Michael's Knives

[YG420]

What can I say, Jons the man!

 

[aboynamedsuita]

They look stunning Mike! There's something special about Kitaeji single bevels.

 

[mikedtran]

The Kato family portrait + a visitor =)

240mm Workhorse Kato Gyuto (on loan from YG420) - 269gram, 53mm heel
240mm Kato Gyuto - 234grams, 49.5mm heel
240mm Kato Gyuto - 223grams, 51mm heel
210mm Kato Gyuto - 173grams, 47mm heel
190mm Kato Gyuto - 163grams, 45mm heel

 

[aboynamedsuita]

Whoa! You have two (standard) 240s? If one is taking up too much space let me know lol

 

[Mucho Bocho]

Lovely Mike just lovely

 

[Cheeks1989]

You have a beautiful collection Mike!

 

[jmgray]

Has one of the 240 been thinned? I noticed the the taller one is lighter. Or is it just the handle is lighter?

 

[mikedtran]

Has one of the 240 been thinned? I noticed the the taller one is lighter. Or is it just the handle is lighter?

Brand new, a lot of that weight is in the handle. The marbled ferrule handle is definitely a bit bigger than the other handle.

I think it also has a slightly slower distal taper.

 

[mikedtran]

Apologies for the poor photos as my phone camera protective lens is cracked and there is dust all over the actual lens that I cannot clean off =(

These two beauties showed up this week - both of these knives are 10x more beautiful in person than pictures could capture!

Tristone Stainless Damascus SG2 - 230mm - the mirror polish on the blade and the crazy chatoyance in the saya wood go so well together!
Kato Damascus Santoku - 180mm - the damascus cladding on this looks super high contrast in pictures, but there is a subtle beauty to it in person.

Tristone

Kato

 

[Nemo]

Nice catches! Very beautiful knives.

What's the handle of the Tristone? What sort of grind? How well does it cut and release food?

I have a niolox Tristone on order. Looking forward to it even more now.

 

[mikedtran]

It is a slight convex on both sides. It food releases extremely well and is a top cutter.

The handle is honduran rosewood burl with phosphorized bronze!

I would say food release is one of the best I have and it ranks around a Kato for cutting smoothness.

Nice catches! Very beautiful knives.

What's the handle of the Tristone? What sort of grind? How well does it cut and release food?

I have a niolox Tristone on order. Looking forward to it even more now.

 

[malexthekid]

Still can't stop drooling over your's Mike. Makes me think I should have got a pair. Also trying to find a way to display the saya it is truly a work of art.

Hopefully I will get to catch up with Chadd at the Sydney knife show and let him know how sweet his blade is.

 

[Nemo]

It is a slight convex on both sides. It food releases extremely well and is a top cutter.

The handle is honduran rosewood burl with phosphorized bronze!

I would say food release is one of the best I have and it ranks around a Kato for cutting smoothness.

Nice.

I had read that the food release - cutting prowess tradeoff was well executed in Chadd's knives.