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  1. #151
    Senior Member gentlecook's Avatar
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    insane knifes =) congratz !

    suji significantly longer than gyuto

    its knifes from different parties,
    what you think about finish ?
    the same quality ?

  2. #152


    Dave Martell's Avatar
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    Quote Originally Posted by Justin0505 View Post
    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

    Justin, I just have to say that I love what you've done with that knife!!!!

  3. #153
    Von blewitt's Avatar
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    Quote Originally Posted by gentlecook View Post
    insane knifes =) congratz !

    suji significantly longer than gyuto

    its knifes from different parties,
    what you think about finish ?
    the same quality ?
    they are the same length, its just the angle of the photo ( if anything the gyuto is 1 or 2 mm longer) i don't know if they are made by different "parties" they seem the same to me, same quality, nicely rounded spine, rough choil, only difference is the handle and the Kanji on the suji is only on one side.
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  4. #154

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    I think gentlecook meant that the knives are different blade styles but how is the cutting performance, is it matching on both...


  5. #155
    Von blewitt's Avatar
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    The sujihiki is much more delicate, it's very thin behind the edge. There is no flex in the blade but it feels closer to a laser. But it cuts really nice, I'd be very careful of bones, and would avoid hard Vegies.... But it's a suji so for slicing and trimming of proteins it's a winner!
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  6. #156
    Senior Member Shinob1's Avatar
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    Here is my latest and greatest.

  7. #157
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    I know they ain't sexy but I got great deals so what the hell:

    Attachment 10308 Attachment 10309

    Not sure how to make them appear, but a bunch of shun's
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  8. #158

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    Here's a Yamawaku 210 Gyuto in blue #2 steel. It's a very nice knife the handle is "burnt chestnut" whatever that means, but it has good grip. The blade is nice - a little chunkier feeling than my Tanaka blue #2 @ 240mm. Takes a wicked nice edge and keeps it.


  9. #159
    Senior Member jayhay's Avatar
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    Where did you pick up that Yamawaku Mike?

  10. #160

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    Quote Originally Posted by jayhay View Post
    Where did you pick up that Yamawaku?
    By the handle! BaDOOMP!

    Burnt chestnut - seems to be one of the options coming from Japan and is supposed to have a bit more weight to it than ho, which can add balance, and keeps a good grip when wet. Burnt chestnut means burnt chestnut wood, I presume. I'd like to try one.

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