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Thread: Gengetsu semistainless gyuto

  1. #1
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    Gengetsu semistainless gyuto

    I purchased a Gengetsu 240 mm semistainless gyuto after reading a couple of reviews praising its performance and I wasn't disappointed. Shipping was fast and Jon emailed me to let me know the knife shipped and I would receive it before I moved apartments. Knife came very well packed - the box was wrapped in tissue paper and surrounded with bubble wrap along with a personal note from Sara and the knife was placed in its saya (included in the price of the knife).

    The knife weighs in at 183 g, is ~ 51 mm tall at the heel and the spine is about 4.5 mm wide at the handle.

    OTB edge was sharp, but too polished for my tastes. It shaved hair very cleanly, but lacked the bite for dealing with tomatoes. A few strokes on a 6k stone fixed that.

    The handle is burnt chestnut with a buffalo horn ferrule. I wasn't expecting to like the handle as much as I do. The texture helps with grip, ferrule and wood are flush and it's pretty damn attractive IMHO.

    The steel is some awesome stuff. It feels like carbon on the stones and holds a "fresh off the stone" edge longer than any other knife I've used. At a month of everyday home use and the knife still shaves arm hair. After a few cutting sessions, the knife developed a blue-grey patina.

    On to the grind. This is where the gengetsu shines. The grind facilitates very decent food release; no sticking problems with potatoes, but some minor ones with celeriac. Behind the edge, it's extremely thin and cuts like a champ. It runs through veggie prep (especially onions and shallots) with ease. One thing I would change, however, is the tip. It's a bit too whippy and flexible towards the tip and it might benefit from a little extra meat. The picture 2nd picture below this section shows the tip and 2-3" behind it.





    So overall, I'm very happy with this knife. I'm glad I was able to grab one of the last ones and lastly (forgive me, Jon), I etched the knife for some insurance against corrosion (I have new roommates and I thought it'd be a good idea)



  2. #2
    Wow. Looks like that awesome performer. Nice overall weight and thinness in all the right places.

    Just curious... Where is the balance point on this particular knife?

  3. #3
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    It balances ~ 2" in front of the handle, right at the top of the first kanji

  4. #4
    Senior Member Matus's Avatar
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    Thank you for the review. The etching looks nice actually - what agent did you use?

  5. #5
    daveb's Avatar
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    I also ordered one of the 240s from Jon when they last came in stock. Like. F/F very good, nice finish on blade, rounded spine. Mine is a little long at 250mm. Below are the first 10 min.


    Beautiful packaging, Sara's working.






    Bad day to be a carrot. No wedging at all, went through like carrot had been cooked. I agree that it has a very fine tip - but I like it. Tip work, dicing onions etc, is an easy day. Balance point on mine is same as James.

    I'm not sure about kanji being on left side of the blade. I now have 3 Gengetsu and 2 are engraved on left, one on right.
    Dave
    Older and wider.

  6. #6
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    Quote Originally Posted by Matus View Post
    Thank you for the review. The etching looks nice actually - what agent did you use?
    I used a 1:5 ferric chloride to water solution. Etched it 4 times, scrubbing with a sponge and dry paper towel in between etches.

  7. #7
    Quote Originally Posted by daveb View Post
    I also ordered one of the 240s from Jon when they last came in stock. Like. F/F very good, nice finish on blade, rounded spine. Mine is a little long at 250mm. Below are the first 10 min.


    Beautiful packaging, Sara's working.






    Bad day to be a carrot. No wedging at all, went through like carrot had been cooked. I agree that it has a very fine tip - but I like it. Tip work, dicing onions etc, is an easy day. Balance point on mine is same as James.

    I'm not sure about kanji being on left side of the blade. I now have 3 Gengetsu and 2 are engraved on left, one on right.
    the engraving side is how i keep track of semi-stainless vs white #2

  8. #8
    Senior Member SolidSnake03's Avatar
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    Very pretty knife, that burmt chestnut is a real looker! How would you compare the feel of it to say Ho Wood?

  9. #9
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    I haven't used any nice ho wood handles to give you a good comparison. From my experience, it's easier to hold when my hands are greasy or wet due to the ridges and it feels nicer in hand due to the smoothness of the burnt chestnut. The cheap ho wood handles that I've used before have a sort of fuzzy texture, which I wasn't happy about.

  10. #10
    Senior Member Mucho Bocho's Avatar
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    This thread is so timely. I have my mom my 180mm MacPro utility and have been looking to replace it. I looking for a stainless blade, with some heft but thin behind the edge, gyuto profile and in 180 on the edge. I've concluded that the Gengetsu 180 in SS could be the knife. Price is where I want to be too. The other consideration is a 5.5~6 Sun Carter (non Kuruchi). Thanks for the reviews.
    One thing you can give and still keep...is your word.

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