shinyunggyun
Banned
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- Thread starter Mr.Magnus
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A while back @marc4pt0 commented how impressed he was with the work of Henry Hyde of Baltimore. A lucky opportunity allowed me to purchase one of Henry’s knives … a 206mm Gyuto forged from 1084 steel. The DHL lady dropped it off this afternoon … four days flat from Baltimore at less than I normally pay for a multi week trek around the USA when I ship with USPS. I’ll never figure out how that works. Anyway I had the opportunity to put the new Hyde Gyuto to work this afternoon. I was a little more than curious about how it would perform. First a few pics …
No doubt a very attractive knife. F&f is excellent with a nicely rounded spine and choil. The blade length at 213mm is preferred for working in my small kitchen as is the balance at the tip end of “Baltimore” mark. Prefect for a pinch grip. The handle is excellent made from Claro Walnut with a Sapelle booster and at 150mm handle length which is perfect for my big hands. It has an excellent distal taper from 5.14mm at the heel to 1.4mm 1” from the very fine tip. With all of this the knife weighs in at a nimble 164gms.
I put the knife to work doing some prep for roast beef dinner.
A few more pics in action …
The knife made short work slicing my roast and was great at push cutting the vegetables. With a relatively flat belly the knife was easy in the cut and out of the box was bordering on scary sharp. I didn’t do a rock chop with it but wouldn’t expect any problems.
Marc compared the cutting performance of his Henry Hyde to his vaunted Billips. I can’t say because Marc is hoarding his Billips knives and refuses to share with me no matter how much I pester and beg. I will say that this knife from Henry Hyde is wonderfully made and a true kitchen performer. As he is relatively new to the business his prices are reasonable and his books open. If you are looking for a great knife at a good price put your name on Henry’s list. If you do … you’ll be behind me because I’ve already plunked my deposit down for another.
Attachments
My newest:
Mazaki 165mm Santoku and Fu-Rin-Ka-Zan 85mm paring knife. Plus a shot of my counter top storage. My suji is too long for it.
My wife asked if I was done now, I told yes but. Still curious about a Nakiri, Honesuki and Deba.
Mazaki 165mm Santoku and Fu-Rin-Ka-Zan 85mm paring knife. Plus a shot of my counter top storage. My suji is too long for it.
My wife asked if I was done now, I told yes but. Still curious about a Nakiri, Honesuki and Deba.
Attachments
Lol, who’s gonna tell her…
tostadas
Hobbyist / Craftsman
I still see available slots in that rack.
Two Yanigaba’s from Kenichi Shiraki.
Two knives with Class 1 Provenance from Kenichi Shiraki. The top knife is a Honyaki style blade from White #1 steel featuring a mirrored finish. The lower knife is a blade with a White #1 core and a mild steel cladding and Kasumi finish. I’ve had the Honyaki style knife for a while. The second (lower) knife is a NOS recent addition from Shiraki’s Shiro line of knives.
A couple more pics of the pair …
The knife with the Honyaki style blade is clearly the superior knife of the two. It offers an Ebony/bone handle with curved and polished edges. It measures in with a blade length of 277mm, edge length of 259mm, depth at the heel of 33mm, distal taper at the spine ranging from 4.2mm at the heel to 2.5mm 1” from the tip. It weighs in at 204gms. Here’s a couple of pics of this knife.
The Shiro brand Yanigaba offers an inlaid Ho Wood Handle with a Buffalo ferrule, and weighs in at 184gms. It has a blade length of 275mm, edge length of 260mm, depth at the heel of 33mm, with a distal taper at the spine ranging from 4.5mm at the heel to 2.3mm 1” from the tip. A few more pics …
Due to the rarity of Shiraki’s knives bearing this provenance, I probably won’t be putting the knives to work any time soon. If I did, however, the results would look like this.
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My second Shi'han just arrived. It's an A2 steel measuring 223mm edge length, 53.6mm heel-height with burnt Ash handle. This forge appears darker than I had expected. I like it. I included a close-up shot of the banding. Medium grind. 218g.
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What a return!!!
DrEriksson
Senior Member
Have not posted all Swedes added to the collection, but I think this one deserves a post. Honyaki in TWR, anyone?
207*48, 190 g
135WCrV4, a.k.a. Böhler TWR, 66 HRc
Ebony bolster and handle, silver spacer and pin
There’s much to say about this knife. The maker spoke with Achim Wirtz, who made the steel, and none of them know about another TWR honyaki. The hamon is fuzzy. Think it has to to with alloy steels and their components. The blade is full of a very tight alloy banding. With the finish it’s very hard to capture either hamon or banding with the camera though. The slight variation in color between bolster and handle is not immediately clear, which makes for a very tasteful detail.
