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Devin Thomas "Dark Side" Gyuto review
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Thread: Devin Thomas "Dark Side" Gyuto review

  1. #1
    Engorged Member
    El Pescador's Avatar
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    Devin Thomas "Dark Side" Gyuto review

    DT 229 mm (tip to heel) non-stainless tool steel prototype gyuto

    Here's a little background on how I acquired this knife:

    It wasn’t a knife that I “needed.” I was visiting Devin and he pulled out several kitchen knives he said he’d been working on. He pointed one out, in particular, that had a handle constructed out of brushed wenge. I used this knife to make a chef salad in his kitchen and I really liked the feel of it and how it was cutting. After getting home and sleeping on it, I felt compelled to call him up and ask him if I could buy it. He said, “Yes.” A few days later, it showed up and started using it.

    What really set this knife apart from any other knife I’d used to this point was how it held its edge through a three day, 1400 lbs roasted lamb marathon on poly boards. I used this knife along with a DTITK 240 mm gyuto in 52100 and within a few hours, it became clear to me that the prototype was far outperforming the 52100 with regard to edge retention. The flip side is that it was also somewhat more reactive than the 52100. The 52100 knife already had an established patina and by the end of the day, I was calling the prototype my Dark Side gyuto, as in Dark Side of the Force.

    While I haven’t gone out of my way to destroy it, I’ve been told I’m incapable of babying things. I have used it to cut all kinds of food, acidic or not and I really haven’t had a problem with it at all. Furthermore, it hasn’t rusted in spite of leaving it damp after wiping.

    An interesting visual characteristic that doesn’t really show in the pictures is the level of finish on the blade. It is covered with deep grind marks than have only partially been ground out. Devin mentioned it was so difficult to work that he didn’t want to put the time into it in order to finish polishing out the grind marks since it wasn’t going to be up for sale anyway.

    Here are some of the relevant measurements:

    Spine over the heel 3 mm
    Spine half way between the heel and tip 2.3 mm
    Spine 20 mm from the tip 1.4 mm
    Thickness 5 mm from the edge 0.67 mm averaged from three points
    Height heel to spine: 50 mm
    Handle length 142 mm
    Handle height at the butt 27 mm
    Handle height at the bolster 23 mm
    HRc ~62

    These are some photos with a 240 TKC for comparison. Notice how thin this knife is compared to the TKC in the 4th photo (prototype is on left).
    Click image for larger version. 

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    Last edited by El Pescador; 10-23-2011 at 08:58 PM. Reason: add photos

  2. #2
    Yep, I wanted to keep this one but Pesky did some fast talkin' and I sold it.

    Thanks for posting this.

    Hoss

  3. #3
    Senior Member Justin0505's Avatar
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    So what's the steel? There are lots of "stainless tool steels".

  4. #4
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    It says non-stainless, butt ya, what?
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #5
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    Haha. Don't we all want to know? It's "mystery steel." I've had the opportunity to cut a bit with it and sharpen it. It takes a great edge and I witnessed it holding the edge for a very long time. When I sharpened it, it was still fairly sharp. It's a really nice knife. I'm thinking I need to get one of those, too.

  6. #6
    Senior Member EdipisReks's Avatar
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    no. Jacob has enough gyutos. no. Jacob is selling gyutos, because he has too many. no. Jacob needs not know about new mystery gyutos. bad! bad KKF! bad!

  7. #7
    Too many gyutos? I am unfamiliar with the concept.

  8. #8
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    I hear they are very useful...

  9. #9
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by unkajonet View Post
    Too many gyutos? I am unfamiliar with the concept.
    too many is when some don't get used.

  10. #10
    Quote Originally Posted by EdipisReks View Post
    too many is when some don't get used.
    With all due respect, I think you are confusing "too many gyutos" with "not enough days in the week."

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