He used 2 seperate knives with some time in between. The second one was Jon's. After about 5 slices into an onion he just stopped, wiped the knife off, set it down and said something about needing one... The knife is pretty damn crazy. Already planning on a second one for myself.
I used your Kagekiyo on half an onion and knew right away that I wanted one.
In the past I've never really been drawn to kiritsuke shaped gyutos but the way this one has shinogi lines and is beveled from the spine down to the tip looks absolutely gorgeous. Thanks for sharing
I just tried the Kagekiyo 270 kirisuke-ish gyuto the other day. Really an amazing knife. It will be interesting to see if you will be able to keep them in stock Jon.
'There are things to confess that enrich the world, and things that need not be said.'
I thought I wanted the blue 240 gyuto, but looking at them side by side on the table, I think I want the ginsanko. Looking at the photos on JKI I like the blue, any opinions on someone who has used both as to what they enjoy? I keep hearing they slice onions very nice. I don't need a stainless knife, just a nice cutting knife, and they seem to have slightly different profiles.