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After months of waiting, finally got my TF's, mab gyuto's, 150x47, 210x51
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150:
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210:
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Pauldoduy said:
This is my new stuff but I don't know so much about it (blacksmith & sharpener). They said that it's their secret.
A Hon-Kasumi gyuto from Sakai, Japan.
Length: 240mm
Hight at heel: 49mm
Thickness: 3.4mm
Weight: 180g
Steel: Blue 1 core & soft iron clad
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Isn’t that the Konosuke stamp? Curious where this is from. Could we have the Kono ft back?
Edit: actually I think it might be Tanaka’s stamp. Have seen it on old Fuji’s and tanaka kyuzos
 
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superworrier said:
Isn’t that the Konosuke stamp? Curious where this is from. Could we have the Kono ft back?
Edit: actually I think it might be Tanaka’s stamp. Have seen it on old Fuji’s and tanaka kyuzos
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I asked Kosuke san and he replied that seem It was produced when his brother in law was working with him. He may keep the old stock and provided them to seller. Sakai Shoryu seems to be the brand of his company.
 
So here is "the wife beater" / guest knife for those who doesnt want to try a japanese or high end knife. A 16 cm Wüsthof with smoked oak handle. Actually it's got more taper than I expected. Very light and nimble. Stainless steel, 56 HCR, I think.
 

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My first Y Tanaka. These are crazy good cutters. I was worried it was going to be too lazerish and not have enough a** behind it, but it is a solid middleweight. I will probably have to bevel one side because it is so thin behind the edge, but I'm enjoying the ghosting through food it is doing at the moment.
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Toyama SS-clad Nakiri 210. 65 mm height. 258 gram weight. I’ve always been curious about this knife given their reputation and now I see why.

This thing is thinner bte than Toyama gyutos. I’ve had toyanabe SS-clad, iron-clad and dammy gyutos, and they are around 1.1 mm thick at 1 cm above the edge. But this Nakiri is 0.9 mm thick at 1 cm above the edge for the entire front half. It thickens to 1.0 mm at 1 cm above the edge to the heel gradually. And its weight also helps cutting (compared to lighter gyutos).

I did a quick test on carrots and it cuts better than my Toyama gyuto. Almost feels like Yoshikane but heavier and stiffer. The resistance in cutting carrots is a little more than my 210 yoshikane k-tip but comparable to or maybe slightly less than my 240 yoshikane SLD dammy. But because it’s heavier it’s so effortless. This Nakiri is definitely a vegetable cutting machine.


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One word, well maybe two!! Monsieur Milan!!

Milan was a wild card that I instantly knew he was up to something brilliant when I first saw his work and I instantly I knew he would climb up the ladder to be recognized as one the greatest makers of our time.

Here is another masterpiece just hit my front door today!!

Cheers 🍻
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Hz_zzzzzz said:
Toyama SS-clad Nakiri 210. 65 mm height. 258 gram weight. I’ve always been curious about this knife given their reputation and now I see why.

This thing is thinner bte than Toyama gyutos. I’ve had toyanabe SS-clad, iron-clad and dammy gyutos, and they are around 1.1 mm thick at 1 cm above the edge. But this Nakiri is 0.9 mm thick at 1 cm above the edge for the entire front half. It thickens to 1.0 mm at 1 cm above the edge to the heel gradually. And its weight also helps cutting (compared to lighter gyutos).

I did a quick test on carrots and it cuts better than my Toyama gyuto. Almost feels like Yoshikane but heavier and stiffer. The resistance in cutting carrots is a little more than my 210 yoshikane k-tip but comparable to or maybe slightly less than my 240 yoshikane SLD dammy. But because it’s heavier it’s so effortless. This Nakiri is definitely a vegetable cutting machine.


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Nice specs. How does it compare to the CCK? I've been curious how a cleaver would feel without the height.
 
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Just arrived today, my first custom order: Markin 180x44 gyuto in ШХ15 with walnut burl handle and brass bolster. I've only cut a few potatoes so far but I'm very pleased with everything. Grind is well balanced with good food release, strong distal taper, and a very thin tip that doesn't feel fragile. Balances at the heel, which I like in a knife this size - the perfect big utility knife to compliment my full size wa gyuto. I was a little worried about the handle considering how big it looks compared to the blade, but it feels exactly right. I'll post more in depth once I've had some time with it.
 
spaceconvoy said:
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Just arrived today, my first custom order: Markin 180x44 gyuto in ШХ15 with walnut burl handle and brass bolster. I've only cut a few potatoes so far but I'm very pleased with everything. Grind is well balanced with good food release, strong distal taper, and a very thin tip that doesn't feel fragile. Balances at the heel, which I like in a knife this size - the perfect big utility knife to compliment my full size wa gyuto. I was a little worried about the handle considering how big it looks compared to the blade, but it feels exactly right. I'll post more in depth once I've had some time with it.
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Awesome and congrats! That steel is new to me.
 
tostadas said:
Nice specs. How does it compare to the CCK? I've been curious how a cleaver would feel without the height.
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I'm more used to gyutos and I think Toyama nakiri is closer to a gyuto than to a cleaver. I can still use my normal pinch grip on toyama. With CCK I feel less control with pinch grip so I put my index finger and middle finger on the blade. With Toyama I can still use my normal cutting motions as with gyutos, but with CCK it feels a little unnatural when I do pull cut. With CCK I almost always do up-down chop or push cut.
 
Are there particular tasks you gravitate towards that Toyama Nakiri? I'd think something delicate would incline me towards the Yoshi, but this sounds just as thin behind the edge.
 
Cliff said:
Are there particular tasks you gravitate towards that Toyama Nakiri? I'd think something delicate would incline me towards the Yoshi, but this sounds just as thin behind the edge.
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I'll try to replace my CCK with it. I usually use my CCK for shredding potatoes and carrots where I would need to cut them into big thin slices first and then thin shreds. CCK steel leaves a lot to desire and it's not the most comfortable knife to hold. This nakiri feels like a good middle ground. Besides, although it is as thin bte as Yoshikane/Konosuke FM, the board feedback is still Toyama-like which is solid and firm. And I like heavier knives. I'll see if it can replace my Yoshis.
 
spaceconvoy said:
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Just arrived today, my first custom order: Markin 180x44 gyuto in ШХ15 with walnut burl handle and brass bolster. I've only cut a few potatoes so far but I'm very pleased with everything. Grind is well balanced with good food release, strong distal taper, and a very thin tip that doesn't feel fragile. Balances at the heel, which I like in a knife this size - the perfect big utility knife to compliment my full size wa gyuto. I was a little worried about the handle considering how big it looks compared to the blade, but it feels exactly right. I'll post more in depth once I've had some time with it.
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congrats on a great knife. love my markin of the same steel. he really makes great stuff
 
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