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Thread: Gengetsu 240 mm semistainless gyuto

  1. #1
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    Gengetsu 240 mm semistainless gyuto

    A while back, I had the opportunity to try out a 240 Gengetsu in white #2. That knife was pretty close to the perfect knife, IMO. The tip wasn't quite where I like it and white #2 is nice but the edge retention is just good. I just received the semistainless version and the tip is a touch better positioned and lo and behold, the cutting performance was very similar. So I'm writing an initial review.

    The standard specs are:
    Mass: 189 g
    Edge: 246 mm
    Heel: 4.16 mm
    Mid: 2.24 mm
    tip-1": 1.32 mm

    ...and my calipers just died. Well, it's thin behind the edge but it isn't the thinnest I've ever seen. It's a substantial knife and balances nearly 2" in front of the heel. It cuts everything but large, hard squash, etc. with ease and precision, not to mention excellent food release. It's a pretty stiff knife. The closest knife I've seen that gets pub around here is a Miz which runs a little longer. This one is stainless clad and the semi stainless is pretty unreactive. I had to "baste" it for a couple hours with fruit salad juices after making a 5 gal bucket of fruit salad in order to get some nice contrast going. Anyway, the OOTB edge was decent and really came alive with a couple of passes on my strop (leather 1 mcn diamond). I've cut quite a bit of material in the last couple of days and it is still shaving nicely. I'm impressed, at this point.

    The bevels were a little uneven (at the heel, the left bevel is 1mm right bevel is a hair's width, for example). The spine and choil aren't really rounded-looking but they do not feel sharp. The finish on the knife has some very minor scratching that was not removed. I can't wait to sharpen it but I'm waiting to see how long the OOTB edge lasts with some light maintenance. The handle is comfortable and rustic and very light. I think I will rehandle it but I'll use it a bit more before I make that call.

    I love this knife. I don't know if it is going to be my fave and I don't think it replaces what a "laser" can do well but it is an excellent, excellent knife as far as I can tell. Here are some pics after basting.

    Click image for larger version. 

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    and some OOTB shots...
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    Oh, and the saya fits nicely. I think I will actually use this one.

  2. #2
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    I just realized I made it sound like this is a shorter, stainless clad Mizuno. It isn't. It is more substantial feeling, a better cutter, more consistent fit and finish, and better handle.

  3. #3
    The alleles created by mutation may be beneficial


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    Nice contrast you have there.

  4. #4
    Beautiful knife!
    Respect the product, support the purveyors, cook with humility.

  5. #5
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    Thanks!

  6. #6
    Nice review and those pictures look nice and full size too...LOL

  7. #7
    Nice review.

    What is the core steel here then?

  8. #8
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    Quote Originally Posted by add View Post
    ...What is the core steel here then?
    I dunno. It is more on the stainless end of the spectrum than a Heiji, for example. It's clearly on the harder side of the spectrum as well.

  9. #9
    Senior Member Crothcipt's Avatar
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    Wow, looks good. I had to clean off the keyboard before I could start typing.

  10. #10
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    Hahaha. I've been using it almost exclusively on poly and I'm starting to think about sharpening this baby. It seems to respond well to stropping and rodding, btw. It still shaves but I can tell the edge has lost a fair amount of aggression.

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