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View Full Version : How many gyutos do you have??



jgraeff
11-18-2011, 12:58 PM
So i am also addicted to high end knives now.

I have been thinking about getting a few more to add.

Masamoto KS 240 or something comparable maybe Heji or Mizuno? For gyuto i like thin but strong. (i have a Kono 240, i like the length but i have been wanting to try out a 270 although if i went masamoto i believe i have heard they run long so i should be ok with the 240 right?)

I like to only get knives i can use for at work considering i don't cook at home, i would like to have a spare gyuto in my bag.

Going to purchase a deba from JKI eventually but don't really need it right now.

Also want to get another suji, i have a 240 misono that i like a lot, but I'm thinking of getting a 270, Kono HD, Masamoto KS not sure

And possibly a funyaki but i have no idea which one any ideas?

echerub
11-18-2011, 01:03 PM
Uh... I've got 12 of them with a 13th in the works. Oh s***, no, 14 with a 15 on the way. Jeez.

EdipisReks
11-18-2011, 01:03 PM
i have too many and not nearly enough. the Mizunos are nice knives, but i find the 270 to be too long, and the 240 would be too short. same with Konosuke. it's why i ended up selling my Miz and Kono. knives like Shigefusa, Yoshikane and Kochi measure edge length, not from ferrule to tip, and i find the 250 blade length on these nominally 240mm knives to be perfect (i have an example of each). i imagine the Heiji would be the same way. i just got a 240 Masamoto today, and it is longer than 240. it feels about right, so i bet it's around 250. i find the Western 240s to have the right length blade, but i prefer wa handles (i keep a 240 Hattori FH so that i have a stainless gyuto on hand). the 10 inch Sabatier carbon chef feels great, but you may not be interested in those if you only want Japanese. i have a 270mm Carter suji that i wish was just a tad longer, but that's mostly because i'm used to a 300mm yanagi.

JBroida
11-18-2011, 01:03 PM
maybe 11-12 in my personal collection... its funny, but i think i have more yanagibas than anything... something like 15-16 ;)

main point is that others here shadow my collection and they dont even sell knives for a living ;) You still have room to grow :p

echerub
11-18-2011, 01:05 PM
i think i have more yanagibas than anything... something like 15-16 ;)

Okay, thankfully I only have 4 yanagiba :D

tk59
11-18-2011, 01:05 PM
I'm confused. Do you want to know how many gyutos I have or which one you should buy next? If you have a Konosuke, you should get a Heiji or Zakuri, imo. These are hefty knives that are awesome cutters. I'm sure there are others but these are the ones that have impressed me the most of what I've tried out. I'll have to count gyutos when I get back home but it's around 15 for sure.

EdipisReks
11-18-2011, 01:08 PM
maybe 11-12 in my personal collection... its funny, but i think i have more yanagibas than anything... something like 15-16 ;)

main point is that others here shadow my collection and they dont even sell knives for a living ;) You still have room to grow :p

i've always had to sell knives before buying more to keep from getting a boot up my ass, otherwise i think i would have 12 or 13 gyutos. only one yanagi, though i want more, as they are very fun knives. hard to justify, since i don't really use it that often.

i agree with tk that a heftier knife would be a good counterpoint to the Kono. the kitaeji V2 Yoshikane that Aframes sells is the equal of my Shigefusa, though perhaps not quite as nice, for a lot less money. a Heiji or Kochi from Jon would also be a great choice.

unkajonet
11-18-2011, 01:18 PM
10 gyutos with one more on the way

jgraeff
11-18-2011, 01:42 PM
I'm confused. Do you want to know how many gyutos I have or which one you should buy next? If you have a Konosuke, you should get a Heiji or Zakuri, imo. These are hefty knives that are awesome cutters. I'm sure there are others but these are the ones that have impressed me the most of what I've tried out. I'll have to count gyutos when I get back home but it's around 15 for sure.

Im curious to see what others have and trying to figure out which knives i may want to add to my collection.

I think a heftier knife would possible be more justifiable to spend the money on. I do like the Hejis but haven't heard much about Kochi.

