Alright, payment sent so I can now post a picture of my ~255mm Bloodroot Blades Gyuto.
Here's what Luke had to say about it…
"The blade is to your dimensions, HRC 63 from a highway boom-saw blade, in the 50's HRC on the top 1/3 of the blade (differentially tempered). Very thin behind the edge but it's a pretty stiff blade due to the strong distal taper. It's convex/hybrid grind, with stronger convexity on the right face than the back and from heel to tip. The handle is a R-hand D with blackwood, spacer, and our spalted maple burl. The burl is stabilized, but unlike some stabilization does slightly grain raise with use for a grippier surface than a straight polish."
Here's a picture of the awesome distal taper.
(Sorry about the dodgy pics and dirty coffee table)
Itonomonn 210 Kasumi I picked up unused. It's a little heavier than I imagined it being, but it cuts like a dream. Nice and thin behind the edge. No wedging on mirepoix or potatoes. I haven't used it at work yet, just short-rib prep. The handle leaves a little to be desired - it's clunky. The next step will be an acid etch and then I think this will be the recipient of my first custom handle. (Done by a pro, not by me) All in all, I'm happy.
Cassoulet, like life itself, isn't as easy as it seems...
Pete I love everything about this knife. BB knives have great aesthetics. Let us know how the knife handles when you get a chance. I love to see a cutting and handling review.
I'm becoming quite the fan of Bloodroot! Think I need to get back on their list for a gyuto....
[QUOTE=stereo.pete;275174]Alright, payment sent so I can now post a picture of my ~255mm Bloodroot Blades Gyuto.
for the record - this excites me too. to prevent the double post (duplication in the 'other' thread), I'll simply state that this is one of those things that I reaaaaalllllly want but don't need at all.
my latest knife buy? kato dragon (following the other recent purchase of a hinoura). I need to stop.