WTB 180mm petty, ashi/gesshin ginga (61hrc), stainless, wa handle

[jsph]

( this one time, i think the title alone might cover the basic parameters without further ado.

preferably within canada, but could be u.s.

[might withdraw this listing in a few days if/when sanity returns re: real-life financial considerations.] )

 

[MontezumaBoy]

Best of luck ... I have been trying (unsuccessfully) to aquire this little gem myself for many moons ...

I have only (to the best of my knowledge) seen one here and Chuckles got it (I think from Daveb if I am not mistaken) ... if you find 2 let me know!

Chuckles posted a pic of it with a Darth Vader toy ... you can obviously see my obsession ... I have begged Mr. Broida for years ...

Forget the financial considerations ... you can always sell it to me!

 

[jsph]

thanks -- you sure got a few smiles out of me with this.

right, looks like one was sold here a while ago [perhaps not unrelated to daveb's comment re: preferring the hd2 variant], and j knife imports did get them in stock again sometime in the last year or so but i hesitated (cost, plus further cost of shipping/import to canada). i'll be sure to let you know if _two_ people show up wanting to offload theirs.

 

[labor of love]

Normal hrc version is available from blueway

 

[jsph]

thanks very much. that's a good tip. still hoping a 61hrc might be possible, but if not, might have to settle for the softer one.

 

[Choppin]

FWIW, I’m happy with my “regular” version from BlueWay. I’d happily pay extra for a Gesshin if available, but based on other Gesshin Ginga knives that I own I don’t think the difference is huge.

 

[labor of love]

FWIW, I’m happy with my “regular” version from BlueWay. I’d happily pay extra for a Gesshin if available, but based on other Gesshin Ginga knives that I own I don’t think the difference is huge.

Yep. I have a 180 carbon version yo handle from blueway and honestly for this sort of knife I prefer it a tad softer.
If I bought the stainless I’d definitely want the softer steel, stainless usually sucks to sharpen might as well get it over with quicker lol

 

[Choppin]

Yep. I have a 180 carbon version yo handle from blueway and honestly for this sort of knife I prefer it a tad softer.
If I bought the stainless I’d definitely want the softer steel, stainless usually sucks to sharpen might as well get it over with quicker lol

I agree, sometimes softer is better. I recently got a 240 carbon yo-gyuto, regular HRC, that I plan on using as a beater and the lower HRC probably helps.

Anyway the regular Ashi are already great knives. I do appreciate the extra F&F and hardness (depending on the intended use) on the Gesshin version but I’m happy with either.

 

[zizirex]

there is one in Canada but it's a Yo handle, not a Wa handle. i am not sure if its the harder or regular though.

 

[jsph]

thanks for your comments, guys. i would still wonder whether ~61hrc aeb-l would give better edge retention, less edge roll, etc than ~59hrc (i.e., softer might be easier to sharpen (?), but harder would go longer between sharpenings), but i guess it will just be a matter of whether there are any harder/gesshin ones around to buy at all, versus giving up and getting the regular/softer ones. zizirex: definitely only interested in the wa handle, though.

 

[jacobwilder5]

+1 on the standard ashi stainless. I call them my nice beaters. They’re surprisingly tough for how thin they are and sharpen up nicely. I believe that’s due to the hardness being a bit lower and a good heat treat. No issue with the gesshin but I haven’t felt the need to spend more when the ashi is already great for what I use it for.

 

[jsph]

thanks for this. so, sounds like i should try to be less biased against the softer ones, i guess. no offers for a harder one, anyway, so, for now, anyway, it's... what's that funny word?... moot.

(i wonder whether harder steel has more benefit (e.g., edge retention, etc) if you use a petty/utility on the cutting board more often, like a small chef's knife, versus in the hand more often, like a large petty.)

 

[jacobwilder5]

thanks for this. so, sounds like i should try to be less biased against the softer ones, i guess. no offers for a harder one, anyway, so, for now, anyway, it's... what's that funny word?... moot.

(i wonder whether harder steel has more benefit (e.g., edge retention, etc) if you use a petty/utility on the cutting board more often, like a small chef's knife, versus in the hand more often, like a large petty.)

For these two, the harder version should have better edge retention but unless you’re in a high volume pro environment I doubt you’ll be able to tell much difference.

 

[jsph]

thanks, jacob. ... and, no, i'm not even in a high-volume amateur environment.