SOLD MARKO TSOURKAN A2 GYOTO 240mm

[alanhuth]

NIB Purchased CKTG 12/17. Has the classic KS profile. American made. A2 semi-stainless mono. Hairline finish. Cocobolo handle.
PRICE $425 SHIPPED CONUS UPS GROUND

Maker: Marko Tsourkan, NYC
Steel: A2
Height above heel: 51mm
Spine thickness at heel: 3.0mm
Spine at middle of blade: 2.1mm
Spine 1cm from tip: 0.58mm
Blade length heel to tip: 240mm
Weight: 245g
Handle: Cocobolo, strong D shape
Edge: 50/50

This is part of a 7-knife liquidation to help fund my new obsession - hifi audio. Do yourself a favor and stay away from audio. All 7 of these knives are NIB, never used, priced below what I paid, mostly in 2017 and 2018.

Note: posted on CKTG and KKF

 

[cantdecidewhichone]

Cool!

 

[Homechef]

I’m feeling very weak right now

 

[enrico]

I’m feeling very weak right now

I’m right there with you brother

 

[Bico Doce]

Never seen this profile from him before! Super cool

 

[dehory]

While the OP is no doubt wading through a small mountain of our PMs about this knife, take a look at this fascinating post from Tsourkan himself back in 2017 describing this “KS profile” line:

A2 is a very promising steel. I have been working with this steel since 2010, on and off. In the last year or so, we finally settled on the heat treatment recipe. A2 does need to be manipulated quite a bit during the heat treatment process to get most of the benefits out of it, but the results are very satisfactory - this steel sharpens well on water stones, has excellent wear resistance and better stain resistance than carbon steels (A2 has 5% chromium). I recommend finishing it on a fine diamond stone or on a leather or felt strop loaded with 1-2M diamond spray to get to the "crazy sharp" feel.

The majority of the knives (4 gyutos and 2 sujis) are symmetrically ground. Profiles on all knives are derived from Masamoto, but are not an exact copy - the edge curve is very similar to Masamoto, but the spine curve has a little more "meat on the bones" so to speak. This reflects my personal preferences; I like to give knives "workhorse" feel, even though they have thin geometry. I also prefer larger handles, relatively flat profiles, etc.

Two of the knives are asymmetrically ground and (one is for a lefty). Asymmetry is achieved by shifting the center line and increasing one bevel relative to the other. There are several Japanese makers who use this geometry, Mizuno probably being the most known. I like this geometry a lot. I think it is a perfect geometry for a workhorse gyuto.

Handles are D-style, oversize and tapered at the ferrule. Materials - cocobolo and bog oak. The spacer is man-made ivory.

The knives have distinctively hand-made feel.

The thread also features throwback cameo appearances from a few KKF greats.

 

[Barmoley]

Sent you pm earlier.

 

[Mikeadunne]

**** me

 

[tylerleach]

Mannnnn trying real hard to not send you cash rn…. Just made 2 huge purchases…. Must… stay….away…..

 

[Geigs]

Oh snap I woulda bought this, stellar knife