The maker is a very genuine and nice guy. When we spoke about making the knife he invited me to his house and I spent a few hours there and got treated to a dinner on his porch. Yousri is, besides a knife maker, a trained book binder, he has made a violin, he is a finalist on Swedish Masterchef, a professional opera singer and a carpenter.
207*48, 190 g
135WCrV4, a.k.a. Böhler TWR, 66 HRc
Ebony bolster and handle, silver spacer and pin
There’s much to say about this knife. The maker spoke with Achim Wirtz, who made the steel, and none of them know about another TWR honyaki. The hamon is fuzzy. Think it has to to with alloy steels and their components. The blade is full of a very tight alloy banding. With the finish it’s very hard to capture either hamon or banding with the camera though. The slight variation in color between bolster and handle is not immediately clear, which makes for a very tasteful detail.
The maker is a very genuine and nice guy. When we spoke about making the knife he invited me to his house and I spent a few hours there and got treated to a dinner on his porch. Yousri is, besides a knife maker, a trained book binder, he has made a violin, he is a finalist on Swedish Masterchef, a professional opera singer and a carpenter.
Another trip to sharp knife shop another new knife, tosaichi ao super petty, little 80mm guy
Goodness … what a couple of gorgeous treasures!
Which knives are those?
270mm Fu-Rin-Ka-Zan white 3
Newest? Not in a singular sense but all knives and the board in this picture bought this year. So this is my “newest” collection.
Isasmedjan
Dellmyer
Kamon
Grosvenor
Kamon again
Running Man
Newham
Halcyon Forge
Dellmyer again
Board by Magnolia Woodworks (RIP to a talented family man)
Not pictured my HSC Magnacut bartenders knife and my Bloodroot Nakiri. Now that I have those, I’ll have to take a new family photo. Love to hear any thoughts or comments.
Isasmedjan
Dellmyer
Kamon
Grosvenor
Kamon again
Running Man
Newham
Halcyon Forge
Dellmyer again
Board by Magnolia Woodworks (RIP to a talented family man)
Not pictured my HSC Magnacut bartenders knife and my Bloodroot Nakiri. Now that I have those, I’ll have to take a new family photo. Love to hear any thoughts or comments.
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Knivperson
Senior Member
It's absurd. Never seen anything like it..!OMG look at that freaking distal taper!
It’s like vintage sabatier type of distal taper with insanely thin tip. Can’t wait to receive mine!
Here’s the picture of my 2 vintage sabs. The tip part can’t compare with the Kamon.
Dollar Store TF
Morihei Hisamoto nakiri
My first tf, maybe my last. Definitely a bit rough around the edges, but cuts better than my normal nakiri
Morihei Hisamoto nakiri
My first tf, maybe my last. Definitely a bit rough around the edges, but cuts better than my normal nakiri
Speaking of TF, got a nashiji petty knife with the best f&f on Japanese style handles that I've seen from them!
Jville
I used to work in a Mexican restaurant
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Jiro #313
https://hitohira-japan.com/products/cma-000-313?_pos=1&_sid=f700f7c17&_ss=r&variant=42112765624536
Delivered today & used during service
https://hitohira-japan.com/products/cma-000-313?_pos=1&_sid=f700f7c17&_ss=r&variant=42112765624536
Delivered today & used during service
nakiriknaifuwaifu
Senior Member
looks like a taller than normal example, nice
WiriWiri
Senior Member
A comparatively more humble one, scratched and a bit rough around the edges, but none the worse for it. They do say that knives begin to resemble their owners I guess, or is that dogs?
Kogetsu (Goko) SK-5 240 gyuto, courtesy of BST. Been curious to try these out for a while and glad I did - a zero grind monosteel with a reputation for performance over looks. Lives up the billing - as sharp as the ruthless geometry would suggest, a comparatively rare and distinctive example of a yo-handled laser that feels robust enough to take on pretty much anything.
Many, many thanks to @refcast , for unhesitatingly selling across Boris’s BStard Brexit borders with a flawlessly quick and easy transatlantic BST purchase that made trying out this blade an option (without selling a kidney). Much appreciated.
Kogetsu (Goko) SK-5 240 gyuto, courtesy of BST. Been curious to try these out for a while and glad I did - a zero grind monosteel with a reputation for performance over looks. Lives up the billing - as sharp as the ruthless geometry would suggest, a comparatively rare and distinctive example of a yo-handled laser that feels robust enough to take on pretty much anything.
Many, many thanks to @refcast , for unhesitatingly selling across Boris’s BStard Brexit borders with a flawlessly quick and easy transatlantic BST purchase that made trying out this blade an option (without selling a kidney). Much appreciated.
Good eyes. She came in at 57mm tall and 169grams. Hitohira lists 54mm and 151g. I got it from Strata but they don't list any info about it
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