Yeah, it's called a "Sen" and it's a woodworking tool, but at the Shigefusa workshop, they said they use it to flatten the Ura...This sounds mighty strange to me. Maybe they do it before HT? I dunno. I was under the impression this was not done on gyutos, but perhaps it is.Originally Posted by SpikeC
I think we are getting off topic here. We don't need to dwell on how Shigefusa make their knives.
This post is about Mario's knife, not Shigefusa.
M
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
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Good lookin' knife Mario. Sorry to hijack your thread. My apologies.
Tom Gray, Seagrove, NC
Is it just the picture/me, or are the facets on this thing's wa-handle slightly concave?
It has to be the pic.I use an engineer plate and hand sand.I would have to say this does have some flaws.
Well don't tell us what they are, for heaven's sake! It's a fine performing knife, and you aren't taking half a year's salary from someone for it. Just keep it mum.
Funny. That was the first thing I thought when I saw the photos too.
k.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
Beautiful knife Mario - very impressive indeed! Really impressed w/ the grind.
Salty - can you share you sharpening/stropping sequence on how you got that thing that sharp? Correct me I'm wrong, but that looks like the sharpest knife-weight tomato test you've posted so far.
Also, what's the edge retention of the steel like? How long does that sharp edge last, and do you find it takes longer or not to get dull? Cheers! mpp
Mario sharpened it up to 4000. I did a 6 surface strop on it.
Haven't used it enough to make a call on edge retention.
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