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View Full Version : 225 Gyuto W2 with hamon for sale



Mike Davis
05-15-2012, 11:42 AM
This one started life a year ago as a 240. I have been sitting on it for a while, and have since learned about better profiles. This one was pretty flat, so i reshaped it and decided to finish it up. It is 225 on the edge, 242 from the bolster/ferrule. It is pretty thin, sitting at 2.16 coming out of the handle. it stays at 2mm until half way to the tip then has a distal taper to a fine tip. Handle is some of Mark's special koa with golden ironwood ferrule and buttcap, hippo ivory and black spacers.
Specs
Steel: W2 at roughly 62rc, differentially hardened with polished hamon.
Blade length: 225mm on edge
Blade width: 2.16mm
Blade height: 45.5mm at heel
Handle:
Length:142mm total
Height 23mm at ferrule/25mm at buttcap
Width: 19mm at ferrule/ 24mm at buttcap.

Price: $400
http://www.youtube.com/watch?v=4MqAai5j-Fk&feature=plcp Sorry, my cell phone video's kinda sucks...
http://i30.photobucket.com/albums/c303/munky2/P1030894.jpg
http://i30.photobucket.com/albums/c303/munky2/P1030888.jpg
http://i30.photobucket.com/albums/c303/munky2/P1030891.jpg
http://i30.photobucket.com/albums/c303/munky2/P1030884.jpg
http://i30.photobucket.com/albums/c303/munky2/P1030883.jpg


The handle is not glued onto the blade right now, in case someone wants any modifications to the handle, that is why there are fingerprints/smudges on the blade. It will come all nice and shiny...also thinking of a few more etch cycles to make the hamon pop a bit better. Any questions, please ask :)

Mike

apicius9
05-15-2012, 12:08 PM
I was just looking for the 'like' button, gotta go back to bed for a little while longer until I can think straight...Looks like a great combo!

Stefan

Mike Davis
05-15-2012, 12:26 PM
Hahahaha. Thanks Stefan, much appreciated :)

tk59
05-15-2012, 12:52 PM
Nice-looking knife! Profile and hamon are very nice on this one. :thumbsup:

add
05-15-2012, 02:34 PM
Congrats Mike on the work.

A charmer for sure.

obtuse
05-15-2012, 02:39 PM
Like

Lefty
05-15-2012, 05:35 PM
Hot damn! That's a real stunner!!!

Lefty
05-15-2012, 05:36 PM
Sorry, this deserves two posts. That handle is one of my favourites I've seen in a long long time!

Mike Davis
05-15-2012, 05:40 PM
Thanks Tom!!! The handle has been mildly modified so it is now 21/25 in height and is in glue up right now, I will get nice pics up later tonight :)

Vertigo
05-15-2012, 05:41 PM
Sorry, this deserves two posts. That handle is one of my favourites I've seen in a long long time!

+1. That handle is spectacular.

Candlejack
05-15-2012, 06:10 PM
Beautiful knife, beautiful price! Very nice hamon and the handle matched perfectly. Liked the handle even though i have a bit of a pickle with koa

The Edge
05-15-2012, 11:12 PM
Gorgeous knife!

Crothcipt
05-15-2012, 11:48 PM
Ok I am loving it. Price is right, just not right now. Someone will be a very lucky owner.

WillC
05-20-2012, 05:39 AM
Lovely Mike, and that Hamon is peachy.:biggrin:

Marko Tsourkan
05-20-2012, 09:23 AM
Nice-looking knife! Profile and hamon are very nice on this one. :thumbsup:

+1

El Pescador
05-20-2012, 11:22 AM
I should commission you to make me a knife. Your work is amazing!

Mike Davis
05-22-2012, 10:12 AM
7357I had taken these pictures, but forgot to post them. It is all ready to go, I repolished it after glue up to get rid of all the fingerprints and what not. Also gave the handle another hand buff with some paste wax.
I am dropping the price on this one to $375 shipped.

oivind_dahle
05-22-2012, 01:48 PM
If this one is not gone by sunday, I will find funds to buy this!

I just love this knife. From what I can see on pics, this one got an awesome profile. The handle speaks for its self and the hamon line is beautiful.
Based on the profile I would imagine that this is really a good preformer. I love everything about this knife.

I have also browsed the wed Mike. Your website should have more info about you and as a maker. However I think you are really on to something with this one. Again really nice profile and handle. I don't know about the geometry, but still this one looks like a preformer. However I don't see the makers mark on the blade?

