Quantcast

Milan Gravier Gyuto Passaround

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

ian

Supporting Member
Joined
Dec 18, 2017
Messages
3,303
Reaction score
5,142
Location
Boston, MA
F&F: Everyone’s been in agreement that the F&F (aside from the hexagonal bolster) is pretty good. The knife is nicely finished, as is the handle. This is an attractive knife up close. Like others mentioned, the bolster wasn’t the most comfortable for me either. I noticed it digging in a little bit on the inside of my ring finger. If you used the knife a lot, I’d expect a new callus. I did not think the handle was uncomfortable in and of itself.

Steel: I sharpened this on a Gesshin 1200 and Gesshin Synth Natural. I can’t really comment on edge holding—seems to be about on par with white steels I’ve used— but I didn’t really have the knife that long or cut that many acidic ingredients.

As for sharpenability, it wasn’t bad at all. Not as easy as White steel to raise a burr, but it certainly didn’t take long.

Feel: While the knife is not the thinnest I’ve come across, I’m pretty sure it’s the thinnest clad knife I’ve ever used. Despite its thinness, it didn’t feel dainty. I actually think it’s a pretty tough blade. Only time I noticed that I might have to be a bit careful is when using the face of the knife to make a garlic paste on the cutting board. I didn’t try the knife on any hard squash, though. It certainly wouldn’t be my first choice for items like that, but I wouldn’t say it’s undoable or reckless.

I like the length, but would like the tip to be a little lower for detailed work. Maybe that height of the tip is best for guillotine and glide, I’m not sure. Definitely didn’t feel like a pull cutter, but I did enjoy push cutting a lot with this. I could really get going on an onion and reminded me of a Chinese cleaver a bit. I believe the height gave it that nice feeling for the rapid push cuts.

Food release was OK. Not the best, not the worst. Certainly an improvement on any flat-ground knife, but nothing special. I don’t cut waterlogged potatoes, but did put it through a decent variety of foods.

Final Thoughts: This is a nice knife that performs well. If Milan is forging these billets himself, I get the price. As we all know, custom makers run the gamut on price. They’ve got to make a living, and that means he might charge $400 for a knife that doesn’t necessarily tick all the boxes of the KKF enthusiast, or quite stand up to some other makers in that price point, Bottom line is if somebody told me they had a Milan Gravier, I’d know they had a very nice knife that was well-made. If the bolster weren’t an issue, I think most commenters would say they liked the knife despite the fact that food release was “meh.”

Thanks to @soigne_west for letting me try the knife out. I reached out to the next member in line and the knife should be on its way in the next couple of days.
Good review, good writing. This review is written by an adult, mine by a tweenager.
 

GorillaGrunt

Supporting Member
Joined
Dec 30, 2016
Messages
1,037
Reaction score
314
Gave it a whirl at work this weekend. It’s an excellent knife, although in the $400-500 price range being discussed there is some serious competition. There does appear to be, whether by design or not, a very slight forged s geometry — take this with a grain of salt as I’m not 100% confident in the objects I use as reference straights and flats. The feel and look of it remind me quite a bit of a thin Heiji; it won‘t perform as well at the tasks in which a Heiji excels but conversely the Gravier is more suited to general purpose use. I cut onions, chives, beef for tartare, tomatoes, etc. and echo the “pretty damn good but not stellar” sentiment above. I do really like the shape of it, both in terms of its height and thinnness and of its edge profile: having a curve near the tip and a nice flat handleward section (very Heiji like again) gives it a good balance of performance in Western and Japanese cutting techniques. Edge retention through a day of prep and service was in the top tier especially for carbon as far as I can tell from a single day. I’ll mess around with it at home tomorrow if I have the wherewithal to cook for myself...
 

GorillaGrunt

Supporting Member
Joined
Dec 30, 2016
Messages
1,037
Reaction score
314
Well I didn't get a chance to do much else with it - a little, but not a full test suite such as it is. But my impression remains the same, that it‘s quite a good knife, though not perfect, and one I’d like to have. Sending it on its way tomorrow.
 

Matt Zilliox

Supporting Member
Joined
Jan 20, 2020
Messages
282
Reaction score
388
Location
grants pass oregon
looking forward to trying it out as i nearly bought it for myself. If all goes well, ill probably get on his list for a custom. Handles can be changed, good steel, grinds and profiles are what knives are about for me. looks like this one checks those boxes, but ill still be curious how it works for me as a busy home chef.
 

Barmoley

Supporting Member
Joined
Aug 13, 2016
Messages
2,081
Reaction score
2,059
Location
USA
I haven't tried this particular knife, so I hope the following is relevant. I have another from Milan and he is definitely easy to work with and is open to feedback and requests. The handle on mine works well, it is tapered octagonal type. The grind on mine is also slightly different and food release is about average. Not on the level of the best food release knives, but not bad, about same as knives of this thickness and design are. The only negative for me on the one I have is that it is a bit too tall at the heel for me. It actually feels shorter than the heel height would indicate and works better for me than I thought it would given the height, but it would be better for me if it was a few mm shorter at the heel.

c130-235x58_1.jpg
c130-235x58_2.jpg
c130-235x58_3.jpg
 

Malcolm Johnson

Well-Known Member
Joined
Feb 12, 2020
Messages
273
Reaction score
305
Location
Northridge, CA
I haven't tried this particular knife, so I hope the following is relevant. I have another from Milan and he is definitely easy to work with and is open to feedback and requests. The handle on mine works well, it is tapered octagonal type. The grind on mine is also slightly different and food release is about average. Not on the level of the best food release knives, but not bad, about same as knives of this thickness and design are. The only negative for me on the one I have is that it is a bit too tall at the heel for me. It actually feels shorter than the heel height would indicate and works better for me than I thought it would given the height, but it would be better for me if it was a few mm shorter at the heel.

View attachment 93070View attachment 93071View attachment 93072
Now that’s a classy blade. Love it.
 

GorillaGrunt

Supporting Member
Joined
Dec 30, 2016
Messages
1,037
Reaction score
314
Man that took a while, I didn't even know about this postal service crap until I ordered something from you-know-where (less than an hour away from me in the same state) and it took a week instead of a day. Should have used UPS (or my personal favorite DHL).
 

Barmoley

Supporting Member
Joined
Aug 13, 2016
Messages
2,081
Reaction score
2,059
Location
USA
Usps has been bad fedex ground works fine. Took 2 days less for knives to go from Los Angeles to Florida using FedEx than from LA to Stanford using usps. 1 day from LA to San Diego using FedEx ground vs a week and a half from LA to San Diego using usps, but that knife did stop by Florida on the way to San Diego 🤷🏼‍♂️
 
Top