Everything has turned to warm butter
Last week I bought a new Konosuke 240mm White #2 Gyuto and 120mm Petty From JKI.
I had no idea what good knives could do.
I've nicked myself a couple times now pushing too hard.
I was not expecting a thick raw carrot to virtually melt into pudding from the touch of the this sharp magical Japanese steel.
There is an odd smooth sensuous suction sensation cutting with these knives.
It's almost like they have some invisible force pulling them through food.
The tactile difference is astonishing.
What a joy!!!
Now you're hooked
When you get down to it, knife culture and evangelical religion aren't all that different.
I love these posts, I can remember my first too, great feeling.
Oh one thing though......just wait until you sharpen them.
Edgy, make sure to check out the texture of the cuts too.
I cannot image they could possibly be any sharper.
Originally Posted by Dave Martell
I have to be careful how I dry them.
They EAT towels.
Originally Posted by Edgy Guy
If Jon sharpened them first then they're extremely sharp but if you got the factory edge then yeah you're in for a whole other experience.
i did not sharpen them first... but they ship with a respectable factory edge
oh yeah... you can do better than that for the edge for sure