Traded Simon Maillet Twisted Damascus 210 Gyuto

[Zalman]

Up for sale.
Simon Maillet gyuto 210 Twisted KU Damascus Wrought and O1 with 135cr3 core.
I cleaned up and repolished the bevels.
Beautiful taper and grind.
The knife is very nimble in hand.
The handle is a beautiful Walnut which I unfortunately received with a small crack from Simon, I repaired it by myself with some gorilla wood glue and saw dust (photo attached).
Asking 600$ 575$ 550$.
Trade value is 700$ 675$ 650$ Looking mainly for 210-230 gyutos/ Mikawa but open to hear about other stuff.
Will cover the first 15$ of shipping.

 

[JPAU]

@Dave

 

[Zalman]

Bump
Open for trades as always

 

[Knife.Knut]

I am the paragon of restraint at the moment. For how long, I don’t know.

 

[julestools]

This looks goooooood

 

[Zalman]

someone asked for a video and decided to share it here too.

 

[Metallicats44]

Zalman was excellent to deal with and provided fast, secure, and very fairly priced shipping.. buy with confidence! He also does some very nice stone work so you don’t have to. This is a really awesome piece.. GLWS! Someone buy it so I don’t havta think about it anymore!!

 

[daniel_il]

Nice blade there! Well recommended seller as well

 

[Zalman]

Bump

 

[Zalman]

Bump

 

[Simply]

Whatcha looking for in terms of trades?

 

[Zalman]

Whatcha looking for in terms of trades?

Looking mainly for 210-230 gyutos but open to hear about other stuff.
Will add it to the post thanks

 

[MarkoPende]

Very beautiful knife. Never had a Maillet. How are they as cutter's? Is it more of a workhorse or a laser?

 

[Zalman]

Very beautiful knife. Never had a Maillet. How are they as cutter's? Is it more of a workhorse or a laser?

Hi man!
his profiles, grinds and tapers are changing between his knifes so it’s a bit tricky (IMO) to characterise them under a specific group.

 

[MarkoPende]

Hi man!
his profiles, grinds and tapers are changing between his knifes so it’s a bit tricky (IMO) to characterise them under a specific group.

Thx for the response. I understand. How would you describe this particular one. More laser or workhorse? Best

 

[MarkoPende]

Hi man!
his profiles, grinds and tapers are changing between his knifes so it’s a bit tricky (IMO) to characterise them under a specific group.

Thx for the response. I understand. How would you describe this particular one. More laser or workhorse? Best

 

[Zalman]

since I raised the shinogi by a bit, the grind became clean without “shoulders” which disturbed the food penetration and it is a lot better now. The knife itself isn’t heavy and the beautiful forged geometry gives it a strong hill and nimble tip.
I hope I answered you question

 

[ryans_knives]

Very beautiful knife. Never had a Maillet. How are they as cutter's? Is it more of a workhorse or a laser?

Simon makes awesome knives! I've had 3 and loved all of them. His heat treat, fit&finish and aesthetics are all second to none. Sometimes they need a little extra work but majority of his knives are finished on stones already.

 

[MarkoPende]

since I raised the shinogi by a bit, the grind became clean without “shoulders” which disturbed the food penetration and it is a lot better now. The knife itself isn’t heavy and the beautiful forged geometry gives it a strong hill and nimble tip.
I hope I answered you question

Almost. Still not sure what it exactly is. "A lot better" can still mean it is a workhorse (which is not necessarily a bad thing) so what is it in your option?

 

[Zalman]

Almost. Still not sure what it exactly is. "A lot better" can still mean it is a workhorse (which is not necessarily a bad thing) so what is it in your option?

In my opinion it’s not a workhorse.
Simon loves to put low shinogi lines on his knifes and it’s really clean and nice for the eye but not always practical.
I like best performance and I knew I can make the knife cut better.
Adding the before and after of thinning/ shinogi raising for you to see what I meant by better food penetration

 

[MarkoPende]

In my opinion it’s not a workhorse.
Simon loves to put low shinogi lines on his knifes and it’s really clean and nice for the eye but not always practical.
I like best performance and I knew I can make the knife cut better.
Adding the before and after of thinning/ shinogi raising for you to see what I meant by better food penetration

Thx I have to say I am very tempted. I will sleep on it. Best

 

[Zalman]

looking for a Mikawa too

 

[Zalman]

Bump+ price drop

 

[Zalman]

Bump+ price drop