I am going to do a couple little update posts, even tight I think most o the new ones have been seen.
First up is the improved Misono Swede gyuto, with its inspiration, a 240mm Konosuke gyuto. That I have had the privilege of using for about a month or so...maybe more (thanks Rick).
-Partial to gyuto-esque pettys.
-If the name Misono has anything to do with Yoko, I'm selling my favorite knife!
Holy schnauzers! Both patinas look amazing!
-Thom Brogan
"I knew you before you knew you had hands!" ~Tracey Brogan
Serenity Prayer - Calvin's Edition: For the strength to change what I can, the inability to accept what I can't, and the incapacity to know the difference. ~Bill Watterson
This one is My Carter funayuki that I rehandled with Yucatan rosewood and bocote. (Again, you've seen this, I'm sure).
I'm waiting on my Rodrigue "Pettysuki/Pettyhiki". It's made of S35VN, with what will be a beautiful wa handle. The length is 175mm, with a 40mm tall heel. The grind was "Carter inspired", and I fully expect it to blow me away when I get it! Here's a picture of how I last saw it. It's third from the right.
Thanks for looking
-Partial to gyuto-esque pettys.
-If the name Misono has anything to do with Yoko, I'm selling my favorite knife!
Sounds like that petty will be a thing to behold can't wait
late reply but wondering how the s35vn is performing? Anyway I hope you have the finished product.
It's vacationing in Florida at the moment. I will say that Pierre nailed the HT on Lefty's knife. Superior edge retention, but it's a PITA to sharpen.Originally Posted by mad_dog
nice....
That's a beautiful parer. I have the same knife along with several others in the Sabatier line (stamina handles, Elephant 4-star, INOX) - love them. I started with the typical german makers (Wusthoff, etc.) and was introduced to a Sab and have never looked back. I prefer the blade shape, thinner profile, and pure beauty of these over the German knives. They take and hold an edge as well as any German knife I have tried. I know the stainless Sabs aren't spoken of well here, but I have found them equal or superior to any of the German knives I have tried and just like everything about them. I also own a MAC Professional 8" chef's knife - a terrific knife that takes and holds an amazing edge, but I reach for the Sabs nearly every time. The parer you picture above outperforms my three other parers from a variety of makers. I do have a couple of Carbon Sabs in the same line. I get the edge-taking difference, but haven't found it enough an improvement over the stainless Sabs to justify the extra upkeep and worry. It has always amazed me that these kives are only available in the US from a couple of web sites.
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