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A few questions before I put myself in pain. Aritsugu A-Type - Page 3
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Thread: A few questions before I put myself in pain. Aritsugu A-Type

  1. #21
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    lefty here too. lefty love on here! lol.

  2. #22
    Quote Originally Posted by Lefty View Post
    And you're a lefty...

    HEY MEMBER WITH THE LEFT-HANDED A-TYPE...can I try too?
    Sure you can, shoot me a pm...

  3. #23
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    I'm a little confused here, can someone explain to me what the problem with these knives are? If they are so problematic, why get one?

  4. #24
    I'm a little confused here, can someone explain to me what the problem with these knives are? If they are so problematic, why get one?
    The steel used on the A-Types is known to be very tough, without being to hard or brittle. HRC around 59-60. This gives an edge this is extremely resilient, chip resistant, with incredible edge retention. The problem is they usually come unsharpened, with a lot of thinning needed, and are stupid hard to grind... as I'm about to find out.

  5. #25
    Senior Member stevenStefano's Avatar
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    Yes the edge retention of these knives is legendary. I believe Dave doesn't accept these for thinning any more, which should give you an idea if the difficulty involved

  6. #26
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    If they come unsharpened, whats all the stuff I'm hearing about them being extremely asymmetric?

  7. #27
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by rdm_magic View Post
    If they come unsharpened, whats all the stuff I'm hearing about them being extremely asymmetric?
    The left side of the knife is pretty flat I believe, so lefty A-Types are very rare. Brandon at FF modded his to a lefty version, here's a few pictures. Perhaps other members who own them could add their views because I used one for a couple of months and I didn't do any of the thinning or modding

  8. #28
    Senior Member labor of love's Avatar
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    the grind could possibly be asymetric. thats the problem for lefties

  9. #29
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    So, for a leftie what would be involved in readjusting one of these?

    Regrinding the bevel, reversing the flat and convex side, along with masses of thinning?

  10. #30
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    I recently had an A-type that I heavily worked on. I first tried to do it by hand and could get it slightly thinner and sharper, but it wasn't great. Next, I took it to someone who is a vendor here and we reground it completely; it is now actually a great knife with all those quauities of edge retention and toughness while being a good to great cutter. There is no way I could have done this by hand, so a knife grinder is mandatory

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