This is a special run Hiromoto White (#2) Steel gyuto from JapaneseChefsKnife.com
These are similar in construction to the Hiromoto AS series except these are significantly thicker, the handle/bolster is more blockier, and bird's eye style rivets are used to hold the scales on.
The owner asked me to thin the blade, etch if I thought it would look OK, and to round the bolster & handle. I did all that as well as rounded the spine & choil and sharpened it up.
I found that most of the blade's thickness came from a lot of cladding on the left side, something I've never seen before.
The results from the etching were interesting, not super exciting like seen on some AS gyutos, yet different and still nice to look at.
I had real bad conditions for lighting today so the pictures are pretty dark, unfocused, and kinda lousy, hopefully you can see what was done....
BEFORE
AFTER
BEFORE
AFTER
BEFORE
AFTER
These are similar in construction to the Hiromoto AS series except these are significantly thicker, the handle/bolster is more blockier, and bird's eye style rivets are used to hold the scales on.
The owner asked me to thin the blade, etch if I thought it would look OK, and to round the bolster & handle. I did all that as well as rounded the spine & choil and sharpened it up.
I found that most of the blade's thickness came from a lot of cladding on the left side, something I've never seen before.
The results from the etching were interesting, not super exciting like seen on some AS gyutos, yet different and still nice to look at.
I had real bad conditions for lighting today so the pictures are pretty dark, unfocused, and kinda lousy, hopefully you can see what was done....
BEFORE
AFTER
BEFORE
AFTER
BEFORE
AFTER