Yoshihiro ginsanko 210 gyuto, impressions?

[dafox]

Anyone know what the distal taper and grind are like on this knife? I think Panda said the fit and finish is a bit rough.

I've been wanting to try-out some ginsanko steel and this seems like a good way to do it.

https://www.echefknife.com/product/...o-japanese-chefs-knife-with-nuri-saya-cover/#

 

[harlock0083]

Is this the western version? I had a san-mai wa handle version. There's not much of a distal taper if I recall correctly. It wasn't very thin behind the edge either. I would recommended thinning it a bit if you do get it. It'll cut much better after thinning.

 

[Chicagohawkie]

I just picked up a Tanaka Ginsan from K&S and it’s a badass knife for the money. I got the double metal spacer and horn handle to qualify for free shipping. It’s thin and gets real thin at the tip. Almost laser like behind the edge. Goes through anything without effort and all stainless to boot. Love it so far!

 

[panda]

Ive done extensive work to mine including very aggressive thinning with a 220 stone. It's awesome now but definitely a project knife.

 

[panda]

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[dafox]

I just picked up a Tanaka Ginsan from K&S and it’s a badass knife for the money. I got the double metal spacer and horn handle to qualify for free shipping. It’s thin and gets real thin at the tip. Almost laser like behind the edge. Goes through anything without effort and all stainless to boot. Love it so far!

Thanks, I had one but didn't keep it because the blade was too malleable for me, I could bend it fairly easily with just my hands.

 

[dafox]

.View attachment 42234

Thanks, exactly what I wanted to know.
How would you describe the distal taper and profile?

 

[HRC_64]

Panda -- You're project looks not so bad after all the work

 

[panda]

taper is gradual, profile is like masamoto vg nice even curve and decent height. much prefer this (after the work was done) over tanaka ginsan.

 

[dafox]

Thanks, migrating towards a flatter profile these days.