Mike just dropped it off to me yesterday. Surprised to see how thin it is. It has a nice hand worked quality to it. It's not a rustic knife by any means but doesn't have that precise machine finished feel to it. I was able to strop it and bring the edge to atom splitting level VERY easily. I plan on using it at work for a few days to see how it handles and holds up. I'll post my impressions when I have more to share. Thanks again, Don!
I wanted to comment here. I got a Tanaka 240mm Sekiso gyuto this week from a seller in the US and so far, it's been awesome. Very little sticktion (if I cut onions fast, they just fly off the blade), blade is a tad thicker than I was expecting (2.85mm at the heel, 2.77mm on the spine halfway down the blade and around 2.2mm halfway from the edge to spine, heel to tip)and it's got a nice convex grind to it. It just falls thru food, and is incredibly sharp OOTB; it actually sticks in my cutting board. Blade thickness before the edge bevel is around .023mm at the heel, .020mm halfway down the blade. Potatoes, onions, mushrooms and carrots were effortless in cutting them. In the carrots, there was a slight snap as the carrot got to the thickest part of the blade if it wasn't thru it fully yet, but the potatoes it just slid through and left the pieces on the board. Blade is straight, bevel is nicely convexed, and there is a little flex and feels stiffer than my other gyutos. It was labeled as a 270mm, but it was really a 240mm long at the edge, 255mm tip to machi, so it's kind of in between. Seller offered to swap it out, but I fell in love with it and didn't want to wait to get another one in!
As for the F&F, the choil was ground smooth, but there was a tiny burr left on the sides, so it felt smooth when you were gripping, but if you put your hand on the choil from the blade direction, you felt a burr. Spine was eased, but not fully rounded. Buffalo horn ferrule showed some grind marks on the front, nicely polished on the sides and nearly flush with the wood handle part; I used it and washed it before I checked the area, so the wood may have swollen from being wet. Where the tang inserts into the handle is filled with epoxy and flat; no epoxy blobs. I would say at least a 4 to 4.5 out of 5 on the F&F due to the burr on the choil and the spine being eased, but not fully rounded.
Cutting performance I would say is a 4.5-5 out of 5, but I need to cut more stuff to see. Except for the carrots, it's been pretty awesome so far!
Tanaka on top, Kanetsune KC122 AS clad in stainless 210mm on the bottom:
KC122 on left, Tanaka on the right:
Both cut well, but the Tanaka with the heavier weight seems to cut more effortlessly, maybe due to the extra weight. It may have a little more resistance while cutting some foods (onion) due to the thicker blade, but the extra weight and less sticktion than the Kanetsune seems to balance it out.
I have been wanting a Tanaka gyuto. It would round out the other 2 I have from him (santouku, petty) Nice review.
Sounds like you got one of the higher priced knives from him. The choils on the lower priced ones are not ground smooth. The f&f on them too I would give them a 2 if that high. (on your 1-5 scale) So now are you gonna put some new shoes on her or keep the ones you have now?
Oh, it's getting new shoes all right!! Just thinking of what I want to use!! I have a box full of stuff!
Yeah, the Kurouchi Nakiri was pretty rough around the edges, but when I paid only $50 for it, and expected it, that's fine! Now the Nakiri jumped to $85
Which series are your other Tanaka's in and how are the grinds?? Other people got the Blue Damascus from another source and it was flat ground, stuck horribly and was very flexy and not good F&F. Trying to figure out which one is the norm in the Sekiso series!