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Thread: JMJones Knives Pass Around – 240mm Wa Gyuto- Sign up

  1. #71
    Senior Member SolidSnake03's Avatar
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    May 2014
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    Nebraska, USA
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    769
    Yeah she was a little banged up but nothing a little time and polishing wouldn't fix. All good and enjoy her! Nice knife


  2. #72
    Senior Member SolidSnake03's Avatar
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    May 2014
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    Nebraska, USA
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    Hey All,

    Ok so finally have the chance to get some impressions put together on the knife. I'll break down down into physical qualities of the knife first and then cutting performance second with some comparisons thrown in for good measure.

    Physical Qualities
    The knife itself has a fairly plain finish, small makers mark near the balance point which is a cm or so ahead of the choil. Handle is a fairly simple wooden handle but well done and well mounted, no wiggle or rough edges detected so overall simple but good. Knife finish is fairly plain in that there is no nashiji, kasumi, KU or other elements to, looks like a solid hunk of carbon steel to me. The profile is fairly rounded with an almost German like amount of curve to it, not as much belly but a solid amount of curvature to it that makes it great for gentle rocking or gliding, not as great of a pure up and down chopper. The knife retain a good bit of it's thickness at the spine throughout the length with the tip narrow only slightly. Some of this might be effected by the bit of tip that was broken off before I received the knife but overall it doesn't have a ton of distal taper. Feeling in hand is like that of Watanabe or Kochi or Munetoshi where it feels solid and heavy and confident in hand. There is no lightness or flex to it, it feels like you are truly holding a solid hunk of metal. The knife is 52100 and after I scrubbed off the previous patina it took a nice blue/purple patina very quickly from cutting some cooked sausage, probably one of the more reactive 52100's I've used.

    Cutting Performance
    Overall I would say that this knife performs well, not exceptional not amazing but solid and competent. It isn't a stand out cutter like Kochi or Watanabe for something it's size and weight, it doesn't have the distal taper nor the thinness behind the edge for that. That said, it seemed to be a good all around performer through a variety of ingredients. It powered through carrots well with minimal wedging, had no problem with peppers and other soft skinned vegetables and did a fine job as a slicer for cooked meats (sausage and some ham). It seemed to strike a good balance of doing everything well without being a stand out in any way. Something like Kochi or Watanabe have this outstanding cutting quality where they almost defy what you think is possible and how something of that mass and size should cut. This doesn't, this cuts exactly how you might expect when you first heft it, analyze it and feel the weight and balance. In a weird way this almost reminded me as a very German knife type of take on a gyuto in it's profile, weight, size and all around cutting performance in that it could easily be a do-it-all knife that you would feel fine banging around too. Regarding edge holding, I put a new edge on it after taking off the previous patina and did a JNS 300 -> Chosera 800 -> JNat Finisher around 6-8K. This left a bitey edge that had no trouble with pepper skin and could still smoothly cut papertowels/newspaper. This edge seemed to hold up fairly well throughout a solid week of home use and cooking for friends. I would maybe have given it a light strop or touch up at the end of the week for my own uses but it really wouldn't have been needed.

    So overall, it's a good knife, nothing outstanding or mind blowing but a good, confident, and competent knife that I wouldn't think twice about banging around every day and using for just about everything. To be quite frank, I don't think I would change a thing because to me it does what it was meant for really well in being an all purpose home or work gyuto. At least that is what I'm assuming it was meant for/how it was designed anyhow....



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