I am in contact with a well renowned maker of kitchen knives. He nowadays makes concave gyutos instead of convex ones. I have no experience with concave gyutos. Does anyone? I am curious to know how it cuts and whether it is strong enough.
Best of both grinds? This one works well.
That's a knife by Mario IngogliaWhat brand/ maker is that?
Is the mirror polish your work or the makers?
Is that concave behind the edge and convex above the grind?
By concave, is he talking about hollow grind?
Concave spine to edge works if you're cutting something that's taller than the knife, otherwise stiction is an issue.
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