Deckhand
05-22-2012, 02:00 PM
Everything about this knife is stunning the hamon the handle. The price is too low for what it is. Wish my funds weren't tied up. Someone will be very lucky. Please stop lowering the price. It's already a give away price.

99Limited
05-22-2012, 02:04 PM
... However I don't see the makers mark on the blade?

It's on there, it's just really faint. If you click on the pic, you can just make it out.

Bulldogbacchus
05-22-2012, 02:06 PM
I can't pass this up.
PM sent

99Limited
05-22-2012, 02:11 PM
.... Please stop lowering the price. It's already a give away price.

Tell you what, I'll buy it. Then when you have the funds I'll sell it to you, BNIB, for $475. :wink:

Mike Davis
05-22-2012, 02:37 PM
HAHAHA!! This one is SPF, Thanks Bulldogbacchus!!! As far as the makers mark, It is there, just hard to see in the pics as i took the pics outside. I really wanted to keep this one lol, i really like it.

Deckhand
05-22-2012, 03:05 PM
Tell you what, I'll buy it. Then when you have the funds I'll sell it to you, BNIB, for $475. :wink:

Like I said giveaway price, gone now:biggrin:

Lefty
05-22-2012, 03:10 PM
Great, great deal!!!

El Pescador
05-22-2012, 03:34 PM
Be sure to write up a review on this knife. Mike's stuff has been on my radar and I'd like to know how the knife performs. It looks awesome and congrats on the purchase!

oivind_dahle
05-22-2012, 04:11 PM
Congrats. I really liked this knife, and knowing I only buy high end it should say something about this one :)
A review is a must :)

Bulldogbacchus
05-23-2012, 12:50 AM
I feel lucky to get this one. I will take some pics and let you know how she cuts....

oivind_dahle
05-27-2012, 07:28 AM
Time has come.
Should be in your hands now. I also see you got something coming from WillC as well.
Are you one of those 1% ?

Bulldogbacchus
05-27-2012, 10:14 AM
1%???

Bulldogbacchus
05-27-2012, 10:25 AM
The knife is going to Eamon for a saya and a sharpening, and then to me. I've thought about doing a pass around, if anyone is interested.

Pensacola Tiger
05-27-2012, 11:00 AM
The knife is going to Eamon for a saya and a sharpening, and then to me. I've thought about doing a pass around, if anyone is interested.

A very generous offer!

I'd love to see Mike's work firsthand. Count me in.

Rick

tk59
05-27-2012, 11:05 AM
I'd love to try it but I'm already testing one out so I'll pass on this one. Thanks! :)

kalaeb
05-27-2012, 11:10 AM
The knife is going to Eamon for a saya and a sharpening, and then to me. I've thought about doing a pass around, if anyone is interested.

I would also be very interested in trying out Mikes knives.

Lefty
05-27-2012, 11:40 AM
Me too...even though I'm having one made, and I have a couple in transit. But a gyuto, especially this one? Hot damn!

Amon-Rukh
05-27-2012, 06:25 PM
Well, I'm late to the party as usual, but dang, that handle (and the whole knife for that matter) is hot! :ubersexy:

oivind_dahle
05-27-2012, 06:30 PM
I cannot join this, cause I would never sent that knife away from my keeping...

Generous offer to pass it around. Mike Davis hit my radar with this one..

Bulldogbacchus
05-27-2012, 08:38 PM
I would never sent that knife away from ..

Oivind, you seem to be a bit possessive.....female.....lesbian.....chimpanzee.. .LOL

RRLOVER
05-27-2012, 09:19 PM
Beautiful blade and handle......Great snag Matt

Mike Davis
05-27-2012, 10:44 PM
Thanks guys! You will be seeing a lot more from me :) And real soon :D

The Edge
05-27-2012, 11:18 PM
I'm definitely interested in trying the knife out!!

Bulldogbacchus
05-28-2012, 12:01 AM
Beautiful blade and handle......Great snag Matt

Thanks, Mario. Yes it is, but.....It's not my only great snag, thanks to you and others.....:doublethumbsup:

There are some incredibly talented artists here. And I really do think of y'all as artists.......... Best thing is, ya'll make functional art. I appreciate both the functional and artistic aspects. I think we all do.....if we didn't, we wouldnt have damascus blades, handles of teeth, mokume, silver, exotic woods, burled this and exotic that. Personally, I can't wait to see what you'll come up with next.

