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Thread: Shiro Kamo Gyuto - any opinions?

  1. #11
    Canada's Sharpest Lefty
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    If that's white 2, you got a SWEET knife! If it's VG10, you still got a sweet knife...I'm just partial to carbon.

  2. #12

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    Nice. White steel is a good thing--doesn't hold an edge as long as Blue #2, but it is easier to sharpen. Great for a blade early in your j-knife experience!

  3. #13

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    Thanks guys! I wonder, why are some here not so interested in damascus knives? Does it affect sharpness?

    Val.

  4. #14

    echerub's Avatar
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    The Damascus cladding is a matter of looks and preference. Some like it, some folks really love it, and for others it's a non-factor. It doesn't have any effect on the edge, cutting performance, or "sharpenability".
    Len

  5. #15



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    +1

    Also, there is a difference between a damascus knife, and a damascus cladded knife. You will find people way more interested in the first; not so much in the second.

  6. #16

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    Quote Originally Posted by unkajonet View Post
    +1

    Also, there is a difference between a damascus knife, and a damascus cladded knife. You will find people way more interested in the first; not so much in the second.
    Ok, I did not know this. There's a lot to learn for me, I realize.

    Val.

  7. #17
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    Just ordered a 240 gyuto from newly available AS line. appears to be thick knife thin behind the edge with large bevels and a pretty flat profile.

  8. #18

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    Quote Originally Posted by Valerian View Post
    Thanks guys! I wonder, why are some here not so interested in damascus knives? Does it affect sharpness?

    Val.
    I don't care for "Damascus" for the same reasons that I don't care for gaudy custom handles: I'm not into bling! It's all personal preference, in the end. I prefer the aesthetic referred to as "shibui," which is more about nuance and subtle beauty mixed with functionality.

    http://en.m.wikipedia.org/wiki/Shibui

  9. #19
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    put the knife to use for one full day, glad to say i came away pleased. the steel feels wonderful on the stones. profile is nice, a very slight curve all the way through which gives about 3" of flat spot at any which point in the action.
    ku finish is nice matte/powdery feeling, not the glazed looking type.
    handle is fine, i'd say about same as stock takeda handle.

    heres a choil shot:



    even though it was a risk trying a brand new line with nothing to go on; i pulled the trigger because it is tall, mine is almost 55mm at the heel, thick spine thin behind the edge style of blade that i enjoy, and made of san mai AS steel which is my favorite type, plus i prefer KU over kasumi. in other words, it's a sweet knife at a very attractive price point.

  10. #20
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    Val, just for your information, it is a bit misleading to think of Takefu knife "village" as an actual village. It is basically a workers co-operative small factory, with an outlet attached to it, and another small building in which they do knife making demonstrations (or you can make a small knife their as a tourist experience) and an upstairs room for teaching schoolchildren about Japanese knives and knife skills.

    I have spent a considerable amount of time there. They do hand forge a lot of knives and they also use stamped blades. Most knives are passed around for different batch processes, rather than being artisan made beginning to end.

    Adrian

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