SOLD 265x49 Gyuto

[DanielC]

Stone polished, short workhorse, Gyuto in my O1/Iron sanmai. Core steel is hardened in the 63-64 range and polished on jnats. There are light stone scratches here or there that will easily be gone in a polishing session or two. Handle in Honduran Rosewood and Amboyna.

OAL: 420mm
Thickness out of the handle is just over 5mm.

Will take thinning well over time as the bevel is serviceable on stones. Thanks for browsing.

$530 shipped CONUS.
$500 shipped CONUS.
$485 shipped CONUS
$435 shipped CONUS
$400 shipped CONUS

 

[cooktocut]

Beautiful knife and handle!! GLWS!

 

[Ikonaka]

Wish I preferred longer knives

Sure someone will love this though!

 

[Chang]

Giving me Hinoura vibes

 

[Jville]

Nice knife

 

[DanielC]

Nice knife

Thanks

 

[ssmug]

Yowza!

 

[DanielC]

$530 shipped CONUS

 

[DanielC]

Price decrease.

 

[DanielC]

Bump

 

[DanielC]

Reduced.

 

[DanielC]

*yawns*

 

[HumbleHomeCook]

Sorry buddy, just too big for me but yeah, it's crazy this is still here at that price.

 

[DanielC]

Sorry buddy, just too big for me but yeah, it's crazy this is still here at that price.

It is what it is. I've got more on the horizon.

 

[Lucidknives]

I really rate o1 as kitchen knife steel.

 

[DanielC]

I really rate o1 as kitchen knife steel.

*hate? Is a strong word. I have a hard time telling all simple steels apart. O1 has served as a wonderful steel for a long time.

 

[ethompson]

I agree, when it comes to the simple steels, hardness for hardness I have a hard time differentiating and I think they are all well beyond adequate. I’ve got a honesuki in O1 that can hack through chicken joints all day without chipping and still surgically slice off skin and fat at the end of a case - not sure how it isn’t a good steel… it’s not something high alloy and modern, but I also don’t feel like that’s necessary to have a good knife.

People are sleeping on your talents on the stones and undervaluing the effort and skill that goes into these finishes and under appreciating how much easier this makes long term maintenance. Someday it’ll be the right time and right knife and I’ll grab one of yours for sure.

 

[HumbleHomeCook]

...

People are sleeping on your talents on the stones and undervaluing the effort and skill that goes into these finishes and under appreciating how much easier this makes long term maintenance. Someday it’ll be the right time and right knife and I’ll grab one of yours for sure.

Yes, yes and yes!

 

[DanielC]

I agree, when it comes to the simple steels, hardness for hardness I have a hard time differentiating and I think they are all well beyond adequate. I’ve got a honesuki in O1 that can hack through chicken joints all day without chipping and still surgically slice off skin and fat at the end of a case - not sure how it isn’t a good steel… it’s not something high alloy and modern, but I also don’t feel like that’s necessary to have a good knife.

People are sleeping on your talents on the stones and undervaluing the effort and skill that goes into these finishes and under appreciating how much easier this makes long term maintenance. Someday it’ll be the right time and right knife and I’ll grab one of yours for sure.

Ty for the kind words.

I enjoy the sanmai making process, and I enjoy polishing them on stones.

I try to let the market decide until my name is more established. I've been in the scene for awhile, I just make low volume and spend a lot of time researching. Going under $400 for the piece would be sacrilege though. I would more soon give it away to family before that. Which kind of means this is basically where this thread ends and I move on.

 

[4wa1l]

Maybe it is a very Australian use of the word but rate used in this context is a positive. If I said that I rate something ie a steel, it means that I think it is a great thing!

I think @Lucidknives meant well and just want to clear up any confusion.

 

[DanielC]

Maybe it was indeed rate. He said rate. In which I totally agree with him. I don't take offense at least regardless. I know everyone has their favorite thing, and I cannot always be right.

 

[Lucidknives]

I was a totally positive comment. I rate o1 highly as a kitchen knife steel. It's one of my favourite steels. Great looking knife too mate

 

[jedy617]

Gorgeous. O1 is not for me but this is stunning and a great price.

 

[DanielC]

I was a totally positive comment. I rate o1 highly as a kitchen knife steel. It's one of my favourite steels. Great looking knife too mate

You are a gentleman. Thank you.

 

[coco]

This price is insane. I own a 230mm from Daniel. The finish is impeccable.
Having said that, 265mm is not a size I use much.

 

[Bico Doce]

Looks fantastic and the value is certainly there. Sizing makes it seem like more of a slicer just being so long and short at the same time. Take 7mm from the length and add it to the height I would buy this for sure

 

[Geigs]

This is a steal at that price, and a good buy at the original price. As others have said the length is a bit much for my preference. If this was 225-240 I would have bought this already. Don't be discouraged- I've really enjoyed your posts on steels and your knives look great