Hammer Finished Chef's Knife - Gyuto, Traditional - 7 1/8 in. (180mm)
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|Great Knife |
Christian CA/USA 6/26/2010
Purchased as a gift for friends. They love it and so does their chef. I've used it a few times as well and highly recommend it. Just remember to use a steel or other in order to keep the edge.
|Happy lazy chopper |
Luong Redmond, WA, US 6/9/2008
After a few months of wet neglect (avg an hr on the cutting board) it got some dark but non-rust blots. Edge remain reasonably sharp, finally ran it thru a 8k whetstone, it can cut better now. This small gyuto has good geometry and hrc around 60. I would not hesitate to recommend this knife to any knife knuts for its perf and longevity (so far). My high-carbon 9.5 gyuto and an 8.5 san mai gyuto (blade is sort of thick) are sitting idle. BTW - is another great little over-achiever.
|Makes me smile! |
Jannie Washington 12/26/2007
Well it does make me smile every time I pick up one of these, I have both the 180mm and 210mm Gyutos in my block and just love them. The hammer finish is beautiful and the Ho D handle has become my favorite. Having always used Western handles in the past, I'm quickly switching over -- I feel more precise and in control, they feel warm to the touch and offer a very good/comfortable grip. The Ho wood has a light texture which helps a lot when your hands might be a little wet, but what's most stunning about the knives are their performance: very, very sharp and they seem to hold the edge very well. The slightly forward balance for me is just perfect, I can feel everything I'm doing with these knives and their brothers, the Kumagoros, which are carbon steel where these Yoshikane are stainless and both are exceedingly sharp.