or kiritsuke budget is $500. i work in a 2 michelin star kitchen in the us so performance is much more important to me than looks, but of course i still want a sick ass knife. i’m not really particular on steel i just need something stainless steel as i feel it takes too much time to care for my other steel types. thank you!

Im looking for a 210-240mm japanese gyuto knife that functions well and looks good, my friend prefers knives with wa handle and a damascus pattern but not sure what exactly to buy, please leave any suggestions, im in the uk also