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A few weeks ago I came across the opportunity to acquire a Gyuto on BST made by Mareko Maumasi. It’s a 235x57x3.37mm knife that weighs 232gms. San Mai integral construction from Cru Forge V steel. Maumasi has a compelling personality and produces artistic and distinctive knives. I really didn’t expect that I would be able to add one of his customs to my collection but fortune smiled on me that morning.

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I just want to say you suck and congrats! LOL

Although I'm on knife buying hiatus, I probably would've broken my embargo and bought that one from BST. Mareko Maumasi is a super nice dude, always sharing many of his processes and techniques, giving really good advice and encouragement.
 
A few weeks ago I came across the opportunity to acquire a Gyuto on BST made by Mareko Maumasi. It’s a 235x57x3.37mm knife that weighs 232gms. San Mai integral construction from Cru Forge V steel. Maumasi has a compelling personality and produces artistic and distinctive knives. I really didn’t expect that I would be able to add one of his customs to my collection but fortune smiled on me that morning.

Here’s a few pics of the knife ...

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I like to show my New Knives in action with a “Welcome to the Family” meal. I’ll often solicit a recommendation from the previous owner for a recipe suggestion. I’m this case YG420 suggested Benihana rice which he used to Maumasi to prepare for his young son. He sent me a recipe which I’ve done my best to reproduce.

Here’s a few pics of the Maumasi in action and the meal.

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Perhaps the best part of all was the wonderful patina that the Maumasi developed. Here’s a couple more pics ...

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The knife itself is a work of art. It’s flawlessly executed. Sitting with it and examining it is like watching a fire ... endlessly changing angles, lighting and perspectives. Extremely comfortable in hand and perfectly balanced. This knife deserves every bit of the quality reputation that Maumasi has earned. It’s a wonderful addition to my collection.
WOW!!! Awesome grab! Enjoy!
 
Cleancut 245mm Mazaki, such a beast coming from a Shibata Kotetsu 210 but it cuts like a dream!
 

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Yeah I'm not a fan of the handle either but thats easily remedied.

Maybe or maybe not. It might require grinding away the handle as the left hand side seems to show a pin in the handle. For some reason it's visible not on the right hand side which might mean it's a mortised hidden pin construction where the maker accidentally exposed the pin on the left side when shaping the handle.

This all just conjecture based on the photos tho. I dig the cladding.
 
Maybe or maybe not. It might require grinding away the handle as the left hand side seems to show a pin in the handle. For some reason it's visible not on the right hand side which might mean it's a mortised hidden pin construction where the maker accidentally exposed the pin on the left side when shaping the handle.

This all just conjecture based on the photos tho. I dig the cladding.
You're right, I didn't look that close. Oh well, the handle isn't ideal but its not too bad.
 
Maybe or maybe not. It might require grinding away the handle as the left hand side seems to show a pin in the handle. For some reason it's visible not on the right hand side which might mean it's a mortised hidden pin construction where the maker accidentally exposed the pin on the left side when shaping the handle.

This all just conjecture based on the photos tho. I dig the cladding.

Drill it out? Unless there's more pins. Then just bust the handle apart?
 
A few weeks ago I came across the opportunity to acquire a Gyuto on BST made by Mareko Maumasi. It’s a 235x57x3.37mm knife that weighs 232gms. San Mai integral construction from Cru Forge V steel. Maumasi has a compelling personality and produces artistic and distinctive knives. I really didn’t expect that I would be able to add one of his customs to my collection but fortune smiled on me that morning.

Here’s a few pics of the knife ...

View attachment 73862 View attachment 73863 View attachment 73864

I like to show my New Knives in action with a “Welcome to the Family” meal. I’ll often solicit a recommendation from the previous owner for a recipe suggestion. I’m this case YG420 suggested Benihana rice which he used to Maumasi to prepare for his young son. He sent me a recipe which I’ve done my best to reproduce.

Here’s a few pics of the Maumasi in action and the meal.

View attachment 73866 View attachment 73868 View attachment 73869 View attachment 73870

Perhaps the best part of all was the wonderful patina that the Maumasi developed. Here’s a couple more pics ...

View attachment 73871 View attachment 73872

The knife itself is a work of art. It’s flawlessly executed. Sitting with it and examining it is like watching a fire ... endlessly changing angles, lighting and perspectives. Extremely comfortable in hand and perfectly balanced. This knife deserves every bit of the quality reputation that Maumasi has earned. It’s a wonderful addition to my collection.
I have 3 short years to wait for mine. Sigh.
 
I didn’t get a chance to post this when I got it but now I’m at home bored, called off from work and it’s a lovely rainy day. I’ve had some time to put it through it’s paces and...

Markin
WX-15 (52100) at 62 hrc
247x56
4mm out of the handle
3.8mm above heel
2.12mm half way
226 grams.

All I can say is the grind on this is incredible. Symmetric convex. Super thin behind the edge. Food release better than expected. Stiction very low. This might be my sweet spot in terms of specs. Cuts like a laser but has a tough robust feel to it. Feels like it’s just dying to go to work. Andre has got something going... this knife is sweet.
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@AFKitchenknivesguy man, you certainly scored some gems recently. I came soo close to picking up the Newham gyuto.
Also a Lisch? That's a homerun for sure. All in all, everyone of those knives look on point
 
A short while ago I picked up a Carter International Pro Gyuto. At the time it was the last knife on Carter’s site that had a fully reactive blade. 216x58x2.28mm. 214gms. Blue #2 core with mild steel cladding. Polished handle. Here’s a few pics ...

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Knowing that Carter and much of the rest of the Japanese knife makers seemed to be moving to prelaminated carbon core and stainless clad knives, I picked it up. While I have a few stainless clad knives I substantially prefer fully reactive blades. Simply put ... I like patina. I gave the knife a quick test run in the Naughty Schoolboy Great potato slap down but never prepped a “welcome to the family” meal for the beautiful Carter. I wanted to refine a dish that I made previously to make it my own so the chance to use the Carter came up today. Here’s a few pics ...

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It’s my take on the Benihana Rice dish that I made previously. To make it my own I flattened the chicken breasts to get more uniform cooking and added more Savoy cabbage and sliced asparagus for colour and flavour. The results were delicious.

Here’s a few pics after cooking that show why I love the patina that develops on reactive blades.

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The Carter is a dream to use. Shaving sharp, thin blade, lots of knuckle room, rocks and push cuts beautifully. At 216mm it’s a little shorter than I normally use but to be honest I’m not so sure that the shorter length isn’t more appropriate for home use. Beautifully made, great f&f. A truly great addition to my collection.
 

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