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View Full Version : Konosuke suji ura?



Squilliam
02-27-2013, 06:05 AM
As you can see from the pics my 300mm white #2 suji has an unevenly ground ura-like hollow that runs along most of the left side of the blade. The section near the handle where the hollow tapers away is a shallow convex like you would expect. When I found the hollow it gave my quite a surprise, as I was expecting something like a 70/30 right hand bias convex grind. It clearly isn't made for sharpening, so food separation would be my only guess for its existence. I have a ~4 degree edge on the back, so the hollow doesn't extent to a traditional 0 degree bevel as it may appear.

I haven't seen any other discussion on this, so is mine unique? Are they normally ground more evenly or not at all?

Click the pics twice to make them big.
http://i.imgur.com/1LUzcafl.jpg (http://imgur.com/1LUzcaf)

http://i.imgur.com/SxQbqQhl.jpg (http://imgur.com/SxQbqQh)

http://i.imgur.com/ONEn9Kbl.jpg (http://imgur.com/ONEn9Kb)

mainaman
02-27-2013, 09:27 AM
I have seen other knives that have slight concave in the midsection, not sure if on purpose or if that is the way they are come out after they were ground on the wheels.
I do not think the grinds are ground with any bias except for a few knives that are more convex on the front and almost flat on the back side.
I am curious what more experienced people have to say on that subject.

JBroida
02-27-2013, 11:22 AM
this should not be that way

Mike9
02-27-2013, 11:39 AM
How is it for stiction?

Benuser
02-27-2013, 04:13 PM
How is it for stiction?
it's about the left face.

Squilliam
02-27-2013, 06:30 PM
The left face stiction is higher than the right face stiction. It is lower than if it was a flat face though.

Benuser
02-27-2013, 06:38 PM
The left face stiction is higher than the right face stiction. It is lower than if it was a flat face though.
I must humbly admit I've never, being right handed, experienced any left face sticking.

Squilliam
02-27-2013, 08:02 PM
I am right handed but i cut slices from the left side of the food to test the sticton. It wouldn't normally be an issue, but on a suji there can be quite a lot of friction when cutting large pieces of meat, so if the hollow decreased surface contact friction would decrease, making it easier to slice.

Benuser
02-27-2013, 11:09 PM
Why would you care whether it would stick on the left side, as you're right handed??

Jmadams13
02-27-2013, 11:54 PM
+1. Sticktion to the left, if only for testing, isn't a problem, then why bother? If you can get it sharp, and are happy with the performance, maybe you are thinking to hard...

Squilliam
02-28-2013, 02:18 AM
Do you not think its odd for a suji to have this geometry? I don't mind it, but it does make re-finishing a bit of a hassle.

sachem allison
02-28-2013, 02:33 AM
more then one person got sloppy, the grinder,the polisher, the sharpener, the fitter and the man who inspected it before it went out.

franzb69
02-28-2013, 02:41 AM
i've read on other threads that kono's QC has been spotty as of late. due to increased demand.

Squilliam
02-28-2013, 04:09 AM
Actually I purchased this in 2011, so its not exactly a recent problem.

Miles
02-28-2013, 02:01 PM
Def not supposed to be that way. I'd be inclined to pull out the DMT and flatten that back.

Benuser
02-28-2013, 02:22 PM
How does it affect normal use?

kalaeb
02-28-2013, 03:49 PM
Def not supposed to be that way. I'd be inclined to pull out the DMT and flatten that back.

I can't see that it would affect performance in a negative way.

If anything he can sell it on ebay and call it a custom feature. :)

El Pescador
02-28-2013, 04:36 PM
i've read on other threads that kono's QC has been spotty as of late. due to increased demand.

This isn't a Konosuke issue, unless he bought it directly from Konosuke. This is 100% the fault of the retailer. They should never have put this in the mail to a customer.

mhlee
02-28-2013, 04:58 PM
Do you not think its odd for a suji to have this geometry? I don't mind it, but it does make re-finishing a bit of a hassle.

Maybe you didn't know this, but Jon Broida, owner of Japanese Knife Imports who posted in this thread, used to sell Konosuke knives. I think his response pretty much answers any questions you may have about whether the knife is supposed to be that way: "this should not be that way."

Squilliam
02-28-2013, 05:35 PM
I doubt many retailers would detect this issue, I had it for about a year before I found it, when I laid the knife flat on the stone. It's really not easy to detect at all. I would say it's Kono's fault because they made it and shipped it out to be sold like this. They were happy for this knife to represent their workmanship, and shouldn't rely on the retailer for QC.

chinacats
02-28-2013, 05:54 PM
I doubt many retailers would detect this issue, I had it for about a year before I found it, when I laid the knife flat on the stone. It's really not easy to detect at all. I would say it's Kono's fault because they made it and shipped it out to be sold like this. They were happy for this knife to represent their workmanship, and shouldn't rely on the retailer for QC.

Your knife, your call. I agree wholeheartedly with Konosuke's lack of QC being the source of the problem in the first place. As an interested observer/consumer I would hold both accountable for QC; I think most vendors around here would accept some responsibility for allowing that to be shipped with their name on the transaction.

Cheers

Benuser
02-28-2013, 06:43 PM
In my country the vendor is responsible, but are you sure the function is being entraved by the to be proven non conformity??

Miles
03-01-2013, 02:44 PM
Admittedly, it's very difficult to detect with the naked eye, but you don't need the naked eye to detect it. A basic straight edge and a simple QC test is all that's needed to detect it, so it's not exactly an expensive or labor intensive test. I'm wondering how many folks with Konosuke knives are checking theirs for this issue? My curiosity will get the better of me I'm sure.
Entirely speculation on my part, but if this isn't just an outlier, but a reflection of diminishing QC and/or other issues at Konosuke, it does seem to reflect a deviation from the high standards that Jon demands of the products that he carries. Perhaps this offers a glimpse into why he no longer does???

EdipisReks
03-01-2013, 02:57 PM
i have a 300mm White 2 kono Suji, and mine doesn't have this.

Benuser
03-01-2013, 02:57 PM
To the OP: have you contacted the vendor?

Squilliam
03-01-2013, 03:33 PM
No I haven't. Of course I would prefer the knife to be perfect, but it doesn't bother me that much and I have spent hours thinning the knife to make it how I want it. Also back and forth international shipping is a killer.

Benuser
03-02-2013, 12:01 AM
Makes sense. With a little flattening of the left face's upper part and thinning behind the edge it should get solved, I think.

EdipisReks
03-02-2013, 12:31 AM
Makes sense. With a little flattening of the left face's upper part and thinning behind the edge it should get solved, I think.

agreed.