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  1. #71

    RRLOVER's Avatar
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    I am next

  2. #72
    Senior Member Salty dog's Avatar
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    Quote Originally Posted by tk59 View Post
    Yup. The green stuff is chromium oxide, for sure. I thought it was a nice knife. I didn't like the price though. The steel was fine. Sharpenability and edge holding were better than average. The grind was nice in terms of cutting ability although it was relatively thick near the tip and near the edge, in general. Cutting with it reminded me of some of those early DTITK's that had the thick heels only the DT's tapered a lot more toward the tip. The edge it came with was on the thick side as well. I'm not sure if it was similar to the stock edge so I won't comment on that any further. Where this knife was different than other chef's knives/gyutos is the edge to spine distance near the tip. I think he must have tapered less to give it some strength but sacrifice on the cutting performance. On the other hand, the release, esp for slicing motions is excellent. There's just not much knife there to stick to. Aside from that, it's a pretty average knife. Sticktion wasn't great. The spine and chiol were smoothed but not eased or rounded, iirc. The handle material was slicker than most and clearly chosen for low maintenance and machineabilty. The balance is handle heavy. It feels okay if you are using a hammer grip but the feel is relatively poor in the pinch. The handle also has some edges to it and ground symmetrically. Since my hand is asymmetric, obviously, it isn't going to have a great feel. I did like how the handle girth was smaller where my shorter fingers are gripping (again in a hammer grip). All in all, it's still a perfectly serviceable knife. Thank you for the opportunity to try it out.
    You've softened in your ol age.

  3. #73
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    What do you want me to say? You want a grade? Probably a B-. Is it as nice as a Devin? No. Is it as nice as your average Japanese knife? It's nicer than a Tojiro in pretty much every way. Other than the steel, it's not as nice as the other twenty some odd gyutos I keep here.

  4. #74
    Senior Member Crothcipt's Avatar
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    Mario do you want me to sharpen this? Or would you like to check out that part of the blade? I got a few chips in the tip, and a rolled edge almost at the feral.

    Oh ya send me your addy., some reason I can't find the address sheet.
    Chewie's the man.

  5. #75
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    Quote Originally Posted by Crothcipt View Post
    Mario do you want me to sharpen this? Or would you like to check out that part of the blade? I got a few chips in the tip, and a rolled edge almost at the feral.

    Oh ya send me your addy., some reason I can't find the address sheet.
    I didn't see an address sheet either.

  6. #76
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    Someone misplaced it

  7. #77
    Senior Member Crothcipt's Avatar
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    I ment to send this off on Fri., but as I was walking out the door I saw the saya pin. I had no time to repack it, and in a hurry I didn't think about sending it by itself. But as of earlier today its off to RRlover.
    Chewie's the man.

  8. #78
    Senior Member Crothcipt's Avatar
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    Ok I will try to explain what I like and don't about this knife.

    Likes

    Nice looking, I have wanted to have one for a while. Like the blade geometry to a extent.
    The steel is very good. The tip is a great cutter with no wedging there at all.
    The shape of the handle is ok but the "bump" is to tall for pinch gripping without smashing the fingers there together. Other wise very much like a Global's style.

    Dislikes

    It would start to wedge in onion slices at about half way down the blade. The tip is like a after thought with the geometry. What I mean is you can see the shape of a normal gyuto, or chef knife before were the tip goes. I hope this makes sense.
    With very little work on prep I was finding some chips and rolled edges. I believe that is a problem with heat treat, I could be wrong. I use the same poly board with my Mizuno gyuto with a lot more use than a week on.


    All in all it is a very good knife. Would I dissuade anyone from buying one? no Is there better blades out there for the same amount? yes. The only real problem I had was the bump being to big. Otherwise a modified pinch grip was fine with the knife.

    At first when I read Eamon's post I thought he was holding back. But after a week with it, it is a nice little cutter that I wouldn't mind having. In total I would give it a B-, C+
    Chewie's the man.

  9. #79
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    Can I remove myself from this pass around, I just don't have the time that will make testing this knife worth the price of shipping.
    Twitter: @PeterDaEater

  10. #80

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    I finally was able to pick the knife up from the post office.First impression is it's handle heavy,not something I care for.I like the profile and need to use it a bit to comment on the geometry.How do I say this without sounding like a Dick........The sharpening job on this blade is just flat out BAD.I can't say I even want to sharpen it,but I may give a little tune up. More to come.

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