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Sun Jul 14, 2013 7:34 am
I have to say that I am intrigued by this new knife. It looks really cool but I wonder what happens to its look over time. Is there a way to restore the finish if it deteriorates?
Is the edge red and the blade face black? What about the back of the blade, is that really red? I actually like the idea of a single bevel guyto, but what does that do in practice?http://www.chefknivestogo.com/itryublmigy2.html
I really, really want to like this knife (with a different handle), but I was wondering what others think.
Sun Jul 14, 2013 9:20 am
They added this burnt orange color to the edge and most of the flat back side and it looks hot. It looks like the edge is red hot actually and it's one of the more intriguing blades aesthetically that we sell. Very original. We're going to do a custom handle on one of them if they don't sell right away and we actually might get them in the future without handles and just do them all custom.
You won't get much answers I'm guessing since we've only gotten 4 in and they all sold before this new batch came in last week. Nobody else in the United States has them (I cold be wrong but I haven't seen them).
Mon Jul 15, 2013 8:58 pm
That blade looks really, really cool!
Will it stay looking that way over time? Or will it wear down to reveal something underneath?
Tue Jul 16, 2013 6:34 am
I'm embarassed to say I don't know. I've only cut some paper with the one I shot for the product page.
I wish more makers woud do single sided gyutos with flat backs. I'm going to try and hunt for more of these. I really like the geometry on them.
Tue Jul 16, 2013 6:56 pm
I for one would be very interested in a single sided gyuto but I cannot drop $500 on an experiment (even if it is as cool looking as this one). But . . .
If you can source one say under $200 (CKTG Quality Assumed) I might be able to pull some of my poker winnings to offset the wife objections . . .
Then again if you want to send me the Itto to try for a weekend I would be ok with that too
Wed Jul 17, 2013 7:18 am
The Suisin Momiji was the only true single bevel (hollow backed) knife I ever used that came close to acting like a gyuto.
It was insanely thin.
Fri Jul 19, 2013 9:45 am
We have some on the way that should fit the bill badboy.http://www.chefknivestogo.com/yayakn.html
I won't know for sure what he's doing with the grinds until I get them but he told me they were single edge. Not sure if they're flat on the back or slightly concave. I should be getting these any day.
Fri Jul 19, 2013 9:56 am
Fri Jul 19, 2013 10:20 am
I have bein wanting to try the black mirror gyuto but the price point is a little steep, but if the katsuhige anryu are going to be single bevel, then i will have to try one of those out
Fri Jul 19, 2013 12:45 pm
Sorry, wrong new maker. It's Yasuhiro Yauji that is doing the single sided knives.
I'll pass one of these knives by Yasuhiro Yauji around to Adam and Shaun and Joseph so they can check them out and talk about them.
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