This is another special knife in my heart. I made this one a while back to send out for testing and revisions on a new grind idea. It's been across the country, undergone who knows how many regrinds, refinishes, etc. It's one of my two personal, faithful gyutos. I'm auctioning it to benefit a friend in the Tucson industry who's had an incredibly unfortunate string of bad luck and is in a pinch. He's one of the nicest, selfless guys I've met here. Kyle Bessinger @kyleb812az this auction is to hopefully ease a bit of your current strugglebus.
52100 blade, 225mm length. Thick at the ricasso to a very thin tip. Redwood handle. Kydex sheath included.
Bid to your heart's content. No minimum, standard 5 minute rule applies at the end, and don't be a jerk. Conclusion in 24 hours (Tuesday, 7/17/2018, 6pm AZ Time)
Super excited to test drive some exciting new knives that I’m considering carrying when it’s time to make the leap into retail. Thanks to @hitohirajapan for hooking this up, and giving me the low down on these perfect price point performers. If you haven’t explored the amazing selection of products at #hitohira , as well as Hitohira’s store partners/friends (@toshoknifearts, @aiandomknives, as well as @tsubaya288), then you’re missing out on some of the most rare and highly sought after products out there! I’m slinging a Morihei #hisamoto INOX 150mm petty, and 210mm gyuto, both with the thinnest factory grinds I’ve EVER seen. And a Masahiro Bessaku 150mm honesuki maru (hankotsu), and a 180mm kashiratori, both in a semi stainless steel with a good chunk of carbon, and some of the best selling butcher knives in Japan. Stay tuned for updates on both brands as I put them through their paces.
I haven't posted much non slip joint work. I originally got into knifemaking for these. Japanese chef's knives. I love to cook, and it the desire for a custom gyuto put me in this crazy path.
This one's a 210mm lefty biased (about 60/40) gyuto in 52100 @ 62RC and a Thornwood burl semi octagonal wa handle with paper micarta bolster and g10 spacers. Fully rounded and polished choil and spine. Spine is about .100 with a nice gradual distal taper.
All my prior gyutos we're right biased, and wanted to see if I could do a left. It worked 🤘