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$180 sold
Unshu yukimitsu 210mm gyuto
Ordered as KU
White 1 iron clad
54mm tall
210mm edge
148 g
3.5mm spine at heel
1.46mm midway
1.55 mm shinogi at tip
Cut mark on buffalo horn right side. Sanded KU off most of the blade. Factory grind marks on face are diagonal and still there. Sanded spine and choil. Thinned bevels a bit. Wide bevel knife. Glue install by the maker. Glue turns opaque and soft when exposed to water, and turns clear as it dries. Hammer marks from the maker in blade face, some undulations. Heel is thinnest, tip has thickest shoulder of the knife. Lam line exposed near spine on right side. Good food release due to wide bevel. Little wedging due to thinness and acute angle. Food stays in place while cutting. Great edge taking. Handle feels slightly oversized for the size and weight of the knife. Less floppy than a takeda but cuts like a thinned one. More core steel than takeda
Unshu yukimitsu 210mm gyuto
Ordered as KU
White 1 iron clad
54mm tall
210mm edge
148 g
3.5mm spine at heel
1.46mm midway
1.55 mm shinogi at tip
Cut mark on buffalo horn right side. Sanded KU off most of the blade. Factory grind marks on face are diagonal and still there. Sanded spine and choil. Thinned bevels a bit. Wide bevel knife. Glue install by the maker. Glue turns opaque and soft when exposed to water, and turns clear as it dries. Hammer marks from the maker in blade face, some undulations. Heel is thinnest, tip has thickest shoulder of the knife. Lam line exposed near spine on right side. Good food release due to wide bevel. Little wedging due to thinness and acute angle. Food stays in place while cutting. Great edge taking. Handle feels slightly oversized for the size and weight of the knife. Less floppy than a takeda but cuts like a thinned one. More core steel than takeda
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