Jovidah
I'll make you a sponsor offer you can't refuse...
On offer I have my 240 Y. Tanaka gyuto aka Miura Itadaki.
Asking 200 euros, shipping included. Prefer to keep this one within the EU.
It's this one:
https://miuraknives.com/japanese-kn...panese-knife-miura-itadaki.html#/36-size-24cmMiura claims the line is sharpened by Shotaro Nomura. It's probably the cheapest flavor of Y. Tanaka you can find.
My measurements generally allign with their posted specs: it's a Sakai '240' so in practise it's a 230, 51mm at the heel, 186 gram. Steel is iron-clad white 2.
Starts off at about 2,5-3mm above the heel and basically keeps most of that for almost the entire length of the blade; whatever taper there is comes from the grind... it's somewhat similar to something like Sukenari or the front end of a Yoshikane in that regard. It also means it's fairly stiff and solid on the front end. Balance point is about 2,5 cm in front of the heel.
However the grind itself is quite good and it thins out nicely, hence tip performance is still surprisingly decent. It's not a food release monster but it goes through root veg well and is a nice middleweight allrounder.
Blade finish is a rather coarse longitudinal finish. Actually quite practical because you could use a scrubby on this without really affecting the finish, but not glamorous in the slightest. The cladding has settled down somewhat after it got a patina but was reactive as hell at first.
Spine and choil are slightly eased. Handle has been oiled with mineral oil.
It has seen at most 1 or 2 sharpenings, but is probably due for another. Never been thinned. In all honestly the knife has never seen all that much use... largely for 2 reasons:
-It's somewhat on the reactive side, and I'm a whiney bitch when it comes to that (and too lazy to wipe knives).
-In style it's really very similar to my Robert Herder K Chef... but the K Chef has better steel and is less reactive so I always naturally gravitated towards that one.
Photos show current condition.
There is 1 caveat. When this knife arrived it had a slightly crooked handle install. Nothing major but enough to bother me. I've corrected this by simply bending it slightly where the handle starts. You probably wouldn't have known if I hadn't mentioned it, but it's something to be aware of if you ever want to rehandle it: you'll have to slightly bend it back.
Any questions, remarks, or want for better pictures, just ask!
Asking 200 euros, shipping included. Prefer to keep this one within the EU.
It's this one:
https://miuraknives.com/japanese-kn...panese-knife-miura-itadaki.html#/36-size-24cmMiura claims the line is sharpened by Shotaro Nomura. It's probably the cheapest flavor of Y. Tanaka you can find.
My measurements generally allign with their posted specs: it's a Sakai '240' so in practise it's a 230, 51mm at the heel, 186 gram. Steel is iron-clad white 2.
Starts off at about 2,5-3mm above the heel and basically keeps most of that for almost the entire length of the blade; whatever taper there is comes from the grind... it's somewhat similar to something like Sukenari or the front end of a Yoshikane in that regard. It also means it's fairly stiff and solid on the front end. Balance point is about 2,5 cm in front of the heel.
However the grind itself is quite good and it thins out nicely, hence tip performance is still surprisingly decent. It's not a food release monster but it goes through root veg well and is a nice middleweight allrounder.
Blade finish is a rather coarse longitudinal finish. Actually quite practical because you could use a scrubby on this without really affecting the finish, but not glamorous in the slightest. The cladding has settled down somewhat after it got a patina but was reactive as hell at first.
Spine and choil are slightly eased. Handle has been oiled with mineral oil.
It has seen at most 1 or 2 sharpenings, but is probably due for another. Never been thinned. In all honestly the knife has never seen all that much use... largely for 2 reasons:
-It's somewhat on the reactive side, and I'm a whiney bitch when it comes to that (and too lazy to wipe knives).
-In style it's really very similar to my Robert Herder K Chef... but the K Chef has better steel and is less reactive so I always naturally gravitated towards that one.
Photos show current condition.
There is 1 caveat. When this knife arrived it had a slightly crooked handle install. Nothing major but enough to bother me. I've corrected this by simply bending it slightly where the handle starts. You probably wouldn't have known if I hadn't mentioned it, but it's something to be aware of if you ever want to rehandle it: you'll have to slightly bend it back.
Any questions, remarks, or want for better pictures, just ask!
