Martin Huber Gyuto Passaround

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2 knives passed around and 2 knives damaged.

It happens, if anyone feels confident straightening feel free.
I'll give it a wiggle on my bendy stick. It's a gradual consistent curve so should be fixable.

Current condition. Lovely patina. Haven't tested the edge yet.

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Gonna be some rambling here. This is a fun knife. I love the look with the grind marks. I don't think the bend affects the performance at all. Develops a lovely blue and purple patina. A bit too heavy and blade forward for my liking, but I suspected that going in. I tend to prefer lasers. Handle was comfortable and easy to grip.

Edge needs sharpening but I mostly wanted to test geometry. It performed OK on carrots, with some wedging in the bigger pieces. When just using the tip it worked much better. Nice distal taper on it. I'd buy a lighter, thinner version of it for sure.

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Shipping to Heckel on Friday.
 
Knife is on its way to @Stevem627

Thanks again to @Gshep91 for casting this lovely gyuto out for us knife freaks to lay our grubby mitts on. It’s a lovely knife. Quite forward balanced, which I like. Feels very nimble for a 240. I actually thought it was a 210 before I looked it up again. I prepped a few meals with it and it handled everything great. Maybe a little wedgy on dense product, but nothing extreme. All in all a super solid blade. It convinced me to send a message to Messerschmied Huber to see if he could make something special just for me.
 
I want to thank Gshep91 for the opportunity to use the knife from Martin Huber. We are fortunate to have a chance to try something that we might otherwise just guess how it fits our use and expectations.

I decided to spend a little more time with this than I originally thought I would so I could compare it against several knives. There are only two of us now to cook for so I also wanted to get in some additional time to try several products cutting. My main goal was to use it against my Birch and Bevel Masur 230 carbon and my Eddworks 8 inch. I also added some use with my Myojin Seikasusho 240 SG2, my Wakui 240, and my Hatsukokoro Kurokaze 210 so I could get my head around the knife differences in profiles and weight.

Martin Huber has a knife here that is a great all-around knife, and I took a serious look at it since I am most likely going to purchase one soon. I am coming up on the wait list for a new Eddworks custom soon so I will most likely wait until I find a perfect Huber that fits into my needs.

The Huber knife was sharp when I received it and I only stropped it once to touch it up a bit. Since it is a carbon knife, large batches of acidic product dulls the cutting, but not as fast a White 2. I like the weight of the knife which was 224 grams (if I remember correctly) versus the 194 of my Birch and bevel 230. In hand, the knives feel quite similar (due to Huber making the B&B handle the exact same way) other than the difference weight which makes the Huber more balanced towards the blade. The Huber is a nice convex with no shoulder unlike the pronounced shoulder of the B&B. The Huber cut through heavier product like carrots and sweet potato smoothly and the food separation was very good. Cutting meat was excellent due to the weight of the blade and forward balance. The tip was nice for things like onions and celery, but I wouldn’t grab it for fine work like shallots. I did a batch of my dog food and used the knife on sweet potatoes, carrots, green beans, and cooked chicken breast, and it was a great selection for the task at hand. I made some Cowboy caviar and the knife was up to cutting cucumbers with good separation and decent food release. Tomatoes did well, but this is no laser so I have better choices for doing tomatoes. The overall profile of the knife has a smaller flat spot than the B&B so I needed to modify my push cut a little to accommodate. I think this knife would be good for rock chopping, but it’s thin behind the edge, so you would need to be a proficient rock chopper to safely go fast. The substantial overall weight and feel of the knife could easily induce a false sense of comfort, and I could see myself getting careless with it. Wedging was not bad, and this didn’t give glass like cuts in carrots. This is a great choice for a small stable of knives.

The reason I compare it so much with my B&B is they are quite a bit similar while also quite different. The length was almost the exact same on the cutting edge and both have a finger notch, and an almost identical handle. There is a considerable difference in price which is I think the target concept of the B&B carbon knife offerings. B&B isn’t quite as nice a knife overall to me, but the differences are minor while the price is not. My Eddworks 52100 8 inch knife is still the King of my overall knife choices, but suffers when the need for a longer knife is called for. The other knives I mentioned fill different needs for me and I realize I like different knives for different tasks.

All in all, this is a knife I will most likely get in a longer length and perhaps Apex ultra since I have a B&B that is close enough to make this a bit redundant. Martin Huber is a joy for me on YouTube and, for now, I will take solace in at least having a great handle he made on a knife I own.
 
I sent to @nhb22 and it arrived yesterday, @enrico is up next.

