I could be missing something @Brian Weekley, but that is either a really small TX or a really big cat.
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The TX is a 230mm Gyuto so I guess the cat is on the big side. Both are very sweet. The cat is my artistic director … in charge of all photo shoots!
Beautiful knife! I need to find one of those…
myguidingmoonlight
Senior Member
My first try at convex thinning on my first Japanese yo-gyuto.
This Ashi Ginga 240 Yo-gyuto came with a massive secondary bevel that I was not fond of, the tip area was especially thick because of that.
I busted out the JNS 300 and started thinning, making sure to add rocking motions to keep the convexity.
After 2 hours I managed to grind to to zero and added the final edge on a SP2k.
To my surprise, it now cuts like my HD2 but has even better food release! This might be my favorite laser right now, true 240 mm length and a killer edge.
It may not look as pretty as a brand new Ashi Ginga, but I just wanted to share this because I am proud of how good it came out.
Bonus, it also looks like a sanmai low bevel gyuto now.
Choil before
Choil after
This Ashi Ginga 240 Yo-gyuto came with a massive secondary bevel that I was not fond of, the tip area was especially thick because of that.
I busted out the JNS 300 and started thinning, making sure to add rocking motions to keep the convexity.
After 2 hours I managed to grind to to zero and added the final edge on a SP2k.
To my surprise, it now cuts like my HD2 but has even better food release! This might be my favorite laser right now, true 240 mm length and a killer edge.
It may not look as pretty as a brand new Ashi Ginga, but I just wanted to share this because I am proud of how good it came out.
Bonus, it also looks like a sanmai low bevel gyuto now.
Choil before
Choil after
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Excellent! Good for you and thank you for sharing.
That's some seriously high praise given what else is in your collection! Shame that Steffen stopped working...
Nice work, the original grind doesn't look like anything I've seen on other Gingas... This is why I buy from Jon.
There is no doubt that the top makers have earned and deserve their success. IMO there are quite a few makers producing much the same quality but haven’t earned the fanfare … yet. Making one’s way as a knife maker has to be a pretty tough gig. It’s no surprise that some very talented makers get lost along the way. Steffen is just one of several I can think of. The trick is to include examples from these quality makers in your collection when the opportunity arises.
myguidingmoonlight
Senior Member
I got it from BluewayJapan since they had the coke-shaped yo handle version that I wanted.
Besides the thick secondary bevel, the 61 HRC vs the usual 59-60 HRC is nice, true 240 mm length too.
tostadas
Hobbyist / Craftsman
Wakui family shot
(from the top)
Kochi KU V2 240
Kaeru Honyaki B#2 240
Wakui Hammered W#2 240
(from the top)
Kochi KU V2 240
Kaeru Honyaki B#2 240
Wakui Hammered W#2 240
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2 knives from Dan Bidinger:
Top „bluejay“ is a symmetric B-grind, dimensions are 230/58/195g.
Bottom one is a full convex WH, 252/58/258g.
Top „bluejay“ is a symmetric B-grind, dimensions are 230/58/195g.
Bottom one is a full convex WH, 252/58/258g.
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Greasylake
Thick knives save lives
I call this one "the ghost of kanji past"
2 knives from Dan Bidinger:
Top „bluejay“ is a symmetric B-grind, dimensions are 230/58/195g.
Bottom one is a full convex WH, 252/58/258g.
I still can’t believe I watched the convex workhorse sit at Crocker and didn’t get it. Looks to be a very good pick up. What are your thoughts on these two from Dan?
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Both of them are absolutely fantastic, although quite different.
The convex WH is thicker but its grind is super impressive. I’d say it is as good as convex can get!
The slightly thinner bluejay has a symmetric B-grind. Food release is a different thing. It is thinner, lighter, has a smaller handle. Is the handle really smaller or is it just the facets that make it seem smaller?! Nah, I think it is really smaller…
I can’t decide which one I prefer. I love the heavier blade of the WH, while the handle and increased food release are sweet on the bluejay!
Taking the new 230 apex ultra/wrought iron birch & bevel (forged by Isasmedjan) gyuto for a spin today. Loving it so far!
I’m beginning to think you eat an eel based diet
Greasylake
Thick knives save lives
Yes, I am working down the hira a bit. There was a pretty thick layer of caked on rust that needed to go, and I can also get some of the pitting out by sharpening. There's some rust on the spine too I'll clean up later with some sandpaper
Sharing a blade i finished recently which i inspired myself on Starry Night by van gogh on handle.
Ive found that somehow the style of van gogh is really similar to the pattern found on burl woods like maple burl and such, stabilized in the right colors, it can really reminds a lot his paintings.
Ive found that somehow the style of van gogh is really similar to the pattern found on burl woods like maple burl and such, stabilized in the right colors, it can really reminds a lot his paintings.
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Nice! I had my eyes on this one, really like the handle.
Surprised it needed thinning, but given that I'm not surprised it didn't came from Jon
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Upgraded my cutting board and it makes my 220 gyuto look like a petty. Had a snap a quick woodgasm pic. Same knife before rehandle on my old "big board" for reference. Both teak. Gyuto is an Enjin/Kyohei Shindo blue #2
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You need bigger knives now!!!
The upgrade was 100% related to my newfound love of 240s.
That board is spectacular! What’re the dimensions?
24x18x1.5" from Teakhaus. For some reason Walmart is selling them online for $130, too good of a deal to pass up before someone realizes they coded it wrong.
First cuts. As would be expected with Takada/Yohei, edge is brilliant.
Cutting up extra crispy pork belly needs the big knife.
Gimme that Kramer....i mean, pork belly....nevermind. ..
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WTS [CONUS] Konosuke (Ashi) Stainless 270, Migoto Blue 2, Mazaki Migaki 240- Latest: myguidingmoonlight
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