Just my opinion.

Matt

Crothcipt
05-28-2012, 12:18 AM
Interested in trying this out.

Mike, I can't wait to see what you have coming. May it be a great expense of knives.:muahaha::spin chair:

Dave Martell
05-28-2012, 01:25 AM
Mike this is a real nice looking knife. My very first thought when seeing the finished version is a Fish handled Carter funayuki. It's very nice to my eyes. :)

Mike Davis
05-28-2012, 12:41 PM
Thanks guys, i hugely appreciate it :)

Mike Davis
05-28-2012, 02:43 PM
I also would like to add, that i am excited to see what you guys think about the performance of this knife, as it is my 4th gyuto, and i need the feedback. Until i made the Gyuto for Mark, i had only seen them in a picture, and then, only one. I enjoy making kitchen knives, and have every intention of continuing!

Lefty
05-28-2012, 03:00 PM
Mike this is a real nice looking knife. My very first thought when seeing the finished version is a Fish handled Carter funayuki. It's very nice to my eyes. :)

I'm not saying I said it first, but I might have once mentioned the reason I got Mike to make me my knives (3 an counting) is because his work reminds me of Carter.
You're bang on, Dave. Fish handled Carter, for sure!

Eamon Burke
05-29-2012, 06:35 PM
Hey guess what steel takes a legendary patina?

W2!
https://lh3.googleusercontent.com/--MUrHVBzXXQ/T8UzWds4_FI/AAAAAAAAAew/RcPyK2vpAvQ/s640/2012-05-29%252015.29.54.jpg
https://lh3.googleusercontent.com/-Dpfw51g3W9Q/T8UzVHDtAFI/AAAAAAAAAeo/THuPC37OP9w/s640/2012-05-29%252015.28.10.jpg

That is one day, AT HOME, folks. :notworthy:

oivind_dahle
05-29-2012, 06:42 PM
God I wish I bought that knife!

Lefty
05-29-2012, 08:53 PM
Weird, my 98mm slicer...I mean necker that Mike made hardly has any patina after eight whole hours of having it....

http://i1209.photobucket.com/albums/cc399/Lefty-T/485866eb.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/aa2ce355.jpg

I think I have a problem. I get a necker and still use it in the kitchen.

tk59
05-29-2012, 09:09 PM
What's wrong with hanging a steak knife from your neck?

Eamon Burke
05-29-2012, 09:17 PM
That's a big necker!

Lefty
05-29-2012, 09:20 PM
Yeah, it's more of an everything/utility knife for working in the shop/yard/at home. The "actual" necker is even smaller - maybe 2/3rds the size.

I'm assuming the pic you posted, Eamon, is of "The Gyuto"(?) How did it perform???

tk59
05-29-2012, 11:27 PM
Aw... Let's not rob Bulldog of his thunder (unless he want us to). :)

Eamon Burke
05-30-2012, 01:20 AM
Yeah, he asked me to review it. I'll give thoughts on it after I sharpen it.

Bulldogbacchus
05-30-2012, 08:47 AM
Ok.
Rick
Kalaeb
Lefty
The Edge
Crothcipt

I will let you know when the pass around starts

oivind_dahle
05-30-2012, 11:43 AM
Yeah, he asked me to review it. I'll give thoughts on it after I sharpen it.

Hurry!

Lefty
05-30-2012, 12:50 PM
Great! I'm in Canada, so you might want to put mr at the end, just in case of any slow downs at the border...or kick me out (please don't! Haha)

Mike Davis
05-30-2012, 01:54 PM
You guys kill me...i am nervous and excited all at the same time lol. I really hope this cuts as well as i think it did for me. Eamon,you have to love W2 if not for the amazing hamon's, then for the crazy fast patinas lol.

Bulldogbacchus
05-30-2012, 04:21 PM
Wow....I didn't recognize this as being the knife Mike made the first time I saw this. That is some patina. I'm liking it. Matt


Hey guess what steel takes a legendary patina?

W2!
https://lh3.googleusercontent.com/--MUrHVBzXXQ/T8UzWds4_FI/AAAAAAAAAew/RcPyK2vpAvQ/s640/2012-05-29%252015.29.54.jpg
https://lh3.googleusercontent.com/-Dpfw51g3W9Q/T8UzVHDtAFI/AAAAAAAAAeo/THuPC37OP9w/s640/2012-05-29%252015.28.10.jpg

That is one day, AT HOME, folks. :notworthy:

oivind_dahle
06-19-2012, 07:59 PM
And?

