Guyot 220mm

hello

a medium gyuto.
Steel : sanmaï , 145sc et XC10
blade length : 220mm
blade Width : 50mm
Handle : burned Oak.
price : 235 us$
http://kiridashiandtools.bigcartel.com/products

 

I call dibs.

 

I'm not sure where to post this, and figured here is perhaps the best spot to do so. I got this knife from Bryan, at what I have to say is a complete bargain. I was drawn to it by a few different factors, not limited to looks, the fact that it's one of Bryan's pieces, the steel, and the fact that the profile is different than what we generally see here on the fora.

My first impressions when I opened up the box were along the lines of, "Hmmmm. Very simple, and straightforward knife...nothing crazy in terms of looks. I think this might work out nicely if the profile works for me".

I then took a look and analyzed the grind from the most controversial of all spots, but one that makes a lot of sense in many respects - the choil. Based on the choil shot, it looked good. Very good. Thin where it matters, and what looked to be a fairly nicely blended multi-faceted grind.

I took it to a few pieces of produce, such as peppers, onions, potatoes, etc, and it did really well. For me, one big test is horizontal cuts on onions, and this one did great, and really excelled when using the tip. I often find that knives that could be great to very good become knives that I avoid using because I almost take my finger off forcing them through an onion sideways. This was not the case with this one. It glided through almost effortlessly, and passed with flying colours.

Since the first day I got it, I don't know that I've used another chef knife/ gyuto, and that says a lot about what I think of this badboy! I have a slew of amazing knives (Rader, DT, Rodrigue, Harner, Billipp, Dalman, Konosuke Fujiyama, etc), and this one is just the most fun to use, at the moment. It's a piece that has made me remember why I love a sleeper knife so much. There's something really great about using a piece that has understated beauty and just flat out performs. Some of Andy and Butch's work fits into this category, but in a less sleepery way, if that makes sense.

The profile is one thing that had me a bit unsure of whether or not I'd dig it, but for whatever reason, I absolutely do! I like rocking as well as chopping, and using the tip for delicate work, and this knife promotes this type of use. Bryan warned me that using too much of my preferred French technique might lead to some trouble, because it is hardened to 63-64hrc, but after a fair amount of use, it is looking pristine along the edge. It has held a great edge since I got it, which is fairly uncommon for me. I don't think I'm very gentle on my knives, scraping the board with the edge and cutting without babying the knife. For me, knives are tools, and this one has done beautifully. I'm hooked. So hooked in fact, that I have another one or two on order. Ahem....

I can honestly say that Byran's burnt oak handled knives are an absolute steal. I'm very into the aesthetic, and the feel is really nice as well. If one pops up, you'd be doing yourself a favour to snag it.

Thanks Bryan, for your fantastic knife. Looking forward to getting the next one.

 

Wow! Quit the favorable review! Well done Tom. I must say, I have enjoyed Bryan's knives, for their functional simplicity, for some time.

 

Thanks. Hopefully it lets a few more people know what his work is all about.

Also, I should mention that my choil/grind assessment is taking into account the forging and the actually grinding...so, maybe blended wasn't the best word, and smoothly forged or something similar would be better.

 

I am not sure this is helping, Sir! Seriously. You've been singing Robins praises recently. I got the Mini-Gyuto today and I am PRETTY impressed. Now I am reading this and thinking ... damn, I trust that man (when it comes to knives, mind you LOL) ... now I want one of these rustic looking little beauties!!!

 

I was on the wall about getting a knife from Bryan, but this put me over. Just emailed him to get one similar to this one =D

 

I think I'd need a bit larger flat spot, but I am sure that's nothing he cannot do ... I really have to look for some knife money SOMEWHERE though LOL

 

Robin's knives are stellar performers as well, just different than Bryan's (and not as new to me, at the moment). Right now I'm on a rustic kick, and this knife is ticking all the boxes. I have a Dalman mini gyuto, and it's a cutting machine! You made a very good choice buying one from him as well.

 

Make sure the profile suits you first. He does a gorgeous flat gyuto as well (the petty I ordered is flatter, because I want that profile as well). You won't be disappointed. Just make sure you get a knife that suits you.

 

Good call out actually. I do generally prefer flatter profile, though want to mix it up a bit as I have a lot of flatter gyutos. =)