perneto, im not sure which new gyutos your talking about but i made some inquiries about a couple of the new lasers w/extra hardness and keichi told me theyre actually just the regular profile.
I thought the new pictures looked more like the new profile, for example here:
http://www.ebay.com/itm/Japanese-Sakai-Yusuke-White-Steel-Wa-Gyuto-Knife-270mm-Octagon-/380573788682
But if Keiichi said they were the regular ones, he must be right.
what other knives are you comparing the food release to? I'm just wondering how good, or bad, the food release is. Root vegetables sticking strongly?
no custom orders =(
the 270 thick version is 53mm though which is tall enough, do they tend to run short at all? i'm really not a fan of that length.
I was comparing Yusuke's SS to their own white #2. I haven't used the Masamoto enough to comment on it's edge retention.Both myself and kfed have noticed that yusukes white steel seems slightly harder and maybe a little more wear resistant than most white steel knives. It is surprising to hear that the masamoto ks has better retention than yusuke SS. Perhaps the masamoto edge is less delicate(thicker behind the edge)and this is keeping the edge from dulling as quickly?
I haven't seen that combo, but I bet it would look good. I have a 210 petty w/ ho wood handle and blonde horn and I think I prefer it to the dark horn.I love patina so White#2 is the answer
What about Ichii handle with blonde ferrule, will it look good ?
+1At this point, ill buy whatever blueway puts up that has the new profile, stainless or carbon, "thicker" grind or thin. Im sure theyre all excellent performers.
Agree. But the new gyutos dont look like quite the same profile as their original ones, the Tadatsuna shape, if you will.The thing is i dont think any of the new yusukes on ebay actually have the ks profile at the moment. Im pretty sure he would it "flatter profile"gyuto in the description if was.
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