Quantcast
Masamoto KS Wa Gyuto - Page 4
Page 4 of 6 FirstFirst ... 23456 LastLast
Results 31 to 40 of 57

Thread: Masamoto KS Wa Gyuto

  1. #31
    Quote Originally Posted by Salty dog View Post
    Did you inhale some helium? Great review, as usual.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  2. #32
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,891
    Just being efficient.

  3. #33
    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?

  4. #34
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    Haha, I like the voice. I also would like to know the answers to UJ's questions.

  5. #35
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,090
    Nice video Salty, thanks.

    Speeding up the playback was an ... interesting choice. I got a little motion sick watching your hands twitch around, lol.

  6. #36
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,891
    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.



  7. #37
    Quote Originally Posted by Salty dog View Post
    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.


    So, is the knife flat ground, or did you have to adjust your polishing technique to the convex grind (what I thought it was or at least what it looks to me in the picture. Honyaki very shallow convex for sure).

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  8. #38
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,891
    I went with the conex shape of the blade feeling my way.

  9. #39
    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

  10. #40
    Senior Member mpukas's Avatar
    Join Date
    Apr 2011
    Location
    Gyptuckey, CO
    Posts
    798
    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

Posting Permissions

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