Also i think 250 would be about right for me as well, i find the KONO HD just a tad short when trying to do certain things. Although i think a 270 is pretty long.

jgraeff
11-18-2011, 01:44 PM
maybe 11-12 in my personal collection... its funny, but i think i have more yanagibas than anything... something like 15-16 ;)

main point is that others here shadow my collection and they dont even sell knives for a living ;) You still have room to grow :p

John id love to get a yanagiba although i need to practice on some single bevel knives before i jump into purchasing one. I also dont really have a use for it although than id like to have one haha.

tk59
11-18-2011, 01:48 PM
Im curious to see what others have and trying to figure out which knives i may want to add to my collection.

I think a heftier knife would possible be more justifiable to spend the money on. I do like the Hejis but haven't heard much about Kochi.

Also i think 250 would be about right for me as well, i find the KONO HD just a tad short when trying to do certain things. Although i think a 270 is pretty long.A Kochi is not a hefty knife per se. It is forged so it is thicker at the spine near the handle but make no mistake, it is a thin knife, just not as flexible as most of the so-called lasers. It's actually thinner near the edge than any laser (Kon, Suisin, IT, etc)

EdipisReks
11-18-2011, 01:49 PM
i like my Kochi much more than i liked my Konosuke. that flexibility drives me nuts for general tasks.

Pensacola Tiger
11-18-2011, 02:01 PM
Too many.

unkajonet
11-18-2011, 02:04 PM
Too many.

No such thing

half_hack
11-18-2011, 02:08 PM
few. i like you guys - always making me feel sane. Well, either sane or inadequate. for the sake of my bank account i'm sticking with sane.

I'm at 4 right now, down from five. Actually looking to sell 2 of em to get another though. so then it'd be 3.

welshstar
11-18-2011, 02:11 PM
How thick/hefty are the Heiji's ?

if im understanding the blade is very tapered so although its thicker on the spine it tapers to be very sharp

Alan

JohnnyChance
11-18-2011, 02:11 PM
I think just eight.

Rottman
11-18-2011, 02:27 PM
I have only a dozen, but in four or five different sizes.... (and maybe one on the way :poke1::poke1:).

WildBoar
11-18-2011, 03:01 PM
5 after stumbling across KF/ KKF, and 2 'befores'

cnochef
11-18-2011, 03:02 PM
I'm at 3 right now: Ichimonji TKC 240 and 270, Hiromoto AS 240. Just traded DT ITK Western 240 in anticipation of Delbert Ealy 240 arrival.

I didn't know so many of you had so many gyutos! However, since I'm a pro I've also got 2 suji, 2 paring, 1 petty, 1 honesuki, 1 nakiri, 1 cleaver and 1 bread knife.

jgraeff
11-18-2011, 03:04 PM
The Kochi seems like a nice knife, it seems to be a tall blade, is this true or does it use appear that way?

EdipisReks
11-18-2011, 03:27 PM
it's on the taller side, but not abnormally so. certainly not as tall as a Takeda.

apicius9
11-18-2011, 03:36 PM
My goal was to have one carbon and one stainless gyuto each of 210, 225, 240, and 270mm. Got there but decided it's too much, so now I am down to 6 plus a German chef's knife. Plenty of other knives that help me with my humble cooking efforts.

Stefan

Craig
11-18-2011, 03:55 PM
1. It's plenty.

Hattorichop
11-18-2011, 05:29 PM
1. It's plenty.

Plenty Boring!:razz:

jm2hill
11-18-2011, 05:36 PM
4 gyuto's - 1 French Chef - 1 Butcher Scimitar - 1 Nakiri - 1 Cleaver - 2 Yanagiba - 2 SB Wa-Petty - 1 Mishirobi Deba - 1 Usuba - 10ish Petty's

And still counting :)

You can never have enough!

mdoublestack
11-18-2011, 05:45 PM
I have 3 240s, 1 270, and 1 soon to be 2 210s. i also split my collection tween work n home, so, I guess i need more.

DwarvenChef
11-18-2011, 06:04 PM
I've got the number down to (had to get up and look) 4

Hiromoto AS Wa Gyuto 300
LR Harner Gyuto 270
Hiromoto HC Gyuto 240
Kochi Gyuto 210

So far I don't have any repetition and that works for me at this time, who knows what the future will bring lol...

