hukdizzle
Well-Known Member
Like everyone else here I had to give a shorter knife a shot in my kitchen. And like the majority of folks here, I found out I am just a typical dimension gyuto basic bitch and this thing got very little use in the rotation. I bought this on BST a while back and thought it might end up being used by my partner but she prefers a gyuto as well. The knife has been sharpened once and still has a very serviceable edge on it. It was taken up to a Naniwa Pro 3000 and stropped on denim.
More pictures can be found at the following link.
https://drive.google.com/drive/folders/1-1xCOUmWfKGXEE_otdqOOEpbYK8XGRV-?usp=sharing
Heel Height: 54.5mm
Weight: 144g
Cutting Edge Length: 185mm
For complete transparency I was cutting something with cooked bacon in it and the bacon unfortunately deformed the edge of the knife about 4cm back from the tip. The deformation is so insignificant that I could not find a way to properly photograph it. It appears to have zero impact on the performance of the knife and that part of the edge sharpens up just fine. As you can probably imagine the geometry/edge on this knife is incredibly thin.
Keeping this one.
More pictures can be found at the following link.
https://drive.google.com/drive/folders/1-1xCOUmWfKGXEE_otdqOOEpbYK8XGRV-?usp=sharing
Heel Height: 54.5mm
Weight: 144g
Cutting Edge Length: 185mm
For complete transparency I was cutting something with cooked bacon in it and the bacon unfortunately deformed the edge of the knife about 4cm back from the tip. The deformation is so insignificant that I could not find a way to properly photograph it. It appears to have zero impact on the performance of the knife and that part of the edge sharpens up just fine. As you can probably imagine the geometry/edge on this knife is incredibly thin.
Keeping this one.
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Would hv jumped on this otherwise as its just the size I like. (Not that I know you would ship it down under and how much it would cost) GLWS.
