SOLD Raquin 270 gyuto

[Bico Doce]

Hey KKF,

I would like to sell my Raquin. I purchased this from a friend so I could have a shot a polishing that beautiful wrought iron cladding. At the time I didn’t realize this would turn into project. Originally this classic gyuto had a strong convex/wh grind but after use I decided to alter the geometry to improve cutting performance, strip the Ku finish which has some brown undertones I didn’t fancy and remove the low spots so I could give it a proper polish.

So countless hours later here I am hoping that someone will enjoy the direction I took this knife. The kasumi certainly isn’t perfect but I’m satisfied with the results.

Asking $800 shipped/insured conus (international DM please)

Thanks for looking and happy thanksgiving!

Description: Raquin Gyuto classic
Size: 270 x 55 mm
Weight: 220 grams
Steel: 145sc/wrought iron
Finish: Ku/stone finished bevel kasumi
Handle: Burnt oak, octagonal
Geometry: Slight asymmetric (right) but not enough to steer
Condition: Purchased from original owner who got this from Bryan in July 2022. Only used for 1 cut test by original owner. I thinned the tip and bevels, raised the shinogi line, eased the shoulders and eiminated low spots, slapped a kasumi on it.
Link: Gyuto 270
Pics:

 

[Bico Doce]

Here’s a video of the kasumi finish

 

[enrico]

Hmmm how long will this last…

 

[Choppin]

Great job! Gotta love great knives tuned up to 11

 

[cantdecidewhichone]

Good work dude! Out of curiosity, what stones did you use?

 

[Bico Doce]

Good work dude! Out of curiosity, what stones did you use?

Thanks, it much appreciated!

Here’s the stone progression. I tagged the person from whom I purchased the jnats because they have been instrumental in getting me the right stones and how to use them. I kid you not, 3 months ago I couldn’t come close to achieving a kasumi finish (I was that bad ).

Debado 180
Debado 320
Chosera 400
Chosera 800
Shapton pro 2k
Numata (similar to aizu) - @naader
Narutaki iromono - @milangravier
Nakayama maruka koppa - @musicman980

Once I got to the polishing phase I started using tap water to bring out some of the wrought detail (as opposed to tap water with baking soda).

 

[Bico Doce]

.

 

[cantdecidewhichone]

Wow that’s big improvement in a short amount of time

 

[pcs-abc]

@Homechef understands my struggle.

 

[pcs-abc]

Beautiful knife. GLWS!

 

[Homechef]

@Homechef understands my struggle.

Haha, I think all of us who attempt this path do! Nice work @Bico Doce, impressive!

GLWS

 

[Bico Doce]

Here’s the knife in action. Great performance and food release.

 

[DarwellianEmpire]

Surprised this is still here. If I didn’t splurge last week I would be all over this. GLWS

 

[KnightKnightForever]

You keep posting nice knives! Arg

 

[tylerleach]

I really wish I was in a position to buy this.

Ps. Dude that Kasumi looks fantastic! Also, I am pretty much “that bad”

 

[Bico Doce]

SPF!

 

[Bico Doce]

Sold!