Very good looking knife! shame you spend all that money and want to let it go.
Looking forward to hear how your own knifes perform ... one day ... when they are finally doneI didn't notice anything 'blingy' about that knife. I had a suji from the same series.
Geometry is good for proteins, but will wedge in everything else, the only drawback.
M
My point here is that with that type forging (knife is hammered into shape before quenching) and grind (sword grind), you will get wedging...
Used the kiritsuke this morning. Nice cutter/chopper Maybe a little to bling bling for my taste so I might let it go :scratchhead:
Enjoy the pics :happymug:
My point here is that with that type forging (knife is hammered into shape before quenching) and grind (sword grind), you will get wedging. Depending how thick the spine is and how much a distal taper there is (in this case a good degree of a distal taper), you will get more or less wedging, but there will be wedging. Cut through the apple or a squash to see it. this type of grind is suited very well for cutting raw proteins. Do you agree, Peter?
I am not saying it it is good or bad, just pointing the obvious - it's in the geometry shot (one before the last picture).
M
PS: Heiji and Yoshikane knives have similar geometry. Not surprising as Heiji studied under Yoshikane.
I didn't notice anything 'blingy' about that knife. I had a suji from the same series.
Geometry is good for proteins, but will wedge in everything else, the only drawback.
M
I think Marko was only referring to the Yoshikane's that have a partial grind. That basically means the kurouchi damascus ones, the hammer finished ones, and maybe some others...the kasumi is not ground the same way.
I think Marko was only referring to the Yoshikane's that have a partial grind. That basically means the kurouchi damascus ones, the hammer finished ones, and maybe some others...the kasumi is not ground the same way.
Ok after that thread i just had to go and try it out agents my Shigefusa how it wedged.
I try it on some apples big carrots and squash, and my Shigefusa actually wedged more then Kiritsuke.
BTW I love both my Shigefusa and Yoshi i just dont think it wedges more then any other do.
And like it is said before in this tread it is also depends on how you cut.
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