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Eddworks Gyutohiki
- Thread starter Stevem627
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I wish I knew how to do the picture inserts better, but here is my new Eddworks Gyutohiki.
It is 270 x 45, made from 52100 steel, and has a beautiful Desert Ironwood handle.
It is 45 tall at the choil, 36 at mid choil, and 26 at the k-tip. It is 64 mm thick at the handle, 58 at the choil, 26 mid point, and 1.4 at the K-tip. It is 232 grams weight.
I love the knife and don’t know why more handles don’t taper at the end. The taper (and the general shape he does for me) makes a pinch grip SO comfortable.
The knife cuts like a dream just like my 200mm he did for me and is EXACTLY what I wanted since I have nothing like it.
It is the first time he has made a knife like this, and I think he succeeded in every aspect! I have a laser type Sujihiki, but this will be able to do much more daily use and will slay larger slicing and portioning of proteins. It is very thin behind the edge and is laser-like from mid knife.
It is 270 x 45, made from 52100 steel, and has a beautiful Desert Ironwood handle.
It is 45 tall at the choil, 36 at mid choil, and 26 at the k-tip. It is 64 mm thick at the handle, 58 at the choil, 26 mid point, and 1.4 at the K-tip. It is 232 grams weight.
I love the knife and don’t know why more handles don’t taper at the end. The taper (and the general shape he does for me) makes a pinch grip SO comfortable.
The knife cuts like a dream just like my 200mm he did for me and is EXACTLY what I wanted since I have nothing like it.
It is the first time he has made a knife like this, and I think he succeeded in every aspect! I have a laser type Sujihiki, but this will be able to do much more daily use and will slay larger slicing and portioning of proteins. It is very thin behind the edge and is laser-like from mid knife.
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Sorry for the extra post.
parbaked
Senior Member
Eddie’s work is very impressive!
I just received a similar ”mini” Nakiri last night.
150x52 with a 6.5mm neck!
A 240x40 gyutohiki would be a sweet pair for me…
I just received a similar ”mini” Nakiri last night.
150x52 with a 6.5mm neck!
A 240x40 gyutohiki would be a sweet pair for me…
I’ve used the new knife now a couple of times for some dog food and a couple of meals. It cuts just like Eddie’s other knife. I have a 200 mm he made for me and they are from his “modern” design grind.
As a slicer, it is fantastic in cutting up some leftover brisket I had. I used it to chop up the slices even to make some chopped brisket for sandwiches and butterflied some chicken breast for chicken marsala. I also cut up carrots for dog food and some for salad. It cut with zero effort and made glassy cuts that my dogs are oblivious too since I mash their food up, but my wife even commented on the appearance on the salad cuts. A sweet potato was cut and cubed, and the weight and slightly forward balance made it incredibly easy. Onions, shallots (not diced), peppers, shitake mushrooms, romaine lettuce, and tomatoes I cut for our dinners went well. The 270 length is certainly not ideal for smaller things like th shallots, but the 45 mm height gave good knuckle clearance. The knife was a true gyutohiki since I could do everything with one knife.
As a slicer, it is fantastic in cutting up some leftover brisket I had. I used it to chop up the slices even to make some chopped brisket for sandwiches and butterflied some chicken breast for chicken marsala. I also cut up carrots for dog food and some for salad. It cut with zero effort and made glassy cuts that my dogs are oblivious too since I mash their food up, but my wife even commented on the appearance on the salad cuts. A sweet potato was cut and cubed, and the weight and slightly forward balance made it incredibly easy. Onions, shallots (not diced), peppers, shitake mushrooms, romaine lettuce, and tomatoes I cut for our dinners went well. The 270 length is certainly not ideal for smaller things like th shallots, but the 45 mm height gave good knuckle clearance. The knife was a true gyutohiki since I could do everything with one knife.
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