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Corradobrit1

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Latest purchase. A 'custom' Herman Sting (#100) by a Polish maker Bertosz Herman, who machines everything in house right down to the ceramic bearing system. Machined and skeletonized Ti scales, M390 (HRC61) blade in an unusual shiny stonewash finish. Puts the TF F&F to shame :rolleyes:

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JUST clicked “go” on a Wakui Kaeru Kasumi Workhorse Gyuto 210mm from JNS…their summer sale, no VAT and free shipping to the US seemed like just a great price ($263 OTD). I’ve been thinking about a 210 WH of some sort for a while - so nice when something at the top of your list is on Summer Sale!
 
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Over a year ago I decided to sell off fifty of my knives and direct the proceeds to acquire a few of what I considered to be customs … outstanding examples of the work of a few of my favourite makers. Alex Horn was among the top of my list. I asked Alex to produce a custom Gyuto for me along the lines of one of his award winning knife that I had missed purchasing. This is that knife and by Alex’s own words “Probably the most technically difficult knife I've made so far.” It is a 225 layer Damascus San Mai integral coffee etched 52100 core, clad with 112 layers of 1055 and A203E steel per side. The handle is Bog Oak with Amboyna Burl and white g-10 spacers.

Specs are as follows …

Blade length … 241mm
Edge length … 245mm (yes that’s right … the cutting edge is longer than the blade)
Depth at heel … 55mm
Thickness measured at spine … 3.27mm at heel, 2.47mm mid blade, 0.77mm 1” from tip
Weight … 186gms

Take a moment and re-read the foregoing specs … an epic effort to produce a unique knife.

A few pics …

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Lots of thought went into a suitable “welcome to the family meal” for this special addition. I settled on a nice piece of beef rib eye cooked sous vide in my Anova Prevision Oven at 135F to 110F internal followed by a reverse sear on a carbon pan in bacon fat and butter with garlic and thyme to 132F. Sides were my favourite Walla Walla sweet onions and mushrooms caramelized and cooked in bacon fat. The new Gyuto by Alex Horn did the chopping/cutting chores.

A few final pics …

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As expected the Horn gyuto performed perfectly in doing its part to produce this perfect meal. As with many things in life 50% of the effort goes into the last 5% of the work to complete the task. The “last 5%” and the effort Alex put into achieving exactly what he wanted is obvious at every level with this knife. Alex’s fit and finish is outstanding with a special mention of his coffee etching. I’ve never seen better.

Many thanks Alex.
 
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Keen to hear your thoughts after some use!
Just cut some left over carrots so far, the factory edge is honestly non existent, but with a little time on stone it cuts really well, gliding through most stuff. The bevel is quite flat unlike some other Japanese made cleavers tho.
 

myguidingmoonlight

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shinyunggyun

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Pie

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Oh man am I ever hyped up about this one, picked it up for just over $100USD. Hatsukokoro something or the other true single bevel. Myojin’s dad grind. Iron clad, flat af and ultra thick. It’s like a honesuki shaped deba. Came with sharp metal residue from grinding still attached. My kind of knife.
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Everyone likes an ura pic. I don’t know squat about single bevels but it looks thin and consistent to me.
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Crazy solid. The fattest of spines, minimal taper.
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No edge ootb, and some wobbles in the cladding. It’s got that tachi finish some single bevels come with but it’ll see stones before it sees food. 🥳.
 

myguidingmoonlight

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Apex Ultra wrought iron MCX by Isasmedjan. Excited to test out the steel. Top notch quality...although the aesthetics don't really seem to be doing much for me. Plan to throw on a rosewood/horn handle probably and maybe try out a full kasumi polish on the wrought


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Badass looking knife.

I love the rustic look on gyutos, scratches tend to blend in instead of standing out like on shinier knives.
 

McMan

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Apex Ultra wrought iron MCX by Isasmedjan. Excited to test out the steel. Top notch quality...although the aesthetics don't really seem to be doing much for me. Plan to throw on a rosewood/horn handle probably and maybe try out a full kasumi polish on the wrought


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PM me if you pop that handle. I'd be interested in buying it from you.
 
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Badass looking knife.

I love the rustic look on gyutos, scratches tend to blend in instead of standing out like on shinier knives.
Yeah I very well might use it for a long while before delving into polishing it. I do really have to change the handle though. If you are picking a light handle, I think it either needs a dark ferrule (like ho wood and a black horn). Or should be the same material through out. Beige with a different color of beige together just feels a bit...odd haha. But super minor
 
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PM me if you pop that handle. I'd be interested in buying it from you.
If it ever goes you have first dibs. Might want to keep it paired with the knife. Individually I love the charred oak, and I love the birch bark, for some reason the mishmosh of it together just doesn't work for my eyes.
 

myguidingmoonlight

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Yeah I very well might use it for a long while before delving into polishing it. I do really have to change the handle though. If you are picking a light handle, I think it either needs a dark ferrule (like ho wood and a black horn). Or should be the same material through out. Beige with a different color of beige together just feels a bit...odd haha. But super minor
I like your taste, for rustic kurouchi or wrought iron knives with darker finishes, I tend to like a lighter tone mono wood handle since it has a nice contrast with the dark finish.
 

DrD23

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TF Denka 210 Gyuto direct arrived today (ordered July 12).
48-49mm heel height, 3.8mm spine at handle, 172g
Edge has a pretty significant curve to it, small flat spot + definitely wants to rock on the board. Not sure if that's the norm or these things just vary a lot

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TF Denka 165mm Nakiri. I would not normally choose a nakiri but the price was right to try a Denka and the super lovely Sharp Knife Shop guys sent me multiple pictures of 5 knives to choose from so I could pick my flavor if wabi sabi. They had a number of tasty looking flavors actually, so it was a tough choice. I think I chose well.
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The scratches on the end are actually more noticeable in person, so there's that. Normal F&F roughness in spots, including a particularly sharp spot on the spine. But the blade grind is quite good. I'm looking forward to getting to know this one better.
 
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New (to me) kemadi that’s wrought iron over bulat. I’m quite impressed. I bought and then quickly sold a shihan 52100 earlier this year to find a stainless line knife at my previous employment and still miss it. This is like the beefier brother of that knife. Love the forward balance, weight, profile….. and I was quite shocked to find the tip worked as well as it does. The only gripes I see on this for me is the shinogi could be eased for better cutting through tall, dense produce (got pretty caught up on a head of cabbage) and it could be a bit thinner bte for me. These are both easy fixes overall so I’m quite happy with this one. Plus she’s a total looker…. Can’t wait to see how the patina will look after some steaks…..
 

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