andoniminev
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Wonder if anyone out there has been disappointed by an expensive knife and which brand was it?
Hiromoto AS. Got it through a group buy with a rehandle by Dave, and while the handle work was excellent, the knife itself just felt awful to use. So not only was it a disappointment, it was a disappointment I'd spent months waiting for and lusting after.
What characteristic(s) is it you are doubtful about?I am myself a bit doubtful about the PM and never had a PM knife. If I go for one it should be Cowry or ZDP but they dont come cheap. SRS 15 is a cheaper option to start with
Which is your best cutter, interesting to knowMy biggest disappointments have been custom jobs and Shigefusa. They just didn't cut as well as I'd hoped they would. (Hiro AS was a little underwhelming, as well, now that I think about it.)
Stock grind. Dave wouldn't do thinning during the second group buy.Did you have it thinned or was it just the stock grind?
I've used both grinds and while the stock grind is a bit of a clunker, Dave's work turned it into a fantastic cutter. Hint, hint.
That's a tough question. Different knives cut a little differently. The other problem with answering the question is I often modify my knives in one way or another. If I could only have one stock knife and not allow myself to change it in any way... I'd probably choose a Gesshin/Ashi or Suisin but it would be a tough call. I haven't used my Gengetsu enough to allow it into the running but that might be the one. If I could only take one custom job, it would have to be a Devin... or a Rottman... or a tk59, lol.Which is your best cutter, interesting to know
That's a complicated question. I will say that I have some PM steel blade and I don't have a problem with chipping. Edge holding is far superior to white and blue steel, in general. A lot of it depends on the angle at which you are sharpening and the hardness of the blades. Harder is chippier. In general, the big advantage to carbon steels is edge keeness and ease of sharpening.Edge holding and chipping are my biggest concerns. I have knives in white 1 and 2, blue 1and 2 and spicy swedish and never had an issue with chipping. How do these compare to ZDP and Cowry
Stock grind. Dave wouldn't do thinning during the second group buy.
Define "expensive."
Kagayaki VG-10 gyuoto. I think it's pretty much turned me off to VG-10 for life. It seemed expensive at the time, since it was my first gyuto...
Sounds almost like you bought a blank and ground in your own geometry. To me, that means Hiros are stinkers, OOTB just like A-types (at least the old ones). The difference is a lot of folks tout Hiros but everybody knows you have to thin an A-type.I have thinned my bosses Hiromoto out considerably and finally have it sharpened where the AS holds and takes an edge like I feel it should. Took about 8 sessions starting at 400 and thinning each time. Cuts everything like buttah.
Define "expensive."
Kagayaki VG-10 gyuoto. I think it's pretty much turned me off to VG-10 for life. It seemed expensive at the time, since it was my first gyuto...
Although not what I would consider expensive by todays standards....My very first real Japanese knife was a Moritaka 180mm AS Santoku, and it cost me more than I had paid for any other knife up to that time. It was a massive let down. Not only did it chip on everything, but it had some sort of coating that made the food taste horrible. When I finally got the coating off, the KU finish came off quite abruptly afterward. Then once I started sharpening it, a huge hole near the heel appeared. It was just one problem after another.
Carter...three times! Each time I thought I just got a dud and they were so well praised I tried again, and again... Underwhelming and way over hyped. (the blue was okay, but the white bites)
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