These look very tempting. With them being very thin at the tip, are they also very flexible? For a frame of reference, how would you compare the toughness and ease of grinding compared to something average, say Mac or Masahiro (vg1?) ?
I'm breaking in a brand new Kono HD right now, but honestly think its a little too thin and light for my preference. How does this compare for geometry behind the edge, or more spefically, feel on the board? I find the Kono feels slightly fragile at the edge if I make any lateral movement with the tip down (like when slicing chives quickly in the French style).
Thanks in advance for any input on this. If it sounds right, I might unload the Kono quickly and try this instead...
they dont have a lot of flex to them at all. Compared to mac and masahiro, they are less tough (read: less resistant to chipping), only slightly more difficult to sharpen, and have significantly better edge retention as well as superior geometry.
when compared to the konosuke, they are thicker at the spine near the heel (thinner at the tip though), not quite as thin behind the edge, but still very thin. Using a rocking motion with these knives is probably not a good idea though (if thats what you're talking about with the chives).
If you have more questions or want more in depth answers, give me a call at the store and i'd be happy to speak with you about this and other options in more depth.
Wanted to post earlier, but got busy. Just wanted to thank you for an amazing knife, I received the Gesshin Kagero here in NYC on Thursday, love the knife! I've only used it a couple of times, but love the weight and personality of the knife—a pleasure to use—F+F on it is great. To be honest, I was a bit nervous at first, I had never bought a knife online before this purchase. Your email responses were helpful, and I chatted with you about the knife on the phone [didn't identify myself], and was impressed by your helpfulness and knowledge. Looking forward to getting to know the knife better, sweet blade!
My challenge in the near future is learning to sharpen it properly. The stone I have is a King Combination 250+1000 grit stone that I've had for years, which has served my Sabatier and Wustofs well, is there a preferable stone grit that you'd recommend for the Kagero?