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Post: recieved 240mm a-type gyuto (Topic#864117)

JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

11-06-09 16:54.09 - Post#1975436

So in the mail today came my 240mm Aristugu A-type gyuto with octagonal handle, marble ferule, and saya. Shockingly it came in great condition with no scratching and flaws... great F&F. Pictures and measurement to follow. As of now, there is no edge on the knife... but i should be getting around that tomorrow. Funny thing about the knife is that the handle is very thin... its like they made the handle out of an originally very oval shaped rod. But very comfortable in the hand... and the knife is thin... maybe just slightly thicker than my 270 suisin... just slightly.

-Jon

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JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

11-06-09 17:07.32 - Post#1975449
In response to JBroida

handle length- 146mm
handle height- 27mm
handle width- 20.5mm
handle to tip- 252mm
heel to tip- 235mm
blade height- 45.5mm
blade width on spine @handle- 2.25mm
" @heel- 2.1mm
" @1/2 way- 2mm
" @1cm from tip- 1.25mm
blade width at heel 1/2 btwn. edge and spine- 1.5mm
weight- 151g

pictures to follow later

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JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

11-06-09 17:25.53 - Post#1975461
In response to JBroida

Aristugu 240mm A-Type Gyuto Picassa Gallery

Enjoy the pictures.

-Jon

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apicius9
Master Member KnifeNut!

Loc: Honolulu, HI
Reg: 03-21-05

11-06-09 17:38.06 - Post#1975465
In response to JBroida

Can we make Jon's thread a sticky? - As an excellent example for how it should be done: Announce the purchase and within half an hour deliver the exact measurements and pictures to all of us other crazies here.

Or should we wait for the sharpening report and the action shots?

Looks nice, have fun at the stones.

Stefan

"Man should practice moderation in all things, including moderation." Mark Twain

JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

11-06-09 17:42.08 - Post#1975468
In response to apicius9

yeah... i plan on setting the bevel and doing all the sharpening with the naniwa 10k ss

... i'll get back to you guys in a year.

But on a more serious note, i am about to begin the task of setting the bevel and making a nice hamaguriba edge. Woo hoo!!!

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watercrawl
Master Member KnifeNut!

Loc: Omaha, NE
Reg: 12-21-05

11-06-09 17:43.24 - Post#1975469
In response to apicius9

Great point Stefan.

Jon is setting the standard awfully high.

Nice looking knife. I really need to try one someday, but the idea of having to do all the work they require to make them into the great knife they reportedly can be is off-putting.

Adam

JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

11-06-09 17:47.01 - Post#1975474
In response to watercrawl

if you guys havent figured it out by now, you should know that i am pretty masochistic

BTW, i keep records like this for most of my knives, so if you have questions about other knives i have, feel free to ask.

-Jon

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Edited by JBroida on 11-06-09 17:48.19. Reason for edit: No reason given.

mongatu
Master Member KnifeNut!
mongatu

Loc: Honolulu, Hawaii
Reg: 04-19-08

11-06-09 19:19.05 - Post#1975540
In response to JBroida

Looks very nice.

Peter
sharper-knives.com

willspear
Master Member KnifeNut!

Loc: maine
Reg: 09-08-09

11-06-09 20:14.00 - Post#1975589
In response to mongatu

I can attest to kcmas recomendation of 99/1 being the way to go

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

11-06-09 20:18.13 - Post#1975596
In response to willspear

after working with him for a while, i tend to agree

almost done sharpening... the knife has a wicked edge, but now i have to clean up the middle of the blade and make the hamaguriba nice... yay 10k ss

and for the record, i dont think this was much more of a PITA than my other knives... in fact i prefer sharpening this than my initial sharpening of my suisin

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Edited by JBroida on 11-06-09 20:20.02. Reason for edit: No reason given.

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Location: Main Index » Forum Index » Knives, Cooking, and Life in the Restaurant/Home Kitchen » In the Kitchen » recieved 240mm a-type gyuto