Adirondack
Well-Known Member
- Joined
- Jan 7, 2013
- Messages
- 144
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I'm on the list to get a Bloodroot Blade this summer and am thinking of ordering a small gyuto. I have a 240mm Masamoto VG gyuto that I just don't use that much except for large things or large quantities which isn't that often. My most used knives are a 150mm Yoshikane petty and a 165mm Fujiwara nakiri. I am thinking a 180mm or 210mm chef's knife from BB would get more use. I'm leaning towards the 210mm just because this will be my one custom blade and more is better, right?
To add to the mix, I've gotten it into my head that I want a Shigefusa. Wouldn't want to duplicate, so maybe a 180mm gyuto. Or am I deluding myself into thinking that there is a difference in 30mm in length? Also thinking maybe a single bevel KU petty would be sweet.
To add to the mix, I've gotten it into my head that I want a Shigefusa. Wouldn't want to duplicate, so maybe a 180mm gyuto. Or am I deluding myself into thinking that there is a difference in 30mm in length? Also thinking maybe a single bevel KU petty would be sweet.