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Thread: hattori kd gyuto on ebay

  1. #11
    Senior Member labor of love's Avatar
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    theres kd petty too.

  2. #12
    Senior Member AFKitchenknivesguy's Avatar
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    Quote Originally Posted by gic View Post
    Seems ridiculously overpriced even for a KD, the list price in japan (and i am told one can get them in Japan if one waits or is lucky) is about 2300 new -
    In a capitalistic market, there is never anything overpriced. Only more than you're willing to pay.
    Jason

  3. #13
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    Starting price is 2500, no??

  4. #14
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    Quote Originally Posted by bkdc View Post
    Unless someone can prove to me that Hattori's KD doesn't chip like every other HRC66 steel I've ever used, I couldn't imaging ponying up that much.
    What knives have you used at HRC66 out of curiosity?

    -Chuck

  5. #15
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    Miyabi 7000MC
    Fujiwara Teruyasu Denka no Hoto

    I doubt the existence of a magic heat treatment that can avoid the brittle chipping of a HRC66 blade. It's just fine for a yanagiba or sujihiki that's not designed to pound on the cutting board.

  6. #16
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    Is the KD actually hardened to 66? JCK is vague about the numbers.

  7. #17
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    I'd personally have a hard time comparing a miyabi to a KD... I think everything about those 2 knives are completely different. I have owned 2 knives (to my knowledge) that were 64+ and have not had chipping issues with either knife.. Just saying. I know KD's were very popular several years ago when they were more easily accessible. I hadn't heard of any chipping issues back then.

    -Chuck

  8. #18
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    My chipping knives were pushed to their limit when it comes to thin bevels. These would have just rolled a little on my other knives. But that's the magic of a hard steel -- the sharp steep angles they take. They do just fine when a thicker secondary bevel is placed. In a general sense, the only big functional benefit I see with uber-hard steel is that you don't have to sharpen them for over a year if used in a home kitchen. And since most KKF members are adept at sharpening, this is not a big enough issue. When I had less experience with J-knives, I blindly went for the harder steels. Now I know better. 60-62 is my personal sweet spot.

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