Page 1 of 3 123 LastLast
Results 1 to 10 of 21

Thread: Marko Tsourkan 52100 Gyuto (passaround)

  1. #1
    The alleles created by mutation may be beneficial


    Join Date
    Apr 2011
    Location
    Hampton Roads, VA
    Posts
    1,864

    Marko Tsourkan 52100 Gyuto (passaround)

    I was lucky enough to get a chance to play around with Marko's 52100 gyuto this past week. Overall, it's a very good knife. I dwell on the negatives for two reasons: (1) I think that's what Marko wants to know about and (2) I think that's the best way to talk about very high quality things. I'd like to thank Marko again for sending this one around (and you should totally put me #1 on the waiting list).

    Marko also asked for us to compare the knife to our "best" knife. I selected my Gengetsu 240, white steel, gyuto for the comparison.


    STEEL
    MT: Marko shipped the knife sharpened and it had a nice edge. After stropping on some leather loaded w/ 1 micron diamond spray it was piercing tomatoes skins easily. I was impressed how well the steel responded to the strop. I used the knife for around 5 days and while it did lose that amazing sharpness it didn't effectively change how you cut with the knife over that five day span. Very nice steel and I'll be interested in seeing what the pros think of it. The steel isn't very reactive and didn't form a ton of patina under my use.

    Gengetsu: The white steel got sharper than Marko's, but it only lasted for a day, if that. If your scoring criteria for steel includes edge retention of any kind, this round goes to the Tsourkan.

    9.5/10, MT

    GRIND
    MT: I like the grind quite a bit. I tried to take some pictures of it but I just couldn't get any good ones; hopefully someone later on will take some snap shots of it. I think that you couldn't change it for the knife to be objectively better for the entire community. You could trade-off some food release for a little less wedging (it did wedge in some very large onions), but some people wouldn't like that. As economists would say "You're at an efficient point of grind; you can't make anybody better off without making someone worse off." The knife is pretty stiff (not as stiff as the Gengetsu, of course) while maintaining this so props to you, Marko.

    Gengetsu: Now, after saying all that, I don't know if I like it much more than the Gengetsu. The Gengetsu has less wedging but more sticktion, so it's a tradeoff.

    10/10
    Slight advantage: Marko


    Profile
    MT: I like it a lot. I was impressed by how well it rock chops and does pull / push cuts. I think this was my favorite part about the knife. The tip is usable and thin without feeling fragile and I like the height. Other than saying it's a good profile it's hard to grade because it's so subjective.

    Gengetsu: The Gengetsu has a slightly more rounded nose that gives it a different feel, but is just as effective in my hands. I like it just as much as the MT; it's just different.

    0/0, tie

    F&F
    MT: It's a Marko. I could complain and say that it would be nice to see a more rounded spine and choil, but I don't know if I would want to pay for him to do anymore than he has done. The handle does have a void but that was mentioned beforehand and it is simply because it is a passaround knife. I would like to say that this is my favorite finish that I've ever seen on a knife. The satin is so even - it's beautiful. I do want to say I think there might be the world's smallest birds beak going on with it, Marko, from your final sharpening. Very easy to fix, but it might be off-putting to some.

    Gengetsu: The spine is eased, not rounded, and the same is true for the choil. There's no doubt that Marko's F&F is substantially better.

    9.5/10, MT

    Handle
    This isn't so much a category as it is to Marko. I don't like the ferrule. It feels great in a hammer grip but the way I do a pinch grip it gets in the way of my oaf hands. I know you have several options and I could select a different style, but even for this one I would try and round off the edges of the ferrule. Other than that, the saya and handle were perfect. Great in hand feel and work for both pinch and hammer.

    Overall
    The MT exceeded my admittedly high expectations. Nothing I could put in the way would stop this knife with the allowance of two grapefruit sized onions that caused some wedging. I think Marko's knives are a great value at current pricing and are definitely up for the "best in price range" discussion. The score doesn't reflect it, but it surpassed the Shigefusa rather easily in most categories, and in overall score. What isn't clear is how close it is to the Gengetsu in terms of performance. If the Gengetsu was made out of 52100 it would be a real horse race.

