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SOLD Birgersson Gyuto 250mm

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Joined
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Location
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Up for sale is this Birgersson gyuto I bought a month or so back. This is my first from this maker and I was very impressed. Super thin behind the edge, but without feeling delicate. This is the kind of knife born to mince or julienne things. I did some test cuts on potatoes and carrots, which is passed with flying colors, and then made a 25qt cambro of pico for an event (over 5 gallons of the stuff!). Piece of cake with this knife, and I don't say that lightly, as that much small dicing is normally a royal pain. The handle is western, made with an orange pakka wood I believe. (I tried to double check but the original listing on the website is gone). The handle is very comfortable, if perhaps a mite small for my large mitts, though the wood itself doesn't do much for me personally. I'm moving abroad in a few months and need to cut down on my knives, so some hard decisions.

250x63
243g
Asking $535, shipped CONUS.

Photos:
https://drive.google.com/drive/folders/1--ZJD5q_NnDvgDtfxlOu8yxdPedf6Ite?usp=sharing
Here is a video of Robin Dalman cutting some carrots with it during a visit.
 
I can’t speak highly enough about Birgerrson’s work. I’m now up to five of his knives in my collection or this one would be headed in my direction as well. Bjorn takes no shortcuts in his work and offers a blade that he rates at 66HRC. My original K-Tip Gyuto is now in the hands of its second owner (me) and shows no sign of needing a touch up on the stones. I love it and it never fails to bring a smile to my face when I use it. I’m sure that whoever buys this knife will feel the same about it.
 
I try not to 'oversell' knives in in BST threads as I don't like reading the hype pieces myself, so thanks @Brian Weekley for sharing your outside knowledge in case I was underselling. This knife reminds me most of the Yoshikane SLD damascus series, perhaps crossed over slightly with the newer Konosuke Fuji models (taller version). Thinner spine, precision-prep oriented, very durable edge for being ground so thin. I'd probably keep this if it was wa-handled, but I rarely find western handles that truly fit my big hands which is why I've largely passed over this one since I got it.
 
My five …

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None for sale …

A recent job!

11451B37-B5F5-4988-BE0F-3C6ECDE28052.jpeg
 
No worries, thanks for letting me know!
Can add some info. Since this knife mas made Björn has moved to a lower bevel and a thin blade overall. Not sure about how thin the one in this post is, but now many knives are 1.7-1.8 mm at the spine where the makers mark is. Just a week ago he posted an update on how he's being able to use a smaller piece of core steel, which brings benefits in terms of thinning and adjusting a bent blade. So while his knives have been really good for some time, they are still getting better. Might be worth keeping an eye out for his newer blades.
 
Can add some info. Since this knife mas made Björn has moved to a lower bevel and a thin blade overall. Not sure about how thin the one in this post is, but now many knives are 1.7-1.8 mm at the spine where the makers mark is. Just a week ago he posted an update on how he's being able to use a smaller piece of core steel, which brings benefits in terms of thinning and adjusting a bent blade. So while his knives have been really good for some time, they are still getting better. Might be worth keeping an eye out for his newer blades.
Amazing that someone THAT good still pushes to get even better. I think patience and vigilance will pay off for me here 👍 Thank you so much for the thoughtful reply!
 
Amazing that someone THAT good still pushes to get even better. I think patience and vigilance will pay off for me here 👍 Thank you so much for the thoughtful reply!

I know this is the wrong forum, but since the discussion is already going on.

I have two 2023 gyutos from Björn. I absolutely love the gyutos, but they are also not for everyone. They are thin at the spine, and... just thin. Don't get me wrong, these are among the top knives I've tried and he's one of my favorite makers. But if you go after something from Björn, it should be because you want a thin knife that is easy to maintain. In that niche he's the best I've tried.



 
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