Newbflat
Well-Known Member
- Joined
- Nov 11, 2015
- Messages
- 290
- Reaction score
- 95
Next up...
Masamoto HC 270mm Guyto.
https://seattlebill.smugmug.com/photos/i-QWj2bF5/0/XL/i-QWj2bF5-XL.jpg
Masamoto's top of the line Yo handled carbon knife and one of the most loved commercial prep knives in Japan.
The blade is exactly 270mm from heal to tip in a straight line.
55mm high heal to spine.
The spine is 2.5 mm thick but no distal taper. But it does thin nicely as the top line descends towards the tip. I see a lot of people call this "distal taper" but it's not. Still, it gets nice and thin towards the tip.
Here it is next to the Ittosai Honyaki 300mm. As you can see its a big knife, but its not a club in use.
https://seattlebill.smugmug.com/photos/i-8x9TMLZ/0/XL/i-8x9TMLZ-XL.jpg
The Yo handle wood has shrunk slightly from the tang but only just. There is a flaw in one of the rivets that you can see in the handle photo. I was going to contour this handle like the Ittosai Honyaki as its so nice but just never got around to it.
https://seattlebill.smugmug.com/photos/i-37B5ZMz/0/XL/i-37B5ZMz-XL.jpg
It's not a lightweight at 272g, it is a Yo after all, but heavy for a 270 Yo. Balances at the pinch about an inch from the bolster. It's not a heavyweight or a lightweight blade wise.
The steel is "Highest virgin steel" at least that's what it says over at JCK. As far as I know there was never a consensus on what it was. It's a Takefu steel if I remember correctly and someone with authority thought it was V1 but it was just a guess. To me it's similar to White #2 in terms of reactivity so not very reactive but seems to hold the edge longer than W#2. It takes a wicked edge and is very easy to sharpen. I have this sharpened a little less acute that my other knives and it holds its edge well and Isn't delicate at all. To me this is an edge that fits the knife. It's big, all business and not mention to be babied.
It's sharpened at 50-50 as it came that way. It was supposed to come with a 70-30 but it didn't so I just left it.
I took 4 choil shots and they all looked different. This is the most representative I think. Nether thick nor thin.
https://seattlebill.smugmug.com/photos/i-9tzFw7M/0/XL/i-9tzFw7M-XL.jpg
If you look closely you can see some alloy banding as lines running down the blade. This was fresh off a BKFing an will vanish with the first onion.
https://seattlebill.smugmug.com/photos/i-pjTwTTD/0/XL/i-pjTwTTD-XL.jpg
The Masamoto "signature" is just lightly etched and half vanished after the first BKF wiped down. I wish they stamped it.
Photo requests welcome.
It comes with a saya that is a touch dirty.
$220 shipped.
---------------------------
If you buy a knife, I will ship it free in the lower 48 states. Use it for a week and keep it if you want it. If not send it back and I will decide if I am going to keep your money or not....kidding. I will refund your hard earned cash. You pay for the return shipping. But please don't just buy it just to try it knowing your going to ship it back. That is a douche move and I have dealt with it before. If you wreck the knife by mistreating it like, a crappy sharpening jobs, chopping wood, stabbing anyone, trying to chop king crabs with the Nikiri or any other knife for that matter ( I'm looking at you Laura!) Ginsu nail cutting or "sharpening" by steeling two knives together you're in trouble. .....If you can avoid all that then all is good.
I am into trades, straight across, and +or - cash depending.
Here is a list of knives I'm interested in.
1. Kato "workhorse" 240mm gyuto
2. A Honyaki gyuto 240mm. I'm open somewhat here. Another Ittosai in or 240mm equivalent would be lovely but a Masamoto, Konosuke or Mizuno are all in the running. I prefer a wa handle.
3. A late i.e. thinner..DT ITK AEB-L 240mm.
4. Shig, Kasumi 240mm gyuto.
Masamoto HC 270mm Guyto.
https://seattlebill.smugmug.com/photos/i-QWj2bF5/0/XL/i-QWj2bF5-XL.jpg
Masamoto's top of the line Yo handled carbon knife and one of the most loved commercial prep knives in Japan.
The blade is exactly 270mm from heal to tip in a straight line.
55mm high heal to spine.
The spine is 2.5 mm thick but no distal taper. But it does thin nicely as the top line descends towards the tip. I see a lot of people call this "distal taper" but it's not. Still, it gets nice and thin towards the tip.
Here it is next to the Ittosai Honyaki 300mm. As you can see its a big knife, but its not a club in use.
https://seattlebill.smugmug.com/photos/i-8x9TMLZ/0/XL/i-8x9TMLZ-XL.jpg
The Yo handle wood has shrunk slightly from the tang but only just. There is a flaw in one of the rivets that you can see in the handle photo. I was going to contour this handle like the Ittosai Honyaki as its so nice but just never got around to it.
https://seattlebill.smugmug.com/photos/i-37B5ZMz/0/XL/i-37B5ZMz-XL.jpg
It's not a lightweight at 272g, it is a Yo after all, but heavy for a 270 Yo. Balances at the pinch about an inch from the bolster. It's not a heavyweight or a lightweight blade wise.
The steel is "Highest virgin steel" at least that's what it says over at JCK. As far as I know there was never a consensus on what it was. It's a Takefu steel if I remember correctly and someone with authority thought it was V1 but it was just a guess. To me it's similar to White #2 in terms of reactivity so not very reactive but seems to hold the edge longer than W#2. It takes a wicked edge and is very easy to sharpen. I have this sharpened a little less acute that my other knives and it holds its edge well and Isn't delicate at all. To me this is an edge that fits the knife. It's big, all business and not mention to be babied.
It's sharpened at 50-50 as it came that way. It was supposed to come with a 70-30 but it didn't so I just left it.
I took 4 choil shots and they all looked different. This is the most representative I think. Nether thick nor thin.
https://seattlebill.smugmug.com/photos/i-9tzFw7M/0/XL/i-9tzFw7M-XL.jpg
If you look closely you can see some alloy banding as lines running down the blade. This was fresh off a BKFing an will vanish with the first onion.
https://seattlebill.smugmug.com/photos/i-pjTwTTD/0/XL/i-pjTwTTD-XL.jpg
The Masamoto "signature" is just lightly etched and half vanished after the first BKF wiped down. I wish they stamped it.
Photo requests welcome.
It comes with a saya that is a touch dirty.
$220 shipped.
---------------------------
If you buy a knife, I will ship it free in the lower 48 states. Use it for a week and keep it if you want it. If not send it back and I will decide if I am going to keep your money or not....kidding. I will refund your hard earned cash. You pay for the return shipping. But please don't just buy it just to try it knowing your going to ship it back. That is a douche move and I have dealt with it before. If you wreck the knife by mistreating it like, a crappy sharpening jobs, chopping wood, stabbing anyone, trying to chop king crabs with the Nikiri or any other knife for that matter ( I'm looking at you Laura!) Ginsu nail cutting or "sharpening" by steeling two knives together you're in trouble. .....If you can avoid all that then all is good.
I am into trades, straight across, and +or - cash depending.
Here is a list of knives I'm interested in.
1. Kato "workhorse" 240mm gyuto
2. A Honyaki gyuto 240mm. I'm open somewhat here. Another Ittosai in or 240mm equivalent would be lovely but a Masamoto, Konosuke or Mizuno are all in the running. I prefer a wa handle.
3. A late i.e. thinner..DT ITK AEB-L 240mm.
4. Shig, Kasumi 240mm gyuto.
