Page 4 of 4 FirstFirst ... 234
Results 31 to 33 of 33

Thread: Gengetsu semistainless gyuto

  1. #31

    stereo.pete's Avatar
    Join Date
    Mar 2011
    Location
    Chicago
    Posts
    2,188
    Quote Originally Posted by labor of love View Post
    Well, since were all waiting around for Gengetsu to be restocked, somebody needs to review a kochi in stainless cladding. It might be a fine alternative.
    What this guy said!
    Twitter: @PeterDaEater

  2. #32
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    2,802
    I'll be happy to do so. Someone send me one quick!
    Dave
    Older and wider.

  3. #33
    Senior Member
    Join Date
    Aug 2012
    Posts
    63
    I really love my 270mm Gengetsu. It's a stainless clad White #2. I had originally planned to get the semi-stainless, but it ended up being out of stock and I got a good deal on the White #2.

    Does anyone have any first-hand comparisons between the two? I guess the geometry must be the same. I like the White steel, doesn't seem very reactive and quite easy to sharpen, but I do wonder if the semi-stainless would have better edge retention. Although I can sharpen my knives often, I find I end up letting the edges go a bit too long between touch-ups.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •