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 Post subject: Re: Itto Ryu Black Mirror Gyuto 240mm
PostPosted: Fri Jul 19, 2013 8:00 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 9832
Location: Madison Wisconsin
I just got them in....

Mark Richmond
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 Post subject: Re: Itto Ryu Black Mirror Gyuto 240mm
PostPosted: Sat Jul 20, 2013 2:54 pm 

Joined: Fri Jun 29, 2012 11:56 am
Posts: 211
Location: Austin, TX
So thinking about a single sided Gyuto a bit more I start to think about blade thickness, sharpening angle, and whether the edge becomes too fragile or if the actual edge geometry in the end is equal to a double bevel ~20 degree overall or something like that.

Where my brain is going is considering that a Gyuto is already thin, in comparison to a single bevel deba for example, what are the pro's and con's to a thin single bevel knife (except for the right/left handed consideration). Would this be a nakiri like application instead of a general chef knife application?

No doubt you could make this knife the sharpest in your bag, but will it perform the general duties of a typical gyuto or is it really a nakiri on steroids with a tip that can provide additional capability?

Patiently awaiting impressions from Adam, Shaun and Joseph . . . and Troy, maybe??? :)

Austin, Texas
 Post subject: Re: Itto Ryu Black Mirror Gyuto 240mm
PostPosted: Sun Oct 19, 2014 10:50 am 

Joined: Tue Oct 07, 2014 9:56 pm
Posts: 23
Have anyone tried out these knifes yet? What happens to the look when/if the finish gets damaged over time? Will it develop a patina or stay the way it looks? I assume the orange on the edge will disappear after some use and sharpening but what happens to the black mirror finish?

 Post subject: Re: Itto Ryu Black Mirror Gyuto 240mm
PostPosted: Tue Oct 21, 2014 5:15 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 3336
Sorry Troy, I missed this post from July.

I have never used a single beveled, true single beveled with a hollow back, gyuto that performed as well as a true gyuto.

It either has too thin of a cross section (Suisin Momiji) to be a proper gyuto, or too thick of a cross section to be a proper gyuto.

The problem is in the single bevel design. I've never seen a maker able to make a knife with a thin enough cross section through the body to cut like a gyuto should, but still have enough meat behind the edge to not be so thin it's like tin foil.

I've seen a few true single bevel "gyuto's".....the Momiji, a few from Murray Carter, and a few from other places. None truly worked. All were fantastic knives....amazing in some cases....but none truly worked as a gyuto replacement.


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