- Joined
- Aug 29, 2018
- Messages
- 2,422
- Reaction score
- 5,415
$365 sold
Bought for $450
Will drop price until sold
Stored in newspaper from 1993, and in a Takamura Hamono box. Not sure if made by Takamura, never seen them do carbon. Monosteel carbon (feels like white) with western handle. Thinned and refinished with silicon carbide. Lots of grind marks left from before I worked on it. Strong righty bias. Balance point is between the two different cluster of kanji. Blade has oil on it.
297mm edge
552 g
72mm tall
Spine:
3.6mm at handle junction
3.8mm 2cm in front of handle junction
4.0mm halfway
2.1mm 1cm from tip
Best cutting feel of any knife I've ever used. Breathtaking to me. Both from the steel and the weight and size. Steel isn't the hardest, but it's harder and crisper and finer than Ashi white. It's the nicest to sharpen steel I've used in a kitchen knife. I would like to call it a perfect steel / HT for me, and would put it on the same level as nagahiro. Not as aggressive sharp as nagahiro but very well behaved and extremely fine edge taking. The steel has no rubbery feel, nor a coarse feel like some white can have sometimes. It's not glassy like very hard white or blue. It abrades and strops beautifully. For example, it gets sharper than takagi, mizuno, doi, and Watanabe honyaki.
It is a giant knife. It is a heavy knife. I love this knife. It's my favorite gyuto that I've cut with. There's lots of slam chops, but I've thinned the knife, and there's a lot of control in letting the knife sink into cuts too. No wedging except in very turgid produce. Great separation and lack of stiction.
There's pitting, as the knife is at least 29 years old. The newspaper says in the box is from 1993. I sanded the choil and spine smooth, and chamfered both. I have an errand sanding mark on the left blade face near the choil that I can work to remove if desired. It was a couple hours of thinning, sanding, and refinishing. There was a handle gap that I filled with epoxy. I bought the knife because it looked like it had a hamon. . . .it didn't it was just grind marks. Still though, it has edge taking that is the level of honyaki, and exceeds all that I've sharpened except a tamahagane one. Board feel is also like other monosteel very solid
Most monosteel gyuto are 2mm or so. This knife borders on western deba territory in spine thickness, but is much thinner through the grind than most western deba I've seen, before I thinned it more
@Chang @ethompson
Size comparison to 240mm x 51mm western deba
Bought for $450
Will drop price until sold
Stored in newspaper from 1993, and in a Takamura Hamono box. Not sure if made by Takamura, never seen them do carbon. Monosteel carbon (feels like white) with western handle. Thinned and refinished with silicon carbide. Lots of grind marks left from before I worked on it. Strong righty bias. Balance point is between the two different cluster of kanji. Blade has oil on it.
297mm edge
552 g
72mm tall
Spine:
3.6mm at handle junction
3.8mm 2cm in front of handle junction
4.0mm halfway
2.1mm 1cm from tip
Best cutting feel of any knife I've ever used. Breathtaking to me. Both from the steel and the weight and size. Steel isn't the hardest, but it's harder and crisper and finer than Ashi white. It's the nicest to sharpen steel I've used in a kitchen knife. I would like to call it a perfect steel / HT for me, and would put it on the same level as nagahiro. Not as aggressive sharp as nagahiro but very well behaved and extremely fine edge taking. The steel has no rubbery feel, nor a coarse feel like some white can have sometimes. It's not glassy like very hard white or blue. It abrades and strops beautifully. For example, it gets sharper than takagi, mizuno, doi, and Watanabe honyaki.
It is a giant knife. It is a heavy knife. I love this knife. It's my favorite gyuto that I've cut with. There's lots of slam chops, but I've thinned the knife, and there's a lot of control in letting the knife sink into cuts too. No wedging except in very turgid produce. Great separation and lack of stiction.
There's pitting, as the knife is at least 29 years old. The newspaper says in the box is from 1993. I sanded the choil and spine smooth, and chamfered both. I have an errand sanding mark on the left blade face near the choil that I can work to remove if desired. It was a couple hours of thinning, sanding, and refinishing. There was a handle gap that I filled with epoxy. I bought the knife because it looked like it had a hamon. . . .it didn't it was just grind marks. Still though, it has edge taking that is the level of honyaki, and exceeds all that I've sharpened except a tamahagane one. Board feel is also like other monosteel very solid
Most monosteel gyuto are 2mm or so. This knife borders on western deba territory in spine thickness, but is much thinner through the grind than most western deba I've seen, before I thinned it more
@Chang @ethompson
Size comparison to 240mm x 51mm western deba
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