soigne_west
Senior Member
- Joined
- Oct 14, 2015
- Messages
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So two months ago, all my knives were stolen...
I bought a MR artifex 52100 gyuto as a cheap, leave on my station line knife. It served it's purpose.
Well I recently got promoted (kitchen supervisor) with a substantial raise, so I need some new tools.
My only gripe with the MR is the edge fails extremely fast.
Is this common with 52100? I've tried various angles, microbeveling. BURR REMOVED, IT WON'T STAY SHARP!!
Are my expectations for this knife too high? Bad heat treat? Otherwise I absolutely love the steel and it's properties. It replaced a fujiwara fhk, and a MR artifex in AEB-L. The AEB-L outperformed this knife and I nicknamed the fujiwara "superglue"
I would like to find something $150 or less.
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
210
Do you require a stainless knife? (Yes or no)
No... but not iron clad.
What is your absolute maximum budget for your knife?
$175
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Hot line, veg, herbs, meat
What knife, if any, are you replacing?
Fujiwara FKH
MR 210 52100
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push/chop
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Holds its f'in edge.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Poly
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
I bought a MR artifex 52100 gyuto as a cheap, leave on my station line knife. It served it's purpose.
Well I recently got promoted (kitchen supervisor) with a substantial raise, so I need some new tools.
My only gripe with the MR is the edge fails extremely fast.
Is this common with 52100? I've tried various angles, microbeveling. BURR REMOVED, IT WON'T STAY SHARP!!
Are my expectations for this knife too high? Bad heat treat? Otherwise I absolutely love the steel and it's properties. It replaced a fujiwara fhk, and a MR artifex in AEB-L. The AEB-L outperformed this knife and I nicknamed the fujiwara "superglue"
I would like to find something $150 or less.
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
210
Do you require a stainless knife? (Yes or no)
No... but not iron clad.
What is your absolute maximum budget for your knife?
$175
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Hot line, veg, herbs, meat
What knife, if any, are you replacing?
Fujiwara FKH
MR 210 52100
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push/chop
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Holds its f'in edge.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Poly
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
