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Post: Aritsugu A-type gyuto (Topic#863611)

willspear
Master Member KnifeNut!

Loc: maine
Reg: 09-08-09

10-29-09 21:43.40 - Post#1969290

I must say this knife is just crazy. Easily a top contender for my favorite knife.

I have put it through some pretty rough days without even thinking of touching up the edge. The edge retention is just amazing.

Eggplant tastes like eggplant and meat tastes like murder
But murder tastes pretty god damn good doesn't it?
Yes it does

JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

10-29-09 21:46.31 - Post#1969292
In response to willspear

i'm still waiting for mine... i guess octagon handle and marble ferule takes a long time

My Knives

willspear
Master Member KnifeNut!

Loc: maine
Reg: 09-08-09

10-29-09 21:49.25 - Post#1969295
In response to JBroida

Yeah I got the lucky trade forum snag

Eggplant tastes like eggplant and meat tastes like murder
But murder tastes pretty god damn good doesn't it?
Yes it does

Rob Babcock
Master Member KnifeNut!

Reg: 12-22-07

10-29-09 23:23.51 - Post#1969315
In response to willspear

Where did you buy yours, Will? And is that one single beveled?

willspear
Master Member KnifeNut!

Loc: maine
Reg: 09-08-09

10-29-09 23:49.23 - Post#1969320
In response to Rob Babcock

alot of people get them from aframes
http://yhst-2798858193324 0.stores.y...

they are out of stock there but I am sure other people may have a lead on them and aframes will probably have them back. you could shoot em an email.

I got this one from the trade forum here.

the edge isn't what I'd call 100% single bevel it is more like 95%/5% (approximation) so it isn't chisel ground.

The edge out of the box is supposedly pretty much nil and needs a bunch of work. I got this and really all I had to do was a slight change to the overall edge profile I spent maybe 30 mins on the edge just making it how I wanted but i'd imagine if the work hadn't been started on it I could have easily spent a couple hours or more. The previous user's edge was sharper than alot of knives so that made my work easy.

the other shocker is getting all this performance out of stainless mystery steel

The interest spawned from a couple other well respected forum members being all about this knife to the point of supposedly selling all their other gyutos.

I got a bonus too with the purchase a stefan handle already installed.

Eggplant tastes like eggplant and meat tastes like murder
But murder tastes pretty god damn good doesn't it?
Yes it does

Edited by willspear on 10-29-09 23:51.13. Reason for edit: No reason given.

Rob Babcock
Master Member KnifeNut!

Reg: 12-22-07

10-30-09 00:09.48 - Post#1969323
In response to willspear

I'd say you got a helluva deal! I've been intrigued by those Aritsugas too, but a little spooked by the lack of information I can find.

sushicide
Journeyman KnifeNut!

Loc: NYC
Reg: 12-28-08

10-30-09 01:33.17 - Post#1969329
In response to willspear

I ordered mine end of last month but forgot to tell them not to "sharpen" it despite having already read warnings from several people....well, huge mistake!

The bevels were done 60/40 really badly on a wheel that there are scratches all over the place (even near the spine, too..wtf?!), tip came bent outta the box, heel was so overground that the first time I hit the stones a small chunk broke off

. Instead of waiting another 3-4 weeks I decided to try to fix everything myself (big mistake #2? ) and it's turning into a major project

Over two weeks I thinned about 0.1-0.15 mm on each side on Atoma 140, the engravings are gone but don't really care, the stock handle's all kinds of uncomfortable that I just took a chisel and split it in half to make polishing easier, rounded the choil & spine with my dremel and started re-flattening the sides using DMT XC & sandpaper, but some low spots are so deep that I probably won't be able to get rid of

. It's actually kinda fun however, to see that I'm slowly turning this piece of Pelosi into quite possibly the Wa-equivalent of TKC.

Can't wait, if I ever get there.

People ask "why?", I say "why not?"

rockbox
Journeyman KnifeNut!
rockbox

Reg: 02-20-06

10-30-09 03:08.03 - Post#1969339
In response to sushicide

You guys are making me sad since I found out they are closed on Sundays which the day I will be there. I was going to pick up a A-type Yanagi on the cheap.

Maybe next year.

BTW does anyone know there email address? The contact form on their website doesn't work. I was hoping to get them to deliver to my hotel.

-----

Tom

mainaman
Master Member KnifeNut!

Reg: 03-12-09

10-30-09 03:40.53 - Post#1969343
In response to Rob Babcock

I had one if you need more info let me know

Stefan

buzzard767
Master Member KnifeNut!

Loc: Naples, FL
Reg: 06-16-07

10-30-09 04:01.16 - Post#1969351
In response to mainaman

Once you whip the "A" into shape you'll be amazed at its abilities.

Here's my experience.

Buzz

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Location: Main Index » Forum Index » Knives, Cooking, and Life in the Restaurant/Home Kitchen » In the Kitchen » Aritsugu A-type gyuto