My pleasure! As I said, it was a nice knife to use.
Geometry usually means (at least as I understand it) the cross-section of the knife if you were holding it perpendicular to your body and looking down the handle to the tip (or from the tip to the handle). This usually encompasses the thickness of the knife, the height of the knife, and--maybe most importantly--the grind of the knife from the spine to the edge.
Received today, very beautiful knife. Can't wait to give it a go. I can't believe it has been sent around the country.
I knew I would get a turn, I just couldn't find a smiley I liked.
Originally Posted by tk59
Great! I'm glad it arrived safely.
FYI, the knife arrived today.
Great! Thanks for letting me know. Enjoy~
When I got this knife it looked like it hadn't been passed around yet, so new.
I went an looked at the steel which is a molly blend, which in my mind went to
Global knives. (sorry but that is my ah-ha knife) I was looking forward to using
this blade at work to see if it would hold up to a Global standard in my mind.
Fit and finish
You can get Globals for cheaper, but not in this length. Also the metal is about
all that Globals have in common with the Togiharu that I had. The scales were fit
very well except in one spot that I thought was due to lack of humidity. On one side of
choil there seemed to be a small burr that can rub a little wrong with some long
period use. But these are very slight, I don't think a casual user would have seen
the two things I saw.
I have never had a edge with a what I want to call a 80/20 bevel. I am in awe with
how well this looked and worked. I could see no steering at all when used. When I
first looked I didn't notice at all was just worried how sharp it was. Which wasn't
to bad at all. I just did a light strop on loaded cardboard on the back side and
it was arm hair shaving sharp. The edge held up all week on my poly boards at work.
There was no need for any kind of sharpening or maintenance at all.
I was very amazed at what I had received and very happy to have tried it out. It
went through tomatoes with out a problem, but sharpened to high to pierce the skin.
Potatoes had no wedging at all. Celery just cringed when I lined it up for splitting
and lobbing ends off. Onions when slicing were not a problem at all, dicing
was even easier to do. It wasn't quite falling through food but very little effort
was need for cutting. Out of a 10 scale I would give it a 8.5. But for the price
range I would give it a 9.5, just because I don't give 10's.
I would recommend Togiharu for a present to someone that is new to Kitchen cutlery,
or needing a upgrade from a softer blade.
That you so much for such a wonderful review! It's written with so much detail and in depth comparison. It gives us in sight onto how we can improve the line too.
Yea, I'm sure the knife could have used a little sharpening by the time it got to you, but I'm glad it held up just fine.
To everyone: May I post your reviews to the Korin website?
I will post a review on your website that I think will serve it better. Mine is more for us knuts here.