grind on richmond ultimatum?

[olpappy]

the only thing I would point out is the difference in blade shape, the Addict 2 has a taller blade, wider, closer to the height of a typical western knife. Even though it is a thin bladed, light weight wa handle it is good for large hands where your knuckles will have plenty of clearance. The Ultimatum is a lot less tall at the heel, maybe too much in the direction of a suji for some people's tastes. I suppose what most people are used to, that is the most typical gyuto shaped blades, are somewhere in between these 2 extremes.

[MakeWhatYouEat]

I have an Ultimatum and would not describe it as having a Suji profile. My understanding is it is based in the Sabitier profile. I really like it and would not want a taller gyuto. Each to their own, of course. I have thin fingers so someone with larger hands might have a different opinion.

[chinacats]

I have an Ultimatum and would not describe it as having a Suji profile. My understanding is it is based in the Sabitier profile. I really like it and would not want a taller gyuto. Each to their own, of course. I have thin fingers so someone with larger hands might have a different opinion.

Curious, I just measured my carbon sab (10" ****/elephant nogent) and it is 51mm at heel (it was taller, but some has been removed)...how tall is the Ultimatum?

[Pensacola Tiger]

45 mm at the heel. The profile is a duplication of the Masamoto KS wa-gyuto. FWIW, the Ultimatum fits the Masamoto saya better than the Masamoto does.

Rick

[Chefdog]

Apologies for bringing this one back from the dead, but Im interested in the Ultimatum and have a question for those of you using them.
How is the thickness of the blade behind the edge? I'm specifically looking for something a little more robust than the Konosuke I tried, which was, for me, a little TOO thin. How does the Ultimatum hold up to light rocking action, like quickly slicing/mincing herbs or garlic with the tip on the board and some lateral force on the blade? This is specifically the type of jobs which made the Konosuke feel a little fragile to me, and is why I'm looking for something else.

Also, any thoughts on the heat treatment and how they sharpen and feel on the stones (19c27 or 52100)??

I look forward to hearing what you guys have to say, and if, by chance, anyone can make a comparison against the Hattori FH, that would make my day!

[MakeWhatYouEat]

Apologies for bringing this one back from the dead, but Im interested in the Ultimatum and have a question for those of you using them.
How is the thickness of the blade behind the edge? I'm specifically looking for something a little more robust than the Konosuke I tried, which was, for me, a little TOO thin. How does the Ultimatum hold up to light rocking action, like quickly slicing/mincing herbs or garlic with the tip on the board and some lateral force on the blade? This is specifically the type of jobs which made the Konosuke feel a little fragile to me, and is why I'm looking for something else.

Also, any thoughts on the heat treatment and how they sharpen and feel on the stones (19c27 or 52100)??

I look forward to hearing what you guys have to say, and if, by chance, anyone can make a comparison against the Hattori FH, that would make my day!

Go over to the chefs knives to go forum and look for the M390 Ultimatum thread in New Arrivals. There I posted some measurements. Mark generally lists measurements on the product page as well.

My brief response: the 19c27 is very robust and if you want more heft than the Konosuke it may be the right knife for you. (I wanted the same thing). It is well balanced about 20mm from the back of the blade.

The 52100 is weighted more forward about 40mm and felt too club like to me. Get it only if you want carbon.

The M390 is lighter and thinner. I'm waiting on one and have asked for a custom handle to pull the balance back to 20mm like the 19c27.

Absolutely no regrets on the 19c27. Sharpens up easily to shaving sharp. Get one!

[Tim J]

What are you getting for a custom handle? Heavier materials to make the handle heavier?

[Chefdog]

Go over to the chefs knives to go forum and look for the M390 Ultimatum thread in New Arrivals. There I posted some measurements. Mark generally lists measurements on the product page as well.

My brief response: the 19c27 is very robust and if you want more heft than the Konosuke it may be the right knife for you. (I wanted the same thing). It is well balanced about 20mm from the back of the blade.

The 52100 is weighted more forward about 40mm and felt too club like to me. Get it only if you want carbon.

The M390 is lighter and thinner. I'm waiting on one and have asked for a custom handle to pull the balance back to 20mm like the 19c27.

Absolutely no regrets on the 19c27. Sharpens up easily to shaving sharp. Get one!

Thanks for the input, I appreciate it. Now I just need to decide if I want to give a wa handled knife another shot. I'm 0 for 3 at this point, but the Ultimatum seems like a good enough option to give it one more shot.
Thanks again

[Tim J]

If it's the Western shape that you want, have the Wa style handle converted to a western profile.

[MakeWhatYouEat]

What are you getting for a custom handle? Heavier materials to make the handle heavier?

Two reasons. First, the M390 comes with a narrower handle compared to the 19c27. Second, a heavier handle will balance the knife a little farther back like the 19c27. Both are just personal preference, I happen to prefer the balance and fit on the 19c27.