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Thread: Ingoglia 280mm Gyuto-Hiki Passaround

  1. #21
    Senior Member brainsausage's Avatar
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    Can I hop on? Somehow missed this post...
    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

  2. #22
    Senior Member

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    Me, too. I live a little way from cclin, if that makes a difference. Cool passaround, regardless.

  3. #23
    Darn, maybe next time for me.

  4. #24
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    Too late?

    If 10 are not signed up and it is not to late this looks great and I would love to get in!!

  5. #25

    Zwiefel's Avatar
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    OK, a couple of last minute changes to get TK59 and Brainsausage in:

    DaveB
    KnyfeKnerd
    Chinacats
    JMAdams13
    sachem allison
    Brainsausage
    EdipisReks
    Crothcipt
    CCLin
    TK59

    That will round out the 10.
    Remember: You're a unique individual...just like everybody else.

  6. #26
    Senior Member Jmadams13's Avatar
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    Where is it now? Reviews...
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  7. #27

    Zwiefel's Avatar
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    DaveB still has it, I think....prob wont hear from him until he ships it.
    Remember: You're a unique individual...just like everybody else.

  8. #28
    daveb's Avatar
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    Z, The Mario wanted to stay for the weekend BBQ. It ships 2morrow.

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    I got to compare it to a new Shig and Ben's passaround Kato gyutos for prep type work. Initially it was a little awkward but I quickly got used to the shorter height and it worked well for me. In chopping and dicing tasks where I thought the Shig and Kato were very good the Mario was good - very good. It did not have the heft of the traditional gyuto and did not "fall through" food as readily. It shined when slicing scallions very thin. It was easy to control the tip for precise work.

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    For slicing tasks I compared it to my 270 Shig sujiki and it compared quite well. Slices were clean and precise and the knife was easy to control. Slight nod to the Shig here.

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    As a home cook I don't have the space or knife constraints that professionals working in a commercial kitchen have. If I did, this is a knife that could easily be the "one" knife to do everything.

    YMMV.

    Regards - and thanks for the generous passaround,

    Dave
    Dave
    Older and wider.

  9. #29
    Senior Member wenus2's Avatar
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    Is that a smoked belly roll? Great looking pics. Nice write-up.

    Yes, the Ignolio gyutohiki is the one knife to rule them all.
    Instead of a little-of-this little-of-that, it's a lot-of-this lot-of-that...
    Didn't quite best a Kato at chopping or a Shig at slicing, what a slouch!
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  10. #30

    Zwiefel's Avatar
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    Thanks for the pics + write-up Dave! Glad you two wanted a little more "alone time" before shipping it off
    Remember: You're a unique individual...just like everybody else.

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