Introducing the Richmond Ultimatum 52100! Made from a profile that is loved by many of my knife enthusiast friends which was originally developed by Sabatier and later converted to a wa-gyuto by Masamoto in their popular KS line. The profile is long and lean with a nice long flat spot along the bottom half of the edge.
The knife is heat treated to our specifications and has a Rockwell hardness of 61. This knife will be reactive so it needs to be kept dry but the advantage of this steel is it will take an acute edge easily and hold it well. We are also including finish blade polishing, choil and spine rounding and finish sharpening all by our partner Shaun Fernandez. This will give the knife great fit and finish and a super charged edge
that will offer impressive semi custom looks and performance to match. Shaun will also be doing the installation of the rosewood octagonal handle. I really hope you enjoy this knife. Here are some specs:
Coming from a daily used laser of a knife (Konosuke) this knife is definitely a ’mighty’ brute.
First day on the job I was not into it... wedging in carrots and not what I was use to. I went back to using the Konosuke.
Second day,I learned to love the tip. I am supper impressed with the Masamoto KS profile. This profile can be used much like a sujihiki.
I bought this knife for the profile and a shot a trying out 52100 without dropping a large chunk of change.
OoTHB sharpness was as good or better than any other knife I have tried out (15-20). It seems to like the 1,.5 and .1 micron stropping compounds and has held its edge quite well,only requiring a quick touch up on the strops after the first two days of fairly heavy use.
F&F: quite nice! The rose wood and ebony are done well. Rounding of choil and spin is not perfect but better than I would have done. No sharp edges and comfortable use.
Overall- great knife,great profile and great steel at this price point. Just keep in mind it is a mighty chunk at 7oz for a fairly narrow gyuto.
BTW- length is within 10mm (more like 5-6mm) of my Konosuke 270 gyuto (choil to tip).
Nice fit & finish. MUCH lighter than western chef’s knives. Wicked sharp. Instant favorite.....Can’t wait for the Fanatic to come back in stock.
By: T. Gray
Love the Sabatier/KS profile and the 52100. Good weight and balance. My favorite non-custom knife. Would buy it again and highly recommend to friends.
Once I got used to its balance,and thinned the edge slightly I came to recognize it as one of the few best knifes I own -- equal to my Konosuke HDs.
Itís feeling on the board puts it among the few best gyutos at any price which are tough enough to handle everything short of hacking bones.
Itís the go-to knife to which I most often go-to.
The cosmetics are good but not perfect; Lamson left some marks on the blade,which looked as though they could have been the result of an overgrind,but were just tool marks that were never buffed out. Otherwise fit and finish,including "crowning" the spine and choil are quite good.
An incredible bargain in a "do it all" knife,itís completely bumped my carbon Sabatier chefís knives from my rotation.
Sharper than anything I have owned before.Feels good on the cutting board,has handled everything from tomatoes,onions,squash,sweet potatoes,melons,cutting steaks from whole strip loins and trimming briskets. My sharpening skills are going to have to improve to keep up with this knife. 4 stars because it had voids between tang and handle I had to fill with epoxy.