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Rader 10 inch Gyuto

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Iceman91

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Just received my new toy. Its a 10 in Rader gyuto in 1086. Just thought you guys might want to see some pics.

http://www.flickr.com/photos/65555800@N08/6941611473/
http://www.flickr.com/photos/65555800@N08/6795504276/
http://www.flickr.com/photos/65555800@N08/6941620413/
http://www.flickr.com/photos/65555800@N08/6795515034/
http://www.flickr.com/photos/65555800@N08/6941622469/

I have only had it for a few hours but i cut up some potatoes and it cut very very well. Hardly any sticking. Sorry for the phone pics!

Mike
 

WillC

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Great looking knife, congratulations.:biggrin:
 

Pensacola Tiger

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Nice, very nice. Michael does really great work. Enjoy!
 

kalaeb

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Very nice, your custom specs? It does not look as tall as his gyutos usually do.
 

Iceman91

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Yea Michael's attention to detail is second to nobody. Fit and finish on this thing is totally flawless and Michael was a joy to work with. @ Kalaeb yes it is to my specs but I let Michael do his thing with it. All I asked was a nice convex grind, thin behind the edge, and a nice distal taper. This knife is pretty tall, i don't think as tall as some of his, but a lot taller than my Carter. The added height will take some getting use to.

Mike
 

mpukas

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Gorgeous knife - congrats and thanks for sharing!

I'm becoming less and less of a western handle fan, but I LOVE that handle.
 

Justin0505

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AWESOME! I am blown away every time I see one of his knives... and I have one hanging on my wall! Great work on the profile/ design. And that handle and integral bolster are just pure hotness. It's really not fair to call them western, they're really uniquely Rader.
 

hax9215

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Great looking knife, love that handle. :coolphotos: When I use a gyuto (french knife, to my thinking) I prefer some height and an upswept tip, but I am in the minority here.

Hax the Cook CLEAVERS RULE!!! :D
 

EdipisReks

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you aren't alone, has, as i often like a fairly high tip too, and i have some of my knives set up that way.
 

Iceman91

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AWESOME! I am blown away every time I see one of his knives... and I have one hanging on my wall! Great work on the profile/ design. And that handle and integral bolster are just pure hotness. It's really not fair to call them western, they're really uniquely Rader.
I agree, I am not a huge fan of western handles, but i dont consider his western for some reason.
 

tk59

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Sweet-looking knife. Thanks for posting this. I'm looking forward to an eval after you've used it a while!
 

Michael Rader

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...I prefer ... an upswept tip...
Thanks guys. Let's talk about tips a bit if you don't mind:

I'm still -slowly- starting to understand the importance of many aspects of blade/edge geometry and profile, but the tip design is still one thing I have not fully grasped yet. To me, a casual user of my own knives, the tip is just there and regardless of whether it is flatter, or more upswept, I don't notice a difference... I just use it. So, tell me, when you guys are using a Gyuto/chef for hours a day, how does the tip shape/profile really help or hinder your work?

-M
 

Lefty

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Amazing knife as always! Rader's work is incredible to look at!
Not that I'm a pro, but the tip can sort of become a non-factor by being placed too high, and can also limit the use by being too low. It's a fine balance, and one that varies from person to person. I think this one looks goods :)
 

tk59

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If you point your tip down as you begin a forward cutting motion, it's nice to have an upswept tip so it doesn't embed in the board. It is also nice if you use the knife as a slicer to maximize the edge length. A flatter profile benefits those that tend to chop more or at least push/pull cut with smaller amount of rocking. More pointed tips are nice to have when doing finer work and you don't want to switch knives to a petty, for example.
 

heirkb

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If you point your tip down as you begin a forward cutting motion, it's nice to have an upswept tip so it doesn't embed in the board.
I had never thought of that, since no knife I've used has been that flat, but I can see how this would be a big problem. It'd be really annoying for me to cut with a knife that had too low/flat of a tip.
 

Andrew H

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If you point your tip down as you begin a forward cutting motion, it's nice to have an upswept tip so it doesn't embed in the board. It is also nice if you use the knife as a slicer to maximize the edge length. A flatter profile benefits those that tend to chop more or at least push/pull cut with smaller amount of rocking. More pointed tips are nice to have when doing finer work and you don't want to switch knives to a petty, for example.
Wouldn't the tip need to be very low (or the angle of attack extremely high) for this to be a problem?
 

tk59

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Wouldn't the tip need to be very low (or the angle of attack extremely high) for this to be a problem?
Depends on the cut and the person making it. Some people think a Carter profile is too flat. A lot of people think a TKC or even KonHD are too curved.

Actually, I remember the one and only time I embeded my tip in a board. It was my Carter funi. Pesky was distracting me. Go figure.
 

Michael Rader

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Nice. Thanks guys. Fortunately, the tip profile is easy to modify so my customers can talk to me a bit about it before I forge and grind it in. That's an easy one.

Thanks for the comments. -M
 

ThEoRy

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Michael's work is truly exceptional. I really enjoyed my time in the pass around. If the opportunity ever comes up I would surely like to own one.
 

The Edge

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Amazing knife! I love your integrated bolsters and handles, truly exceptional work! Going to have to add one to my arsenal sometime soon.
 
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