My Kochi, being a 210, is nice and ridged with a very thin edge. I also like a ridgid gyuto. Flex in a knife I dont want flex in would be a deal breaker for me. Unless it was a takeda that I wanted anyway :p than I would learn how to deal with it :)

Kyle
11-18-2011, 06:20 PM
I only have one gyuto but I'm really tempted by the Kochi line at JKI. If Jon gets in more in 240 I might have to buy one!

EdipisReks
11-18-2011, 07:07 PM
here is a pic of the Kochi (on the left) versus some other typical knives. perhaps it will help people determine the blade shape a little better than a pic of the knife alone. it really isn't tall, actually, it just doesn't narrow as much towards the tip.

http://img600.imageshack.us/img600/6336/gyutos.jpg (http://img600.imageshack.us/img600/6336/gyutos.jpg) click to make bigger

Andrew H
11-18-2011, 07:16 PM
That's a shiny shigefusa.

EdipisReks
11-18-2011, 07:39 PM
yes, yes it is. it's not scratch less, but it's a bright mirror.

stevenStefano
11-18-2011, 07:49 PM
I have 4 and another on the way. I haven't been buying knives for long, you can never have too many gyutos. I've also sorta been trying other knives since I have enough gyutos to rotate them a little and to see if different types of knives would make work any easier.

kalaeb
11-18-2011, 08:47 PM
I am down to 9 and plan on selling quite a few more. I have been on a cleaver kick as of late.

jgraeff
11-18-2011, 11:57 PM
here is a pic of the Kochi (on the left) versus some other typical knives. perhaps it will help people determine the blade shape a little better than a pic of the knife alone. it really isn't tall, actually, it just doesn't narrow as much towards the tip.

http://img600.imageshack.us/img600/6336/gyutos.jpg (http://img600.imageshack.us/img600/6336/gyutos.jpg) click to make bigger

Nice knives thats the masamoto ks, then ITK or shigefusa.?

And ya not really tall but i see that it doesn't taper much towards the tip, how would you rater performance compared to lets say the masamoto considering thats the closest one there to my Kono HD?

I actually really like that knife i think it would be a good backup wish i could handle one though first. I think for me it would either be the Kochi or the KS at this point... hard decision.

I was considering the Heji although its a little pricey for me haha

NO ChoP!
11-19-2011, 02:06 AM
1- 180
1- 200 wide
2- 210
3- 240
1- 240 kiritsuke shaped-on the way
1- 300
= 9, plus, maybe I'll pick up another from Salty soon...?

JBroida
11-19-2011, 02:10 AM
turns out i was wrong about the gyutos today... i'm closer to 16 or so... there were a few i had forgotten about. Smallest is 180... largest is 300 (used a handful of times)... most are 240 and 270, though my 210mm collection is growing.

Chef Niloc
11-19-2011, 02:20 AM
here is a pic of the Kochi (on the left) versus some other typical knives. perhaps it will help people determine the blade shape a little better than a pic of the knife alone. it really isn't tall, actually, it just doesn't narrow as much towards the tip.

http://img600.imageshack.us/img600/6336/gyutos.jpg (http://img600.imageshack.us/img600/6336/gyutos.jpg) click to make bigger

What's the 2nd one on the right, next to the hattori?

NO ChoP!
11-19-2011, 02:20 AM
300mm is a kimchi machine.... (jumbo napa, jumbo korean daikon, jumbo yellow onions). I used to run an Asian fusion/ sushi bar/ Korean BBQ restaurant (aka Asian CONfusion), and we went through 20 gallons of it every week.

tk59
11-19-2011, 03:28 AM
Okay... I have 19 including those that are on loan or haven't arrived yet...

EdipisReks
11-19-2011, 05:11 AM
What's the 2nd one on the right, next to the hattori?

that's a Sabatier nogent from The Best Things' historical line (http://thebestthings.com/knives/sabatier_nogent.htm). it's a tough blade and gets plenty of use.

