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Thread: Single bevel gyuto

  1. #31
    Quote Originally Posted by Brad Gibson View Post
    I saw someone post a pic of a single bevel gyuto on the newest knife but section. That's what really sparked my interest. It just seems like it would be a fun knife for me. I am so highly addicted to knives now. You guys have turned me into an addict!
    Which one was that?

  2. #32
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    maybe the HHH one that he did a while back (again, a custom made knife at the customers request)

  3. #33
    Senior Member Brad Gibson's Avatar
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    Lol I can't find the newest knife buy section. What is it under? I always find it on what's new tab
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  4. #34
    Maybe you mean this Ajikataya? Heavily asymmetric, but not 1-bevelled.


  5. #35
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    its close to 50/50... i know that knife... its got that same bevel on the other side

  6. #36
    Senior Member Brad Gibson's Avatar
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    Oh, yeah that was it. It looked like a single bevel. Thanks for clearing it up Jon!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  7. #37
    Senior Member Brad Gibson's Avatar
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    That knife is such a beauty!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  8. #38
    Quote Originally Posted by JBroida View Post
    its close to 50/50... i know that knife... its got that same bevel on the other side
    I haven't seen it in person - just paraphrasing Von Blewitt, the proud owner, who told me something to this effect.

  9. #39
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    having seen more of hinoura-san's work than anyone here and also having spent more time in his workshop, i feel very comfortable saying that that particular knife has the same looking bevel on the other side. The edge itself may be asymmetric, but thats about it. I've got a some of that line here in front of me to confirm.

  10. #40
    Senior Member Brad Gibson's Avatar
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    Would you even recommend the idea of a single bevel gyuto Jon?
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

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