Is that the stainless Gengetsu passaround? I lost track of my dance card, but I think I signed up for that one...Originally Posted by chinacats
Though I know the knives are different profile/type, I know how the Carter cuts and curious if the Gengetsu is in the same league (I happen to think it may be). Aside from that, I have been eyeing a Gengetsu 180 petty myself and haven't had the opportunity to try one yet, though I will be giving their gyuto a go on a passaround soon.
Stainless clad White #2...240. I can't wait to see what the Gengetsu is all about...and since Jon happens to be sold out of the petty's anyway this will at least keep me thinking about it.
one man gathers what another man spills...
It's hard to compare my Gengetsu to the Carter because of the different style petty vs funy and I use them for different tasks.
I can tell you that my petty is pure awesomeness. F&F is great, sharpening/burr removal are easy, SS steel takes a pretty cool mostly blue patina in my experience but I prep next to a sink and do hot water rinses between tasks...maybe that has something to do with it? Little to no flex thanks to the spine thickness and thin at the edge, it cuts like a laser.
I did get a couple days with a 240 Gengetsu gyuto awhile back and can comfortably say that in my experience it easily cut just as well as my newly acquired carter or vice versa... It's hard to say much more without having the two to compare side by side.
Perhaps TK59 can chime in, I think he's probably had more time with both of these. I think of my Gegetsu, Kochi and Carter as the knives that give me that "oh sh!t" moment at the first cut at the beginning of a shift. The Carter feels special, Lefty posted a photo of it awhile back and it stuck with me since. Something about it spoke to me and I didn't think I'd get a chance to own it. Now that it's made it's way to me, well it feels special and I'm enjoying every bit of it. That block for the Misono is red eye Koa. @K-Fed, looks like we have similar steez my friend!
I rescued this Foster Bros. 10" scimitar from a junk shop for $10. It looks like a chip on the edge 3" from the tip but that's actually just black carbon. It appears to have been used very infrequently during its life and actually has a decent edge on it. The handle is in nice shape but is a little dry, I'm thinking of sanding it smooth and then oiling it to bring it back.
I had to get a shot of it next to my Martell suji for comparison. I just wish the scimitar were a bit longer.
Scimitars are always cool looking.
Nice score Kyle!
Looks nice. I just rescued a foster bros 14" steel at a yard sale for 5$I rescued this Foster Bros. 10" scimitar from a junk shop for $10. It looks like a chip on the edge 3" from the tip but that's actually just black carbon. It appears to have been used very infrequently during its life and actually has a decent edge on it. The handle is in nice shape but is la little dry, I'm thinking of sanding it smooth and then oiling it to bring it back.
I had to get a shot of it next to my Martell suji for comparison. I just wish the scimitar were a bit longer.
That Foster Bros knife seem to be from 1953 to 1956 this was the mark they were using during the liquidate of property's
Not to be confused with the first marks from 1870 - 1890 which were the same but I don't think it's that old.
A clever cook can make good meat of a whetstone.” Erasmus
Whoa, I had no idea it was possibly that old! I figured it was from the '70s simply because it seemed too nice to be much older, but I don't know the history. Thank you so much for the information!
Not new, but new to me:
I finally scored a Martel Gyuto: one had been on my list for awhile, but there was an offer I couldn't refuse on the BST. After spending a couple days with it, I have no idea how / why I waited so long. Such an amazing knife and, oh yeah, 01 takes a pretty nice patina...
More pics: https://picasaweb.google.com/1176006...CI-_nbu2msTMZA
"I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded
In the last couple of weeks I picked up a yoshiaki fujiwara 270 gyuto & sujihiki. They are both amazing cutters, the suji is much thinner than I was expecting, it starts out about 5mm at the handle but tapers really well from about halfway and is super thin at the tip. Only downside for me is the handle on the suji which is a bit small for me. [IMG][/IMG]
Huw
In order to make delicious food, you must eat delicious food. Jiro Ono
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