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Salty dog
08-12-2011, 03:16 PM
Yes I took a divit out of my knuckle

.
http://www.youtube.com/watch?v=oPaA1pf_gS0
http://www.youtube.com/watch?v=NdZxpMdtGjs

Iceman91
08-12-2011, 03:28 PM
Always a joy to watch.

mattrud
08-12-2011, 03:50 PM
nice vids as always salty. I am interested to hear your comparison of the ks and the honyaki.

Salty dog
08-12-2011, 04:48 PM
After a few vids and some time on the line I'm going to give a full comparison report.

tk59
08-12-2011, 06:27 PM
Damn. Just when I was starting to think I was pretty fast, you put this up...

chazmtb
08-12-2011, 07:42 PM
Scott,

You are a bad a$$.

mr drinky
08-12-2011, 07:49 PM
I love the rolling cukes. Not only does the blade release the food, it set the food in motion.

k.

99Limited
08-12-2011, 08:49 PM
Let's see, can a mandolin do a better? Only in it's dreams.

jmforge
08-12-2011, 09:17 PM
So how would you modify the grind to keep those slices from rolling around the table and hitting the camera?:biggrin: j/k. Impressive chopping.

Salty dog
08-12-2011, 09:52 PM
I wouldn't. I'd adjust my technique. There was a reason I left the camera on the board.

Salty dog
08-12-2011, 09:58 PM
I feel compelled to break this out. Forgive me.


http://www.youtube.com/watch?v=JbIRDppLFHU

ajhuff
08-12-2011, 10:10 PM
Wow! Do I need to practice!!!!! :o

-AJ

tk59
08-12-2011, 10:12 PM
Every once in a while I think about trying that. The horizontal cuts still scare the crap outta me.

Salty dog
08-12-2011, 10:17 PM
What's the worst that can happen? You cut yourself?

tk59
08-12-2011, 10:23 PM
Yeah, like lose a finger! or cut open an artery... Thanks for supplying the voice of reason.

Iceman91
08-12-2011, 10:30 PM
The end of that video is priceless....... you look like an executioner

Mike

RRLOVER
08-12-2011, 10:34 PM
Is that your Mizuno.

Salty dog
08-12-2011, 10:37 PM
Yeah, like lose a finger! or cut open an artery... Thanks for supplying the voice of reason.

Well....I can tell you for a fact you're not going to bleed out from a finger cut. Although I've seen many men go down at the sight of there own blood. Lose a finger? Only on carrots

Salty dog
08-12-2011, 10:38 PM
Is that your Mizuno.

Of course.

jm2hill
08-12-2011, 11:53 PM
anyone else's regular speed on cukes the same/slower as Salty's slow motion?

guess its back to practicing for me.

jmforge
08-12-2011, 11:56 PM
I did have to go to the ER once when I nicked a little artery when I cut off the very tip of my thumb. Showed up using a maxi pad as a pressure dressing. LOL The last time I cut myself badly on the thumb, I played the home version of the game and didn't even have to reach for the super glue. By the way, I had noticed your sign offs in the other videos, but this one was funnier.
Well....I can tell you for a fact you're not going to bleed out from a finger cut. Although I've seen many men go down at the sight of there own blood. Lose a finger? Only on carrots

AnxiousCowboy
08-14-2011, 03:33 AM
Every once in a while I think about trying that. The horizontal cuts still scare the crap outta me.

if you're using a truly nice and sharp knife, and you know how big the onion is and where it is by touching in, you cut into it justly. You should only be afraid if you're blindly thrusting the blade into the onion. Always realize where your hands, blade, and food object are and create geometry from there; no matter what you're cutting. If you have to manipulate the geometry because your blade is steering, wedging, or not in shape and causing you to use excess force, than you are cutting inefficiently. I cut best when I am just thinking about shapes, where my hands are and need to be, and at what cadence I can perform the task most efficiently (always striving for improvement, of course)

Oddly I played drums for most of my life (haven't in 3 years :( ) and I feel like I apply the same principles of hand coordination and rhythm/cadence, but now I'm cutting **** with the motions and discipline

...i hope I got the point across, it's ******' late if you know what I mean

tk59
08-14-2011, 09:46 AM
Okay. So, basically you're saying a caveman should be able to do this and all cooks across the nation should just sharpen their knives and give it a shot... I guess I'll give it a try today... If I don't post in the next few days, you'll know I hit an artery, lol.

