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Eddworks cut looking glassssy

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Yeah happy to give my thoughts, despite how much I use knives I’m rather poor at describing my experience. Usually pretty quickly I can tell if we”ll get along but lately I’ve been trying to push myself and try things I wouldn’t normally. For starts they are on slightly different fields, the urushi handle on wide bevel is lighter and feels more balenced compared to renhandled convex. The wide bevel I find to have slightly better food release (not as sticky), at the cost of not being able to cut as thin (potentially). Geometrically for me at least the wide bevel also has a little more control, perhaps due to girthier sides. This wide bevel looks like a rather “short” example in the high 40 mm I’d guess and tapers a little more dramatically. I think I’ve noticed Kagekiyo especially nshida does rather short gyutos. Again these are very minute differences and very poorly described at that. I love Myojins work, and will keep my tetsujin ginsan but I’ve definitely found a new love with nshida grinds and hopefully my experience will give some solace to those buying now thinking what they might be “missing out” on.
 
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I started Bonsai Boys from a deep passion for food and Japanese culture. Most people don’t know but my full-time gig is in fashion, I travel a lot for work and fast food is terrible in Canada so hotel salads for the win. Can’t do a road trip without my trusty bunka by Isamitsu and Parker Asahi cutting board. Thank you to all the clients who’ve been on our site and purchased our product. We appreciate you very much 🙇🏻❤️

JonJon Takashi Tsujio
 

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Bonsai Boys Trading LLC said:
I started Bonsai Boys from a deep passion for food and Japanese culture. Most people don’t know but my full-time gig is in fashion, I travel a lot for work and fast food is terrible in Canada so hotel salads for the win. Can’t do a road trip without my trusty bunka by Isamitsu and Parker Asahi cutting board. Thank you to all the clients who’ve been on our site and purchased our product. We appreciate you very much 🙇🏻❤️

JonJon Takashi Tsujio
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This is such an elite setup 😂 keep killing it mate 🔥
 
SwampDonkey said:
Do you mind elaborating a bit? I've read they're both nice but some others have favored the convex. Always like to hear both sides on these things
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I had both of these (240mm) in my hands recently, but didn't make any cuts so take this with a grain of salt.

The convex was much lighter, thinner and lasery (151g 189g). The wide bevel feels a bit more weighted toward the blade and authoritative. Fit an finish is excellent on the convex but absolutely stunning on the wide bevel. Flawless.

I haven't added much, but more to echo some of the points made by billybunka.
 
M1k3 said:
Spanish-Swedish maker @RDalman?
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The one and only. Feeling pretty lucky I grabbed one. This knife’s a beast.

You remember your first time?

The first time using a well ground knife with a nice edge and it feels like you’re lasering off machined increments of food?

Robin’s work gave me that feeling. A tingle in the fingies.
 
calibrated_octopus said:
The one and only. Feeling pretty lucky I grabbed one. This knife’s a beast.

You remember your first time?

The first time using a well ground knife with a nice edge and it feels like you’re lasering off machined increments of food?

Robin’s work gave me that feeling. A tingle in the fingies.
Click to expand...
Nothing quite beats that feeling of "holy sh*t why didn't I get a good knife sooner" huh? I've had that feeling twice. Once when I first tried a Yoshikane, and a second time when I tried a Yanick for the first time. The second time it was more technical though... like how does he make it cut so smoothly and have perfect food release? Who knows.
 
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