DT knife comments from the fortunate few
Knife Merchant e-mailed me that DT knife is now in stock...Before I spring, any comments or observations about the knife that will help me decide to buy or not to buy. I'm a leftie kitchen cook with all carbon experience except for my Tad inox which I love..I have good stones courtesy KCMA although I use them badly...thanks, Jaime Cazador
All twelve sold out in minutes. Sorry for you. Sorry for me.
Buzz
A good sign but doesn't tell me if I should be sorry or not...need informed input regarding the knife ie: will it make a kitchen chef happier than a Tad inox gyuto...?Originally Posted by buzzard767
Tadatsuna is my favorite knife. But not because of steel. Ginsanko at 60-ish is great, but if we're talking just steel, there are many that are better. What's so great about tadatsuna is how incredibly thin they are. And this is beyond something that could easily be expressed in numbers. Grand chef is supposedly just as thin if not thinner. But in reality it's a fat elephant next to suisin/tadatsuna.
On paper at least. DT is definitely a superior steel. Better steel at higher hrc. Would it be as thin as tadatsuna? I don't know.
So only you can answer this question for yourself. What is it about tadatsuna you like so much?
Might be, but remember that the GC Yo is a thicker, narrower beast compared to the GC Wa. The Suisin I had was long gone before I got my GC Wa, so I can't remember how they stacked up.
"I knew you before you knew you had hands!" ~Tracey Brogan
"It just goes to show what a little ingenuity and OCD can accomplish" ~gunmike1
"What matters is that you like it, not that the recipe author likes it." ~ FHW
"Yes I'm a sheep... moo" ~heyhung
Around these parts, KC, the only knife thinner than my Wa GC is used for butter.
Buzz - with a Short Pilot Story
One day, long, long ago there was this Pilot who, surprisingly...........
was not full of crap....
But it was a long time ago.... And it was just one day.
The End
From the forum reports I've read, the DT ITK is thicker at the heel but thinner at the tip compared to the Tad. Profile, of course, is exactly the same.
I believe the Devin Thomas ITK has a slightly modified profile that features more of a flat area before the curve.
I used both to and wa gc.
They're about the same, on paper. But gc is a much taller knife, and where s/it is thin, gc feels much thicker. Call it the intangible magic lol. S/it is just much more nimble and faster.
What KC said.
My Grand Cheff Wa is noticeably much thicker than my Sakai Yusuke Wa. Compared to the latter, the GC Wa is also a freakin' huge knife in terms of its dimensions - it is unusually wide at the heel and maintains its width all along its length - I laid it next to my Masamoto HC 240mm Yo and the profile is 100% identical. Uncanny. The GC Wa is also noticeably heavier than the Yuke (which has an identical profile to the Tad, far as I can tell). You can even tell just from pinching the blade that the GC is thicker - it's that obvious that the Yusuke's geometry is superior.
But it's worth noting that just from looking down the choil the GC looks thinner. But it doesn't have much distal taper - the GC has a much thicker tip than the Yuke.
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