EdipisReks
11-19-2011, 05:12 AM
Nice knives thats the masamoto ks, then ITK or shigefusa.?

And ya not really tall but i see that it doesn't taper much towards the tip, how would you rater performance compared to lets say the masamoto considering thats the closest one there to my Kono HD?

I actually really like that knife i think it would be a good backup wish i could handle one though first. I think for me it would either be the Kochi or the KS at this point... hard decision.

I was considering the Heji although its a little pricey for me haha

it's a Shig, not an ITK. i haven't used the Masamoto much, since i just got it. the Kochi cuts as well as anything i've used, and better than most. the Masamoto also seems to cut great, too. the Masamoto is a bit more nimble, but there isn't much in it.

James
11-19-2011, 05:15 AM
3 - takagi honyaki (aogami #1) 240 mm, ichimonji tkc in 240 and ittosai kotetsu (vg10) in 210

jgraeff
11-19-2011, 09:31 AM
Ive always heard good things about Shigs but aren't they super expensive?? Also who sells them, JCK? Just curious.

Im really thinking about the Kochi seems like a great knife, how reactive is it? Id like a carbon knife, although i will be using it at work so there are sometimes where it will remain wet or with food for a short period of time so i need one that can stand up to that.

TK- 19 gyutos!! Thats Crazy but awesome which is your favorite?

Cadillac J
11-19-2011, 10:49 AM
I've owned 12 or so, but sold everything that didn't get used as much when I switched to sujis.

Now I only have 3: 270 Kono white#2, 240 Takeda AS kiritsuke, 240 CN

Lefty
11-19-2011, 10:52 AM
I have 3 or 5, depending on how you view a small funayuki and petite chef knife. I have a feeling another will be coming soon enough.

tk59
11-19-2011, 11:08 AM
...TK- 19 gyutos!! Thats Crazy but awesome which is your favorite?DT-pm steel 250/Carter 240 SFGZ funayuki, I think. I feel guilty not mentioning my 240 Heiji SS, modified 240 A-type and 270 KonHD...

RRLOVER
11-19-2011, 11:13 AM
Too many.

YEP!!!......I thinned it down to a meager 22:dazed:

EdipisReks
11-19-2011, 01:41 PM
Ive always heard good things about Shigs but aren't they super expensive?? Also who sells them, JCK? Just curious.

Im really thinking about the Kochi seems like a great knife, how reactive is it? Id like a carbon knife, although i will be using it at work so there are sometimes where it will remain wet or with food for a short period of time so i need one that can stand up to that.

the Kasumi Shigefusas aren't massively expensive, there is just a long wait on them. the Kitaeji blades are pricey. Dr. Naka and aframestokyo seem to be the two best ways to get them. it's my favorite knife. i'd suggest getting a Yoshikane kitaeji V2 over a Shig, if you are interested in the type and don't want to wait forever.

i haven't found the Kochi to be terribly reactive. i've found that carbon knives can easily withstand being wet with water for a few minutes, but you don't want to leave acidic liquids on them.

geezr
11-19-2011, 03:57 PM
10 :wink:

chuck239
11-20-2011, 02:58 AM
I just went through some of my knife stuff. I am at 24 gyutos and 2 german chef knives. I feel like I may have 2 more at work but not sure. I've got 3 more on order.... I think its time to start thinning the herd a litte...... :no:

ecchef
11-20-2011, 04:45 AM
Let's see...actual gyuto, 8 +1 in the pipe. 1 yo-deba that's practically a heavy gyuto. Plus a bunch of assorted German, French, Italian, English & US made chef knives collected over the ages.

Citizen Snips
11-20-2011, 05:13 AM
2 that i take to work
1 that my wife takes to work
1 that stays home

markk
11-20-2011, 07:21 AM
home cook here
5 ranging from 210-270 collected over the years I only really use 2 of them but can't seem to part with any every time I think about selling one
+1 on the way

jgraeff
11-20-2011, 10:59 AM
After reading all your posts i don't feel so bad about having 2 well i guess 3 gyutos. Sold a few knives i don't really use today so I'm thinking about adding a gyuto ( either Kochi or KS) and a deba, the Kono HD is pretty thin i feel like i don't need a slicer anymore. Also have you guys thinned the HD? I feel like it doesn't need it but just curious.

