These knives are great workers, they really are meant to be used.
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These knives are great workers, they really are meant to be used.
They never take a break, get sick, ask for a raise, forget how to slice, don’t show up for a shift, eat the profits or drink the liquor. Great workers indeed!
They are are the monks of the kitchen
Although Trappist monks would drink the beer. I'll have to consider which order of monks I mean
Just arrived a 240 mm TF Denka western gyuto directly from TF
Corradobrit1
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Horsemover
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Nice. Let us know what you think. I really want to pull the trigger on a Denka Nakiri. I’m not a western handle fan but something about it on a Denka speaks to me.
First time?
First time directly purchased yes. 54 mm height and 262 grams weight. Very Happy![emoji16]
That is the correct face! Hope it's a winner
campagnolo
Member
My first real knife, Lew Griffin 225mm gyuto. His photo and my first attempts, smudges and all. (My first experience taking photos of knives, a bit of a learning curve it seems...)
soigne_west
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Not new but never uploaded.
Like many of us, I got temporarily canned from my main gig. But a co worker lined me up with a former co worker catering for our local health department. full time gig, overtime and decent pay. Problem is... he’s a complete a$$ hole. Drunk, beer in hand at 5 am. Super short
tempered. But I got to get out of the house.
Marko 250 A2 Suji
Handle is Ziricote
250x43
3.35mm our the handle
3.12mm above heel
2.2mm half way.
This knife is taller than most other suji’s I have tried. And it’s my understanding that it’s tall so it can be used as both gyuto, and suji. One knife to rule them all. Up until today I haven’t really tried it as both, mainly just some butchery tasks here and there. Today I prepped out beef stew. So your basic mirepoix, some potatoes, herbs and a big ugly super fatty top round.
It handled the herbs well enough, I prefer more height but the carrots and onions were a bit trouble. The asymmetrical convex grind just isn’t very nice for dicing a bunch of veg.
where it really shine was the beef. That top round was one fatty piece of meat and this knife literally felt like a hot knife through butter. Here a few pics
Like many of us, I got temporarily canned from my main gig. But a co worker lined me up with a former co worker catering for our local health department. full time gig, overtime and decent pay. Problem is... he’s a complete a$$ hole. Drunk, beer in hand at 5 am. Super short
tempered. But I got to get out of the house.
Marko 250 A2 Suji
Handle is Ziricote
250x43
3.35mm our the handle
3.12mm above heel
2.2mm half way.
This knife is taller than most other suji’s I have tried. And it’s my understanding that it’s tall so it can be used as both gyuto, and suji. One knife to rule them all. Up until today I haven’t really tried it as both, mainly just some butchery tasks here and there. Today I prepped out beef stew. So your basic mirepoix, some potatoes, herbs and a big ugly super fatty top round.
It handled the herbs well enough, I prefer more height but the carrots and onions were a bit trouble. The asymmetrical convex grind just isn’t very nice for dicing a bunch of veg.
where it really shine was the beef. That top round was one fatty piece of meat and this knife literally felt like a hot knife through butter. Here a few pics
Man can't wait to get this in. I've gone overboard lately but I've learned the hard way you only live once. Bill Burke MS 9" integral chef with 52100.
As I’ve been going through my new knives and categorizing them I’ve come across a few that never got their “welcome to the family” honour meal. One such of these came to me courtesy of @ian. It’s an Akebono K-Tip Gyuto. 243mmx49.7mmx2.87mm. 244gms. Forged by Kenichi Shiraki and sharpened by Tosa. It offers a Blue#2 core and soft iron cladding. Here’s a couple of pics ...
For its welcome to the family meal I put it to work prepping a new dish which I call my “Shelter in Place” stew. Who,doesn’t like a great stew? Here’s a few pics ...
I have to admit that I found the K-Tip Gyuto a little intimidating. With the flat blade profile it handles more like a 270mm than a 240mm. Still it’s nicely balanced in a pinch grip and at 244gms makes short work of anything it comes in contact with. Just make sure that you keep the tips of your fingers tucked to avoid an unwelcome addition to the stew. A beautifully forged knife and a great addition to the family.
For its welcome to the family meal I put it to work prepping a new dish which I call my “Shelter in Place” stew. Who,doesn’t like a great stew? Here’s a few pics ...
I have to admit that I found the K-Tip Gyuto a little intimidating. With the flat blade profile it handles more like a 270mm than a 240mm. Still it’s nicely balanced in a pinch grip and at 244gms makes short work of anything it comes in contact with. Just make sure that you keep the tips of your fingers tucked to avoid an unwelcome addition to the stew. A beautifully forged knife and a great addition to the family.
Holy crap that's a stunner. This style of Burke is among my favorite from him. That and his san mai
That's a beautiful gyuto. The stew looks awesome.
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That looks like his 52100 with differential heat treatment.
Corradobrit1
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Some are W2 others are 52100
@Corradobrit1 I'm willing to bet that's his 52100 hamon, which are much more fluid smooth and softer than his W2 honyaki.
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Good snag. Akebonos are fantastic blades for the price James was selling them. Now they're almost impossible to find. Enjoy!
Its 52100.
I knew it! Haha thanks for confirming.
Him and Eric Fritz are the only 2 kitchen knive makers I know that pull off hamons on 52100 so successfully. I've seen Alex Horn attempt it and land pretty darn close
Corradobrit1
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There was a W2 Mizu Honyaki Santoku on the site last night with a barely visible Hamon. Surprised me a little as W2 seems to be a hamon line monster.
Corradobrit1
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Not a fan of Snakewood but had it been Ironwood I might not have been able to control myself. The gyutos I saw in the sold gallery looked really good.
milkbaby
Well-Known Doofus
Meet did a nice looking one in 52100 last year, can see on his Instagram. Edited to add: Go to 8 February 2019 for the Instagram post. He may have discussed it with Burke, but hopefully @chefcomesback will chime in personally about it? It's very impressive whoever gets a nice hamon in 52100!
That Burke is a beauty!
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Corradobrit1
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Yes someone picked it up overnight
Bcos17
Senior Member
Two new pickups from BST. Both original profile Mazakis. 210 from JNS and 240 from ToGo. I already had both of these knives in later profiles from Clean-cut but I wanted to try these originals. The 240 reminds me a lot of my Toyama 240.
