Nice. It seems from what I've read that the KS is a little thinner in the heel and maybe a little thicker toward the tip relative to the honyaki. Is this the case, and did you find this to cause any difference in performance between the two knives?
Oh, and how did you go about mirror polishing the KS, if you don't mind?
Haha, I like the voice. I also would like to know the answers to UJ's questions.
Nice video Salty, thanks.
Speeding up the playback was an ... interesting choice. I got a little motion sick watching your hands twitch around, lol.
Honyaki is on the left.
The tips are very close. The difference is negligible.
I polished with my stone progression. The surface was pretty even.
I went with the conex shape of the blade feeling my way.
Haha, speeding up the video, such a cook move. Why make something take 5 minutes when you can get it done in 3?
At my old job I would have to tell the waitresses all the time that I wasn't mad at them, I was just being short and direct cause I didn't want waste any more of my time!
"God sends meat and the devil sends cooks." - Thomas Deloney
Great vid & review, Salty.
So, how does the Masamoo honyaki compare to the Mizuno honyaki, or any other honyaki that you have or have used? Cheers! mpp