Has anyone tried/own one of these yet, wonder if the grind is the same. Unfortunately my new work environment calls for a normal length stainless cladded gyuto, no more 270 cow sword.
Has anyone tried/own one of these yet, wonder if the grind is the same. Unfortunately my new work environment calls for a normal length stainless cladded gyuto, no more 270 cow sword.
I think the new (read: crap) geometry* is more pronounced on the shorter (at heel) knives, like the Sasanoha. The calling-card concavity seems to very hit and miss these days.
Hey that looks familiar...http://i1025.photobucket.com/albums/y314/Laboroflove1/takedachoil_zps135421ba.jpg
like this. the way the blade thins out behind the bevel.
Yeah.. im discovering I don't like stainless knives or cladding myself. Iron cladding is very easy to grind in comparison, though again I prefer mono blades for reactivity concerns. I'm thinking of going custom for my next gyuto
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