Help ID kitchen knife please

[Maniacal Pete]

I bought this knife in the late 1980's.

Does anyone here recognize the maker's mark?

[Morrow]

I wish I knew... nice looking gyuto though.

[Maniacal Pete]

Just got it sharp, took me 3 times as long as a regular knife,
the high carbon stainless steel in it is pretty hard.

[Maniacal Pete]

I found out what it was, from B Levine's forum:

The style of chef's knife is called Gyutou. Yours was made by the Kotobuki company. Steel is probably 420 stainless. Try a search on Amazon to find other examples by this maker.

DD

Why are they so expensive (over $100) when they are using 420 steel?

Also I swear it was more work to sharpen than one of my Victorinox / Forschner 10"ers.

Think maybe it was hardened more?

Or is the Vic just particularly soft?

[Benuser]

420?? Very low carbon content, low wear resistance. Seems unlikely to me.
Perhaps confusion with 420V, a very different animal.

[Maniacal Pete]

I'm thinking 420J after looking around a bit.

[bluntcut]

Could be 420HC (think Buck's 100 series knives). Usually knives with 420J are softer than those using Inox steel.

[Maniacal Pete]

OK, that sounds reasonable.
Why so expensive (~$107), any ideas?
My Victorinox 10"ers are under 50 bucks with rosewood handles.
Better construction?
yen / dollar?

It's a nice knife, but I was kind of shocked to
find out how pedestrian the steel was.

I just spent 60 bucks more and have got a TKC 240 on the way.

[bluntcut]

Guessing game ...

From the pic - the knife discoloration/stain, look like it has some extra carbon alloyed with Cr thus not as stainless as 420j. Proprietary HT & construction quality may be the reasons for high-price OR maybe back in the 80's it's easier to sell mystic-Jknife for alot more than its worth. Knife perf equation = steel + ht + grind profile + edge geometry + handle. Start with decent steel (as long it's not 420j in the 420 series) then it gives other factors opportunities to excel, adding up to a decent knife.

Kikuichi? TKC (semi-carbon tool steel blade) 240 gyuto should perfs well -> please post impression/review.

[Maniacal Pete]

Guessing game ...

From the pic - the knife discoloration/stain, look like it has some extra carbon alloyed with Cr thus not as stainless as 420j. Proprietary HT & construction quality may be the reasons for high-price OR maybe back in the 80's it's easier to sell mystic-Jknife for alot more than its worth. Knife perf equation = steel + ht + grind profile + edge geometry + handle. Start with decent steel (as long it's not 420j in the 420 series) then it gives other factors opportunities to excel, adding up to a decent knife.

Kikuichi? TKC (semi-carbon tool steel blade) 240 gyuto should perfs well -> please post impression/review.

Will do, here's a photo, I'll post a separate thread after I get it dirty.
It's a beauty.

[JBroida]

I bought this knife in the late 1980's.

Does anyone here recognize the maker's mark?

this brand is Kakuma