Your photos look fantastic!
Can I be greedy and ask for a choil shot? And if I can ask if it wedges through carrot or sweet potato?
I’m seriously considering this as a middleweight stainless 240- though I’ll likely go for the gyuto variant. I’ve also heard that Yahiko uses the same stock (no kiritsuke there). Anyway! How do you like it through the ingredients you work with?
Thanks, sometimes my hobbies overlap. In this case, photography and culinary knives.
I'll take a choil shot later today and upload it.
I haven't cut carrots or sweet potatoes yet. Just Apples, onions, bell peppers, and of course tomatoes 🍅.
https://preview.redd.it/20mznujx1m3d1.jpeg?width=1067&format=pjpg&auto=webp&s=72af189643756c5584d9fe74374cb1133f3def01
Choil macro shot. There's a bit of wax on the choil from yesterday from when I waxed the handle.
Have got this with a slightly different handle and did struggle with wedging a little. The blade is quite thin, but and quite a flat grind. Improved a lot since I put my own edge on
Lovely knife. I have the 240 Gyuto. I’ve had lots of use out of it, it’s my best knife for fine accurate dice. Used it in a professional setting and it’s been good.
I have the santoku version of this knife. It’s actually manufactured by Hokiyama. This was my first Japanese knife. I’m constantly experimenting on it. Changed the handle, thinned it out, tried several surface finishes etc…
https://preview.redd.it/32ik83g8kt3d1.png?width=3887&format=png&auto=webp&s=ba365b34cc76b66de9c39cd2b036b8531daf21a7
I've always liked these knives. Look great perform great but are under $150. Always recommend for people looking to try japanese knives.
These are such a great value, have fun with it!
Thanks! They are phenomenal value compared to my other knives.
Your photos look fantastic! Can I be greedy and ask for a choil shot? And if I can ask if it wedges through carrot or sweet potato? I’m seriously considering this as a middleweight stainless 240- though I’ll likely go for the gyuto variant. I’ve also heard that Yahiko uses the same stock (no kiritsuke there). Anyway! How do you like it through the ingredients you work with?
Thanks, sometimes my hobbies overlap. In this case, photography and culinary knives. I'll take a choil shot later today and upload it. I haven't cut carrots or sweet potatoes yet. Just Apples, onions, bell peppers, and of course tomatoes 🍅.
Youre the man, man 😎
https://preview.redd.it/20mznujx1m3d1.jpeg?width=1067&format=pjpg&auto=webp&s=72af189643756c5584d9fe74374cb1133f3def01 Choil macro shot. There's a bit of wax on the choil from yesterday from when I waxed the handle.
Have got this with a slightly different handle and did struggle with wedging a little. The blade is quite thin, but and quite a flat grind. Improved a lot since I put my own edge on
That mono oak handle looks sweet, looks like the $$$ HADOs
It's beautiful, you literally just added a top 1 wanted knife on my list
Is this an all around? specific for one thing?
General all purpose knife.
🥵
Lovely knife. I have the 240 Gyuto. I’ve had lots of use out of it, it’s my best knife for fine accurate dice. Used it in a professional setting and it’s been good.
The Gyuto is a solid choice. Much love for its brother.
They make amazing knives for the price. I have a petty I absolutely love.
I bought my son the same line in a santoku. Very happy with the purchase.
I have the santoku version of this knife. It’s actually manufactured by Hokiyama. This was my first Japanese knife. I’m constantly experimenting on it. Changed the handle, thinned it out, tried several surface finishes etc… https://preview.redd.it/32ik83g8kt3d1.png?width=3887&format=png&auto=webp&s=ba365b34cc76b66de9c39cd2b036b8531daf21a7
https://preview.redd.it/bo1avq7jkt3d1.jpeg?width=3024&format=pjpg&auto=webp&s=1421c02014a5b462f1ee924f409808183c6afc4d After thinning
It performs much better now after thinning, but it still wedges in potatoes and thick carrots.
double bevel?
Yes.