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Thread: Carter Gyutos

  1. #1
    Senior Member Salty dog's Avatar
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    Carter Gyutos

    Finally able to take photos. These are two knives from the same batch. Thoughts?





  2. #2
    Canada's Sharpest Lefty Lefty's Avatar
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    I think I still want one!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  3. #3
    Senior Member Salty dog's Avatar
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    They work really well.

  4. #4
    Canada's Sharpest Lefty Lefty's Avatar
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    Where would you rank them, so far, for gyuto performance?
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  5. #5
    Senior Member Salty dog's Avatar
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    Murray has the geometry and blade shape down. He grinds like the good Japanese makers and the steel is good. I'd put the better one of the two in my top 5.

    The cosmetic thing bugs me because they have so much cosmetic potential.

  6. #6
    Senior Member rockbox's Avatar
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    If I ever got one of those, I would take some belts and sandpaper to it and pretty it up. There is no excuse for the finish. Its like dating a supermodel that wears "mom" jeans.
    "Insanity: doing the same thing over and over again and expecting different results." --Albert Einstein

  7. #7
    Senior Member BertMor's Avatar
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    I personally like the 'rustic' touches. Thats part of what it makes it a Carter. If you want perfect finishes get a Kramer or a Shigafusa.
    Bert M.

    Why?! Because footballs don't have wheels!

  8. #8
    Quote Originally Posted by Salty dog View Post
    Murray has the geometry and blade shape down. He grinds like the good Japanese makers and the steel is good. I'd put the better one of the two in my top 5.

    The cosmetic thing bugs me because they have so much cosmetic potential.
    Murray geometry is a shallow convex grind that that starts almost 2/3 from the edge. He forges his stock thin so the resulting knives are thin. The flat spot at the heel is about 1/4 of the length (normally it's 1/3 or more) and the profile gently curves up to the tip. Yes, finish can be better. It looks to me that he stops at 120grit and then either goes over it with a Scotch-Brite belt or buffs it. One or two finer grit belts after 120 would make quite an improvement. I don't think this has to do with a rustic appearance. It's all economics.

    Grinding a knife with a similar geometry and profile is not that difficult. Devin's new gyutos feature very similar grind - shallow convex.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  9. #9
    What do you think of the choice of White Steel (Hitachi #1?) vs. Aogami Super? How does the handle feel?

    Cheers,

    Jack

  10. #10
    Senior Member Salty dog's Avatar
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    I'm a white one guy. The handles are comfortable despite being octogon. They are also more subtle in real life.

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