Salty dog
08-14-2011, 09:55 AM
I cut best when I'm not thinking at all.

Mattias504
08-14-2011, 10:09 AM
I cut best when I'm not thinking at all.


+1 Muscle memory is king

tk59
08-14-2011, 10:15 AM
I cut best when I'm not thinking at all. So I should start drinking now? Just kidding.

Salty dog
08-14-2011, 01:15 PM
My videos are a blur.

EdipisReks
08-14-2011, 01:20 PM
+1 Muscle memory is king

yep.

mpukas
08-17-2011, 12:21 AM
I feel compelled to break this out. Forgive me.


http://www.youtube.com/watch?v=JbIRDppLFHU

meh














Just kidding!!! :laugh::laugh::laugh::laugh::laugh:

Mad skills! One of the best vid's ever. Love it. Props boss! mpp

PS - how's that KS?

Salty dog
08-17-2011, 02:45 PM
http://www.youtube.com/watch?v=qOHx14MMDMw

Marko Tsourkan
08-17-2011, 03:06 PM
http://www.youtube.com/watch?v=qOHx14MMDMw

Did you inhale some helium? :) Great review, as usual.

Salty dog
08-17-2011, 04:38 PM
Just being efficient.

UglyJoe
08-17-2011, 04:50 PM
Nice. It seems from what I've read that the KS is a little thinner in the heel and maybe a little thicker toward the tip relative to the honyaki. Is this the case, and did you find this to cause any difference in performance between the two knives?

Oh, and how did you go about mirror polishing the KS, if you don't mind?

tk59
08-17-2011, 05:10 PM
Haha, I like the voice. I also would like to know the answers to UJ's questions.

Vertigo
08-17-2011, 05:23 PM
Nice video Salty, thanks.

Speeding up the playback was an ... interesting choice. I got a little motion sick watching your hands twitch around, lol.

Salty dog
08-17-2011, 06:22 PM
Honyaki is on the left.

The tips are very close. The difference is negligible.

I polished with my stone progression. The surface was pretty even.


http://i1036.photobucket.com/albums/a442/Saltys_knives/IMG_5298.jpg

Marko Tsourkan
08-17-2011, 06:38 PM
Honyaki is on the left.

The tips are very close. The difference is negligible.

I polished with my stone progression. The surface was pretty even.


http://i1036.photobucket.com/albums/a442/Saltys_knives/IMG_5298.jpg

So, is the knife flat ground, or did you have to adjust your polishing technique to the convex grind (what I thought it was or at least what it looks to me in the picture. Honyaki very shallow convex for sure).

M

Salty dog
08-17-2011, 08:41 PM
I went with the conex shape of the blade feeling my way.

JohnnyChance
08-17-2011, 09:06 PM
Haha, speeding up the video, such a cook move. Why make something take 5 minutes when you can get it done in 3?

At my old job I would have to tell the waitresses all the time that I wasn't mad at them, I was just being short and direct cause I didn't want waste any more of my time!

mpukas
08-17-2011, 09:33 PM
Great vid & review, Salty.

So, how does the Masamoo honyaki compare to the Mizuno honyaki, or any other honyaki that you have or have used? Cheers! mpp

Salty dog
08-17-2011, 10:15 PM
The Mizuno is hefty. The Masamoto not. The Masamoto came with a very nice hazy mirror finish. The Miz with a flat out mirror, mirror. I was just feeling up one of the Miz's today saying to myself, "I should really bust into this thing". I have to admit a little tainted predjudice to thinner knives but I know in the long run a heftier knife, if "capabable", is a better investment.

Also the Miz run short and Mas runs long. Two different beautiful animals.

mpukas
08-19-2011, 08:19 PM
Honyaki is on the left.

The tips are very close. The difference is negligible.

I polished with my stone progression. The surface was pretty even.

