1. Welcome to the New & Improved BladeForums. New software info here. Please report problems in Tech Support, and read existing threads before posting! - Spark
  2. I've changed the default forum style to Flat Awesome based on feedback. Don't like it? Click here to change how the forums look Feedback on this is welcome here.

205mm Gyuto

Discussion in 'Kitchen Cutlery & Tools' started by BloodrootBlades, Jun 13, 2013.

  1. BloodrootBlades

    BloodrootBlades

    128
    Nov 29, 2011
    Hey all,

    Just finished this up this afternoon. Seems to be a design that's in vogue currently as I have a few like it on the order list from people who really know their knives and know what's "hot". It's a flat profile gyuto like we often do (a lot of people call these funayukis) that's thin behind the edge but thick and stiff on the spine with a nice distal taper. Rounded spine, 48mm deep, 205mm tip to heel. This blade has my typical grind for these knives- convexed on the food release side and full-flat on the back with an 80/20 freehand waterstone edge. The asymmetry is subtle enough that the blade doesn't steer in food like many single bevels, but it does release food nicely. The wood is black dyed stabilized spalted maple burl and regular spalted maple burl from a damaged yard tree we collected and curated. Really pops, I love this stuff. The balance is 2mm forward of the maker's mark. I'd love comments, constructive and otherwise ;-)

    ~Luke

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
  2. Morrow

    Morrow Don't make this weird Staff Member Super Mod

    Apr 11, 2007
    There isn't anything negative to say about this one......really nice work.

    Jason
     
  3. stereo.pete

    stereo.pete

    600
    Apr 7, 2013
    I totally cannot wait until my name comes up on your list Luke! Beautiful work, keep it up!
     
  4. BloodrootBlades

    BloodrootBlades

    128
    Nov 29, 2011
    Thanks guys! The new owner of this one is going to do a review and perhaps a Youtube of how it works for us, I'll keep you posted.

    ~Luke
     

Share This Page