RubbishCook
Well-Known Member
- Joined
- Mar 6, 2016
- Messages
- 124
- Reaction score
- 36
Edit: Moved discussion to it's own thread so that it does not get "lost" when more new knives are posted. DB
I got these two 240 gyutos. I wonder if both of them have problems. The pictures don't show the issues well.
Kochi carbon clad has a buffalo ferrule looks well finished except for some scuffs, indentations on one side...it doesn't show up well in the picture but it was the first thing I noticed when I examined the knife (and no I am not talking about the grain lines). My other even more rustic knives don't have these sort of marks, so I am not sure if it's natural or not...this is the sort of thing that might bother me but is it worth the hassle of involving the dealer?
Yoshimitsu white #1...this knife is really cool as it's hand hammered which gives the spine a very organic look (might not be a good thing performance-wise) and it's ultra thin. The tip of this knife doesn't look right to me. The dealer put a fresh edge on it, what do you guys think?
I got these two 240 gyutos. I wonder if both of them have problems. The pictures don't show the issues well.
Kochi carbon clad has a buffalo ferrule looks well finished except for some scuffs, indentations on one side...it doesn't show up well in the picture but it was the first thing I noticed when I examined the knife (and no I am not talking about the grain lines). My other even more rustic knives don't have these sort of marks, so I am not sure if it's natural or not...this is the sort of thing that might bother me but is it worth the hassle of involving the dealer?
Yoshimitsu white #1...this knife is really cool as it's hand hammered which gives the spine a very organic look (might not be a good thing performance-wise) and it's ultra thin. The tip of this knife doesn't look right to me. The dealer put a fresh edge on it, what do you guys think?
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