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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.
Comet gyuto, spicy white, 260mm
Wow, stunning blade
The edge and retention on these are amazing. Use mine daily
I do not
Couldn'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.
Also got this Okeya 24 mm wide kogatana in W#2 recently. Handy and good-looking little utility knife.
Ok this looks pretty awesome. How does it cut? And what is the steel like
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!
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.
Took some risk altering the brand new Shig. KU, glad to see it come through the other end & be put through some real use.
Some people like lasers, but I’m not one of those people. Yamahide W#1 270 with one of the best KU finishes my eyes have ever seen. 274x60 and a monstrous 438g
That knife looks absolutely gorgeous. Congrats to you on grabbing that beast!
I forgot the choil shot
what does a 270 kato weigh in comparison?
I wish I knew [emoji23] My next heaviest 270 would be the Toyama honyaki (350g)
Not new but got some sweet kasumi finish done by v467c Brian Raquin 220x55 wrought iron work horse and 205x58 normal grind
Amazing polish by Lee. Very sweet knives.
He knows how to work some magic!!!
Crazy dude! Enjoy!
Tanaka? Looks great!
Unfortunately it wasn't TANAKA.
Is was Yoshimi Kato Blue super, great profile with good edge retention, not hard to sharpen.
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.
Blenheim Forge gyuto 220 mm blade. Been using a Wusthof classic 8" chefs. So far, really liking the gyuto a lot.
I bought it secondhand but Knives and Stones Australia used to sell upgraded Tanakas with rounded choils and spines and the ebony/brass handle
230mm by Kamon
Never heard of the maker, but like that copper ferrule.
Welcome to the forum.
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