David (WildBoar's Kitchen)
I have a 300...(Moritaka) zero flex. Yet my 240 does have a little flex.... (I find flex is only good if your going to filet with it)
It seems that when going from a 270 to a 300, it isn't just an extra 30mm added. The entire profile/ geo changes. See Caddy's recent postings comparing his 300 w2 to his new 270 HD. The 300 casts a shadow on the 270.... I found it very interesting.
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
Actually, I wonder how much the steel and the HT have to do with flexibility. I recently looked at several laser-types and some flexed a LOT more than others even though the thickness was very similar.
No Chop, I was gonna say that I didn't think Cadillac has a W2 blade but then I realized you meant Hitachi White 2. I was totally shocked at the gyuto-ness of the 300.
I recently sold my Konosuke 270mm suji because it was too flexy for my needs. I'm still using a 300mm Kanemasa suji as a dedicated BBQ/brisket slicer.
Yeah, you don't need much flex with a bbq slicer. I used to do it professionally. Believe it or not a big yanagi works pretty good.
Btw, did I hear that Misono knives are stamped, or am I wrong on this? I know they run a bit on the softer side at 59 HRC, but do stamped blades allow for more lateral flex? Just a thought.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
Yes, Misono are not forged. They aren't simply stamped like Forschners are, either. They do taper in both directions. As for the flexibility, I don't know if forging makes a difference...
My 300 Harner gives about 1/2" or so at the tip is all, it's perfect for my needs.