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Thread: Masamoto KS 270mm gyuto

  1. #31
    Senior Member mpukas's Avatar
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    Sorry, for the hold-up fellas. Iíve been extremely busy these past couple of weeks.

    Here are a couple of comparison shots of the choil, spine and tip looking down from the top. It's the best I can do with my point-n-shoot. The Masamoto is so much taller and longer the Yusuke!

    Iím gonna try to make time to do a side by side video comparison this week. If I donít get to it, Iíll ship the knife out to the next on the list regardless. Please PM me your shipping info. Cheers! mpp
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  2. #32
    Senior Member Salty dog's Avatar
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    Take a real hard look at the grind. Start from the edge.
    Different cutting characteristics.

  3. #33
    Senior Member eaglerock's Avatar
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    it is hard to compare as the yusuke is 240mm while the ks is 270mm.

    but from the picture, it looks like he masamoto's grid will help with food release much better than the yusuke.

    but the yusuke is thinner behind the edge. Am i right ??

  4. #34
    Senior Member mpukas's Avatar
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    Name:  Masamoto-270-KS_gyuto_choil_2.jpg
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  5. #35
    Senior Member mpukas's Avatar
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    Name:  Yusuke_KS-Clone_choil_1.jpg
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  6. #36
    Senior Member mpukas's Avatar
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  7. #37
    Senior Member Mucho Bocho's Avatar
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    looks like the choil on the Yusuke is finished a bit more than the Masamoto?

  8. #38
    Senior Member mpukas's Avatar
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  9. #39
    Senior Member mpukas's Avatar
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    mailed to KS off to pleue today. I've been too busy to even do much cooking, let alone sharpen any knives. Sorry I didn't get to do any compare-o vids. My original assessment of the two still stands - they are very similar, but the Yusuke wins out in over all F&F, and is slightly thinner behind the edge and has a better convex grind. Thanks again Don - much appreciated!!! mpp
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  10. #40
    The alleles created by mutation may be beneficial

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    Quote Originally Posted by mpukas View Post
    Interesting grind... How long have you had that shig, mpukas?

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