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B&B Group Buy for Japanese knives!**CLOSED**

Thanks guys,

It really is a pleasure to use. I was a little worried about it being too small after a bit of research but when holding it in hand it's a great size for me, just a touch longer than the supermarket chef's knife I've been using for going on 10 years. Nice work by Dave on the sharpening job, in the realms of shaving sharp.

Next on the list is learning to keep it sharp enough to induce smiling when cutting tomatoes. Well, that and buying a salami.
 
Finally got the Gyoto in my hands Christmas morning and used it to prep Christmas dinner. This is my first Japanese knife and I'm shocked at how sharp it is. Game changing. Will post pictures soon. Thanks for doing the group buy - wow. My next step is to search the threads for the newbie care guide for these knives so I don't end up destroying the edge.

Would this work for peeling and cutting up something pretty hard and thick like a butternut squash? I'm used to the heft of my German chef knife and the Gyoto seems a bit thin.

A smaller knife such as a petty is on my list.

I did get my Gyuto. Thanks! SWMBO collected and wrapped it for under the tree, so I'm sorry to say that I haven't tried it and won't for another month or so.
 
Finally got the Gyoto in my hands Christmas morning and used it to prep Christmas dinner. This is my first Japanese knife and I'm shocked at how sharp it is. Game changing. Will post pictures soon. Thanks for doing the group buy - wow. My next step is to search the threads for the newbie care guide for these knives so I don't end up destroying the edge.

Would this work for peeling and cutting up something pretty hard and thick like a butternut squash? I'm used to the heft of my German chef knife and the Gyoto seems a bit thin.

A smaller knife such as a petty is on my list.

i use thin knives for cutting hard foods all of the time... the key is not twisting the blade. Nice smooth straight cuts.
 
i use thin knives for cutting hard foods all of the time... the key is not twisting the blade. Nice smooth straight cuts.
I am sad to report that I hacked away at a 2012 new year's cabbage using my dull Chef's knife instead of the new Nakiri. My excuse is that I was just back in town and wasn't up to the task. It will be unleashed next time.
 

Alacrity59

Wanting for wisdom
I am sad to report that I hacked away at a 2012 new year's cabbage using my dull Chef's knife instead of the new Nakiri. My excuse is that I was just back in town and wasn't up to the task. It will be unleashed next time.

I'll make the prediction that once you use it you will love using your Nakiri. It is great for when you are going through mounds of veg for soups or stews. I like the way the size allows room for maneuvering. I usually have everything I chop on the cutting board in piles rather than doing a mise en place with little bowls etc. (truth be told I'm usually already cooking things before I'm done cutting up all the ingredients)
 
After a month of waiting for the postal service to do their part I finally got my knifes delivered. So thanks again for putting together this group buy.
 
A few pictures of my Nakiri before and after slicing through a cabbage. It was like night and day as compared to my dull chef's knife. A very nice blade, I am looking forward to slicing up some other veggies.
 

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Got the hang of sharpening the kochi! The king1k/6k combo keeps it nice and sharp but I can't help myself heading to a natural finisher, some chrome oxide, then linen & leather. It's fallen in at the end of my razor honing routine nicely. Whilst it's cutting nicely I haven't got the tip, top inch or so, of the blade quite right yet but it's early days.
 

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