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 Post subject: What do you use Mark?
PostPosted: Fri Dec 07, 2012 3:35 pm 
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Just curious, you say you use your Gyutos about 90% of the time in the kitchen, which ones do you own or more importantly which ones do you reach for most?



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Mark Richmond
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 Post subject: Re: What do you use Mark?
PostPosted: Fri Dec 07, 2012 3:38 pm 
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I've been wondering that myself.



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 Post subject: Re: What do you use Mark?
PostPosted: Fri Dec 07, 2012 3:49 pm 
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Here's what I use:

Adam Marr Gyuto
Devin Thomas Damascus Gyuto
Maruyoshi Gyuto
Richmond Artifex Gyuto
Richmond Fanatic Cleaver
ITK Bread Knife
Fernandez Gyuto
Tamahagane Paring

Then there are ones I test or sharpen for a bit and then sell off as testers. Currently I'm testing a line I'm making that uses HAP40 steel. It's great stainless steel from Hitachi, western handles, integral bolsters HRC65 and sick edges on these things. We're trying to tweak them for the steepest edges possible without having them chip.

I'm also taking home 3-4 kneves this weekend. All the new stuff that you've seen pop up on the website before I send them out for some videos to Aaron and Shaun.

I'm going to be taking home a Konosuke Ginsan with ebony hybrid handle for xmas. That knife has some voodoo spell on me and I must possess it. :)



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 Post subject: Re: What do you use Mark?
PostPosted: Fri Dec 07, 2012 5:58 pm 
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Not trying to put you on the spot, well maybe, but that was somewhat of a politicians answer.
Which one would you say is your "go to" knife?



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 Post subject: Re: What do you use Mark?
PostPosted: Fri Dec 07, 2012 7:03 pm 
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Adam's knife but I usually choose based on what's clean and in reach.



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 Post subject: Re: What do you use Mark?
PostPosted: Fri Dec 07, 2012 7:25 pm 
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:oops:



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