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Thread: Konosuke Funayuki Gyuto 270mm review

  1. #21
    Senior Member stevenStefano's Avatar
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    To be honest I think the profiles of 270s doesn't matter much because with so much knife a 270 can do everything but it looks interesting. It still doesn't look super tall to me, it looks like a long 240 rather than a true 270 to me. Any ideas so far as to how to compares to the Carbonext? Thanks a bunch for doing the review

  2. #22
    Personally - if you have the room (like I do) there is no reason NOT to go 270. The are longer and leaner feeling than the 240s I sold.

  3. #23
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by Mike9 View Post
    Personally - if you have the room (like I do) there is no reason NOT to go 270. The are longer and leaner feeling than the 240s I sold.
    Yeah I totally agree. With 240s, there's not a lot of steel to play with so the profile is very very important and limits the things you can do, whereas a 270 is all things to all men, it can do everything

  4. #24
    Senior Member labor of love's Avatar
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    Another benefit of 270mm gyutos is they're almost always at least 53mm tall give or take. I'm been phasing out almost all my short gyutos as I tend to favor taller ones. While its not necessary, I tend to favor a lower tip on gyutos, whether or not they're pointy doesn't make much difference to me. But yes, more things seem possible at the 270mm size.

  5. #25
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    yep, i like tall gyutos. 270mm ones are really calling to me. next one i'm getting is gonna be 270mm for sure.

  6. #26
    Senior Member marc4pt0's Avatar
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    I'm glad you got this knife! I've been eye humping this guy for a while! Hopefully I'll catch one on BST sometime!

  7. #27
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    Quote Originally Posted by marc4pt0 View Post
    I'm glad you got this knife! I've been eye humping this guy for a while! Hopefully I'll catch one on BST sometime!
    I'm getting a mental image of "eye humping" a knife, and it's not pretty. :bigeek:
    I meant to measure the height at the heel this morning, but got too busy. Will try to do tonight. But I will say that I think a lot of knife photos fail to give an accurate sense of size, as all you can really tell is the proportional size of the blade and handle. So here's a photo of the knife next to a quarter (yes, a quarter). Don't know why it's so blurry, but at least it will aid in getting a sense of the size.


  8. #28
    will onions cut with the hd steel oxidate?

  9. #29
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    No it's not reactive at all. For all intents and purposes this is stainless.

  10. #30
    Senior Member labor of love's Avatar
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    Oh yeah, that HD2 steel is supposed to be closer to stainless and have increased edge retention,"supposedly". You sharpened it up yet?

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