Toshihirosaku gyutos

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Interesting. I'm hoping this line is more robust than wakui stainless clad kasumi.

More robust in which sense? The cladding or the core steel?

Looks like the cladding of this line is soft iron instead of "stainless" or semi-stainless.

I haven't personally had issues with my Wakui though my roommate when using it did manage to micro chip the edge significantly. Then again he used it on bamboo.....
 
I've owned 4 wakui gyutos and they were all great cutters I'm just not looking for another thin behind the edge knife at the moment.
 
Yeah I have one, currently up on BST been there forever. Compared to my other wakui it is thicker with better food release and I feel like the heat treat might be a tad higher, maybe it's in my head but it seems to hold an edge longer. Still stupid thin behind the edge. Any other specific questions regarding the knife? It's basically the same in all other regards (except the stock handle isn't complete **** like most of his other lines :D) http://www.kitchenknifeforums.com/showthread.php/29910-Toshihirosaku-Ichimonji?highlight=
 
Yeah I have one, currently up on BST been there forever. Compared to my other wakui it is thicker with better food release and I feel like the heat treat might be a tad higher, maybe it's in my head but it seems to hold an edge longer. Still stupid thin behind the edge. Any other specific questions regarding the knife? It's basically the same in all other regards (except the stock handle isn't complete **** like most of his other lines :D) http://www.kitchenknifeforums.com/showthread.php/29910-Toshihirosaku-Ichimonji?highlight=

It terms of weight, would it say it's a midweight gyuto? It seems so from the dimensions at JNS but the weight is not listed

Just curious, I'm actually looking for a 210...
 
Back
Top