Kato 27cm chefs knife. Maxim delivers
June, when we gathered at Marienlyst, I asked Maxim if he could order Kato from Yoshiaki Fujiwara in 27cm length, cause 24 felt little short and low at heel.
I was about to pick one back then, really would, I liked how it works so much. But at the end of the day I decided I should get something more... bigger :biggrin:
As I written before, this was a very very big surprise. I still like the Shig, but for everyday beater, I found my workhorse.
Its 300 hundred grams so it will get a while to get used to.
[Today I sharpened also Ittetsu from Jon. What a difference :wink:]
Little comparison after first day.
Im trying to be as objective and just as I can here. Sure opinions are personal so dont trust me.
If you can compare these, the shig is a ballet dancer, while Kato is a rubgy player that can dance ballet equally well.
I know it sounds silly, but thats how it is. And it looks funny - kato is twice thicker hehe
But the tip is very slim.
I was prepping some mise en place for my oxtails, and a veg stock as a base, And this knife surely does cut through celeriac better than Shig. And how it cuts through - it really makes me wonder how it is posible?!
I dont want to give any of those any scoring, its to early. Where one wedges - the other does same. Not too much of that just so you know.
Sharpness, well, kato its the only chefs knife I am using ohira on. It cuts through tomato like a dream, the steel is really crazy. Im not going into speculating what is it, but it tastes strange on stones. Nothing Ive tried before. Its rock solid, its hard as heck, it resists well yet sharpens easily and handles polishing rather nicely. Keeps the bite well. Dont know how to explain better, sorry
Reactivity? Very Little patina developed, but no stinking, I intentionally was not wiping the knife directly after cutting, but there was little to none rusting/stinking problem.
No color change on onions - Im am now 100 percent shure - when I got shig - the first onion got all brown, and there was stinky time.
With this knife theres no such problems.
As for the first day, I of course sharpened the knife before :wink: and thrown it at some heavy prep today, oxtails cutting included... The result is nice and juicy chip hehehe - and fellas let me tell you my Shig have chips also, little piece of tip breaks off regularly and I dont mind. Its all cool.
Anyway, for now Im going to use just the kato, so the chips are going to get sharpened over in maybe two months.
I dont use microbevels on chefs knives. If I have to sharpen them everyday, so bee it.
More to come. Im will write longer back to back after I spend with that blade some more time.
I was thinking i should do passaround - but I dont want to let it go.