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Thread: Single bevel gyuto

  1. #41

  2. #42
    Senior Member Brad Gibson's Avatar
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    I also saw this black mirror finished single bevel gyuto a while back on the site not allowed here. But it was outrageous prices. Probably reasonable prices for the finish.... I was just looking for something more humble.
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  3. #43
    Senior Member Brad Gibson's Avatar
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    The knife I'm referring to is made by an itto-ryu. Do you know of him or have you tried any of his knives Jon?
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  4. #44
    Senior Member Seth's Avatar
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    Quote Originally Posted by JBroida View Post
    nope
    Why? Sounds interesting to me.
    Everywhere you go, there you are.

  5. #45
    No single bevel grind, no to sharpening 99% / 1% on the primary edge, or or both?

  6. #46
    Senior Member mpukas's Avatar
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    Quote Originally Posted by Seth View Post
    Why? Sounds interesting to me.
    edge would be too fragile for gyuto work repeatedly hitting the board; single bevel would steer terribly in food items taller than the bevel; would wedge in tall food items due to thick spine - most single bevel knives (except something like a fugubiki) are thicker at the spine than most gyuto (expect something like a Heiji, Kato, etc).
    Shibui - simplicity devoid of unnecessary elements

  7. #47
    i've seen them in person, and sharpened some, but not what mark is calling black mirror.

  8. #48
    Senior Member cclin's Avatar
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    Quote Originally Posted by mpukas View Post
    edge would be too fragile for gyuto work repeatedly hitting the board; single bevel would steer terribly in food items taller than the bevel; would wedge in tall food items due to thick spine - most single bevel knives (except something like a fugubiki) are thicker at the spine than most gyuto (expect something like a Heiji, Kato, etc).
    my experience with TC blade gyuto, I don't feel edge is fragile with the micro bevel on back side. I agree it has steer & wedge issue when cutting food taller than shinogi line.....
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  9. #49
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    Just go and grab PT's newly listed Suisin Gin Momiji up in B/S/T.

  10. #50
    Quote Originally Posted by Patatas Bravas View Post
    Maybe you mean this Ajikataya? Heavily asymmetric, but not 1-bevelled.
    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
    Quote Originally Posted by Patatas Bravas View Post
    I haven't seen it in person - just paraphrasing Von Blewitt, the proud owner, who told me something to this effect.
    Quote Originally Posted by JBroida View Post
    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.
    Well, if that's the only proof you can come up with then I'm not at all convinced!

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