TamanegiKin
11-21-2011, 12:10 PM
5 gyutos
Suisin inox honyaki 270
Masamoto KS 240
Kono HD 240
Kono white#2 240
Hiro AS 240
Aiming to add a heiji or fujiwara teruyasu 240 for the holidays :)

tk59
11-21-2011, 01:01 PM
...Also have you guys thinned the HD? I feel like it doesn't need it but just curious.I have. The tip on mine was on the thick side and the food separation wasn't awesome, so I thinned mainly the tip and increased the convexity on the right side. The edge was a little weak initially but now, it's awesome.

mr drinky
11-21-2011, 01:08 PM
Okay... I have 19 including those that are on loan or haven't arrived yet...

Wow, tk. I only have 7 (smallest 165 and largest is 270).

But here is the follow on question for all you gyuto hoarders: How many gyutos have you not told your wife or significant other about?

k.

echerub
11-21-2011, 01:21 PM
How many gyutos have you not told your wife or significant other about?

Umm... most of them? :) Nobody around me pays much attention to my knives - unless we're talking KU versus mirror, it's pretty much just me who knows when I'm using a different knife on one day versus another.

Craig
11-21-2011, 02:06 PM
Plenty Boring!:razz:

Does it help if this is the gyuto?

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1830&d=1317388915

JohnnyChance
11-21-2011, 02:31 PM
Does it help if this is the gyuto?

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1830&d=1317388915

That helps, but it also proves you need AT least another gyuto. What did you use while you waited for Marko to pimp your Shige!?

chazmtb
11-21-2011, 02:43 PM
Five. Three that have not arrived yet, including one that was just purchased yesterday, one, I have had in my possession for about a week over the last 2 years and something that is in the works.

Cadillac J
11-21-2011, 03:29 PM
Also have you guys thinned the HD? I feel like it doesn't need it but just curious.

I did some thinning behind the edge and slight hamaguri-ba on the face of my HD suji when I first got it and it helps. Although these types of knives are anorexic overall compared to many, edges can always be thinner IMO.
http://i52.tinypic.com/jp7cs9.jpg

tk59
11-21-2011, 06:12 PM
I did some thinning behind the edge and slight hamaguri-ba on the face of my HD suji when I first got it and it helps. Although these types of knives are anorexic overall compared to many, edges can always be thinner IMO.That's pretty much what my 270 gyuto looks like. As for telling my wife, I test out and borrow a lot of knives. She does notice the new ones but she loses track after a couple weeks. :D

jgraeff
11-22-2011, 12:15 AM
Ya i have problems with food sticking to it, any suggestions on how i can help it stick less? Also how do you guy get mirror finishes on you blades?

tk59
11-22-2011, 01:39 AM
Ya i have problems with food sticking to it, any suggestions on how i can help it stick less? Also how do you guy get mirror finishes on you blades?I'd thin the edge out so your bevel gets pretty big on the right side. The mirror-like polish on mine comes from either an 8k or 12k SS, usually.

aser
11-22-2011, 02:20 AM
2, I plan on buying a new one but would like to stay at 2, hence I have to sell one.

I rather have two I use often versus them gathering dust in the drawer. Can't really see how knives perform unless it's used for a week at work.

JohnnyChance
11-22-2011, 02:33 AM
I was considering not getting any more gyutos, but this thread has changed my mind. Thanks to those who are more addicted than I.

Cadillac J
11-22-2011, 11:10 AM
I was considering not getting any more gyutos, but this thread has changed my mind. Thanks to those who are more addicted than I.