Bulldogbacchus
06-20-2012, 12:43 AM
Eamon has been working on the saya for it. It's done now, and he is shipping it, but I have not laid hands on it yet.....

Bulldogbacchus
07-20-2012, 02:47 AM
I like this knife a lot. The fit and finish are very nice. The profile is spot on, and it cuts really well. It took to the suehira rika 5000 stone nicely, leaving a sharp edge with some bite...... starting the pass around now. It shipped to Pensacola today. Would the guys in this pass around please PM me your address. Thanks. Matt

Lefty
07-22-2012, 12:03 AM
Great to read that it's living up to your expectations. Am I in on this one? I can't remember if Canadians were ok'd or not....
Either way, it's still a freakin' beautiful knife!

Bulldogbacchus
07-23-2012, 11:50 PM
Yes, you're in, although your last, I think. Just means you can keep it longer :doublethumbsup:

Lefty
07-24-2012, 01:26 AM
Yes!!!
That freakin' knife is freakin' haunting me (and I'm sure many others)! I really wish I jumped on it, so I'm glad I'll at least get a chance with it. :D

Pensacola Tiger
08-04-2012, 10:54 PM
Here are some of my impressions after using this knife for several days. The day I got it, I used it to make chicken ponzu, as posted in this thread:

http://www.kitchenknifeforums.com/showthread.php/298-Whats-cooking-****-Making-something-fine-and-fancy-**-Just-plain-good-Show-us!?p=128986&viewfull=1#post128986

Mike has done his homework with this knife - the grind is very good. It went through the celery, bell peppers and carrots as well as any knife I've used lately, including a Kochi, a Rodrigue and a Shigefusa. Here's a pic:

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Mike%20Davis/c558d534.jpg?t=1344130363

The knife had formed a light patina when I got it, and I didn't note any reactivity issues with the W2 it is made from. I didn't feel I should alter the edge, so I just stropped it on a Gesshin 6k, which was sufficient.

In daily use the edge held up well. Of course, I wan't going through cases of vegetables, just doing normal home prep work. No noticeable wedging in potatoes, carrots or onions. I used it to split a watermelon, and other than the fact that it could have been a few inches longer, it did just fine.

I did get out in the sunlight to take some pics of the handle.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Mike%20Davis/1073e066.jpg?t=1344130323

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Mike%20Davis/717bb9da.jpg?t=1344130316

To sum up my feelings, shared by a few others on this thread, this was the "one that got away". Nice work, Mike!

Thanks again to Bulldogbacchus for doing this passaround.

Lefty
08-05-2012, 10:58 AM
Rick,

You're not helping my "non-buyer's remorse". I REALLY wish I pulled the trigger on this one. Sheesh!

Your Friend,
Lefty

The Edge
08-25-2012, 08:07 PM
I was lucky enough to use the knife over the last week before sending it off yesterday. Initial impressions besides holy cr@p, that's a good looking knife, was that maybe the handle was a bit large for my tastes. Though after using it to cut up everything from potatoes to onions to basil, I can tell you I didn't even notice it. The knife arrived sharp, and with moderate use, I felt no need to touch it up before sending it on it's way. It was a sad day when I finally had to package it up and say goodbye. Great work on this one Mike, and you are a lucky SOB Bulldogbacchus! Thanks for the opportunity to play with your new toy, will definitely be something I'll be adding to my collection someday.

Crothcipt
08-28-2012, 03:45 AM
I received this beauty today in great condition. am looking forward to giving this a great :dance4:workout.

Crothcipt
09-18-2012, 06:03 PM
This one started life a year ago as a 240. I have been sitting on it for a while, and have since learned about better profiles. This one was pretty flat, so i reshaped it and decided to finish it up. It is 225 on the edge, 242 from the bolster/ferrule. It is pretty thin, sitting at 2.16 coming out of the handle. it stays at 2mm until half way to the tip then has a distal taper to a fine tip. Handle is some of Mark's special koa with golden ironwood ferrule and buttcap, hippo ivory and black spacers.


I had just bought a Mizuno Tanrenjo 270mm just before this showed up. I love the grind on the Mizuno, it is a new way for me to look at knives. When I received this knife it has a similar grind that I was very happy to see, very similar, and perfect for the blade. I have not needed to give it a sharpening with 2 weeks of use, in restaurant and home. Will take some pics just before I get it off tomorrow to Johnychai.

