By the way was there any knife lacquer on yours?
Not that I could tell. I gave it a rub with some acetone anyway based on your experience, but didn’t see anything.
By the way was there any knife lacquer on yours?
That's great! Hope no one else would need to go through such an unnecessary pain again...Not that I could tell. I gave it a rub with some acetone anyway based on your experience, but didn’t see anything.
So the grind is great just as expected. However, the knife came with a hard coat of knife lacquer, which made everything stuck. I had to wait until it wears down before testing seriously (even acetone was not very effective in removing that, please let me know if anyone has a better solution...).
Thanks for sharing. I did observe the spreading effect. And some very thin spreads took a lot of rounds to wipe up.I found that acetone would loosen up the lacquer, but if you didnt wipe it clean off, then it would just move it around to another part of the blade. My most effective solution was to use acetone, but do each successive pass with a clean part of your rag. That way you dont put any removed lacquer from the rag back onto the blade.
Mine didn’t have this.does anyone else's have tiny scratches right along the edge? mine are only on the left side (stamped SGII). hrm
View attachment 150510
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Probably, the edge looks pretty small so the grind should be good.Oh well. Guessing it's just a minor cosmetic issue...
Can anyone tell me where the balance point on these is running.
Looks good thank you
does anyone else's have tiny scratches right along the edge? mine are only on the left side (stamped SGII).
K&S said:Those vertical micro scratches seem to be trace of sharpening on water stone wheel. They should goes away soon after you start sharpening the knife.
Can anyone tell me where the balance point on these is running.
My only knife that beats it is a hisamoto tf mab I reground. Even more laser like cutting and better food release. But it feels unfair because the mab has a zero grind and the edge holding is far worse than the Myojin.The tip of this knife is my favorite part, really outstanding. Also like the blade stiffness. The food release is the only main weakness for me, it’s kind of improved after I used it more.
overall it’s probably one of best choices for stainless gyuto.
That looks perfect, just a touch blade heavy on a light blade.
I'd shoot a quick question to KnS. They're usually pretty responsive on this type of stuff.Did anyone else who ordered the KnS Myojin that dropped recently receive their knife without the advertised wenge saya? I received my knife a couple of weeks ago but was so busy at the time I didn't even think about the saya until a couple of days ago. My knife did not come with a saya although it was advertised. The odd thing though is that there were pictures of the saya on the aussie site but on the US site where I ordered there were no pictures yet it was in the description.
I'd shoot a quick question to KnS. They're usually pretty responsive on this type of stuff.
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