Long round of tomatoes, Korean kimchi. Where's the oxidation on the cladding??
Here's my Fujiwara Teruyasu after 5 minutes in kimchi juice.
Yeh flatter profile is the rage for some,but it is not new by any means the japanese have been doing it a long time back to tobbaco cutting blades centuries ago.
My first Masa that bought in 1984 was way diff. than the Masamoto's sold today.Super thin flatter drop nose.I'm a cheap bastard in Hawaii bought carbons at the swap meet & cleaned them up. Got a rusty drop nose carbon dried out D handle between 240 & 270 for about 15.00 in the late 80's,Did massive,massive amounts of banquet prep. wt that antique japan blade.It had kanji carved on the blade,it got thinner & worn down over the years.One of my favorite all time knives.
You can still find old japan gyutos & single bevels at the swap meet here.For years I was certain that carbon steel rules & that stainless was crap coming from forschners to these manificent old Japan carbons.I was not alone Tin Fu who I learned cleaver skills from did not own a single stainless knife.Being a good Pake he would hunt down cheap carbons at the swap meet too.
Later the most money I had spent(with the exception of a Aritsugu Yanagi)I bought a Takagi honyaki from Japan woodworker,cus it had the shape I loved & wanted a Honyaki blade.When I got it was surprized that it was a beasty gyuto wt. weight behind it.Thick blade with a assem. edge.Great edge holding & terrific lobster splitter.Later I put a stepan handle on it,I think Dave mounted it.
Later I read on the web somewhere someone thinned the crap out of his blade.I could not beleave it to take a thicker honyaki blade & ruin it.To me it was stupid if you want a thin guyto buy one.The slag finish was durable over time I lost tiny bit of it.
I have deff. softened about stainless just in last couple years have a couple quality stainless blades.Hope have not bored you guys I'm on a Forum roll tonight:)
Which Gengetsu did you order?You will have to give us an update when you start using it.:)