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Thread: Masamoto HC vs Sweden Series

  1. #51
    Senior Member Chefdog's Avatar
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    Quote Originally Posted by Benuser View Post
    With my transformed oldie, I measure heel-tip 241mm, and along the edge 244. If you take into account my flat section and a tip repair these 250mm are rather plausible.
    Cool, thanks again.

  2. #52
    Senior Member Benuser's Avatar
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    Where I wrote heel-tip please read choil-tip...

  3. #53
    Senior Member Chefdog's Avatar
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    Quote Originally Posted by Benuser View Post
    Where I wrote heel-tip please read choil-tip...
    Thanks Benuser. One more quick question for you: Would you say this is a relatively stiff blade considering its spine thickness? Or is it on the flexible side of things?

  4. #54
    Senior Member Benuser's Avatar
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    About the spine thickness: Koki has changed his way of measuring. Today he advertises 2.2mm, previously it was 2mm. I don't believe the knife changed since, it's 2mm in the middle.
    There is some flex indeed. The taper seems to start immediately from the spine on. Some people will have to adapt their sharpening technique. In the kitchen, you get used to it very quickly. Because it's no feather weight it doesn't feel awkward.

  5. #55
    Senior Member Chefdog's Avatar
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    Thank you sir, I appreciate your help.

  6. #56
    Senior Member Benuser's Avatar
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    You're most welcome.

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