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Brian Weekley

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A while back I sold off a number of my knives in order to re-direct my knife collection. My thought was to focus on a few makers. Will Newham is one of those makers and this is one of the knives I wished to add to my collection. It’s a Gyuto from spicy white steel 26C3, differentially hardened to 64.5 HRC. It has an edge length of 220mm, a depth at the heel of 54mm. It has a distal taper from 3.3mm at the heel to .3mm 10mm before the tip. It weighs 222gms and balances exactly on the makers mark. It features a custom contoured She-Oak Handle and a beautifully made leather lined saya made from Ringed Gidgee, with a turned brass pin. The saya also features an inlaid leather strip around the periphery and, as with the handle, is highly polished.

Enjoy a few more pictures.

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As with my other knives, I couldn’t wait to put it into action. Tonight’s fare, a stir fry … lots of choppy choppy!

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It’s tough to do a prep when you stop every few seconds to admire your knife. Like the knife‘s f&f, the performance is exemplary. Some say a 220mm blade length is perfect for a home kitchen. You won’t get an argument from me. Balance for a pinch grip is perfect for me. I love the blade profile in both a push cut and a rock chop. The handle is easily the most comfortable I’ve experienced of all knives in my collection.

As a package this knife has to rank at the top of my collection in looks, construction, performance and finish. It is very much worth having to part with some very nice knives to obtain it. I’ve already place my order for the next new custom from Will Newham. Stay tuned.
 

JayS20

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As a package this knife has to rank at the top of my collection in looks, construction, performance and finish. It is very much worth having to part with some very nice knives to obtain it. I’ve already place my order for the next new custom from Will Newham. Stay tuned.
Was super tempted by it. Looks freakin lovely. Was just a bit uncertain about the height of the tip. Thanks for snagging it up and enjoy it.
Another question for guys who bougt from Will did you add insurance to your shipping and how much was it?
 

Brian Weekley

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Was super tempted by it. Looks freakin lovely. Was just a bit uncertain about the height of the tip. Thanks for snagging it up and enjoy it.
Another question for guys who bougt from Will did you add insurance to your shipping and how much was it?

I think shipping was about $40 USD including insurance. It took about 10 days using DHL. Tracking is excellent.
 

dmonterisi

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manaka kisuke blue 1 oversized 210 from carbon. put it straight to work on tgiving prep. very very capable. carrots onions celery shallots all fantastic after i put a little better edge on it. wedged a bit on sweet potatoes but to be expected. really digging the profile…fits the way i cut very well.
 

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RockyBasel

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Had been waiting for this one…
Dan Caublestone
255x58
265 gm
W 2 Honyaki (not white 2)

Dan has been amazing to work with its - polished and polished. He also does great Wootz steel work and is also an iron smelter!

I am really happy with this knife

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Apocalypse

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My pictures don't do the next two knives justice.

240 Blue/White Damascus Gyuto by Shoichi Hashimoto from @j22582536 who did a great job refinishing it. Cuts like an absolute laser beam and I love the balance of it!
 

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Brian Weekley

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Part of my plan from my fifty for one sale was to pick up some more Master Smith knives. The recently posted Rader was the first of these, this Gyuto by Bill Burke is the second.

A few more pics …

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The knife is forged from 52100 steel, measures out at 207mm blade length, a roomy 57.55mm deep and 2.12mm thick at the heel. It weighs in at 228.6gms and features a Cherry Burl handle. To put my new Burke to use I used it to slice some left over lamb roast. It’s wonderful to use a thin, deep, very sharp knife to slice thin strips of meat to re-heat but not overcook in my Anova Precision Oven. A few more pics.

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Welcome to your new home Mr. Burke.
 

Apocalypse

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NOS 240 Kiyoshi Kato, W2 Morihei thanks to @Markcg
 

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OnionSlicer

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Konosuke Sanjo SKD 180 from Tosho sale; I've been lusting over this one for a while, apprehensive about dropping that much cash on a small knife, but it turned out to be even better than I'd hoped (a rarity these days).

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Next to its big SKD brothers, yoshi and ys-m:
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sansho

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Konosuke Sanjo SKD 180 from Tosho sale; I've been lusting over this one for a while, apprehensive about dropping that much cash on a small knife, but it turned out to be even better than I'd hoped (a rarity these days).
sick. i ordered one, too. i like that it has a pretty good amount of height on it for a petty (39mm). also, check out how the edge is angled relative to the handle. combined, it looks like you actually get some usable knuckle clearance out of this thing. kinda like a mini gyuto. rotated your pic so the edge is horizontal:

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does the edge seem as fragile as they lead you to believe?
in another thread, people said the petty might be more robust than the gyuto:


however, i emailed tosho asking about that, and they said that neither the petty nor gyuto could be described as robust in any way.
 