The workmanship on this knife is such beauty that one can just sit and look for hours. Had my boss comment on the handle and how the pattern moves in the light. Another person liked the ivory. Next time I let my boss use it to slice tomatoes he was checking out the "colors in the steel". The patina looks great when you get looking below the surface, which just took on a haze effect. I will try to get some pics of this (attempt is the more suitable word) before I send it off.

The saya that Bulldog got for the knife fits with everything else about the blade. From the handle it matches the colors in the Iron wood and the Koa. The fit on the blade is very nice, not to tight to mar the steel, but tight enough there is no need for the pin. From what I have seen of your work Mike 400$ was a steal for this knife. Bulldog Ty very much for allowing me to try this knife out, if I hadn't bought a Mizuno a few weeks before this knife would have been a new game changer for me.

Ill post pics later.

cclin
09-18-2012, 06:15 PM
:):)

Crothcipt
09-18-2012, 06:19 PM
lol cclin this knife is already bought by Bulldogbacchus and is in a passaroud atm.

cclin
09-18-2012, 06:21 PM
lol cclin this knife is already bought by Bulldogbacchus and is in a passaroud atm.

just realize that....sorry

Lefty
09-19-2012, 06:04 AM
I'm last, and I fully plan on switching it out for a piece of tin with a branch jammed on the back and sharpee marker for a ferrule and butt cap....

Bulldogbacchus
09-19-2012, 10:06 AM
I'm last, and I fully plan on switching it out for a piece of tin with a branch jammed on the back and sharpee marker for a ferrule and butt cap....

Hmmmm...... Something about sending a pass around to a guy that sells knives......

Mike Davis
09-19-2012, 05:56 PM
LOL!!!! Glad you guys are liking this knife, i had a hard time selling it...i originally made it for me...

Burl Source
09-19-2012, 06:22 PM
LOL!!!! Glad you guys are liking this knife, i had a hard time selling it...i originally made it for me...
Looks like my knife with a different handle.
I use mine more than all my other knives combined.

Lefty
10-11-2012, 07:55 PM
Great news for me, the knife arrived (with a huge duty, but oh well...)...anyways. It is every bit as impressive off the bat as I had expected. The handle is incredible, and the grind looks right. I won't be able to give it a workout until Saturday, or more likely, Monday, because of work, but at least it's here and safe.

Matt, I'll be sure to package this knife up and get it right back to you. Did I mention how thin it is? Nice! Here are some pics of your knife, that you so lovingly let us try out. Thanks again!

http://i1209.photobucket.com/albums/cc399/Lefty-T/A5F58116-6E08-4DF0-8BE0-3DB9A5869B53-7600-00000AE2072D14C4.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/619F780D-EC30-4EC7-8BF3-06FE064D9050-7600-00000AE22749A275.jpg

Yup, this one will get back to you right after I've had a good run with it. :D

ecchef
10-11-2012, 08:01 PM
:lol2:

SpikeC
10-11-2012, 08:06 PM
Is that a "natural" patina?

Eamon Burke
10-11-2012, 09:08 PM
more belly then I remember, and quite a burr

kalaeb
10-11-2012, 09:10 PM
Good show.

Bulldogbacchus
10-11-2012, 09:52 PM
Houston, we have a problem.....

Zwiefel
10-11-2012, 10:10 PM
That made me LOL Lefty, thanks...it's been a crap day at work.

Lefty
10-11-2012, 10:29 PM
I'll see what I can do about the huge burr, but it still cuts great, even with it. It must be how thin it is, behind the edge. I don't see this as being overly reactive, which is always a plus.

Zwiefel, what's so funny?...

TamanegiKin
10-11-2012, 10:40 PM
:lol2: Bwahahahahaha awesome

cookinstuff
10-12-2012, 12:34 AM
lol thanks Lefty, long day, you just topped it off, reminds me of the time Niloc took a pic of somebody's knife with a steel wool 'burr'.

Vertigo
10-12-2012, 01:04 AM
lol thanks Lefty, long day, you just topped it off, reminds me of the time Niloc took a pic of somebody's knife with a steel wool 'burr'.

