Takagi Gyuto First Impressions
So after ordering my takagi honyaki 240 mm gyuto from JWW, it arrived today. The packing from JWW was pretty interesting; pages from their catalog crumbled up. After a few seconds of digging within the box, I found the light green box with my knife in it. The knife itself was wrapped in a cardboard saya and some anti corrosion paper (?).
Handle: typical D handle with plastic ferrule. The blade is burnt into the handle, and where the handle meets the blade, there's decently sized gap, which I will later need to fill in with epoxy...I may just get a rehandle.
Blade: honyaki aogami #1. The blade is pretty darn thick, the edge isn't evenly ground, and isn't up to my standard for sharpness; the blade could not shave cleanly in both directions or whittle hair. This left me with a few problems, as the steel is extremely abrasion resistant. Starting with the togiharu 1k/4k combo stone and finishing on the arashiyama 6k, bringing just the edge up to scratch took a good 1/2 hr. Thinning this knife scares me a bit.
I used the knife briefly (10-15 min today) to whip up a corn chowder. The knife discolored onions for a few cuts and failed to react after those initial slices; I also noticed some wedging issues with whole potatoes, but otherwise, it did a decent job.
Side note for those interested: The knife balances about 3-4" in front of the ferrule.
Next step: THINNING...I wonder if I can send this off to Dave; I can see getting returned the knife with a note saying "thanks, but I don't want carpal tunnel".
Could you post some pics of this baby? I think someone some where else did the whole refinishing of this knife and ended up with some sexy knives. They don't appear to have a hamon which is weird btw. Getting it rehandled is a must dude. The kuro finish with some exotic wood makes it look sexy. I hear it is a beast when it comes to thining.
WOW that's epic; and I'll get some pics up as soon as possible. I don't have a camera at school so I'll go see if I can borrow the gf's.
Jannend, did you manage to put in some distal taper? This knife, in the condition it's in now, has absolutely none. I talked to Fred about the hamon, and he said that he asked Takagi and said that there was none?
I think it was Mario.
Originally Posted by memorael
So I am kinda confused now, does this knife have a hamon or not? Not like it matters seems to be a steal for the quality of steel if all the rumors are true.
I started thinning that like more than a year ago, finally getting there. You can ask Jon about this knife, he saw it twice...
By the way, I did most of the thinning with stone and elbow grease...
James, if you look carefully, I left most of the scale on the spine intact, just have a distal taper an inch from the tip!
Besides, I don't think doing a full distal taper will work on this. It's a kinda thin knife 2.17mm at the choil and stay that way to the tip.
To me, it's still a work of progress, there are still some overgrind here and there. And looking for a better handle too.
Here's Fred's response to my inquiry about a hamon -
"According to him, since honyaki knives are made from one piece of Hagane, there is no hamon line and the blade can be sharpened repeatedly and will last for generations."
Ahh I see the taper now; looks great. I'll try starting this on a 300-500 grit stone and see how it goes; if it's really tough, korin is only a train ride away and they have some cheap 120 grit stones
jannend: Sounds like my A-type. I'm still tinkering with it after almost two years. Looks good though.
James: Whoever "Fred" is, he doesn't seem to know what the hell he's talking about. On another note, are these supposed to be "honyaki?"