Opinions on the Sakai Takayuki Homura Kogetsu Gyuto, by Itsuo Doi?

[SuperLougat]

I'm browsing knives online again (much to the dismay of my wallet) and i've found myself drawn to the profile of the Sakai Takayuki Homura Kogestsu 240mm Gyuto by Itsuo Doi - does anyone have any experience using this knife/style of knife, or could fill me in a little on what to expect from this blacksmith? I've attached a listing photo for reference just in case I absolutely butchered the spelling and no-one knows what i'm talking about. Thanks!

 

[HumbleHomeCook]

I think I would hate sharpening that tip.

I think I'd also hate it on fine work.

 

[jedy617]

Looks cool and doi has some of the best blue 2 reportedly

 

[wasacook]

I have had the 210mm (closer to 200mm) version of this knife for 2 maybe 3 years. From the photo you posted it looks like you are looking at a 240mm. I will try to write you up some quick notes before I have to get ready for sleep.

• This knife is one of the most relaxing knives for me to use. It was my go to knife for a long time when I was doing bulk prep at work. I would touch up at the end of my week and sharpen at the end of two weeks. In a work day I would cut roughly 75lbs onions, 60lb bell peppers, 8lb herbs, 10lb spicy peppers, 20lb chicken or beef. I only on occasion used this to cut the citrus fruit at work for reasons listed below.

• This knife can be a great transition knife if you are more use to western style knives. You will want to use deferent techniques for finer cuts. I use a reverse onion cutting style with it and I was able to get under 6sec for an onion dice.

• The handle has a slight level change from wood to horn. It is still comfortable for both racket and pinch grip.

• The soft cladding and Blue#2 are both very reactive once you remove the oil it comes with. My knife defiantly changed color throughout my work week. It is very stable once you put on a patina. It will rust real quick with vinegar exposure and citrus fruit will strip the color with ease.

• This knife has an amazing convex grind (it was loved by all my old coworkers). The top 1/3 has a very slight convex grind starting at the spine. The remaining 2/3 has a more aggressive convex grind as you approach the edge. You do have some rounding on the choil and spine but everything is still well defined.

• The finish is similar to a Takada no Hamono Suiboku finish but is smoother when you run your finger across the blade. The patina is more detailed and colorful than that on a Suiboku finish as well.

• I did have issues with micro chipping and chipping at the heel when I first go it. I was using it on hard plastic restaurant boards. At home on wood and high-soft boards it is just fine.

• Sharpening on this knife requires a verity of styles. If you have not sharpened something like a butches straight back knife before you just kinda figure it out. I would recommend stropping it on your stones and being mindful of the convex grind it has. I do a 800 and 4k grit sharpening to for a robust edge with good micro-serrations.

• This knife is the complete opposites of something like a Takeda grind and weight. It is a completes work horse grind with some weight. This thing will go for hours and hours. It will go through most anything and If you do meet resistance a little pressure gose a long way.

If you have any questions please do ask!

 

[MowgFace]

That would make one bad ass Brazilian BBQ knife.