I'm not gonna call anyone out on this since I don't want to start drama, but I will say that I pulled this off a professionally sharpened knife:

http://www.souppilgrim.com/orglif/edge.jpg

Puts "wire edge" into perspective. Lulz.

tk59
10-12-2012, 04:10 PM
I'm not gonna call anyone out on this since I don't want to start drama, but I will say that I pulled this off a professionally sharpened knife...Puts "wire edge" into perspective. Lulz.What do you mean by "professional?" Nevermind. I probably don't want to know.

Mike Davis
10-12-2012, 05:24 PM
Hahahahahahahahahahahahahaha Lefty, you forgot to polish out the hamon!! Awesome

wenus2
10-12-2012, 05:34 PM
Wow, you can really see those hammer marks. Excellent work Mike, I love a good tsuchime finish.

tk59
10-12-2012, 06:18 PM
On a more serious note, I have a Davis proto that I've tuned a bit here and there. It's not nearly as nice as some of his more recent stuff but it works rather well and the steel is sound. I've found myself using it quite a bit, lately. :)

Bulldogbacchus
10-12-2012, 07:17 PM
I knew this was a bad idea.:nunchucks: See, you really have to watch anyone named Lefty. I think Willie Nelson wrote a song about a Lefty one time.

Looks like I may have to make a trip up north...

LOL

TamanegiKin
10-13-2012, 12:36 AM
On a more serious note, I have a Davis proto that I've tuned a bit here and there. It's not nearly as nice as some of his more recent stuff but it works rather well and the steel is sound. I've found myself using it quite a bit, lately. :)

TK,
Is this the one that was at the WCG?
If It's the one I'm thinking of that was a very nice knife.
So yea, lemme get that knife :)

Crothcipt
10-13-2012, 01:48 AM
I knew this was a bad idea.:nunchucks: See, you really have to watch anyone named Lefty. I think Willie Nelson wrote a song about a Lefty one time.

Looks like I may have to make a trip up north...

LOL
my dad's favorite song. "Poncho & Lefty", with Chris Christofferson.

Lefty
10-15-2012, 03:50 PM
I'm loving this knife! I'm like a kid with a new toy. Congrats on making such a great knife, Mike!

Nice patina taking, might I add:

http://i1209.photobucket.com/albums/cc399/Lefty-T/2930C8A4-36BC-4076-9B98-60C196C453A4-10126-00000DFA2388A3DE.jpg

Lefty
10-15-2012, 04:03 PM
That's it. I fold. What is it we say around here??? Oh yeah -

PM SENT!

Eamon Burke
10-15-2012, 04:15 PM
Yep. Get one with scrimshaw!

Lefty
10-15-2012, 04:20 PM
I'm not even kidding. This is my favourite gyuto I've used. Sorry everyone else. I'm more than impressed. There's just something about it!

Eamon Burke
10-15-2012, 04:25 PM
I think it is slightly ground for a lefty, too, so that plays into it. Man I love W2.

Lefty
10-15-2012, 04:28 PM
You aren't making this any easier. Wait...you read that bulldog? This knife is made for lefties. Might as well sell it, I guess.

Eamon Burke
10-15-2012, 04:30 PM
I can make it real easy--call mike, buy one. Done!

Lefty
10-15-2012, 04:36 PM
One step ahead of you...what??? :D

Pensacola Tiger
10-15-2012, 07:05 PM
One step ahead of you...what??? :D

Have Mike make you one of these:

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Mike%20Davis%2027%20cm%20san%20mai%20O1%20gyuto/file-10.jpg

Crothcipt
10-15-2012, 07:14 PM
Ya I was sad to see this go too. It was a pleasure to have tried this out. Thanks again Bulldog.

Eamon Burke
10-15-2012, 07:35 PM
Have Mike make you one of these:

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Mike%20Davis%2027%20cm%20san%20mai%20O1%20gyuto/file-10.jpg

Hubba hubba! How did I miss that one??

Lefty
10-30-2012, 04:40 PM
I figure it's time for a little review, before it's too late.

My first impression of this knife was very, very positive! It's a knife that just felt right, right away. I honestly tried not to let me initial feelings dictate my overall "review"...I think I was pretty successful in doing so, too, so I feel safe giving you my thoughts.

Looks: I love the look of this knife. Both the handle and blade go together beautifully, and I don't think it's any coincidence that it perfectly matches my cutting board. :) The lines on the handle are clean and very nicely done, even though it is possible to tell that it was not machine made. By this I mean, it's not perfect, but it's not flawed either. I think Mike did a great job with the hamon. It's cloud-like, and just peeks through the solid patina that is on the blade.

