Withdrawn Oliver Martin's Gyuto

[Matt Jacobs]

This is a special one personally reco to me by Peter at Modern Cooking. He even hand picked the handle material for Martin. It's the best cutting knife I have ever used. An absolute sports car. This is not the one I want to let go but it's barely used and has not yet been sharpened so it makes the most sense from my collection. Between the knife, shipping and customs I paid well over $900. I'm going to set it at $775 shipped in the US and I will not be lowering the price on this one. Kind of hoping it doesn't go. My pic is the current condition the specs are in the link.

https://moderncooking.com/en-us/products/gyuto-220mm-carbon-pro-gidgee-1-2419-05

 

[Matt Jacobs]

 

[enrico]

Why are you paying customs duties in US?? Might not be the place for this talk but pm or tag me elsewhere.

 

[Matt Jacobs]

Why are you paying customs duties in US?? Might not be the place for this talk but pm or tag me elsewhere.

I got a bill from FedEx for $47.00. Modern cooking is in Germany which is why the customs but I have never had that before.

 

[Danejah]

I got a bill from FedEx for $47.00. Modern cooking is in Germany which is why the customs but I have never had that before.

pretty sure ive seen this brought up somewhere else before on kkf but I believe if its over $800 dollar value you have to pay a fee....

 

[bermuda_chub]

I’ve never hijacked anyone’s BST before — I asked Matt for permission first — but there’s really no prior OEL comp out there, and this is probably my favorite knife. If I’m cutting six carrots at once, I’ll reach for Birgersson or Milan; if it’s to dice an onion or two, then it’s Eddworks or Bidinger. But if I’m trying to recreate a plating from Modernist Cuisine, then it’s only OEL. I can’t afford a garage full of supercars, so I think of my knives in such terms: Birgersson/BMW, Bidinger/Bentley, Milan/Ferrari, Kamon/Lambo, and Oel is a Lotus, cutting and cornering like a video game. It’s a hand mandoline.

The cherry tomatoes are already going bonkers in the garden, so my son shot a quick video of me slicing up a few with my OEL.

. I’m no pro, but I feel like one using it.

FYI, I commissioned a custom from Oliver — the first time I’ve ever sought a second knife from a maker — and the waitlist is 8 months.

 

[KBert]

I’ve never hijacked anyone’s BST before — I asked Matt for permission first — but there’s really no prior OEL comp out there, and this is probably my favorite knife. If I’m cutting six carrots at once, I’ll reach for Birgersson or Milan; if it’s to dice an onion or two, then it’s Eddworks or Bidinger. But if I’m trying to recreate a plating from Modernist Cuisine, then it’s only OEL. I can’t afford a garage full of supercars, so I think of my knives in such terms: Birgersson/BMW, Bidinger/Bentley, Milan/Ferrari, Kamon/Lambo, and Oel is a Lotus, cutting and cornering like a video game. It’s a hand mandoline.

How do you like the tip? I really want one but I’m not sure if I would like this one better or the k-tip.

 

[FoolClone]

Shocked, aghast, befuddled,

 

[bermuda_chub]

How do you like the tip? I really want one but I’m not sure if I would like this one better or the k-tip.

I like it very much, but I’m requesting a k-tip for my custom.

 

[pitted_soul]

Can we get a choil shot and where is the balance on this beauty?

 

[Matt Jacobs]

 

[nhb22]

Very very nice. GLWS!

 

[Matt Jacobs]

Decided to keep this one. I forgot I had something else up in a cupboard I am going to list instead. Thank you guys for the interest and conversation!!!

 

[climbclimb]

That mirror-polished but hammered gyuto next to the cleaver in the first pic looks cool - mind if you share what that is?

 

[Matt Jacobs]

It's my Lucid Workhorse stainless over Wolfram

 

[climbclimb]

beauties!
thank you.

 

[Hockey3081]

I’m so glad you’re keeping it. Mine “cuts like a dream” and I truly feel like Oliver’s work is head and shoulders above many other western makers.