Bill's Modest Bundle

[a8bil]

Since I just learned how to post images, thought I would show some of mine. Silver slicers are all mint Gerber blades...lover their flexibility and geometry. Hard to find a better turkey carver. My base set was lamson, but have slowly added. Just picked up a CCK cleaver and put a kcma bevel on it. I'm getting infatuated with a blade that just drops through food.

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Here's some of my gyutos: masanobu 270. yoshikane 240.

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Carter custom san mai; Lamson Boning

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[Octaveman]

Love the Carter.

[thombrogan]

I'm getting infatuated with a blade that just drops through food.

Great knives, Bill! And a great infatuation, too!

[thombrogan]

Where's the Aritsugu A-series wagyuto?

[Jeevan]

Slick lookin knives!

what is the name of the gyuto you posted with teh black handle at the top of the picture?

[Zach53]

Slick lookin knives!

what is the name of the gyuto you posted with teh black handle at the top of the picture?

looks like the masanobu vg-10

[a8bil]

Hey Jeevan, the top gyuto is the 270 Masanobu. VG-10. Very thin, very precisely made, excellent F&F. Almost hate to use it.

Thom...Aritsugu was on the work bench at that time. But for your viewing pleasure, here it is again.

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The Carter....ahh the Carter. It is an interesting blade. I love the fit and finish. The handle fits me perfectly, though I'm a bit used to Wa-handles right now. The edge is sharp, but here's the thing...the spine is thick, so when cutting anything of depth, there is a slight cleaving feel to it that I don't get on the rest of my gyutos. Still love it, but find that I reach more often for the Yoshi on big chopping jobs, and now the Aritsugu or Shiki damascus on smaller ones.

Still, when guests are over, you can guess which one comes out.

Cheers,

Bill

[VHo]

modest? pretty impressive here.

[thombrogan]

Thanks for reposting the Aritsugu pic, Bill! Love that big ol shiny single-bevel!

[Octaveman]

The Carter....ahh the Carter. It is an interesting blade. I love the fit and finish. The handle fits me perfectly, though I'm a bit used to Wa-handles right now. The edge is sharp, but here's the thing...the spine is thick, so when cutting anything of depth, there is a slight cleaving feel to it that I don't get on the rest of my gyutos.

I know what your saying about the cleaving feel. I had a 200mm funayuki that while the spine was averagely thin it had the cleaving feel to it too. It's because of the way he grinds the sides of the blade. It's not a straight taper from spine to edge. That taper doesn't really start until halfway down the blade. My first Carter funayuki was bought expecting a thin laser cutting machine but after using it a few times I felt like I wanted to thin it out.