Me too! I stopped wanting gyutos a long time ago, but recently had a reinvigorated passion after picking up mine off the rack after almost a year of no use. Combined with this thread and my curiosity to try a more substantial gyuto (Yoshikane, Shig, etc) to round of my collection, and I'm right back to square one from years ago.

mr drinky
11-22-2011, 11:20 AM
For me I am now trying out different styled gyutos, and I am really enjoying that. There is a lot of difference between a Del, Fowler, Martell, and DT. None of them gather dust really; they all get used, but it is also a process of learning what I like. Eventually, in a year or two, I am sure I will settle on a couple knives that are my favorites.

k.

jgraeff
11-22-2011, 11:36 AM
I'd thin the edge out so your bevel gets pretty big on the right side. The mirror-like polish on mine comes from either an 8k or 12k SS, usually.

so just lower the angle down and thin it out on the right side, then once thinned just sharpen as usual?

and the mirror polish i meant on the whole blade not just the edge?

kalaeb
11-22-2011, 11:38 AM
YOU ARE ALL SICK!

Glad I joined the mental ward.

bprescot
11-22-2011, 12:47 PM
Ooh boy. Uh, I'm at 15 gyutos with two more on the way... Only 2 yanagis though!

add
11-22-2011, 01:36 PM
Me too! I stopped wanting gyutos a long time ago, but recently had a reinvigorated passion after picking up mine off the rack after almost a year of no use. Combined with this thread and my curiosity to try a more substantial gyuto (Yoshikane, Shig, etc) to round of my collection, and I'm right back to square one from years ago.

Hmmm...
Reading through this thread, has there ever been a knife trial x-change set up?

Perhaps one where there might be a pool of knives / owners and you could request to trial a blade for a short period of time, say a gyuto from a "laser" or "mighty" column, then return it?
All participants would have to have at least one knife in the pool and the object might be to match up with another member with whom to swap for a week or so.

The only cost would be shipping ($10 USPS Priority box).

Might be an alternative for some of the buying and "this one just wasn't my thing" then selling.

half_hack
11-22-2011, 03:24 PM
Ya i have problems with food sticking to it, any suggestions on how i can help it stick less? Also how do you guy get mirror finishes on you blades?

sticking less and mirror polish don't always go hand in hand...

tk59
11-22-2011, 03:41 PM
so just lower the angle down and thin it out on the right side, then once thinned just sharpen as usual?

and the mirror polish i meant on the whole blade not just the edge?Pretty much, yes. Whenever you decide it isn't cutting the way you like, you'll need to thin again. As for mirror polish, it only matters where the food makes good contact. If you have enough convexity and the food is rigid enough, it will not stick.

Craig
11-22-2011, 04:06 PM
That helps, but it also proves you need AT least another gyuto. What did you use while you waited for Marko to pimp your Shige!?

I had an old Wusthof that I got before I learned what sharp really meant. But mostly I got by with my nakiri (Takeda) and petty (Watanabe).

99Limited
11-22-2011, 04:37 PM
I currently have 10 gyutos with two more on the way. I'm trying to suppress this sickness and not buy anymore but every time someone shows their latest work or acquisition my mind goes, "My precious".

jgraeff
11-22-2011, 04:37 PM
sticking less and mirror polish don't always go hand in hand...

Correct, i am still learning a lot about knives, steel, sharpening etc but i believe having a mirror polish does help and a convex grind as well. Correct me if I'm wrong though.

Tk- you only need to convex the front of the blade not the back? Just curious i just "assumed" when i heard of convex blades that it was on both sides.

Il give it a try and see how it works, what grit would you recommend for thinning it out on? 400 or a 1k? are my two lowest grits, have a G4k thats gonna be ordered here soon.

maddog
11-22-2011, 09:33 PM
I'm trying to suppress this sickness and not buy anymore but every time someone shows their latest work or acquisition my mind goes, "My precious".

it's contagious
from the looks of the thread...pandemic

JohnnyChance
11-23-2011, 03:34 AM
Correct, i am still learning a lot about knives, steel, sharpening etc but i believe having a mirror polish does help and a convex grind as well. Correct me if I'm wrong though.

Tk- you only need to convex the front of the blade not the back? Just curious i just "assumed" when i heard of convex blades that it was on both sides.

Il give it a try and see how it works, what grit would you recommend for thinning it out on? 400 or a 1k? are my two lowest grits, have a G4k thats gonna be ordered here soon.


You can convex one side or both. On thinner knives it might be easier to convex just the one side so you do not have to remove a ton of material from an already slim knife. You might experience more steering with only one side convex however. Try the one side a bit, if you don't like it, add some to the other side.

