David (WildBoar's Kitchen)
Sounds like it is NOT a problem then
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.
Danny 'Zwiefel' Owen - 1971-2016 Moderator and Knife Knut for Eternity. RIP
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.