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So this thread inspired me to test my gyutos out and here are the results. The test was completed with a bag of russet potatoes on the same day under the same conditions. I will list the best first and going down the list they will progressively get worse.

1. Marko 255mm Gyuto 52100 - Best
2. Devin Thomas 240mm ITK #2 - Very close to Marko's
3. Konosuke White #2 240mm
4. Fujiwara 210mm FKH - Not the original geometry since it has been my dedicated user for the last three years
-------At this point, food release no longer happened. The potato slices both thick and thin stayed with the blade instead of staying on the board-------
5. Rader 240mm 52100 - Sharpest knife I own, literally acts as if there is no food when cutting, but food release isn't amazing
6. Shigefusa 240mm - Second sharpest knife I own compared to the Rader with the Marko coming in 3rd
7. Yoshikane 240mm Gyuto (Marko tweaked these back in the day)
8. Unknown VG10 210mm Gyuto purchased from Stefan
9. Richmond Addict super tuned by Dave
10. Joe Calton 10" Chef's Knife in 1095 (has a full flat grind so no surprise here, but cuts like the dickens)
11. 9" Forgecraft (needs a lot of work)
 
stereo.pete said:
So this thread inspired me to test my gyutos out and here are the results. The test was completed with a bag of russet potatoes on the same day under the same conditions. I will list the best first and going down the list they will progressively get worse.

1. Marko 255mm Gyuto 52100 - Best
2. Devin Thomas 240mm ITK #2 - Very close to Marko's
3. Konosuke White #2 240mm
4. Fujiwara 210mm FKH - Not the original geometry since it has been my dedicated user for the last three years
-------At this point, food release no longer happened. The potato slices both thick and thin stayed with the blade instead of staying on the board-------
5. Rader 240mm 52100 - Sharpest knife I own, literally acts as if there is no food when cutting, but food release isn't amazing
6. Shigefusa 240mm - Second sharpest knife I own compared to the Rader with the Marko coming in 3rd
7. Yoshikane 240mm Gyuto (Marko tweaked these back in the day)
8. Unknown VG10 210mm Gyuto purchased from Stefan
9. Richmond Addict super tuned by Dave
10. Joe Calton 10" Chef's Knife in 1095 (has a full flat grind so no surprise here, but cuts like the dickens)
11. 9" Forgecraft (needs a lot of work)
Click to expand...

I just repeated the above test with a few knives and had completely different results so take what I posted above with a grain of salt when it comes to food release.
 
The top three remain unchanged, the Fujiwara was completely different the second time I used it for the potato test so who knows. The DT is from Devin's first batched and is inscribed with "#2" so I imagine it was part of the first 10. I purchased it from another member a year and a half ago and that member had spent some time thinning the original grind so mine is definitely not stock.
 
Have one to add.

Moritaka Damascus 240mm Gyuto
[video=youtube;Wmpl8iW7LXA]http://www.youtube.com/watch?v=Wmpl8iW7LXA[/video]
 
I'm so surprise Moritaka's food release performance....
 
I love that board and typically a mirror polish does not help with stiction. Nice video Magnus!
 
Nice vid Magnus - thanks for sharing.

Can we talk about "grind" for a moment while we're in the food release thread... just thinking out loud...

To me, "grind" refers to the end result of what the maker does on a grinder of some sort, whether water wheel, belt, stones, etc. Grind can be used as both noun and verb. The grind of a knife, when I hear it, means that the knife has been ground from spine to edge. This would mean that kuro-uchi knives are not ground from spine to edge, usually from edge to a height of the secondary bevel, or shinogi line. The area above the secondary bevel or shinogi that's left with a kuro-uchi finish would have been hammered to shape.

So using Moritaka as an example, Magnus's damascus 240 gyuto we see above has (probably) been ground from edge to spine, whereas the KS that Salty shot some time ago has only been ground from edge to secondary bevel/shingoi line (if that's even the correct term to describe it - it may be just one large bevel).
 
Thanks Mpukas. Took some fast shots on it that should answer your questions.

DSC02077.jpg
DSC02081.jpg
DSC02082.jpg
DSC02084.jpg
 
Very nice thread, thanks for the illustrative efforts
 
I've seen some questions about the Asai Hayabusa floating around. I've been curious as well, thought I'd put up a couple vids with my experience.

Several other knives as well. I'll put together more as I get to it.

[video]https://youtu.be/nzwP6j_7vRw[/video]
Asai Hayabusa 240mm gyuto- Eggplant

[video]https://youtu.be/188F8hlIBck[/video]
Asai Hayabusa nakiri - Zucchini

[video]https://youtu.be/8heiwvJDYVg[/video]
Trying chives with:
-Different knives
-Different parts of the edge
-Different cutting motions

You be the judge

Murata Nakiri - underappreciated IMO. With a new angle it's a great cutter, stays sharp, no drama
Asai Hayabusa Nakiri
Asay Hayabusa Gyuto

[video]https://youtu.be/NdoZ7FdGMrg[/video]
Several vegetables with the Asai Hayabusa gyuto. Onion, pepper, mushrooms, tomatoes.

[video]https://youtu.be/O2huuV26wWI[/video]
Right tool for the job?
Home cook
OOTB edges - Wusthof and Nguyen
My edge - Mac and Calphalon

Mac 8.2" Chef knife
Don Nguyen 110mm paring/petty
Calphalon Katana 3.5" paring
Wusthof 3.5" sheepsfoot paring
 
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