Hello All,
Here's a bigger one for you. I haven't gone over 240mm on a gyuto in a while, and this big one makes me appreciate the others a bit more. Not a whole lot to tell about it otherwise. It has pretty heavy amount of convexity of the right hand side so food release should be pretty good, and the edge is very, very thin.
Here's a bigger one for you. I haven't gone over 240mm on a gyuto in a while, and this big one makes me appreciate the others a bit more. Not a whole lot to tell about it otherwise. It has pretty heavy amount of convexity of the right hand side so food release should be pretty good, and the edge is very, very thin.
- Blade: 291mmx53mm CPM MagnaCut (63-64 HRC) 320 grit hand finish
- Neck: 20mmx16mm
- Handle: 131mmx 24.8mmx22.7mm tapering to 22.0mmx19.0mm, burned oak, oiled and waxed
- POB: 85mm from the handle
- Spine: 2.80mm at the neck, 2.09mm at 15.5cm, 1.01mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: 219 grams
- Relieved choil and spine
- Edge: .1-zero at half way
![20220529_160914.jpg 20220529_160914.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/171/171621-20220529-160914.jpg)
![20220529_161001.jpg 20220529_161001.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/171/171622-20220529-161001.jpg)
![20220529_160927.jpg 20220529_160927.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/171/171624-20220529-160927.jpg)
![20220529_160950.jpg 20220529_160950.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/171/171625-20220529-160950.jpg)
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