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Thread: Sakai Yusuke 210 Wa-Gyuto Review

  1. #21
    Senior Member stevenStefano's Avatar
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    If Sakai Yusuke did a harder stainless knife Id be very interested in it. I have a white #2 knife but I'm sorta moving towards just stainless and semi-stainless

  2. #22
    Senior Member labor of love's Avatar
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    one of my only gripes with my kono is that everything seems to stick to it. which i blame on the grind i guess. im curious if yusukes are any better in that regard.

  3. #23
    Senior Member mpukas's Avatar
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    My Yusuke's have a mild convex if not flat grind, but there is decent convexing above the primary bevel. I have minor problems with stickage. Mostly with hard things like acorn squash and sweet potatoes. they are so thin there's not a lot of convex like of thicker knives.
    Shibui - simplicity devoid of unnecessary elements

  4. #24
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    Yeah, it's the same for all of the lasers. The best laser types I've tried have been a Rottman custom and a KonHD that I converted to 99:1.

  5. #25
    Senior Member shankster's Avatar
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    "and a KonHD that I converted to 99:1. "

    Explain please.

  6. #26
    Senior Member Candlejack's Avatar
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    Quote Originally Posted by shankster View Post
    "and a KonHD that I converted to 99:1. "

    Explain please.
    Sharpened 99/1

    Instead of a traditional 50/50

    Ie. almost a single-bevel


    Is my assumption

  7. #27
    TK's Konosuke HD is a nice knife. Although I don't have much experience with lasers, I can say from using TK's HD that it cuts really well, with no noticeable steering even with the 99:1 edge; it's a very agile knife even thought it's a little unwieldy for me.

    99:1 = the right side of his knife (looking from the heel toward the tip of the spine) has a large bevel. The left side has essentially no bevel (or what little remains from the previous edge) from what I recall.
    Michael
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  8. #28
    Senior Member shankster's Avatar
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    Apologies,not trying to hijack this thread but do you mean to sharpen on a higher angle on one side(right side for me)and less on the other,or more strokes on one one side? Again sorry for the dumb question..

  9. #29
    Senior Member Deckhand's Avatar
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    Could be way off, but sounds like a single bevel knife with a microbevel on the other side to stabilize it.

  10. #30
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    Quote Originally Posted by mhlee View Post
    TK's Konosuke HD is a nice knife. Although I don't have much experience with lasers, I can say from using TK's HD that it cuts really well, with no noticeable steering even with the 99:1 edge; it's a very agile knife even thought it's a little unwieldy for me.

    99:1 = the right side of his knife (looking from the heel toward the tip of the spine) has a large bevel. The left side has essentially no bevel (or what little remains from the previous edge) from what I recall.
    Just for the record, that's the one I got from macmiddlebrooks that I refinished and converted to a 99:1 ish edge but it hasn't been used long enough to get the kind of food separation I was talking about. I don't know of Bao is around lately but he does the same thing with his TKC. I've also done it to an A-type, as has Jon. Jon also has an amazing Suisin Inox honyaki that he ground the same way.

    @Deckhand: Yes.

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