Fit and Finish: This goes along with the last category, and overall, I'm really impressed. There is evidence of the knife being handmade (bevels on the handle, epoxy at the joint), but these are so virtually microscopic, they are non-factors. I fact, I like a properly handmade item better than anything else, and this one is exactly that - a skillfully handmade item.

The choil and spine are nicely eased/rounded and the rounding was done evenly. By this, I mean there are no waves evident when looking spine up, towards the tip. This it VERY IMPORTANT, and is a good way of determining the skill and care taken to make a knife. In other words, if this small feature cannot be carried out properly, you ca almost guarantee that the grind will be wavy as well. However, the opposite isn't always true, either.

Cutting Ability: This knife is a very, very good cutter and is just a hair below being a great cutter. It is in between laser and workhorse, and as a result, doesn't fall through items quite as effortlessly as say a Carter at 1.6mm thick. With this being said, it doesn't get stuck in the middle of cuts, and it does outperform all but 4 knives I've ever used (and I've used more than my fair share). HOWEVER, this knife cuts for you, with a slight draw and is one of those "fast chopping machines". While cutting, momentum gets built up and paperthin pieces just fly!

I like to use a French style of cutting, at times and this knife is unbelievably good while using this technique. I should add that it also chops and push cuts with the best of them.

The tip does what it is designed to, and that is fine tip work, without seeming delicate. In fact, the whole profile does this. There is not a single flat spot on the edge, and when done properly, like this one, that is a very good thing.

Steel: I can't accurately judge this, because quite honestly, the knife came to me beaten to all hell. It had a broken tip and about five chips along the edge. I sharpened them out, in no time, and haven't had enough time with my edge to be confident in giving it a grade here. I will say, it sharpens very nicely and takes a beautiful patina. I have had zero transference issues with foods like onions, apples and garlic, which are often trouble for carbon steel. It gives off that wonderful mild carbon steel smell while being washed, but that is all. I really like W2, based on this knife!

Overall Feeling: I fell very hard for this knife. Is it the absolute best cutter in the world? Likely not, but it is more than impressive. Is it flawless? No, but it is beautifully executed. Is it the prettiest knife I've ever seen? In the sense that it's beautiful, but I'm not afraid to beat on it and use it as a tool (which it is), it's up there.

There aren't too many knives out there that I would rather use than this one. It has an awesome, versatile profile, very nice steel (it seems), a gorgeous handle and most importantly, it feels right to me. I look forward to using it, and in fact, I suspect I will be using it for years to come. I jokingly told Matt he wasn't going to get his knife back, and lucky for me, he didn't outright tell me to "sod off". Sometimes you can't explain why you like/love something, but you just know you do. Well, this is one of those things.

Not that I wear a hat, but my hat's off to you on this one, Mike. It's a perfect example of how the sum of all parts can be greater than the sum of all scores...if that makes sense.

I hope Matt doesn't miss his gyuto too much...

Overall score: A

Score for me: I could use this and only this gyuto, along with a good parer and petty and be more than happy. What I guess I mean is that even a gyuto addict like me could stop here and be happy for quite some time. So, it gets an A+!

Lefty
10-30-2012, 06:21 PM
I just used it to make a quick dinner, and realized two things. Another part of this knife's appeal, for me, is the length; 225mm is the perfect in between size for me. It's kind of like a half shoe size that makes all the difference. The other thing is that I have only used three knives that are better "pure cutters", and none of them are gyutos.

I love this thing!

Bulldogbacchus
10-31-2012, 05:38 PM
Lefty, old buddy old pal........ The price just went up........:D

Crothcipt
10-31-2012, 08:41 PM
lol talk about putting yourself in a corner. Might want to quit posting lefty.

kalaeb
10-31-2012, 08:56 PM
Lets put an end to all the fighting about which country it belongs too and send it here. I will keep it safe while you guys continue your 3 year mediation.

Seriously, I want it!

Lefty
10-31-2012, 09:10 PM
Muahahahahaha!

What I meant to write is that it...Ummmm...sucks...yeah, sucks(?).










I can't keep this facade up. I heart this knife!

Mike Davis
11-01-2012, 06:52 PM
:OYou guys are going to make me blush

Bulldogbacchus
11-01-2012, 10:30 PM
I wouldn't mind letting him have it, if I just had something to replace it with....:cool2:

Lefty
11-01-2012, 11:44 PM
Dude, you already bought the suji and won a FREE BURKE! hahaha