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superworrier

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sick. i ordered one, too. i like that it has a pretty good amount of height on it for a petty (39mm). also, check out how the edge is angled relative to the handle. combined, it looks like you actually get some usable knuckle clearance out of this thing. kinda like a mini gyuto.

does the edge seem as fragile as they lead you to believe?
in another thread, people said the petty might be more robust than the gyuto:


however, i emailed tosho asking about that, and they said that neither the petty nor gyuto could be described as robust in any way.
I’m somewhat convinced there’s just an optical illusion there because of the strip of core steel showing (or it’s individual variation). The choil for the 210mm looks more or less like the H&K stamped SKD I bought
 

OnionSlicer

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sick. i ordered one, too. i like that it has a pretty good amount of height on it for a petty (39mm). also, check out how the edge is angled relative to the handle. combined, it looks like you actually get some usable knuckle clearance out of this thing. kinda like a mini gyuto. rotated your pic so the edge is horizontal:

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does the edge seem as fragile as they lead you to believe?
in another thread, people said the petty might be more robust than the gyuto:


however, i emailed tosho asking about that, and they said that neither the petty nor gyuto could be described as robust in any way.
It's certainly no laser, the blade feels quite substantial for its size. My 240s look significantly thinner behind the edge at the heel, but the petty has strong distal taper so that might be misleading. After initial use I don't feel the need to put on a microbevel the way I did with the yoshikane. Beyond that I can't really judge since I'm a home user and cut mostly on an end grain board.

In terms of knuckle clearance, I think you will be very happy. This was one of my considerations as well, and there is plenty of clearance even for my sausage fingers (ring finger size 14). It's basically a 185mm gyuto. Report back when you get yours!
 

copacetic

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I've been good to myself recently.. firstly -

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Yoshikane SKD Nashiji 240, wenge handle. Sharpest I've had OOTB. A pleasure to use. I asked Ally & James at Cutting Edge to choose me one with a purty handle, and they came up trumps.

Secondly, an OUL Sakai Ginsan 180mm Santoku, Sakura handle. Was at a great price, I'm guessing due to the recent rebranding of OUL as Hado. The handle feels a little chunky but can't fault either the F&F or the cutting ability.

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daniel_il

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Bear

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I arrived home today to find a knife shaped box on my porch! After days of obsessive package tracking, my new Modern Cooking Fredric Spare arrived! Can't wait to put it through it's paces when I return to work on Wednesday!

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Does it seem thin behind the edge, hows the food separation, that handle looks very comfortable, give us a little taste we have another 4-6 weeks.
 

tcmx3

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Does it seem thin behind the edge, hows the food separation, that handle looks very comfortable, give us a little taste we have another 4-6 weeks.
mine (a 250) isnt thick, it just isnt ultra thin. you will not pick this up next to a yoshikane and mistake the two, but it's not that thick. honyakis arent really typically lasers though.

food separation is fine, given what the knife is.

I like the handle, it's a bit small for my taste, but not too much. feel on the board is good. the tip is VERY pointy, VERY pointy. honestly I usually like them pointy, but this is... really pointy.

unbelievable amount of knife for the money, but you already knew that. I would gladly have paid >500 for it, as I compare it to the other stuff I own.
 

birdsfan

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Does it seem thin behind the edge, hows the food separation, that handle looks very comfortable, give us a little taste we have another 4-6 weeks.
I literally unboxed it and immediately posted. Since then, I just did some test cuts on some carrots. It moved through them with very little resistance. Tcmx2's observations are spot on. I have a Yoshi SKD and a Yoshi-like Kono Sumiiro. Both glide through a carrot and scoff at it in derision. The Spare isnt thick behind the edge, but you could feel the produce there. It certainly has a very KS like profile, which I guess some people like and some don't. Personally, I like the way it felt on the board, but I do rock a little. Lots of flat length, and just a little sweep just before the tip to make it comfortable to rock. The heel seemed a little taller than a KS, plenty of clearance. Mind you, I used it on one carrot. Using it for a shift will provide a lot more performance insight.

The handle felt great to me. It is smaller than many of the handles that I have fashioned for my collection, but not so small that the grip was uncomfortable or that it might induce any cramping after a long day at work. It IS a lot of quality for the money. My collection mostly resides in the middle of the craft knife price range ($300-$500) and in most respects this knife outclasses everything I own. I hope to be as impressed with it after making 8 gallons of soup on Wednesday.
 

Sparten007

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