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[Horsemover]

Did I mention that I'm a big fan of wrought iron?

I need to get some better pictures but up close those layers are spectacular.

 

[marc4pt0]

Raquin 215 x 55 wrought iron and 145sc

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This one rocks! Love that profile

 

[panda]

Say more. Gonna thin the ****er?

Thin left side. Cut large bevel on right and then convex that.

 

[Corradobrit1]

Thin left side. Cut large bevel on right and then convex that.

Thats equivalent to painting a mustache on the Mona Lisa.

 

[ian]

Fair comparison. The Mona Lisa is also probably not a spectacular cutter. But she has limitless potential!

 

[Eloh]

... i had to try this little Gyuto from Alfredsson Knives from his budget line 'soshap', such a cool little performer for that money. 200x50mm 1.2419@65rc Mono with burnt oak.

 

[soigne_west]

Mona Lisa had 5 children... I’ll bet she was at least a decent cutter.

 

[esoo]

It was on sale. I wanted a nakiri, and this suited just fine.

 

[panda]

Thats equivalent to painting a mustache on the Mona Lisa.

More like putting her on a workout plan

 

[holdmyphone]

Received this Masashi recently. So far it's been light and nimble and nothing but a joy. I can't say enough good things about it, really impressed by this maker.

 

[ian]

Nice. Looks like a tall Gengetsu.

Maybe all knives are looking the same to me today. Sign of senility. Gotta go lie down.

 

[holdmyphone]

Nice. Looks like a tall Gengetsu.

Maybe all knives are looking the same to me today. Sign of senility. Gotta go lie down.

It does look *suspiciously* like a gengetsu, doesn't it? Makes you wonder...

 

[valgard]

Received this Masashi recently. So far it's been light and nimble and nothing but a joy. I can't say enough good things about it, really impressed by this maker.View attachment 81437

New model from clean-cut? Looks pretty nice!

 

[ian]

It does look *suspiciously* like a gengetsu, doesn't it? Makes you wonder...

For some reason, I was assuming that Gengetsu was made by Yoshikane, based primarily on the fact that @daveb likes both of them.

 

[valgard]

Not new knives but back from some Saya work

 

[Robert Lavacca]

Man that 270 denka is a beast! I think i’ll grab a 270 mab one day. Denka is way out of my price range lol!

 

[Campbell]

Not new knives but back from some Saya work

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Whoever did your sayas did a nice job matching the oak.

 

[holdmyphone]

New model from clean-cut? Looks pretty nice!

This one is from Aframes.

For some reason, I was assuming that Gengetsu was made by Yoshikane, based primarily on the fact that @daveb likes both of them.

That would make sense, Yoshikane profile looks like the gengetsu. It seems likely that these knives are cousins.

 

[daveb]

Received this Masashi recently. So far it's been light and nimble and nothing but a joy. I can't say enough good things about it, really impressed by this maker.View attachment 81437

Nice. Looks like a tall Gengetsu.

Maybe all knives are looking the same to me today. Sign of senility. Gotta go lie down.

Damn, thought it was my Gengetsu at first. I can see the extra height, might even like it. Did like a Masashi SLD which was also tall.

OP - What's that puppy weigh?

 

[M1k3]

Nice. Looks like a tall Gengetsu.

Maybe all knives are looking the same to me today. Sign of senility. Gotta go lie down.

Maybe you need a Gengetsu again?

 

[JayS20]

Everyone needs a Gengetsu in his life.

 

[daveb]

"a"? Did you say "a"?

People just don't understand.....

 

[holdmyphone]

OP - What's that puppy weigh?

~150g, this one is the 210.

 

[daveb]

I so don't need another knife. But if I did......

Look forward to hearing how you like it.

 

[ian]

Maybe you need a Gengetsu again?

Could be. I had a 210, and would get a 240 if I was going to get another. The profile on the 210 wasn’t quite perfect for me. It was a little too flat for me (and my not-so-flat cutting boards) toward the heel, with a slightly too aggressive upswing near the tip. I tend to like super low tips and gentle curvature the whole way, for better or worse. The food separation was phenomenal though. One of the best cutters I’ve handled for sure.

(I guess this profile issue could be fixed, but I just wanted to try more knives. The 210 was a bit light for me, too, and I wanted a bit more height.)

 

[M1k3]

Could be. I had a 210, and would get a 240 if I was going to get another. The profile on the 210 wasn’t quite perfect for me. It was a little too flat for me (and my not-so-flat cutting boards) toward the heel, with a slightly too aggressive upswing near the tip. I tend to like super low tips and gentle curvature the whole way, for better or worse. The food separation was phenomenal though. One of the best cutters I’ve handled for sure.

(I guess this profile issue could be fixed, but I just wanted to try more knives. The 210 was a bit light for me, too, and I wanted a bit more height.)

Oh, yeah. I like the profile myself. I get to use flat cutting boards also. The Ikazuchi profile sounds more like your style.

 

[M1k3]

"a"? Did you say "a"?

People just don't understand.....

Have to start somewhere.

 

[panda]

Did a quick 10min geometry tweaking with cho400 and gesh 4k. Improved food release.

I found it odd but the grind is better at the heel than the rest of the blade.

 

[ian]

Oh, yeah. I like the profile myself. I get to use flat cutting boards also. The Ikazuchi profile sounds more like your style.

Ikazuchi seems like too much curve for me, actually. I guess I’m just describing a KS profile. *shrug*

The Gengetsu profile was pretty sweet. I’m just nitpicking, since, well, we’re on a whole forum about kitchen knives.

 

[Corradobrit1]

Did a quick 10min geometry tweaking with cho400 and gesh 4k. Improved food release.

I found it odd but the grind is better at the heel than the rest of the blade. View attachment 81450
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Its prob thinner at the heel. Is this soft steel clad? I see a LOT of patina along the grind.