Backstory: Some months ago I posted a gyutohiki discussion thread. That led to a dive into lower heel knives. Around the same time I participated in Matt’s PA of a Sab-profile knife. I picked up a vintage Sab, read up on the original KS, and then Doi and Mizuno. Decided that I absolutely needed to try the profile in a 250-260mm sub 50mm knife. After posting a WTB, a very kind long time member offered up his, which is well loved but in fine condition. It’s now gotten enough use that I think a review is in order. I’ll try to update in a month or two once I’ve reflected more.
Fit & finish: It’s a used, well made knife with a D-shaped ho/blonde horn handle. The spine and choil are slightly rounded, but not totally smooth and polished. Good enough to be comfortable. The knife itself is iron clad B1. No delams or anything negative to note. The handle is quite large (more on that below). There is the tiniest bit of machi gap noticeable in the handle install.
In action: If I was good at waxing poetic, this is where I’d do it. This is my favorite gyuto profile. Subjectively, it just plain works for me. It is born to push cut, has a nice low tip, but isn’t so flat to make a little rocking annoying.
After running it through all manner of produce, it did a good or better job with everything. But, I won’t say it’s perfect. There was some carrot cracking and melon really stuck to the blade face. But cabbage - holy $&@# - I’ve never gotten more thinly shredded cabbage than with this knife.
It has decent distal taper and the tip is thin enough for garlic, cherry tomatoes etc.
The knife arrived fairly sharp and so far I’ve only done a touch up on an aoto. After a minute or two it was easily going through soft tomato skins.
This is a reactive, iron clad knife. Like Mazaki reactive. Hopefully it builds a deep patina soon, because my steady use of 52100 knives has made me a little less diligent on the wipe downs.
Specs: Length - 256mm; Height - 49.5mm; Weight - 198g
Closing thoughts: I’m very glad that I picked up this knife. Every new knife is fun to try, but nothing has felt this natural for me. My mind could change, but this feels like it’s permanent in my drawer unless I get a direct dimensional replacement.
That said, I don’t care for the handle. It’s longer and has a larger circumference than any other knife handle I have (including 270 suji and 240 gyuto). My personal preference is for slightly shorter handles anyway, so this one isn’t really my style. I like the blonde horn a lot though, so I’ll have to think long and hard before replacing the handle.
Fit & finish: It’s a used, well made knife with a D-shaped ho/blonde horn handle. The spine and choil are slightly rounded, but not totally smooth and polished. Good enough to be comfortable. The knife itself is iron clad B1. No delams or anything negative to note. The handle is quite large (more on that below). There is the tiniest bit of machi gap noticeable in the handle install.
In action: If I was good at waxing poetic, this is where I’d do it. This is my favorite gyuto profile. Subjectively, it just plain works for me. It is born to push cut, has a nice low tip, but isn’t so flat to make a little rocking annoying.
After running it through all manner of produce, it did a good or better job with everything. But, I won’t say it’s perfect. There was some carrot cracking and melon really stuck to the blade face. But cabbage - holy $&@# - I’ve never gotten more thinly shredded cabbage than with this knife.
It has decent distal taper and the tip is thin enough for garlic, cherry tomatoes etc.
The knife arrived fairly sharp and so far I’ve only done a touch up on an aoto. After a minute or two it was easily going through soft tomato skins.
This is a reactive, iron clad knife. Like Mazaki reactive. Hopefully it builds a deep patina soon, because my steady use of 52100 knives has made me a little less diligent on the wipe downs.
Specs: Length - 256mm; Height - 49.5mm; Weight - 198g
Closing thoughts: I’m very glad that I picked up this knife. Every new knife is fun to try, but nothing has felt this natural for me. My mind could change, but this feels like it’s permanent in my drawer unless I get a direct dimensional replacement.
That said, I don’t care for the handle. It’s longer and has a larger circumference than any other knife handle I have (including 270 suji and 240 gyuto). My personal preference is for slightly shorter handles anyway, so this one isn’t really my style. I like the blonde horn a lot though, so I’ll have to think long and hard before replacing the handle.
