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Thread: Masamoto KS info to pass on

  1. #11
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    Okay, who's going to the the first to order a san mai Masamoto from Koki?

  2. #12
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    Quote Originally Posted by labor of love View Post
    wow, this could easily fall into the "kitchen knife misconception thread" soon. so if the traditional san mai in this instance is more costly than the mono steel process, im curious what advantages the san mai could have over the mono steel.
    The cladded knife is thicker which means the grind can be more convexed which could improve the performance.

  3. #13
    Senior Member Von blewitt's Avatar
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    Quote Originally Posted by Pensacola Tiger View Post
    Okay, who's going to the the first to order a san mai Masamoto from Koki?
    I already emailed him haha let's see what happens
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  4. #14
    Senior Member labor of love's Avatar
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    Quote Originally Posted by mainaman View Post
    The cladded knife is thicker which means the grind can be more convexed which could improve the performance.
    yep. i thought about that. a little beefer ks wouldnt hurt anything either. theyre pretty light.

  5. #15
    Senior Member mpukas's Avatar
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    Again, note the both the KS29 & KS31 versions are hammered forged - the mono-steel knives are not cut and ground from stock. Saying that, I think the price difference comes down to it being easier to hammer out a blade from a single piece of steel as opposed to forge welding a steel sandwich.

    The san mai blade also has higher hardness. As I understand mono-steel blades are limited in their hardness capacities, unless honyaki of course, because as hardness increases so does brittleness. The san mai blade can be a higher hardness on the cutting steel which will take a sharper edge and hold it longer, while not being a brittle knife.
    Shibui - simplicity devoid of unnecessary elements

  6. #16
    Senior Member mpukas's Avatar
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    Just found out f/ Koki that a KS2924 san-mai wa-gyuto 240mm is...


    wait for it...


    $575
    Shibui - simplicity devoid of unnecessary elements

  7. #17
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    That's actually less than when I inquired with Koki in the past.

  8. #18
    Senior Member Von blewitt's Avatar
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    Similar price to shig with saya. I wonder if the f&f is better than the mono steel ?
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  9. #19
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    That's interesting. Neat to know they make the same knife in both styles. Odd how the honyaki knife is cheaper. They usually are not. I've never understood the whole honyaki thing personally. It's nothing magical to deferentially heat treat a knife. Spread some clay on the top third or so and harden. I understand the materials are higher but less labour as you don't need to forge weld. People go on about they're more expensive because there's a bigger rejection rate. Please. That's how all American bladesmiths make their knives and they don't seem to have a problem. The only one I know of who makes san-mai blades is Burt Foster and he charges a premium for them because of the extra work. I'm not trying to start an argument here but it's something I've never understood the obsession with a blade that isn't clad in different steel. But thanks for the info

  10. #20
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    The honyaki is not cheaper, the monosteel is.

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