Here I am finally with (not only) my thoughts about Dans gyuto, I am the last one who didnt post them yet, so I am going to do it now
There were finally 2 people involved here in Prague, me and my friend who works as a pro chef (I asked Dan if I could lend him the knife for a couple of days and he agreed kindly) and has a quite long experience with J-knives. As I mentioned earlier, he promised to publish a thorough review on the knife on a Czech knife forum, but didnt have time to complete it so far, so I will post only his main thoughts
and eventually add some details later on
Finally, he used the knife for 6 days and I for about 3
My English is too bad to write any long romans and a lot has already been written about the knife within the previous reviews, so I will summarize my impressions briefly:
What I liked: the (forward) balance of the knife and the nice convexity of the grind, causing a surprisingly good food release, at least for such a thin blade, the knife cuts nicely and basically like a laser, but still feels solid in hand when cutting harder ingredients due to the quite robust and stiff back part...
What I didnt like: not surprisingly, the too small handle, but as Dan is well aware of this and it has already been mentioned by the other participants, it doesnt make much sense to amplify this issue...But what the other people didnt mention to be a problem, as far as I can remember, is the extremely thin tip. I generally like knives having pronounced distal taper and thin tips (my mainly used knife is an Itinomonn kurouchi nashiji gyuto which has exactly such features, see for instance photo here:
http://rhamphorhynchus.rajce.idnes.cz/Itinomonn_kurouchi_nashiji_210_mm_gyuto/#DSCN5531.jpg), but this was too much even for me. For my liking the tip was really too thin (a photo of the distal taper is available here:
http://rhamphorhynchus.rajce.idnes.cz/Dan_Prendergast_240_mm_carbon_gyuto#DSCN4394.jpg there are also a few other photos of the knife in the same album) and, in particular, on the last few centimeters also quite flexile what made it somewhat uncomfortable to use, at least for me...Partly this was also due to the fact that I am used to smaller knives, but anyway...The thinness itself wouldnt be a problem, if the tip would be as stiff as it is for instance in Carter knives (few months ago Matus kindly lend me his Carter funayuki for a few weeks and it was the stiffest knife I have ever hold), but the thinness combined with the flexibility of the last few cm of the blade was a problem for me...
Interestingly, the impressions of my friend about the tip about the tip were basically the same as mine...the really thin part is a bit too long and in particular somewhat flexile
In his case it has certainly nothing to do with the length of the knives he is used to (he uses only 240s), but rather with their geometry, his current go to gyutos are Konosuke Fujiyama 240 mm Blue #2 gyuto and a 240 mm White #2 gyuto from Yoshikazu Ikeda, both very stiff knives with rather thick spine and not much pronounced distal taper, particularly the Kono (but the tip in the Ikeda is still ground very thinly and is very useful)
It is quite likely that I (as a homecook) could get used to such a thin tip much rather then he as a pro who uses his knives really hard and for many hours per day
And as I just mentioned the hard use of the knife a in a pro kitchen, I will also mention the second main point which I have talked with my friend about
and this is the edge retention
I, of course, didnt have any opportunity to assess it competently, but in my friends opinion it was quite poor
Again, should we make a direct comparison with the knives he currently uses (Kono Fuji Blue #2, Ikeda) and that both have a really good edge retention, it wouldnt be a big surprise that Dans gyuto would be the loser, but he mentioned that even as compared with the edge retention of a Konosuke HD gyuto (which he sold just due to its poor edge retention), it hold the edge for a distinctly shorter time
There were hardly any comments regarding the edge retention within the European passaround (I didnt read the thread regarding the UK one yet) as all the participants were homecooks, only DamageInc mentioned that the edge retention seemed to be better if sharpened only up to 4k grit, not higher
So I asked my friend to which grit he sharpened the knife and he answered that once he finished it on 8k and once on 5k with no significant difference
So his conclusion about the edge retention might partly be related to the relatively high grit he used for finishing, on the other, hand, according to my (although limited) knowledge, finishing on the 6k grit works still well for most higher-end blades
But anyway, I believe that just this comment on edge retention might be potentially interesting and valuable for Dan, I am curious what preizzo (as a second pro among the participants) will report on this topic
Should I make a short conclusion, the knife is a nice cutter which is due to its generall thinness distinctly more pleasant to use and performs better than all the traditional German knives like Wüsthof, Zwilling, etc. Should I hypothetically order a knife from Dan, I would ask for a bigger handle and particularly for a slightly more robust geometry with a less thin and flexile tip. For me a potential not top notch edge retention wouldnt be an issue, for a pro cook most likely yes, but further comments from pros are needed regarding this topic
Anyway, thanks to Dan for the opportunity to try the knife and sorry for my quite late comments!
Jan