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
- Posts: 3992
- Joined: Thu Jan 26, 2017 9:10 pm
- Location: Boca Chica, Panama
- Has thanked: 695 times
- Been thanked: 1066 times
- Contact:
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.
-
- Posts: 3723
- Joined: Thu Jan 26, 2017 9:27 pm
- Location: British Columbia, Canada
- Has thanked: 213 times
- Been thanked: 552 times
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
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
-
- Posts: 2504
- Joined: Thu Jan 26, 2017 11:03 pm
- Has thanked: 2 times
- Been thanked: 32 times
Re: Killer Petty?
I don’t know how it’s a gyuto, it’s also pretty tall for a slicer. Very weird specs