I didn't have as much time as I'd like to put it to use but quick thoughts - it has a real nice heft and feel in hand, F&F is very nice, and although dyed burls aren't my thing it was actually quite an attractive and comfortable handle. Great forward balance. It felt very solid on the board but could be a little thinner BTE, I would put performance in the "perfectly good but not outstanding" category. The profile was a bit steeply angled (tall heel/high tip) for my preference but very usable.
 
This is surprising feedback. I wish I had measured BTE thickness when I had the knife. To me it seemed about as thin as you would want for a knife that large and to maintain a durable edge.
Good news? I have the knife and I have a caliper. Definitely could be thinner based on personal preference, but BTE is not too bad. I would call it about average compared to the knives that I have.

Yeah, just to be clear I'm not saying it's thick or a bad cutter. I would say it felt perfectly reasonable, but more conservatively ground than my top performers.
 
Thanks for measuring. You're a little further up than I usually measure. Can you measure it right above the edge bevel?
FWIW though, this is where I normally measure and I have many that are sub 0.5mm for the same measurements. Not saying this is a bad knife or too thick by any means, just some facts
 
Hey guys. I’m going to back out of my spot. Work has been really busy and stressful and I don’t find myself reaching for carbon knives as much due to the craziness of the kitchen and just haven’t had time to cook at home lately. I’m sure someone else here will be happy to take the spot.
 
I’m not sure what happened, but when I shipped it out I sent it in the leather sheath it came in…an Eddworks leather sheath, so why did it need a custom sheath?
Nhb bought the Eddworks that sheath belonged to so I told him to keep it when his turn came up for the passaround.

No harm no foul, the cardboard says is almost as nice 🤙🏼
 
Nice knife so far. I’ve been close to buying a MH for a while now. Just need the right cladding, handle, and profile combo to pop up.

Wish the handle was a bit heavier, would really push some WH vibes. I enjoy monosteels as well so this is up my wheelhouse. Distal taper is great with a very functional tip. Feels smooth on the board and isn’t too thin directly at the edge. Knives like this push me to want a monster santoku profile, think eddworks or Kamon. Should be a simple one to sharpen as well, shouldn’t need much thinner throughout its life. Like I said before, with MH’s its all about finding that right combo. This one is close to what I’d go for. His full tangs looks nice as well.

All around good knife and I like the price range. 400-750 is a great range for some of these makers. Quality pieces without that extra flare or markups through retailers.

Should be able to get this in the mail in a day or so, just gotta contact whoever is next in line. Cheers
 
Nice knife so far. I’ve been close to buying a MH for a while now. Just need the right cladding, handle, and profile combo to pop up.

Wish the handle was a bit heavier, would really push some WH vibes. I enjoy monosteels as well so this is up my wheelhouse. Distal taper is great with a very functional tip. Feels smooth on the board and isn’t too thin directly at the edge. Knives like this push me to want a monster santoku profile, think eddworks or Kamon. Should be a simple one to sharpen as well, shouldn’t need much thinner throughout its life. Like I said before, with MH’s its all about finding that right combo. This one is close to what I’d go for. His full tangs looks nice as well.

All around good knife and I like the price range. 400-750 is a great range for some of these makers. Quality pieces without that extra flare or markups through retailers.

Should be able to get this in the mail in a day or so, just gotta contact whoever is next in line. Cheers
His books are open if you want to commission something to the specs you are looking for. I ordered one after trying the pass around. Lead time is about 6 months.
 
Knife arrived today in good condition. Digging the 1970s grandma couch pattern of the knife case.

Quick first use on a carrot has me liking this profile a lot! Cracked the carrot with the thicker heel yet I found myself gravitating towards that part of the knife for profile goodness anyway. Nice food release on carrot sticks and cabbage, which I find can trip up a lot of knives. Whoever sharpened this last did a good job, still passed paper towel test and I had glassy carrot cuts. Digging it so far.
 
I didn't get to use this one except for about 2 days before I had to leave town unfortunately, but I really enjoyed my short time with it.

Great distal taper and I was quite pleased with the food release. Came with a nice edge, and didn't seem to take any patina. I liked the ability to have a thin knife up front and a workhorse at the heel. Handled fennel and cabbage great, moved through with authority and what felt like nice convex smoothness. Sweet potato sticks/cubes fell off the sides which is about as much as I can ask. I think if this knife kept everything going for it, but was scaled up to a 250 it would be füking lovely. Cutting experience reminded me of my Merion Forge.

I was not a fan of the handle looks, but it felt comfortable. Consistent with my other experience of Martin's handles on the Birch&Bevel blades, they all fit my hand very well. Thanks/curses to @Gshep91 for hosting yet another banger of a PA and now I gotta budget for another custom.
 

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