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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.
One of my line cooks has been telling me about this huge old knife in his moms garage from his old family farm for years and he finally shows up with the thing. Tells me he wants to sell it. How could I not buy it. Foster brothers hog splitter this thing is razor sharp and ready for zombie bashing.
The length is a little scary (to me) but otherwise, it's a lovely looking monster that came a knockin'!
Some initial thoughts:
- much lighter in the hand then you'd think, almost wish it had a little more authority, maybe 1 more oz? maybe more forward balance ...
- the balance is on the pinch grip
- with very light good size excellent handle
- ok/half rounded spine and choil, spine is good, choil could use a light touchup to be perfect
- thin behind the edge, thin spine, doesn't seem to wedge
- somewhat flexible blade, more so near tip
- ever so slightly sticky etch, but had to really look for it, might just be in my head
- perf tip through onions etc is excellent by my standards (home cook)
- this makes a great bigger brother/cousin to the shibata
- can't comment on food release yet, doesn't seem terrible or excellent.
edit: - length at first is menacing, but worked out great because of my overly aggressive pinch grip, still precise, yet so much reach.
J-knife v1rg1n1ty lost, I think I have got my self in a very deep hole..
JCK CarboNext 270mm gyuto.
It's not elegant, but it is QUITE functional.
Some day when I'm rich and famous, I'll buy a knife that's a piece of art, maybe. This one is balls out utilitarian and has a good "tool feel" about it for my tastes.
Got the suji a saya too, while I was about it. The sayas fit well, but those cheesy plastic pins are going to be replaced ASAP.
Very visually striking knife! Pretty darn cool!
195x47mm knife from a maker in Tasmania
NewhamKnives on IG and Etsy.
AEB-L blade with Tasmanian myrtle burl handle, weighing in at 136g.
Spine and choil are nicely rounded.
Nice taper and nice convex grinds.
It was impressive cutting carrots, potatoes and sweet potatoes.
Very light and nimble, can't really find fault.
I picked it up off his Etsy store for AUD270, a steal.
Just recently bought them :
1.Moritaka Hamono Gyuto chef knife. The blade is 273mm long, 55mm tall at the hill, 4mm thick at the spine and is made from the famous Aogami super steel hardened to HRC of 65
2.Konosuke Sanjo MB_240mm_Gyuto_
Love this handle very much !
Yu Kurosaki R2 Shizuku 210mm(215)
I have the 270 sujihiki
Very thin edge ,
I have the 240 gyuto myself and it just glides through carrots, turnip, you name it!
How are you going to fix the yanagi?
Shigs and katos are nice and all, but have you ever tried a Matus?
I dub this the Matus Mark 1, it's what all the cool kids want.
Just received it, been having fun with this little knife. 180mm petty that starts thick and tapers very nicely.
Haha, I am not sure I am going to. It would be cool if I could do it (any advice is welcome), but it will probably stay in this condition. Sad but true.
Funny you should say that...
A new 240mm Kato Standard Aogami #2
Jumped on the hype train. Mazaki nashiji W2 gyuto. 219mm length. Cherry & buffalo horn handle. Thick out the handle, then tapers out to the tip.
New 240mm (actually 232mm)
Jacko what knife is that? And why do you cut into the cork?
Nick - The cork is only to hold the knife in profile for taking a picture. I believe that the knife is a Kato 240mm Gyuto
That looks like a sweet little knife with alot of thought and skill.
Nah, I just kept banging it until my untrained arm went limp and then try to get the best out of it on a grinder. The only thing done properly on this knife is HT by Robin
First cuts with stainless Toyama 240. Initial impression is great. thinner overall than my kasumi. love the finish so far, hope the stainless cladding holds that beadblasted finish near the lamination line a bit longer than the kasumi.
It really is. Ignore matus saying otherwise
Except the part about Robin's heat treatment, of course.
Benjamin Kamon 273x63 "Denty" 1.2519
Not a knife for those with Trypophobia!
Oh my God, it's full of dimples!
Kato 240 STD Blue w/buckeye burl and mammoth tusk handle. it’s next to a WH 240. The STD is about 232mm, while the WH is about 247mm.
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