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.
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.