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Withdrawn Merion Forge 253x57 gyuto

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Hi KKF,

Have a nice Merion Forge gyuto that’s feeling a little too long for frequent enough use for me. Stout blade of wrought iron clad over 1.2008 steel with Buffalo horn and snake wood handle. Cuts extremely well even weighing in at 290g!

Specs:
L: 253mm
H: 57 mm
W: 290g

Picked it up a little while ago on bst here:
https://www.kitchenknifeforums.com/threads/merion-forge-240-x-54mm-gyuto.60236/
Asking $400 $375 $350 for this one shipped to US/Canada. $450 $425 $400 international
 

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"Someone please save me from myself here" Bump

Such a solid performer, I'm having ma-sha thoughts...and it's not a shig so hoping this doesn't get me banned!

- Take about 20mm off
- Slightly lower the tip location to increase - haven't decided between the middle of bottom option
- Shorten the handle just slightly to keep balance point similar
- Raise shinogi up near the tip so it can still make it through an onion!



1669135949618.png



Enjoy - Shig Kasumi DIY
 
Last edited:
First you’re gonna want to get a bottle of whiskey. Prepare your station- don’t forget a pair of goggles. Plug in your angle grinder and….
 
I vote put on your hard hat and goggles and git-r-done with the reprofiling via:

195cv2qm8gtbggif.gif



I'm not sure of scheduling, but perhaps @Gregmega may be available for:

A) a consultation on approach and technique

B) A pep talk, heavily featuring Jameson, in order to get the sparks flowin!
 
Last edited:
I vote put on your hard hat and goggles and git-r-done with the reprofiling via:

View attachment 210150


@Gregmega may be available for:
A) a consultation on approach and technique

Or

B) A pep talk, heavily featuring Jameson, in order to get the sparks flowin!

Option B please. Actual technique and advice would ruin the fun🥃
 
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