Ok this looks pretty awesome. How does it cut? And what is the steel likeCouldn't help myself and picked up a Jiro Tsuchime 240 mm gyuto from CKC. Haven't tried it yet, but gotta say it is something special. Really nice weight (260 g) and balance to it. Beautiful craftsmanship and finish (not that you can tell from my mediocre pictures haha). I really like the tagayasan handle too.
View attachment 72086
View attachment 72085
I just got it today and only cut one onion but its great so far. Nice thin tip, relatively tall, with large flat spot. I haven't sharpened it and am not sure I would be the best person to comment on the steel but I don't see any issues. Honestly, I was a little nervous pulling the trigger on this knife because of the mixed reviews in the pass around thread, but I am definitely happy I got it. It's a great knife and I really appreciate the craftsmanship and style. Actually, I just posted in a thread on favorite knives that this might be a contender for me... we'll see.Ok this looks pretty awesome. How does it cut? And what is the steel like
View attachment 72103 Couple of BST gems. Funayukis single bevel and hybrid. Kitaoka lefty I rehandled with a Anton courtesy of @Cheeks1989 and I loved the new look Shig ku santoku turned funayuki by @ma_sha1 recently used this knife for a couple shifts on both veg and proteins and it’s a rockstar. Nicely done!
Never heard of the maker, but like that copper ferrule.This is my first post after New Member Check-in. Been lurking for a few months and learning a lot from this great resource of knife and food knowledge.
Anyway, this is my new knife. I know the image quality is not up to those I see in this thread. Just took this with my phone. View attachment 72359 Blenheim Forge gyuto 220 mm blade. Been using a Wusthof classic 8" chefs. So far, really liking the gyuto a lot.