Help ID kitchen knife please

Maniacal Pete

Maniacal Pete

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Oct 16, 2010
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I bought this knife in the late 1980's.

Does anyone here recognize the maker's mark?

7876012410_fbd341962b_b.jpg
 
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Just got it sharp, took me 3 times as long as a regular knife,
the high carbon stainless steel in it is pretty hard.
 
I found out what it was, from B Levine's forum:

DJD said:
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
Click to expand...


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

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?
 
420?? Very low carbon content, low wear resistance. Seems unlikely to me.
Perhaps confusion with 420V, a very different animal.
 
Could be 420HC (think Buck's 100 series knives). Usually knives with 420J are softer than those using Inox steel.
 
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. :thumbup:
 
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.
 
bluntcut said:
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.
Click to expand...

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

7896643806_243a757bc4_c.jpg
 
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