Zwiefel
Senior Member
- Joined
- Jul 22, 2012
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I have a Masamoto VG10 Gyuto 210mm and a suisin inox honyaki 240mm gyuto.
It seems like the VG10 held its edge for at least a year of active home cooking....and the suisin seems to need some stone work after only 2-3 months.
Does that make sense with the steels involved?
TIA!
Z
It seems like the VG10 held its edge for at least a year of active home cooking....and the suisin seems to need some stone work after only 2-3 months.
Does that make sense with the steels involved?
TIA!
Z