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My Masamoto KS from Rakuten - Your opinion? - Page 2
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Thread: My Masamoto KS from Rakuten - Your opinion?

  1. #11
    'labor of love', tk59: Thanks for your input. I like my knife, but the tip (and, actually, the 2nd half of the knife as a whole) doesn't get as sharp as I'd like. For instance, I definitly can't cut onions using only the very tip. The heel, though, is very sharp. If I could get the 2nd half of this knife as sharp as the heel, I'd be happy.

    I might try to thin the knife 10mm above the edge, to see if it gets better. And if it doesn't, I'll send it to a real specialist to have it fixed.

  2. #12
    Quote Originally Posted by tk59 View Post
    That one is certainly not super thin near the edge but doesn't look bad. Keep in mind that it could thicken up or thin out as you move along the length of the knife. The choil shot isn't always representative of the overall geometry of the knife.
    Are you talking about bahamaroot's or bef's in this post? Bahamaroot's blade looked pretty good to me, but if that is the one you're talking about, I probably just need more experience looking at the geometry of blades.

  3. #13
    Senior Member labor of love's Avatar
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    bef, are you talking about the out of the box edge? The KS is really really easy to sharpen. if your having problems cutting after sharpening then thats a totally different thing.

  4. #14
    Quote Originally Posted by labor of love View Post
    bef, are you talking about the out of the box edge? The KS is really really easy to sharpen. if your having problems cutting after sharpening then thats a totally different thing.
    Actually, out of the box edge was awesome. I would cut my fingers every day without even noticing how I dit it! It was almost as sharp as a razor.

    The edge is much less sharp now. I have sharpened this knife about 3 times, but never thinned it. That might be why...?

  5. #15
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    Quote Originally Posted by Bef View Post
    Actually, out of the box edge was awesome. I would cut my fingers every day without even noticing how I dit it! It was almost as sharp as a razor.

    The edge is much less sharp now. I have sharpened this knife about 3 times, but never thinned it. That might be why...?
    How did you sharpen it the last time you tried?

  6. #16
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    no offence to you bef but it sounds like the issue with the sharpness isnt the knife i think it might be your sharpening technique. my ks had what i belive a pretty mediocore edge oob but took a little session on the stones and it was able to push cut hair without arm contact. seriously a very very easy knife to get sharp. just make sure your getting a conistent burr and do the magic marker trick so you can see if your hitting the edge the same. if it wedges at certian spots on the blade when cutting then thats not the edge and your going to need to focus thinning those areas

  7. #17
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    i always think of it like this. make the knife part of you sharpen it the way you want to use it maximise its uses that benifit you.

  8. #18
    Senior Member Slypig5000's Avatar
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    Hey Bef, I could totally be wrong here, slap me if I am, but I'd look at your sharpening technique first, then thin. All things held constant if it isn't a problem with your sharpening, then it's a much bigger problem with the knife, like incorrect heat treat or something along those lines. I'm sure someone else who knows more than me can correct this if I'm wrong, but if the blade started out that sharp it probably isn't a ht issue.

    I think that this is still my grail knife, if I had the means I'd jump at the chance to get one of these from Rakutan.

  9. #19
    Senior Member Chefu's Avatar
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    I picked one up through Ratuken a couple of months ago and it was good out of the box (not great) FF was so so. I've been thinning it lately and it's getting better. It was fairly thin behind the edge when I first got it but the overall geometry was not great.


    Quote Originally Posted by Bef View Post
    Sorry, there are some issues with the images in my previous post. So here we go:

    Heel picture #1



    Heel picture #2



    Tip of the knife (viewed from the spine)
    A note about this picture: The tip of this knife was broken (1mm-2mm), so I had to fix it by removing some steel from the spine - though I haven't yet thinned it yet, so I guess it could be better.

  10. #20
    Quote Originally Posted by Bef View Post
    Sorry, there are some issues with the images in my previous post. So here we go:

    Heel picture #1


    Heel picture #2



    Tip of the knife (viewed from the spine)
    A note about this picture: The tip of this knife was broken (1mm-2mm), so I had to fix it by removing some steel from the spine - though I haven't yet thinned it yet, so I guess it could be better.
    Heh. If by, is it "a good sample of Masamoto knives?", you're asking if it's a good sample of what's been sold on Rakuten recently, then the answer is yes.

    If you're asking whether it's a bad knife, that's up to you. If you like it, then it's not a bad knife.

    I remember you went for the Masamoto because you could get a good deal for one on Rakuten, even though a couple of members commented about how you would be better off with a middle of the road knife, that the Masamoto had hit or miss quality, and that a knife from a more knowledgeable and helpful vendor would likely be better for you because you were a beginner with basically no sharpening experience. But, now it seems quite clear that you're not very happy with it.

    Quote Originally Posted by Bef View Post
    Actually, out of the box edge was awesome. I would cut my fingers every day without even noticing how I dit it! It was almost as sharp as a razor.

    The edge is much less sharp now. I have sharpened this knife about 3 times, but never thinned it. That might be why...?
    The lack of a sharp edge has nothing to do with whether this is a good example of a Masamoto, or whether it's thick behind the edge, or needs thinning. The lack of a sharp edge is a result of your sharpening; you can actually worsen the edge if you do not sharpen a knife correctly. Thinning, in and of itself, is the thinning of the area of the knife behind the edge, not technically the edge itself.

    As for thinning, that depends on what kind of performance you want from the knife. How do you exactly want the knife to perform?

    From the looks of it, it looks like it could use some thinning. Granted, I don't know how it cuts or what you expect from that knife. But, from what I recall, you did not have much experience sharpening. If you intend to personally do the thinning, good luck. It's going to take some equipment and time.

    I will also add that, if you can't sharpen well, thinning is likely going to be very difficult for you to accomplish. You're better off sending it to someone.
    Michael
    "Don't you know who he is?"

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