    9.5/10, Marko beats the Gengetsu

  2. #2
    Nice review, Andrew. Even when you tried to focus on negatives, I couldn't really find many, lol.

    My Marko practice gyuto's grind almost looks like a thin Heiji with more convexed faces if you can imagine that. I know people say their knives cut effortlessly, but the Marko literally does and I haven't run into many other knives that cut this way on a lot of different foods (Heiji, Tilman are two that come to mind). No wedging in anything I've thrown at it, but it has a bit of stiction, so the passaround might have a slightly different grind.

    I'm surprised your Gengetsu was so close to the Marko in terms of cutting performance. I'll have to try one of those again when I'm at JKI.

  3. #3
    Thanks, Andrew, for taking time and writing a detailed review. I am glad you liked the knife.

    Thanks for suggesting to round the edges of the ferrule. I started doing it on last couple of handles and I can feel the difference.

    I also started grinding a less pronounced taper on the ferrule. I think it makes it a bit easier to hold and to transition from from a pinch to a hammer grip and vice versa.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  4. #4
    Great review! Now I want a Marko and a Gengetsu
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  5. #5
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,330
    Quote Originally Posted by Von blewitt View Post
    Great review! Now I want a Marko and a Gengetsu
    +1

  6. #6
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    Location
    wyoming, closer to nowhere than somewhere.
    Posts
    3,484
    Quote Originally Posted by Von blewitt View Post
    Great review! Now I want a Marko and a Gengetsu
    Just now?
    Chewie's the man.

  7. #7
    Senior Member Johnny.B.Good's Avatar
    Join Date
    Aug 2011
    Location
    Bay Area, CA
    Posts
    2,940
    Great review, Andrew (I like the format you used).

  8. #8
    Senior Member
    Join Date
    Sep 2011
    Location
    Lake Tahoe California
    Posts
    59
    Having read this am surprised that you found the Marko to have wedging???

    Currently using one of Marko's 240 Practice knives with a Marko D-handle. It is all around the most flawless knife that has come this way. Don't actually see how a knife could surpass this...with other knives definitely saw flaws. Including some of the most well respected.

    The edge retention, especially with a strop or high grit stone combo allows you to have a dead-on sharp knife every day in 1-2 minutes for 2 weeks(longest here was 3) to whenever depending on how much you use it. Could see home cooks not having to sharp forever, literally.

    It cuts everything well, period. It's a laser that has geometry instead of just a thin grind. Have used it to bang out prep or to make fine cuts, either way it can be tweaked to do both. Haven't had any serious sticking issues, that's a first.

    The handle is also spot on. Like HeirkB, prefer the basic Ho handles. Marko manages to match that feeling in a more deluxe form without sacrificing anything. Oiling it periodically has darkened the wood but kept the feel intact.


    The weight of the knife is the only thing that could see members(anyone) having a problem with. The one that is here is light but surely those of you with man hands could ask for a thicker grind or heavier spine, etc..

    When the knife first came, it was un-sharpened. Used it that way for days with no issue whatsoever. No chips to speak of, takes well to the stones-- natural and synthetic(Practice 52100,) not reactive once a basic gray patina forms.

    This sounds like an endorsement and it is! One that gladly paid for...Thanks Marko!

  9. #9
    I am going to add that the knife JohnyChai has was reground from a practice knife, so it is thinner and lighter. The pass around is thicker at the spine and mid section, and has more weight. I intentionally ground it a bit thicker, as it were to be used in a pro environment and some extra weight could be beneficial. With the practice knives, I am constrain with the geometry I am regrinding from.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  10. #10
    The alleles created by mutation may be beneficial


    Join Date
    Apr 2011
    Location
    Hampton Roads, VA
    Posts
    1,864
    Quote Originally Posted by JohnyChai View Post
    Having read this am surprised that you found the Marko to have wedging???
    Most knives wedge on something. Marko's did better than most in this regard, but I could tell the difference between the Gengetsu and his. Maybe it's just me, maybe it was the edge I've built up on the Gengetsu, maybe the onions I used on the Marko just happened to be more dense on average than the onions I tested with the Gengetsu. We'll be able to get a better idea when more people get to use it.

    It did garner a 9.5/10. That's more than pretty good.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •