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  2. #12

    JBroida's Avatar
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    Quote Originally Posted by Seth View Post
    And the faux kasumi finish on monosteel? Did you do that?
    s.
    schanop did that to his aritsugu a while back... tatsuya-san has a japanese blog on in, but its not really too tough... kind of natural when you're doing hamaguri edges anyways

  3. #13
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    Quote Originally Posted by Seth View Post
    And the faux kasumi finish on monosteel? Did you do that?
    s.
    That inox deba was Tatsuya-san's work. However, I did a post about my faux kasumi on Aritsugu A-Type here. In general though, I am on a quest to do kasumi finish nicely on my traditional single bevel knives. That Aritsugu was an off-shoot for fun, inspired by Tatsuya-san's article as well as JKS videos. Look closely for kasumi finish on an usuba here:

  4. #14
    Senior Member Seth's Avatar
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    Jon - Thanks for the background info. I always wondered why suisin did not get the attention I thought it deserved. Sugai-san is always pushing this brand (he has a relationship of some sort I think). Since my early purchases were with Korin I tended to go with suisin when possible. Consequently I have mostly these along with the basics of masomato, nenohi, blah, blah. I always come back to suisin because of the obvious quality and attention to detail.
    s.
    Everywhere you go, there you are.

  5. #15
    Senior Member TamanegiKin's Avatar
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    Fwiw, I have a 270 Wa-Gyuto from this line and It's the gyuto I use to compare others to.
    The Suisin was my second or third gyuto and since then I've picked up a few others, mostly comparable in price with the exception of a couple in the $200 range. I feel that this knife strikes a nice balance in what I like to bring to work.
    The f&f is great, gets plenty sharp, semi stainless and really just feels good to use.
    The edge retention is probably the best of my gyutos, that includes a couple white#2, AS, blue#2, Kono HD. I'm gonna get at LEAST one more knife in this line, next is either a 240-270 yanagiba or 210 Kama usuba.
    To say that my best all around performing gyuto only cost me $380 ain't bad at all.

  6. #16
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by JBroida View Post
    yeah... inox "honyaki" :P
    Wow... I've never heard of anyone else making a mono-steel deba... that's one crazy chunk of steel. Is there an advantage over kasumi other than the cool/nutty factor? How does this affect sharpening? Is that one of the reasons that they advocate a micro bevel?

    @ TamanegiKin
    Thanks for sharing your experience with your gyuto. I'd heard similar things about the design before, but I was a bit surprised to hear about the outstanding edge retention.
    Is the steel in their "honyaki" line the same as in their others?

  7. #17

    JBroida's Avatar
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    there are a few others out there, but none that i like as much. Durability, no warping, and edge retention come to mind with regard to advantages. Sharpening is a bit tougher than clad, but because of the heat treatment and the method suisin recommends for sharpening, touching up and taking care is pretty easy. The recommend the microbevel because it really works well for this kind of steel with regard to toughness and ease of maintenance.

    As for the steel in the INOX honyaki line, its all the same.

  8. #18
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    Quote Originally Posted by Justin0505 View Post
    Wow... I've never heard of anyone else making a mono-steel deba... that's one crazy chunk of steel. Is there an advantage over kasumi other than the cool/nutty factor? How does this affect sharpening? Is that one of the reasons that they advocate a micro bevel?
    all honyaki debas are monosteel, there must be a bunch of companies that carry them. Prices of course are pretty high.

  9. #19

    JBroida's Avatar
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    yeah... also in my above statement i was talking about stainless monosteel debas

  10. #20
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    Jon, how do you compare Suisin Ginsako line and Inox Honyaki line in general? Single bevel knives specifically, of course.

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