Eat your heart out, Jenise!

How you like these apples, baby?!







I just picked them up today. I am taking the gyuto to work with me tonight for a test drive. I'll be testing the takohiki soon. Right out of the box they feel just GREAT!!! And they are sharp, sharp, sharp! I'll post on how the gyuto performs tonight.

By the way, they were custom made by Shinichi Watanabe.

rwj

They look beautiful!

How is the craftsmanship?

Did you go for the blue or white steel?

How long did it take for you to get them after you placed the order?

I look forward to hearing how they perform.

Robert, those are great looking knives. Hand forged I would suppose. Can you give us details on the steel used and the process. Or direct me to a web page that describes all that...plus the price. Thanks.

Holly Cow, that is quite an investment. Why are they better than other expensive knives, like Wusthof?

They look beautiful!

How is the craftsmanship? It is superb! This knife is very solid, balances well, and rides the cutting board with ease and comfort.

Did you go for the blue or white steel? The gyuto is made with blue steel and the takohiki is made with white steel.

How long did it take for you to get them after you placed the order?It took them just about 3 weeks. I did some custom modifications so he made them after I placed my order.

I look forward to hearing how they perform.

I am at work right now and need to get back in the kitchen but I thought that I would pop in and give a quick report. I wish that I would have brought my camera to show the cuts but I can get those pics at home, too.

Just to give you an idea, I put the blade on top of a tomato, holding only the handle between my thumb and forefinger. Giving a very, very slight pull backward the blade just glided through the tomato without even tearing the skin at the bottom.

rwj

Robert, those are great looking knives. Hand forged I would suppose. Can you give us details on the steel used and the process. Or direct me to a web page that describes all that...plus the price. Thanks.

http://www.watanabeblade.com

rwj

Holly Cow, that is quite an investment. Why are they better than other expensive knives, like Wusthof?

These blades were hand forged by a master craftsman. Consider this analogy: you buy a dining table from Macy's and then see one that is made by a small craftsman. The latter are usually made better.

Also, I had these made with a single (80/20) bevel rather than the standard double (50/50) bevel blade. It is my belief that the single bevel can hold an edge longer and can be made sharper than a double.

Hope that helps.

rwj

Drool drool drool. Nice blades. I do like SHARP blades in the kitchen.

Robert, those are great looking knives. Hand forged I would suppose. Can you give us details on the steel used and the process. Or direct me to a web page that describes all that...plus the price. Thanks.

http://www.watanabeblade.com

rwj

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Thanks for the link Robert. It would be perfect if I read Japanese.

Thanks for the link Robert. It would be perfect if I read Japanese.

You want everything just handed to you, dontcha?

Fine. Try this: http://www.watanabeblade.com/english/index.htm

Robert, those are great looking knives. Hand forged I would suppose. Can you give us details on the steel used and the process. Or direct me to a web page that describes all that...plus the price. Thanks.

http://www.watanabeblade.com

rwj

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Thanks for the link Robert. It would be perfect if I read Japanese.

I thought that you would see the button that said, "English".

rwj

You are right Robert, my bad.

O.k., full report on the gyuto. I am amazed at how little pressure this knife needs to slice through something. I seeded and diced a tomato and was amazed at how easily the blade was controlled. I started making the dice smaller, or thinner, rather. I was cutting a small dice to begin with and now was getting paper thin slices the size of a small dice...effortlessly. Cutting a tomato brunoise was no harder.

I then did a parsley chiffonade with no trouble at all. I really like how the blade rides along my guide fingers. It feels much better than the Wustof knives we stock in our kitchen. The handle is much more light weight and I feel that helps let the blade do most of the work.

I will be making some sushi soon and will be able to use the takohiki. But based on the performance of the gyuto I don't expect any trouble at all.

Next on my list is a deba and a couple of his small knives (paring knives). Then I will be set.

I highly recommend these knives.

rwj

After one week of slicing, dicing, and chiffonade I am still sold on these blades. I don't take them to work as we have a kitchen stocked exclusively with Wustoff but I don't like the feel of the Wustoff anymore.

Thin garlic slice:


Fine brunoise of carrot:


Thin mushroom slice:


rwj

Thin mushroom slice:


rwj

Upon first glance, I thought this photo was of a naked man, with disproportionately huge arms, in the prone position.

I think I need to get more sleep.

I think you need to get more than sleep.

rwj

How does one keep blades like these sharp?

Upon first glance, I thought this photo was of a naked man, with disproportionately huge arms, in the prone position.

I think I need to get more sleep.

Sheesh, Carrie. I won't even ask what you thought the mushroom was.

How does one keep blades like these sharp?

By use of a whetstone.

rwj