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245mm Gyuto S35VN 61HRC

Discussion in 'Tristone Bladesmithing' started by Chadd Smith, Nov 3, 2015.

  1. Thanks Mike,

    As stated I will be adjusting the grind to allow more more convex on the rear side of the knife, so that the "back side" which is closer to the hand holding the food does not have as much drag.

    Also tell me when you want me to send through the bribe money for good feedback :p


  2. It took surprisingly long to test and write feedback, but I'm so happy to be able to share that with you and the forums =)

    I know your stuff is really only going to get better. To think it outperforms the Shig on 2 of the 4 tested produce is not a bad start =p
  3. Just a quick update....

    Knife arrived from James safe and sound today. Had pizza's for dinner tonight so it only had a quick workout on some potatos and tomatos. Cut them easily, though as others have said, there is some stiction there, but it is no worse than my Gesshin Ginga (though the blade is a little thicker so could probably handle a bit more convexity to remove some of that).

    But it feels great in the hand and Chadd's fit and finish is perfect. Will update more once I have had a chance to play with it some more.
  4. How did you go Alex?


  5. Its been great Chadd really nice. I do like a thin knife abs it certainly glides through food. If you want to PM your address I'll send it off to you tomorrow.

  6. Just a quick quote so Chadd see this. Since i forgot in my first reply

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