Don, it's one of the better gytuos I've used. Lefty says the Itinomonn kurouchi wa-gyuto he has is as good as the stainless-clad Western in the video.Originally Posted by Don Nguyen
Glad you find the them interesting.
Don, it's one of the better gytuos I've used. Lefty says the Itinomonn kurouchi wa-gyuto he has is as good as the stainless-clad Western in the video.
Glad you find the them interesting.
“I hear and I forget. I see and I remember. I do and I understand.”
Devin Thomas 27 cm O1/15N20 damascus gyuto:
“I hear and I forget. I see and I remember. I do and I understand.”
Awesome thread, thanks for posting!
From the limited sample of knives I've done videos for, it's primarily geometry, although stiction increases somewhat with the degree of polishing of the blade.
“I hear and I forget. I see and I remember. I do and I understand.”
Rodrigue/McLean/Lamson O1 prototype gyuto:
“I hear and I forget. I see and I remember. I do and I understand.”
So....FINALLY...there's my answer, instead of reading these relentless, never ending discussions. All I have to do to solve my sticktion problem with potatoes, is save up $500 to buy the Gesshin Heiji 240mm Semi-Stainless Wa-Gyuto. Problem gone. Poof. ;-)
You bet it is. My two favorite guytos are the Itinomon and the Kato.
Interesting
I've got a Tadatsuna western handled 300mm gyuto. I needed to cut up potatoes and was surprised how well the Tadatsuna did. There was very little stickage.
Back when Michael Radar was doing a pass around, Johnny Chance had no issues with cutting up potatoes, while Theory, with the same knife, had all sorts of problems. It's puzzling that the exact same knife, could have such different results.
Jay
I'm a over-sized, under-educated, two onions a month, cutting fool.
Excellent contribution! Thanks, Rick!
I think Rick's vids are excellent and love that he took so much of his time to share his results with us but I hope that everyone keeps Jay's comments in mind, I'd hate to see this or that claimed as fact when it's very possible to have another individual come up with different results. Maybe everyone should make a series of vids like this? We'd sure have a true average then. Anyway, thanks to Rick for all his hard work doing this.
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