This has got to be someone's killer petty: Hinoura, hammered, 200x40, probably a great "slicer" or mini-suji...
But it is listed as a gyuto!
https://www.chefknivestogo.com/hitaw2tsgy21.html
Killer Petty?
- mauichef
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Re: Killer Petty?
That looks like my kind of killer gyuto. Very similar to the old funayuki that used to be offered but was dropped before I decided to pick one up.
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Re: Killer Petty?
I've noticed Bloodroot has started to market a specific "line knife" size which is different from "gyuto" or "chef's knife," regardless of length...and one telling feature is that they tend to be a bit shorter in length and height with pointier tips. This always makes me think of some of your preferences for more nimble gyutos, as well as NMiller's (his Takamura) for line duty. It also reminds me of how much more I read about people wanting prep knives rather than line knives.
To my eyes, it looks very similar to the old Tetsuhiro W#1. I can't remember if the smith of those was ever divulged, but the hammer pattern and grind are strikingly similar. That tortoise shell thing is unique—I've only seen it on 1-2 other knives of note, really. Jeffry's pictures are apt for comparison:
viewtopic.php?f=16&t=7155
~Joe
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
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Re: Killer Petty?
I don’t know how it’s a gyuto, it’s also pretty tall for a slicer. Very weird specs