Page 2 of 7 FirstFirst 1234 ... LastLast
Results 11 to 20 of 64

Thread: Single bevel gyuto

  1. #11
    Canada's Sharpest Lefty
    Join Date
    Mar 2011
    Posts
    5,337
    TC Blades gyutos are heavy, in your face, solid, gyutos with a "virtual single bevel", as I call it. The micro bevel is more like a regular bevel on a laser (small, but definitely there). The bevel on the other side, however, is done just like any single bevel knife. It creates a very different feeling gyuto, but they really are worth experiencing. I like mine quite a bit (and I' sayin this, not as a vendor, but as a member, since I don't have his gyutos on my site).

    As for what makes a "single bevel gyuto" different than a deba. In my opinion, that's blade thickness, no ura and much less upsweep at the tip. That's just my opinion.

  2. #12
    pkjames's Avatar
    Join Date
    Jul 2011
    Location
    Sydney
    Posts
    519
    IIRC, there is a yanagiba profile and a more "regular profile" for kiritsuke. But in terms of use, i remember seeing somewhere saying a kiritsuke more or less serves the same function as a gyuto (does pretty much everything).

  3. #13
    Senior Member
    Join Date
    Jun 2012
    Location
    Virginia
    Posts
    580
    I've had no difficulty banging away with my asymmetric grind gyutos and producing paper-thin slices of cucumber. I don't know where a single bevel will help you that much. Learning how to use an usuba requires some time.

  4. #14
    Senior Member
    Join Date
    May 2012
    Location
    Philippines
    Posts
    1,406
    my single bevel old hickory 10 inch chef knife (bought it that way) works the same way as any other chef knife i've used.

  5. #15

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    3,030
    Quote Originally Posted by Lefty View Post
    TC Blades gyutos are heavy, in your face, solid, gyutos with a "virtual single bevel", as I call it. The micro bevel is more like a regular bevel on a laser (small, but definitely there). The bevel on the other side, however, is done just like any single bevel knife. It creates a very different feeling gyuto, but they really are worth experiencing. I like mine quite a bit (and I' sayin this, not as a vendor, but as a member, since I don't have his gyutos on my site).As for what makes a "single bevel gyuto" different than a deba. In my opinion, that's blade thickness, no ura and much less upsweep at the tip. That's just my opinion.
    If there's no ura, is it actually a single-bevel? Or is that just part of a "japanese single-bevel?"
    Remember: You're a unique individual...just like everybody else.

  6. #16
    Knificus Maximus
    knyfeknerd's Avatar
    Join Date
    Feb 2012
    Location
    CLT, NC -Bankertown
    Posts
    3,288
    Quote Originally Posted by Zwiefel View Post
    I thought kiritsuke was a cross btween a deba and a yanagiba?
    I think it's yanagi and usuba
    "With great knives comes great responsibility."
    -SpiderMan

  7. #17
    Senior Member Duckfat's Avatar
    Join Date
    Mar 2012
    Location
    The Motor City
    Posts
    560
    I hope Jon will chime in on this because I always thought a Kiritsuke was a Gyuto/Yanagi cross.
    Who you jivin' with that Cosmik Debris?

  8. #18
    Knificus Maximus
    knyfeknerd's Avatar
    Join Date
    Feb 2012
    Location
    CLT, NC -Bankertown
    Posts
    3,288
    I think Brad is asking this because(I think) he is really really really wanting to get into the single-bevel world.
    Brad, I think once you get to use/own one, you probably wouldn't really want a gyuto with a single bevel. Yes, my traditional single-bevel knives are awesome and scary-sharp, but the edges tend to be fragile and are better suited to each task they were originally created for.
    "With great knives comes great responsibility."
    -SpiderMan

  9. #19
    pkjames's Avatar
    Join Date
    Jul 2011
    Location
    Sydney
    Posts
    519
    I am pretty sure yanigiba/deba combo is a Mioroshi deba.

  10. #20
    Senior Member cclin's Avatar
    Join Date
    Jul 2012
    Location
    SoCal
    Posts
    1,145
    Quote Originally Posted by Lefty View Post
    TC Blades gyutos are heavy, in your face, solid, gyutos with a "virtual single bevel", as I call it. The micro bevel is more like a regular bevel on a laser (small, but definitely there). The bevel on the other side, however, is done just like any single bevel knife. It creates a very different feeling gyuto, but they really are worth experiencing. I like mine quite a bit (and I' sayin this, not as a vendor, but as a member, since I don't have his gyutos on my site).

    As for what makes a "single bevel gyuto" different than a deba. In my opinion, that's blade thickness, no ura and much less upsweep at the tip. That's just my opinion.
    yep!! my 240mm TC blade just about everything LEFTY describe! not a true Japanese single bevel(no ura) but close enough. weight 228g, spine wide 3mm, heel height 51mm. TC blade gyuto cut really nice but it will wedge on extra tall hard root vegetable. I purchased this gyuto to learn how to cut/sharpen Japanese single bevel knife, very interesting knife to working with....


    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •