Canada's Sharpest Lefty
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.
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!
Thanks guys! I wonder, why are some here not so interested in damascus knives? Does it affect sharpness?
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".
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.
Originally Posted by unkajonet
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.
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.
Originally Posted by Valerian
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.
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.