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Billip Knives: Gyuto in Review
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Thread: Billip Knives: Gyuto in Review

  1. #1
    Canada's Sharpest Lefty Lefty's Avatar
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    Billip Knives: Gyuto in Review

    After about three months with my Billipp gyuto, I feel it's finally time I take a couple minutes to give you guys the lowdown on a relatively unknown (for now) maker. I first was connected with Andy through our good friend John Sinclair. John had been using some of Andy's early pieces and probably a year ago now, he sent me a picture to show off his new toy. I immediately fell for the look of it, with its refined rustic and artistic appearance, yet obvious quality and well thought out design (profile, handle, steel type, etc). After a bit of talking to Andy, I finally talked him into letting me buy one of his knives, and right off the bat, I knew it was worth my patience. To Andy's credit, he wanted to sell only when he was confident that his pieces were worthy of being purchased. Funny, because he'd quietly been at the knife-making game for a few years, yet he didn't want to rush out and sell something that others might not be happy with. In other words, he is a guy who has tons of pride in his work, and talent coming out of everywhere.

    Here's the beautiful 240mm gyuto, made with Maidou Burl, and brass for the handle and 52100 hardened to about 61-62.



    This knife is one of those pieces that looks amazing in pictures, but really blows you away once it's in hand, and better yet, in use. The overall feel of this knife makes you understand why kurouchi and tsuchime finishes are so well loved. The big difference with Andy's KU and hammered finish is that they are real effects of his knife-making process. The marks look beautiful and add to the handmade feel of his knives.



    In terms of cutting, this gyuto cuts like a Harner, or a Carter. If you know anything about me and my regard for those two makers, you'll know that by this, I mean it is one of the flat-out best cutting gyutos I've ever used. That's saying a lot...period. There is minor sticktion, as you'll find with any pure cutter, but I've never gotten stuck as a result of it. Essentially, product falls off or slides up and off the blade face. Honestly, this is more than acceptable, in my books and pretty much the only way to have food fall off much easier is through extensive convexing at the edge which hurts cutting performance. Here's a choil shot to show you a bit of the grind:



    The fit and finish on this gyuto is beautiful! Andy manages to balance that fine line of rustic and polished perfectly. The handle is smooth and sexy, the KU isn't going anywhere any time soon, the joints are clean and precise...what more can I say?



    I can honestly say that this knife would be a serious contender for "my only knife". I expect to hand this down to my son one day, and it will dutifully make delicious meals with him for years and years after that. I love carbon steel, and this one is aging wonderfully, as they should. I can't wait to see what it looks like in 5 years....



    If you guys are smart, you'll go and track this man down to make you a knife. This is another one of those cases in which I feel lucky to have gotten to know the maker, and managed to get a knife early, before his work gets to be virtually unattainable.

    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  2. #2
    Canada's Sharpest Lefty Lefty's Avatar
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    Mods, can you please change the title to read "Billipp Knives: Gyuto in Review"? I noticed I misspelled his last name and it was unfixable....

    Thanks!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  3. #3
    Senior Member marc4pt0's Avatar
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    I was half asleep but I could have sworn I left a comment here last night. Anywho, great write up-makes me even More stoked to get mine here come soon!

  4. #4
    Quote Originally Posted by marc4pt0 View Post
    I was half asleep but I could have sworn I left a comment here last night. Anywho, great write up-makes me even More stoked to get mine here come soon!
    Other forum Marc ;D
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  5. #5
    Senior Member marc4pt0's Avatar
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    Bahahaha! Oh man, I need a day off!

  6. #6
    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.

  7. #7
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    Quote Originally Posted by Umberto View Post
    Sorry that knife is atrocious.
    Everyone votes with theirs wallets.

    Have you used this knife? Or at least seen it in person to make such an atrocious comments?

  8. #8
    Senior Member Matus's Avatar
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    Umberto, you do not like neither the look, not the finish, that's OK. We get that and it is fine to share that opinion. But on what basis do you call this blade mediocre or the grind half ass? Why are you trying so hard to offend the maker? You just make yourself look like a fool with bad manners. And also like a troll.

  9. #9
    Canada's Sharpest Lefty Lefty'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.
    I don't often say this, but you need to learn a thing or two about how to conduct yourself, and maybe do some research before you bash a guy who has more talent than you could dream of. Sometimes being a vendor limits me, but I don't need your business badly enough to sit back and let you run your mouth. Try a piece of his before you spout off.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  10. #10
    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.

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