Maksim - is there a chance that we could see different knife shapes from Itinomonn? Something along the lines of a funayuki (or a wide petty of some 165mm) in a nice kasumi finish could help me to cure that 'Carter bug'
I really like my stainless western gyuto. I wish that profile was was available in a wa handle, as i think i would like it even more.
I'm with Matus though about a [double-beveled] funayuki too. Not a big-bellied deba style, but something in the spirit of Carter or some of the Tosa funayuki out there.
Exactly what I had in mind
must say that I am impressed with the grind on my watanabe pro nakiri!I sent a prospective email to Teruyasu Fujiwara and Shosui Takeda and they're willing to do such a project, but Mr. Takeda never confirmed with me, and I'm not certain about Teruyasu Fujiwara's grinds after getting a nakiri from him. Also tried to get in touch with the maker of Toshihiro for a custom but couldn't contact him directly. Watanabe might be another custom or semi-custom option, but I wouldn't mind one under the Itinomon brand at all.
Mine has no flat area at all and is the curviest knife I own. I'm not looking for the wharncliffe-esque things some people have been looking for, but this has almost as much belly as a Shun and is taller than even most of my nakiri (55mm, advertised as 50). My stainless-clad Itinomonn is also a continuous curve pretty much but is almost 5mm shorter at the heel so the tip is closer to the center and the overall shape much more manageable. Is the shape for protein slicing? I can't really use it on vegetables unless rocking, but the height makes that a lot of work.Funny that you guys don't like the profile on the KU Itinomonn gyutos. I absolutely love the profile. Tall, slightly higher tip, but still effective. Meh. Different strokes, I guess. I'll admit it's not for everyone, but I do wonder if people get a bit carried away with the "low tip" idea.
So - any user experience with the new SemiStainless line from Itinomonn? How much flex does the blade has (compared to KU Itinomonn for example)? How does it feel on stones?
That is just perfect Andrey! I will keen an eye on the Review section
Speaking of reviews Matus, don't you owe us all one on your Haburn gyuto we've all been patiently waiting...
That is just perfect Andrey! I will keen an eye on the Review section
Thank you Andrey. It surprises me a little that you seem to interpret the fact that the knife is SS as a reason for less than perfect (for your standards at least) performance. I am just wondering here because there are SS knives like Heiji, Gengentsu or Yoshikane that come in SS and offer excellent performance. My question would be - how does the knife respond to sharpening and how do you find the edge geometry? Could it be that the knife needs some thinning?
thank you
Great review Andrey. Have recommended this for the new apprentices where I work and have bought 1 for 1 of them yesterday, so I'm interested to see how its going to be. I hope it outperforms the MAC's most people use here in Norway, and that its allright to use it to start learning sharpening with stones.
Thank you Andrey. It surprises me a little that you seem to interpret the fact that the knife is SS as a reason for less than perfect (for your standards at least) performance. I am just wondering here because there are SS knives like Heiji, Gengentsu or Yoshikane that come in SS and offer excellent performance. My question would be - how does the knife respond to sharpening and how do you find the edge geometry? Could it be that the knife needs some thinning?
thank you
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