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Thread: FS: Heiji 190mm nakiri, Misono 180mm stainless santoku

  1. #11
    daveb's Avatar
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    PM sent on Nikiri
    Dave
    Older and wider.

  2. #12
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    Heiji is pending...

  3. #13

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    Any of you mavens know what the steel type of the santoku would be? OP said in PM he is not sure. A quick web search on "misonos handmade" didn't yield any obvious candidates.

  4. #14
    Senior Member Crothcipt's Avatar
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    I checked out zknives.com and he doesn't have anything I can see for them.

    Btw I had to look up maven. Too funny. At first I wasn't sure if I should be offended. But it fits.
    Last edited by Crothcipt; 06-27-2012 at 01:34 PM. Reason: typed about maven

  5. #15
    Senior Member/ Internet Hooligan
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    Quote Originally Posted by dglevy View Post
    Any of you mavens know what the steel type of the santoku would be? OP said in PM he is not sure. A quick web search on "misonos handmade" didn't yield any obvious candidates.
    Hey new guy,

    I'm not sure the exact steel used, but it's a 56 to 58 HRC stainless with "added molybdenum and vanadium." Things to read include this, this, and this.

    From BDL on ChefTalk:

    Misono Moly -- Misono's bottom of their stainless line. Good entry level knife. Good but not great F&F. Get fairly sharp, fairly easily and stay fairly sharp for a fairly long time. Very reasonably priced.

  6. #16

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    Thanks, Vertigo, you get 'maven' status, in my book! And, wow, question answered in under 30 minutes. The Internet rocks...

  7. #17
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    Quote Originally Posted by dglevy View Post
    Any of you mavens know what the steel type of the santoku would be? OP said in PM he is not sure. A quick web search on "misonos handmade" didn't yield any obvious candidates.
    It's just the "garden variety" molybdenum stainless, hardened to 56-58 HRc. The "Handmade" is marked on the knife, but not used to describe the knives, so that's why you don't get any hits on Google.

  8. #18
    Canada's Sharpest Lefty Lefty's Avatar
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    It's a really nice steel. I have a crap load of time with one (gyuto) and it gets crazy sharp and actually holds it fairly well. If I had to guess at its hardness, based on how long it holds an edge (I know how flawed this is, but it does come into play), i'd put it at 58. It's noticeably nicer than German stainless in how it takes and holds an edge.
    My favourite part about Misonos Moly knives is that you get a nice shiny polish on the bevel, at about 6k, but it bites like crazy. I'm talking bites into your board, bites.
    All in all, it's a great great knife for a home user and even a pro environment that isn't full of knife snobs like us.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  9. #19
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    Quote Originally Posted by dglevy View Post
    Thanks, Vertigo, you get 'maven' status, in my book! And, wow, question answered in under 30 minutes. The Internet rocks...
    I always thought that Mr. Lahey was a drunk.

  10. #20

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    Quote Originally Posted by El Pescador View Post
    I always thought that Mr. Lahey was a drunk.
    He could be a drunk and a maven, no?

    Thanks, guys, for all the input. I'm new to this forum but not to some other forums. Nice to see all the old familiar folks -- the helpful ones, at least!

    I think I'll pass. I guess my minimum for hardness is 60. I've been very impressed with the ability of my Tojiro DP gyuto to hold an edge and, unlike you guys, I'm no good (yet?) at sharpening, so it's quite a chore.

    But it does indeed sound like a great stainless starter knife for someone.

    --D.

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