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Two more for the Battle of the Giants. The top one is my daily user. One more from a “Giant“ maker and the Battle can begin.
 
Ok it's official, I have a spending problem
I just bought this lovely Shigeki Tanaka VG10 240mm Kiritsuke from @JoBone at Sugi Cutlery, with a great custom handle too

And i've already got my eyes on a new target.... send thoughts and prayers to my wallet
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First time yielding a 330 mm gyuto. Masahiro old stock VC 330 mm over 300 grams. Very different. Thoughts on technique on such a huge knife?


never tried anything this large but maybe use the cleaver technique when cutting with the heel area (i.e. just letting the weight of the knife do the job with minimal arm/wrist movement). Maybe rock a bit... Seems like you are doing this already? the tip seems trickier, no idea there...
 
Been on a bit of a spender-bender.
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Editing to label: Takada no Hamono Suiboku, Kagekiyo, Nakagawa Myojin, Tsubaya Takada No Hamono Kasumi, Masamoto KS (I know, I know, but I wanted to try it), Migoto and finally Birgersson Honesuki. Going to need some WTSs!!
 
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First time yielding a 330 mm gyuto. Masahiro old stock VC 330 mm over 300 grams. Very different. Thoughts on technique on such a huge knife?


Looks like you've got the board space for it, and it sounds like you're letting the weight of it do most of the work for you. There's no real "secret" to using a >270 mm blade, IMO: you adjust your elbow/shoulder/wrist angles for it to fit the motion like any other knife. It's able to cut more product at once, and it'll have more weight behind the cut at each point along the edge, with roughly equal geometry, than a <270 (or <330 in this case). I'm sure it cuts well now, but it'll really start to fall through the cuts after a decent thinning.
 
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