Interesting find at the future in laws' place. I swear nothing in this house has been updated in 30+ years.
Old Homestead "Lifetime Cutlery Stainless Japan" gyuto, looks to be about 10.5". Relatively thin behind the edge with a somewhat wonky hollow grind that reminds me of some of the takeda choil shots I've seen, albeit thicker.
Sharpened it up and it actually cuts pretty darn well, all things considered. Prep is easy - profile is nice, good height, fairly blade heavy (tang extends full length but not entire height of handle). Reducing those shoulders would help with glide. Could definitely benefit from easing the choil and spine, which are pretty rough. And definitely needs a new handle.
Also, unsurprisingly, edge retention on a poly board has not been stellar. No chipping though, even with abusive garlic mincing.
But I actually kinda like this thing! Fun to use these old knives.
Old Homestead "Lifetime Cutlery Stainless Japan" gyuto, looks to be about 10.5". Relatively thin behind the edge with a somewhat wonky hollow grind that reminds me of some of the takeda choil shots I've seen, albeit thicker.
Sharpened it up and it actually cuts pretty darn well, all things considered. Prep is easy - profile is nice, good height, fairly blade heavy (tang extends full length but not entire height of handle). Reducing those shoulders would help with glide. Could definitely benefit from easing the choil and spine, which are pretty rough. And definitely needs a new handle.
Also, unsurprisingly, edge retention on a poly board has not been stellar. No chipping though, even with abusive garlic mincing.
But I actually kinda like this thing! Fun to use these old knives.