Hey Salty - care to expand a little on mirror polishing a blade? Since I've read and saw this thread I've got a bug to polish my Yusuke white #2 gyuto. It's mono steel. I feel like the blade has some drag, and I'd like to see if mirror polishing it will improve the cutting performance. I know it will patina again w/ use but I'm more concerned w/ the finish of the surface rather than the mirro appearance.

Is essentially what you're doing similar to thinning a blade, but you're focusing on removing all the scratches f/ the grinding on the entire surface, following the contours of the original grind? Thanks Boss! mpp

UglyJoe
08-19-2011, 08:34 PM
Yeah, I think that's the main idea. I think it would probably be a little easier with wet/dry sandpaper. This would help match the contour of the bevels better, and would keep you from being quite as likely to remove too much material.

Salty dog
08-20-2011, 06:58 AM
Hey Salty - care to expand a little on mirror polishing a blade? Since I've read and saw this thread I've got a bug to polish my Yusuke white #2 gyuto. It's mono steel. I feel like the blade has some drag, and I'd like to see if mirror polishing it will improve the cutting performance. I know it will patina again w/ use but I'm more concerned w/ the finish of the surface rather than the mirro appearance.

Is essentially what you're doing similar to thinning a blade, but you're focusing on removing all the scratches f/ the grinding on the entire surface, following the contours of the original grind? Thanks Boss! mpp

Yep but exploring easier ways, including wet sand papaer.

Eamon Burke
08-20-2011, 09:48 AM
Hey Salty - care to expand a little on mirror polishing a blade? Since I've read and saw this thread I've got a bug to polish my Yusuke white #2 gyuto. It's mono steel. I feel like the blade has some drag, and I'd like to see if mirror polishing it will improve the cutting performance. I know it will patina again w/ use but I'm more concerned w/ the finish of the surface rather than the mirro appearance.

Is essentially what you're doing similar to thinning a blade, but you're focusing on removing all the scratches f/ the grinding on the entire surface, following the contours of the original grind? Thanks Boss! mpp

In my experience, a mirror polish makes that much worse.

Marko Tsourkan
08-20-2011, 10:08 AM
In my experience, a mirror polish makes that much worse.

I like it halfway - 600-800 grit finish, far from mirror polish, but makes a really nice finish.

mpukas
08-20-2011, 03:40 PM
In my experience, a mirror polish makes that much worse.

You're saying mirror polish = more drag on food product when cutting?

mpukas
08-20-2011, 03:41 PM
Yep but exploring easier ways, including wet sand papaer.

I'm thinking wet sand paper and a palm sander :eek2:

Was originally thinking of doing this to my Moritaka kiri-gyuto to flatten and thin the sides...

Vertigo
08-20-2011, 03:54 PM
You're saying mirror polish = more drag on food product when cutting?

That's been my experience. I assume a lower grit finish is like having thousands of tiny, uniform kullenschliffs all over the blade face, preventing the food from "sucking" to the metal.

Eamon Burke
08-20-2011, 05:09 PM
You're saying mirror polish = more drag on food product when cutting?

Oh yeah. It encourages wedging, sticking, steering, etc. I admire a shiny piece of steel, but it just never worked out for me at work.

Salty dog
08-20-2011, 08:45 PM
They don't stay shiny long but I like the smooth feel. I generally don't have issue with sticking on the polished blades.. Since I left the back side matte maybe I should do some comparisons.

Sushi Ninja
07-12-2012, 02:03 AM
i've checked out your masamoto gyutou video many times before i discovered this forum. i've always wanted a masamoto wa gyutou cause i love their unique shape and profile over the western handle version. can't wait until i get mine...

Eamon Burke
07-12-2012, 02:23 AM
:zombiegrave:

geezr
07-12-2012, 02:40 AM
:zombiegrave:

where did you get that :coolsign:smiley ??

schanop
07-12-2012, 02:51 AM
:zombiegrave:

Use
:zombiegrave: in your text, or go advance and select more smilies from the right hand panel.

Sushi Ninja
07-12-2012, 02:54 AM
my bad, did a quick search on something and saw this thread, didn't realize it was this old lol

Crothcipt
07-12-2012, 04:33 AM
lol np I do it a lot more than most do. :)