When a 180mm Gyuto goes wrong?
Is this 52100? What creates that banding? if you polished another Eddworks knife prepared with the same mono steel in the same way, would it likely exhibit banding too?Thanks to ARM, this Eddworks has gone through some solid paces and came out undisputed champ of my small rectangle lineup. I also discovered some nice subtle alloy banding below the hollow.
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Yes it's 52100, I've had a Markin 52100 that had even more obvious banding and have seen it in A2, 1.2519, some honyaki, etc. @eddworks can better answer if his other knives would have the same characteristic. I have tried two other Eddworks 52100s and didn't notice this banding in either of them but they could have been etched differently, who knows.Is this 52100? What creates that banding? if you polished another Eddworks knife prepared with the same mono steel in the same way, would it likely exhibit banding too?
It’s bloody outstanding. Thanks for the infoYes it's 52100, I've had a Markin 52100 that had even more obvious banding and have seen it in A2, 1.2519, some honyaki, etc. @eddworks can better answer if his other knives would have the same characteristic. I have tried two other Eddworks 52100s and didn't notice this banding in either of them but they could have been etched differently, who knows.
I see this banding on most of the 52100 when I etch it, but it usually "washes off" pretty quickly. Cool that it stuck around on this one!Yes it's 52100, I've had a Markin 52100 that had even more obvious banding and have seen it in A2, 1.2519, some honyaki, etc. @eddworks can better answer if his other knives would have the same characteristic. I have tried two other Eddworks 52100s and didn't notice this banding in either of them but they could have been etched differently, who knows.
How do you like the sugi? I didn't quite jive with the profile on the sugi 6 but I know others love it. Have a sugi 1 I need to test drive too but so many knives, so little time!Perhaps @HumbleHomeCook should call for an ARMay as well. Doth spring there offer a pursuit better suited for a heavy rectangle than cubing rhubarb?View attachment 318761
Love it. Knocked my giant CCK out of the kitchen and into the tool chest.How do you like the sugi? I didn't quite jive with the profile on the sugi 6 but I know others love it. Have a sugi 1 I need to test drive too but so many knives, so little time!
What didn't you like about it? For me it's pretty much the Platonic form of a cleaver. Can't believe the deal from Amazon JapanHow do you like the sugi? I didn't quite jive with the profile on the sugi 6 but I know others love it. Have a sugi 1 I need to test drive too but so many knives, so little time!
What didn't you like about it? For me it's pretty much the Platonic form of a cleaver. Can't believe the deal from Amazon Japan
This is what made me not go for a sugi, way too much belly.Just a bit too much curve toward the tip for my tastes. I recognize I am in the minority on this one.
Here, you can see it's 112 at the heel, 114 at maximum "belly," and then up to 105 at the tip. So somewhere between that 114 max point and the 105 tip is the issue for me. Not sure if it's total amount of deviation that's causing the issue, the location where the curve begins, or the rate at which it curves.
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That said, I do think that the grind is awesome and the overall weight/balance is excellent. It is unquestionably an excellent cutter.
This is what made me not go for a sugi, way too much belly.
I already got something made for me. Only made two meals but perfect. Will go to work with me from tomorrow so I'll see how it will hold up to graft.You might want to take a hard look at the migoto b1 no 6 chuka. It's 109 at the heel, 110 at midpoint, and 108 at the tip. Gentle curve to prevent dead stops, but not too much belly:
https://migotocutlery.com/collections/migoto/products/migoto-blue-1-chuka-6
Currently sold out but they take pre-orders.
I already got something made for me. Only made two meals but perfect. Will go to work with me from tomorrow so I'll see how it will hold up to graft.
Only had it for 30hrs.Do tell!
So clean! Thoughts so far?Only had it for 30hrs.
Perfect to be honest. I'm taking it to work tomorrow so I'll see how it handles. Its a big boy at 230x115. Michael made exactly what I asked for so if there is an issue its on me.So clean! Thoughts so far?
I've got a KH veg cleaver on order too
Hit me up if you decide you don't like your #1. I've been curious to see if I'll like it better than my #6.How do you like the sugi? I didn't quite jive with the profile on the sugi 6 but I know others love it. Have a sugi 1 I need to test drive too but so many knives, so little time!
Just a bit too much curve toward the tip for my tastes. I recognize I am in the minority on this one.
Here, you can see it's 112 at the heel, 114 at maximum "belly," and then up to 105 at the tip. So somewhere between that 114 max point and the 105 tip is the issue for me. Not sure if it's total amount of deviation that's causing the issue, the location where the curve begins, or the rate at which it curves.
View attachment 318764
That said, I do think that the grind is awesome and the overall weight/balance is excellent. It is unquestionably an excellent cutter.
Hit me up if you decide you don't like your #1. I've been curious to see if I'll like it better than my #6.
Belly helps with food release in an inconspicuous manner.You might want to take a hard look at the migoto b1 no 6 chuka. It's 109 at the heel, 110 at midpoint, and 108 at the tip. Gentle curve to prevent dead stops, but not too much belly:
https://migotocutlery.com/collections/migoto/products/migoto-blue-1-chuka-6
Currently sold out but they take pre-orders.
Belly helps with food release in an inconspicuous manner.
I wish my belly was inconspicuous
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