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Thread: Billipp Knives: Gyuto in Review

  1. #31
    daveb's Avatar
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    First you hire a supermodel...
    Dave
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  2. #32
    Senior Member rick alen's Avatar
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    Just to be the devil's advocate it is rather obvious that the choil is a mess and the grind, from that perspective, is a bit chunky, aka, looks like it needs thinning. If I were enthusiastic about the knife's cutting performance and giving a review I would point out that the knife performed such that you could simply ignore these apparent imperfections as they were for all practical considerations not evident anywhere else on the blade.

    That being said, if I were the knife maker I would not want one of my pieces making it's way out in public looking like this particular knife, not good advertising.

    Rick

  3. #33
    Senior Member rick alen's Avatar
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    Ahahaha, I really should read the comments more carefully especially when I come to a post late, please ignore mine concerning the messy looking choil, dohh!

    Rick

  4. #34

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    Quote Originally Posted by Umberto View Post
    For seven hundred bucks I'd want a knife to have a straight round spine and no slop in between the choil. According the maker via his own personal web-site, it is claimed that he spends about 20 hours on each blade. So for seven hundred bucks that's a bargain if you factor in the hourly wage acquired to make the knives...

    But for me the consumer, I just see no value in a 700$ lump of 52100 steel. I love 1095 and 52100 carbon but that's just absurd to spend that kind of dough. If the op is happy more power to him. I'd love to see a video of the op using the knife on some food...The bottom line is the OP is happier than a pig in a pile of old produce. Let's see the knife in action.
    One man's trash is another man's treasure. Not saying the knife is trash, but you get the point. Also, I think there is a certain level of subjectivity that goes into pricing some of these custom pieces that makers generally see as a work of art. A reproduction might go for a fraction of $700.

  5. #35

    JohnnyChance's Avatar
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    Not sure how I missed all this the first go-round, but safe to say this thread contains some of the most asinine opinions ever posted on a kitchen knife forum.

    A choil shot does not tell the entire story of the grind. I too am a fan of nicely rounded and polished choils and spines and was hesitant about Andy's style choices initially. But just because the lines are not perfectly straight does not mean they are not smooth and extremely comfortable.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #36
    Senior Member CrisAnderson27's Avatar
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    Quote Originally Posted by Umberto View Post
    That's a lot of money for 52100 barstock pounded out. I like rustic blades but that is just too damn expensive. For his asking prices I'd rather buy a Japanese blade from somebody who actually forges from generations of experience. I'm getting a little tired of seeing these back yard blacksmiths get on the bandwagon, making overpriced mediocre carbon blades and adding a bling handle.

    A pretty handle doesn't mean squat to me. For 750$ I don't want to see a lumpy spine and half ass grind. Sorry that knife is atrocious.
    Quote Originally Posted by Umberto View Post
    For seven hundred bucks I'd want a knife to have a straight round spine and no slop in between the choil. According the maker via his own personal web-site, it is claimed that he spends about 20 hours on each blade. So for seven hundred bucks that's a bargain if you factor in the hourly wage acquired to make the knives...

    But for me the consumer, I just see no value in a 700$ lump of 52100 steel. I love 1095 and 52100 carbon but that's just absurd to spend that kind of dough. If the op is happy more power to him. I'd love to see a video of the op using the knife on some food...The bottom line is the OP is happier than a pig in a pile of old produce. Let's see the knife in action.
    I must say, this is quite rich, lol.

    Do the best race car drivers come from 'generations' of race car drivers? Sometimes, but not always.
    Do the best professional chefs come from 'generations' of culinary professionals? Sometimes, but not always.
    Do the best police men or firefighters come from 'generations' of police men and firefighters (thought you'd appreciate this Tom!). Yep...sometimes, but not always.

    As a person who knows first hand what it means to successfully teach yourself to do something (actually, a number of somethings) professionally 'in your back yard'...I can honestly say that this person doesn't have the first clue. 'Generations' of collective experience mean exactly squat if there is no innovation, drive, and most importantly...questioning of one's methods and or relevant ideologies.

    Period.

    This is not a bash on Japanese makers...of whom I have tremendous respect. This is a bash on ignorance and the outright public display of it.

    As for Andy...he makes great knives...and I'd like to think that I have enough experience in this area to know .
    I try to be the man I am..in times of broken lives. Shattered dreams and plans..standing up to fight. Pressures and demands..staring at the knife. Holding in your hands..

  7. #37
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    On the bright side this Umberto fellow will probably never come back to the forums he hasn't logged on since 2014.

    I will say that I have handled one of Andy's knives in person and it is both a work of art and an amazing cutter (easily top 5 knives I have used).

  8. #38
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    I echo miketran: I have one and love mine

  9. #39
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    Quote Originally Posted by gic View Post
    I echo miketran: I have one and love mine
    It was your Billipp that I tried =)

  10. #40
    daveb's Avatar
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    There's two years of dust on this thing. Andy has earned a lot of praise since then. Why are we having this conversation?
    Dave
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