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Hi KKF, I’ve got a new itch that needs some serious scratching! Looking for a Maumasi integral damascus gyuto in the 210-230mm range. Hit me up with whatever you’ve got! Cheers. Gavin

Profile looks a bit like a small Carter funayuki. Maybe look into that if no luck with a Fernandez? Just a thought

Jean George or one of his chefs uses what looks like a Dalman (but a bit hard to tell)

Alex’s knives are at the top of its game. Can’t believe this is still here…!

I have a Dalman Damasteel petty. Real gem and one of my most used knives! GLWS!

My Kato WH is also the most drastic taper from a heel-to-tip thickness ratio perspective.

Figured I’d bump again :)

Gentle bump!

Encouraged by the recent success of @big_adventure, I would like to put my hand up again for a Kamon. If anyone is looking to offload their 225mm from the massdrop (or any other Kamons in that size range), please hit me up! Thanks all

Same!

It sounds like the “issue” has more to do with the profile of your knife than technique or cutting board. As Stringer said, you can either adjust the profile of the cleaver or just live with it. Cleavers aren’t the best rock choppers generally speaking.

Best looker: Rader 10,000 Layer 220mm gyuto Most fun cutter: Dalman PM steel 210mm gyuto Best all-rounder: Kato 210mm WH gyuto Most reached for: Kono HD2 210mm western gyuto (my “beater”) Latest fad: the newest knife in the block :dancingchicken:

Thanks! Super interesting. Can you show us a pic of the choil? Presumably a heavy convex grind?

Sorry meant GLWB! I don’t know how many Robin made but I do have one and am very happy with it :upsidedownspin:

I can attest how amazing it is. It has earned a permanent spot on my starting lineup. GLWB!

+1 on Yannick, Bazes, Catcheside, Kippington

I constantly want to try new steels, so things like damasteel, z wear, magnacut, etc. intrigue me. That said, powdered steels are usually my (marginally) least favorite because I don’t enjoy sharpening them as much. AEB-L and Ginsan are generally very utilitarian choices for me, meaning I am...

I got it from Etsy 4 years ago. It’s a custom job from this vendor called MJ Wood Design Studio. I paid $218 for it. Superb quality. Below is the design sketch she rendered:

I have these three that I keep in my wardrobe (cos my kitchen ran out of space). I also have a block in the kitchen for knives that are currently in rotation. The block that you see on the right can also hold cleavers on either side, which I find very helpful because most knife holders cannot...

I would say that’s not necessarily true, although I’m also in the camp of 210-230mm is my perfect size when it comes to gyutos (I’m a home cook). I think 240mm generally offers more options (e.g. 240mm honyakis are more common than 210mm) and also more blade height at the heel. Also a 240mm...