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Thread: Sakai Yusuke Wa-Gyuto: Stainless vs White

  1. #1

    Sakai Yusuke Wa-Gyuto: Stainless vs White

    Why would I choose one over the other? How reactive is the white?

  2. #2
    Stainless - Less maintenance

    White - sharper edge and better edge retention. The reactivity is no worse than any other white.
    "Those who say it can't be done are always pasted by those doing it"

  3. #3
    Senior Member bkultra's Avatar
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    White will also be easier to sharpen

  4. #4
    Senior Member Miles's Avatar
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    To patina or not patina? That is the question.

  5. #5
    Thanks for the input, keep it coming.

    Does anybody have the email addr of Keiichi (from blueway)? Could you PM it to me if you do?

  6. #6
    Senior Member labor of love's Avatar
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    just messege keiichi through ebay. he will promptly respond

  7. #7
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    Can't agree that white #2 at 62 is going to have better edge retention than Swedish (likely 13c26) at 61. Also, the stainless gets plenty sharp - your skill will be the limiting factor. Although the white is easier to sharpen, the Swedish is also a breeze. Comes down to whether you want patina (so basically looks) and the associated maintenance or not.

  8. #8
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    The white will patina esp. if you are cutting everything with it.Some quality stainless sharpens up almost but not quite like quality carbon.

    If you are a home cook,the swedish steel is pretty good.

  9. #9
    Senior Member labor of love's Avatar
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    yusuke white steel retention is better than one might think. i was impressed atleast. never tried yusuke stainless, and i probably never will. if i get a yusuke again it would be carbon.

  10. #10
    Senior Member Mucho Bocho's Avatar
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    I've got three Yusuke stainless gyutos. Two stainless one in white #2. The stainless has excellent sharpness retention. Now quite like my DT ITK but that to be expected.
    One thing you can give and still keep...is your word.

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