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Itonomonn 240mm gyuto review
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  1. #1
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    Itonomonn 240mm gyuto review

    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.





  2. #2
    Von blewitt's Avatar
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    Cool review, I saw these on JNS and thought they looked interesting. Might have to wait for the petty!
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  3. #3
    Senior Member EdipisReks's Avatar
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    looks very kochi-esque.

  4. #4
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    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?

  5. #5
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by EdipisReks View Post
    looks very kochi-esque.
    I was thinking the same.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  6. #6
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    Quote Originally Posted by brainsausage View Post
    I was thinking the same.
    Ditto.

  7. #7
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    Quote Originally Posted by rahimlee54 View Post
    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.

  8. #8
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    Quote Originally Posted by EdipisReks View Post
    looks very kochi-esque.
    How so?
    To me they look very different, the profile is not the same for example.

  9. #9
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    I think they just look superficially similar. Similar kurouchi finish, similar grind, similar handle, similar distal taper.

  10. #10
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    as above plus same hagane, same blade height. Everything except the profile really.

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