spyken
Gold Member
- Joined
- Apr 29, 2002
- Messages
- 5,585
ok, am quite broke and I have another new EDC to cover me in the meantime, so these have to go on the sale block.
1. Kansui Suminagashi Gyuto with a 7.5inch laminated blade. The sides are stainless Jigane (damascus and folded) with a Swedish Powdered Metallurgy High Carbon Cobalt steel (almost similar to Aogami Blue Steel) core.
Maker: Kansui
Blade: San Mai "Summinagashi" (16 layer stainless Jigane) with Swedish Cobalt Steel Core, RC63
Blade length: 7.50 in.
Total length: 12.00 in.
Blade width: 1.90 in.
Blade thickness: 0.07 in.
Handle: Pakkawood
The addition of cobalt and manganese to the high-carbon steel core greatly increases durability and ease of sharpening.
Being a sharpness freak, I sent the knife out for a professional hand-sharpening by Dave Martell, who uses only Japanese waterstones to properly sharpen Japanese knives without ruining the temper. The edge is now SCARY SHARP (I cut myself taking the knife out of the package) and sharpen for a right-handed person, with a 80/20 bevel. The final edge is sharpened on a glassstone. The polished edge has "bite" and is not overpolished. This knife can cut and will slice through a tomato with little or no pressure, just from the weight and gravity. I tested it once. Otherwise mint.
Asking for $125 shipped, paypal fee included.
I'm throwing in the Victorinox tomato knife for free with this gyuto.
2. Folding Hocho. 4 inch ATS34 blade.
Works like a lightsaber for all camp cooking chores. Nice thin blade for rocking on the vegetables. Used in a recent camp trip, and this was the hardest working knife on the kitchen chopping board. I've resharpened the blade and remove the tiny nicks due to the original thin edge - nice smooth bevels that will fillet a name card.
Asking for $55 shipped, paypal fee included.
3. Calypso Jr Black FRN ZDP189 laminated steel. Lightly used and resharpened.
2 7/8inch 420J2/ZDP189 laminated blade. Centered blade, bank vault lock-up and no wobble when closed.
Asking for $60 shipped, paypal fee included.
1. Kansui Suminagashi Gyuto with a 7.5inch laminated blade. The sides are stainless Jigane (damascus and folded) with a Swedish Powdered Metallurgy High Carbon Cobalt steel (almost similar to Aogami Blue Steel) core.
Maker: Kansui
Blade: San Mai "Summinagashi" (16 layer stainless Jigane) with Swedish Cobalt Steel Core, RC63
Blade length: 7.50 in.
Total length: 12.00 in.
Blade width: 1.90 in.
Blade thickness: 0.07 in.
Handle: Pakkawood
The addition of cobalt and manganese to the high-carbon steel core greatly increases durability and ease of sharpening.
Being a sharpness freak, I sent the knife out for a professional hand-sharpening by Dave Martell, who uses only Japanese waterstones to properly sharpen Japanese knives without ruining the temper. The edge is now SCARY SHARP (I cut myself taking the knife out of the package) and sharpen for a right-handed person, with a 80/20 bevel. The final edge is sharpened on a glassstone. The polished edge has "bite" and is not overpolished. This knife can cut and will slice through a tomato with little or no pressure, just from the weight and gravity. I tested it once. Otherwise mint.
Asking for $125 shipped, paypal fee included.
I'm throwing in the Victorinox tomato knife for free with this gyuto.
2. Folding Hocho. 4 inch ATS34 blade.
Works like a lightsaber for all camp cooking chores. Nice thin blade for rocking on the vegetables. Used in a recent camp trip, and this was the hardest working knife on the kitchen chopping board. I've resharpened the blade and remove the tiny nicks due to the original thin edge - nice smooth bevels that will fillet a name card.
Asking for $55 shipped, paypal fee included.
3. Calypso Jr Black FRN ZDP189 laminated steel. Lightly used and resharpened.
2 7/8inch 420J2/ZDP189 laminated blade. Centered blade, bank vault lock-up and no wobble when closed.
Asking for $60 shipped, paypal fee included.
