AF, bro!
The patina develops slowly and beautifully. I also love this small island on the left side by the tip, very cute!
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AF, bro!
The patina develops slowly and beautifully. I also love this small island on the left side by the tip, very cute!
I know that little guy… I miss him lol
don't worry, he's in good hands
Yanick Puig Gyoto
240 x 57 mm
Wrought-iron and 135Cr3 core
Quilted maple handle
240 x 57 mm
Wrought-iron and 135Cr3 core
Quilted maple handle
Bensonhai
#TeamMyojin
Yoshikazu Ikeda shirogami #1 mizuhonyaki kiritsuke gyuto 240mm
I know and appreciate the makers, but if if one was unfamiliar, I feel they could be forgiven for assuming that was more of a Japanese gang - given the handles, profiles and finishes.
When an opportunity arose to add a Damascus Gyuto by David Lisch to my collection I jumped at it. It arrived yesterday and made the trade of my treasured Hinoura River Jump less painful. As I expected it’s a gorgeous example of Lisch’s work. It is forged Damascus pattern steel using 15n20-1080 steel. The handle is made from presentation grade curly Koa. It features a blade length of 246mm and a blade length of 245mm. It is 56mm deep at the heel and tapers in thickness from 5.3mm at the heel, 2.34mm mid blade and 1.04mm 1” from the tip. All thickness measurements were made at the blade’s spine. The knife weighs in at 330gms. Fit and finish is absolutely first class as would be expected from a maker of this stature.
A few more pics …
As with all my knives there is no free ride. No drawer queens. I put my new Lisch to work on tonight’s dinner prep. Lots of choppy choppy.
A few pics …
What a great experience. Lisch forges a blade that’s more than a pretty face. As a sizeable knife with good weight the Lisch was a delight to use and made short work of prepping everything it “touched”. In the “potato event” (not shown) it ranked close to the top. A few recalcitrant school boys. What did surprise me was how the knife handled the carrot. I prepped a large Asian sweet carrot and one would expect substantial “cracking” given the substantial nature of the blade. Surprise, surprise … not a trace of cracking. In fact the Lisch handled the thick carrot without missing a beat.
Of course much is expected of a knife having the high stature of my new Damascus Lisch. I’m happy to report that the knife delivered in all respects. A perfect addition to my knife family.
Now all I have to figure out is how long it’s going to be before I can replace my treasured River Jump. One consolation is that I know it went to a good home.
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Is this from the Tosho 22?
- Joined
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I’ve had an eye on Lisch‘s work since @stereo.pete has sold his in 2014. His Lisch gyuto is one of the few knives I regret not buying…
Here’s the BST thread from back then:
https://www.kitchenknifeforums.com/threads/stereo-petes-collectors-sale.18801/
Saw some hap40 Sukenari on sale at Sugi right now, how do you like the knife?
The build, grind, and fit/finish are all great. The handle is a touch heavy for my liking, but it also gives the knife substance and gravitas. Anyway, I've only been able to cut up 5lbs of potatoes and carrots with it, but it turned both into uniform confetti with ease. The profile doesn't have a pronounced flat spot. It has several flat spots, but nothing very long. My 270mm, on the other hand, has a nice big flat spot toward the heel. The k-tip 240 is flatter overall, but isn't great at "choppy choppy". I was kind of hoping for "great at choppy choppy" but I guess I have other knives for that. I'm still getting to know the profile, really.
The steel feels good on the board. Can't say about sharpening it. It feels more responsive than the ZDP, which has a kind of weird feel on boards. Maybe it's because it's 20% chromium and 3% carbon, but it feels much different from other knives. The HAP40 feels more like R2 (I have Takamura R2 and used to have a 210 Sukenari in R2).
Anyway, I really like it. I'm always impressed with Sukenari's stuff. I'd like to have a few more of their blades, especially the unicorn damascus aogami super that they treated super-duper hard. But I have too many knives already...
The steel feels good on the board. Can't say about sharpening it. It feels more responsive than the ZDP, which has a kind of weird feel on boards. Maybe it's because it's 20% chromium and 3% carbon, but it feels much different from other knives. The HAP40 feels more like R2 (I have Takamura R2 and used to have a 210 Sukenari in R2).
Anyway, I really like it. I'm always impressed with Sukenari's stuff. I'd like to have a few more of their blades, especially the unicorn damascus aogami super that they treated super-duper hard. But I have too many knives already...
Got this 180 Masutani VG10 gyuto today and had a quick test cutting session. I bought it as a portable beater for camping but this thing is ridiculously good for $75. It’s so thin behind the edge and so well balanced for a 180 western handle knife (see pictures below). The grind is even right-handed by having a slightly concave grind on the left side and a little convex-to-flat grind on the right side. The food release is surprisingly decent due to that grind for a laser.
I think its performance to price ratio is comparable to Takamura chromax if not better.
Measurements:
180 mm*44 mm
1.75-1.8 mm spine
136 gram
I think its performance to price ratio is comparable to Takamura chromax if not better.
Measurements:
180 mm*44 mm
1.75-1.8 mm spine
136 gram
shinyunggyun
Banned
shinyunggyun
Banned
Matt Jacobs
Senior Member
I just got this in the Nakiri in today from Brian Hanoen out of Seattle, Washington. It's a hammered finish in 52100 mono steel with an olive and buffalo horn handle. The grind is really really nice. It flexes under my thumbnail. The handle install is unbelievable. It's absolutely perfect. FYI, the prices on these mono steel knives is fantastic. He also sells Damascus over at epic edge
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I've shilled Matsutani couple times, but they are really underrated probably due to their size selections. If I remember correctly Matsutani brothers also owns Ryusen.
jjlotti
Well-Known Member
jjlotti
Well-Known Member
Loves a plain hard leather strop no pressure to finish in my experience....Joining the bandwagon!
Hitohira Tanaka Kyuzo Blue #1 Stainless Clad 240mm Gyuto
Picked this up off BST recently. Been wanting to try Fellipi's work for a while so I jumped at the chance. Very impressive. 1095 with wrought iron, 248x54.
bradmacmt
Well-Known Member
Got a Wakui Santoku from CKC this week. WOW - what a knife for the money. W#2, Stainless Clad - 168mm x 51mm. Beautiful grind, and nice distal taper. Absolutely decimates veggies.
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Greenbriel
Senior Member
FIVE DAYS?! HOW?
@tylerleach and I both ordered direct weeks (months?) ago and are still waiting! Anyway, congrats!
shinyunggyun
Banned
Hence the acronym. TFFIVE DAYS?! HOW?
@tylerleach and I both ordered direct weeks (months?) ago and are still waiting! Anyway, congrats!
Greenbriel
Senior Member
As in: (What)"The F*&k?"
Or I don't get it.
shinyunggyun
Banned
You got it. Absolutely.As in: (What)"The F*&k?"
That's whack, as the kidz say.FIVE DAYS?! HOW?
@tylerleach and I both ordered direct weeks (months?) ago and are still waiting! Anyway, congrats!
Maybe the grumpy man himself saw your post mocking his face and decided to hand out divine judgement.
I ordered my 210 wa a while ago and still waiting. Although I missed an email they sent for a month
C Luis Pina 250 integral carbon Damascus gyuto with chocolate heart mango handle
(Apprentice with David Lisch )
(Apprentice with David Lisch )
Greenbriel
Senior Member
Don't remember that post, but have a 240 Denka on steep discount from Sugi on the way so I will be placated.
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