Itonomonn 240mm gyuto review

[mainaman]

Got this knife from Max a few weeks a go and had a chance to use and compare against a few other knives.

The knife has perfect FF , rounded spine and choil, and KU finish. The KU finish is nicely textured, not like Moritaka for example.
The steel is V2, a bit reactive I thought, but I guess when patina develops enough this will not be the case anymore.
The knife has a great grind, it is convex up to where the KU starts then flat. Very nice distal taper and very thin tip. The knife also is pretty tall 56 mm at the heel, and I hear the next batches will be even a bit taller than that.

Cutting performance was great, better cutter than the DT and Mizuno I had while testing the knife, very thin behind the edgeThe food separation was best of the 3, ease of cutting as well. I did not notice any wedging cutting squash, onions potatoes.
The steel was easy to sharpen, and the knife even being on the thinner side has very nice feel to it as far as weight is concerned.

Definitely a nice buy IMO.

[Von blewitt]

Cool review, I saw these on JNS and thought they looked interesting. Might have to wait for the petty!

[EdipisReks]

looks very kochi-esque.

[rahimlee54]

Did you rehandle or have it rehandled? Just want to make sure I am not missing something on the site. Did the food stick to the knife?

[brainsausage]

looks very kochi-esque.

I was thinking the same.

[dmccurtis]

I was thinking the same.

Ditto.

[mainaman]

Did you rehandle or have it rehandled? Just want to make sure I am not missing something on the site. Did the food stick to the knife?

I sked Max to install a burnt chestnut handle for me. No food stiction.

[mainaman]

looks very kochi-esque.

How so?
To me they look very different, the profile is not the same for example.

[dmccurtis]

I think they just look superficially similar. Similar kurouchi finish, similar grind, similar handle, similar distal taper.

[Timthebeaver]

as above plus same hagane, same blade height. Everything except the profile really.