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Thread: Need (Pros) Volunteers To Test MT Yanagi in 52100

  1. #1

    Need (Pros) Volunteers To Test MT Yanagi in 52100

    Hi Folks,
    I would like to get a private feedback on a prototype yanagi I ground. Sushi bar chefs would be given a preference. If interested, shoot me a PM.

    I will do a yanagi pass-around later on, but for now I need a feedback for a current grind, weight, performance, etc. I will incorporate the feedback in prototype 2.0.

    This knife has same HT as my other knives, so I am curious how people will find single-bevel 52100 with a good wear resistance and sharpness to compare to yanagis from Japanese makers.

    Thanks,

    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

  2. #2
    Got one down. There is still room folks, jump in! Pics of the yanagi coming tomorrow.


    "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

  3. #3
    Senior Member ThEoRy's Avatar
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    Count me in if you will please.
    Starting this harvest I'm a starving startling artist/
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  4. #4

    Pictures

    I am including a honesuki here as well, as both are true single bevel knives and both will be tested for a private feedback before I will attempt a prototype 2.0 of each sometimes in the 2013.

    My goal for this project is to make a knife that will offer a superior wear resistance and edge stability (no chipping), while maintaining sharpness needed for protein cutting. These will be in 62.5-63.5RC hardness and in 52100 steel.

    Also, there is something new to lean when trying a new grind. Sometimes it is like walking in a dark room - you need to bump your head against objects you don't see to get a better understanding where they are and how to get around them next time. I think I have learned already a few things I didn't know and that in itself is a good thing.

    I have several pros interested both knives. Will be in touch over the weekend.

    Thanks,

    M

    PS: Yanagi still needs a little work, so ignore for now unrounded spine and choil and not very fine finish on the bevel.


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    "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

  5. #5

    ecchef's Avatar
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    I'd be more than happy to give 'em a go if you feel comfortable with a trans-Pacific voyage. Could get a small group of local guys together.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  6. #6
    Senior Member eto's Avatar
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    Those look amazing. Beautiful work Marko.

  7. #7
    I got a few people interested, so thanks to everybody who contacted me.


    "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

  8. #8
    Have you considered asking Jon at JKI to check it out? If he would, I bet he'd have helpful suggestions.

  9. #9
    Quote Originally Posted by heirkb View Post
    Have you considered asking Jon at JKI to check it out? If he would, I bet he'd have helpful suggestions.
    This time, I am only considering pros - the knife has to be used on a line for several shifts.
    Thanks for the suggestion, though.

    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

  10. #10

    Join Date
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    Looks great Marko! Those single bevels are a whole new beast eh? I have been having fun with some.

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