Hey guys i got my Mario custom gyuto, its a suji profile with more height to it so i think he has been calling it a Gyutohiki.
He didn't ask me to post a review i just wanted to share my thoughts.
My initial thoughts when i got it were wow damn right thats how a custom should be like, super mirror finish, every aspect except the edge is rounded very nicely, the handle is quite nice ( hard to compete with marko handles but overall still very nice) It also came with a very sharp edge.
I took it to work the first day, and this is my very first experience with cpm 154, but it was a good one. Marios grind is quite different from most of what i have used but man it is awesome, i get very little sticking and what i do it can be flicked off without much effort. his knife exceeds in horizontal slicing more than any other knife i have tried. Onion are a breeze with this blade.
This knife is a little different from a normal gyuto but i quite like it, i get the thin blade with a nice flat profile, it has enough curve to it that i can rock chop, slice, or push cut anything i please. Plus it has the added bonus of being stainless so i dont have to worry as much about wiping it down.
I should have taken pics when i first got it but i will list them here.
I have had this knife for almost two weeks. I have worked 6 doubles, and cut a tremendous amount of food with this knife i have not touched it up once, not even on a strop. Just today i am feeling that it may need it soon but still very usable edge. I was not expecting anywhere near that edge retention on this knife and was very impressed. Im almost scared to sharpen it in fear i wont be able to replicate the edge retention.
The edge stability is also quite knife for a pro kitchen, i have been a little busy and had to cut slightly frozen bread and mangoes, no issue what so ever, i was nervous even attempting that but i was in the weeds, it was fine not even a ding in the edge.
I will post a video after work today of the edge after working 6 eighteen hour days of constant cutting and not being touched up or stropped.
Thanks guys, this has become my only used knife right now, i am waiting on my Marko should have it soon but it will be tough to decide which to use i may dedicate one to each job
here is the videos, trying to do these pretty quick as im heading out the door but just can idea of the edge left after this past week. pretty impressive in my opinion and carrot was the only thing i had in the fridge.
http://youtu.be/3yr_hhciAgI
http://youtu.be/wTsepHuy3mg
He didn't ask me to post a review i just wanted to share my thoughts.
My initial thoughts when i got it were wow damn right thats how a custom should be like, super mirror finish, every aspect except the edge is rounded very nicely, the handle is quite nice ( hard to compete with marko handles but overall still very nice) It also came with a very sharp edge.
I took it to work the first day, and this is my very first experience with cpm 154, but it was a good one. Marios grind is quite different from most of what i have used but man it is awesome, i get very little sticking and what i do it can be flicked off without much effort. his knife exceeds in horizontal slicing more than any other knife i have tried. Onion are a breeze with this blade.
This knife is a little different from a normal gyuto but i quite like it, i get the thin blade with a nice flat profile, it has enough curve to it that i can rock chop, slice, or push cut anything i please. Plus it has the added bonus of being stainless so i dont have to worry as much about wiping it down.
I should have taken pics when i first got it but i will list them here.
I have had this knife for almost two weeks. I have worked 6 doubles, and cut a tremendous amount of food with this knife i have not touched it up once, not even on a strop. Just today i am feeling that it may need it soon but still very usable edge. I was not expecting anywhere near that edge retention on this knife and was very impressed. Im almost scared to sharpen it in fear i wont be able to replicate the edge retention.
The edge stability is also quite knife for a pro kitchen, i have been a little busy and had to cut slightly frozen bread and mangoes, no issue what so ever, i was nervous even attempting that but i was in the weeds, it was fine not even a ding in the edge.
I will post a video after work today of the edge after working 6 eighteen hour days of constant cutting and not being touched up or stropped.
Thanks guys, this has become my only used knife right now, i am waiting on my Marko should have it soon but it will be tough to decide which to use i may dedicate one to each job
here is the videos, trying to do these pretty quick as im heading out the door but just can idea of the edge left after this past week. pretty impressive in my opinion and carrot was the only thing i had in the fridge.
http://youtu.be/3yr_hhciAgI
http://youtu.be/wTsepHuy3mg