I would start with your 400.

EdipisReks
11-23-2011, 04:04 AM
i would actually use the 1k instead of the 400, but i'm in the school of "it's better to remove too little and have to work a bit harder than to remove too much and have to invent magic to put the metal back on." i've learned that the hard way.

JohnnyChance
11-23-2011, 04:10 AM
That is true. Depends on the steel too, how thick the knife is to start, and how confident you are. Start with the 1k, if it feels like you are accomplishing nothing, go to the 400, but be careful and check your results often.

jgraeff
11-23-2011, 09:33 AM
I gave it a go this morning, started on the 400, light pressure, i started with it flat on the stone, the raise it slight to get right behind the edge. Did the same all the way up to my taskashima to polish it up,

Then touched the edge up as well. I used carters method i was reading about last night, by using a slight rocking motion to blend the grinds together. I think i did it right.

I gotta say the edge is a LOT sharper than i have been able to get it lately and i only touched it up. Im guessing it was a pretty thick behind the edge overall.

I just did the front, I'm going to see if it helps with releasing food any better at work today. Will update later.

Wagstaff
11-23-2011, 11:36 AM
This thread gives me knife envy. I have 2 gyutos + a 10" Sab Nogent. The gyutos are on the less expensive side, a Yoshihiro 270mm and a CarboNext 240mm. I wish I had the guts to modify knives like some of you people -- really beautiful work on the Kono, from what I can see in the pics. I'm thinking about thinning/convexing the Yoshi now... I don't think I have the courage yet.

oivind_dahle
11-23-2011, 11:54 AM
0 high end Guytos
3 mid tech Guytos
2 ok Guytos
5 less impressive guytos

stevenStefano
11-23-2011, 11:54 AM
Just go for it Wagstaff. I did the same with one of my knives, never really did it before and it worked out incredibly well. Knife performs way better than it ever did. Looks a little sketchy but it doesn't affect how it cuts. I've done it twice and started with a 220 SS both times which didn't take that long

ecchef
11-23-2011, 12:21 PM
0 high end Guytos
3 mid tech Guytos
2 ok Guytos
5 less impressive guytos

I don't believe that for a minute. :nah:

oivind_dahle
11-23-2011, 12:38 PM
Its true.

The best knives atm is Devin Thomas ITK 240 and 270 + a Carter (all mid tech)

WildBoar
11-23-2011, 05:34 PM
What is 'mid-tech' about the Carter? Didn't he forge, heat-treat and grind the blade? Or was it a water-jet cut-out?

Wagstaff
11-23-2011, 11:25 PM
Just go for it Wagstaff. I did the same with one of my knives, never really did it before and it worked out incredibly well. Knife performs way better than it ever did. Looks a little sketchy but it doesn't affect how it cuts. I've done it twice and started with a 220 SS both times which didn't take that long
I'll thank you for the encouragement now... maybe not after I get to work on the thing! Actually I like the knife just fine as it is -- I like it a lot. But I wonder if convexing might make for better release on potatoes and such. I'm a a beginner sharpener and so fearful. I've sharpened for a little while now if you count months (but only a little). Not so much given edge retention on my blades, though... I don't get as much practice as I need. Perhaps after the holidays I'll take this to the coarse stone and change the grind a bit.

JBroida
11-24-2011, 01:35 AM
you can always stop by and give it a shot here if you want... kind of a safety net of sorts

Wagstaff
11-24-2011, 01:45 AM
Jon! Been meaning to stop in there since you got back from Japan. Been crazier-busier than normal, so it just keeps getting put off. But... I love that offer. Thanks, I'll likely take you up on it!

Happy Thanksgiving, Jon, to you and Sarah.... And everyone!

JBroida
11-24-2011, 01:49 AM
thanks... happy thanksgiving to you and everyone else for that matter

see you after thanksgiving i guess

JohnnyChance
11-24-2011, 05:08 AM
you can always stop by and give it a shot here if you want... kind of a safety net of sorts

And if you screw it up royally, well, Jon just might have an item or two in stock you could replace it with! Haha, just kidding you'll be in good hands there.