If you're happy with your edge performance, maybe stick with that but as far as practicality, it really depends on the user(s). If you're using the knife for its intended purpose, you shouldn't have any problems.Thanks for the replies.Another noob question.Would this type of edge be practical for a busy production kitchen on crappy poly boards or should I just stick with the 50/50 edge?My Kono cuts like a dream, so no complaints,just curious..
Thanks for the replies.Another noob question.Would this type of edge be practical for a busy production kitchen on crappy poly boards or should I just stick with the 50/50 edge?My Kono cuts like a dream, so no complaints,just curious..
I think a couple of distinctions need to be made here....you'll have to adjust you're technique to avoid damaging the fragile edge...
The effect of slicing vs chopping is definitely true. I'd say it's more because the asymmetry is greater where the knife is thickest and the effect is greater the deeper it is in the object. Since the tip is thinner and thus less asymmetric and since the tip is finishing the cut at it's deepest point in the object, you will get less steering with a slicing cut....Am I on track with this thought?...
Excellent advice tk and mpukas(as always),much appreciated..
I think I'll stick to the 50/50 edge for now and maybe try the 99/1 on my old beat up Moritaka down the road.
cheers!
PK
He's asking about the actual grind of the knife--its asymmetric geometry--not just the asymmetry of the edge bevel.labor of love. I have the special thin 210 gyuto and the bevel is only about the width of a hair. You could change the orientation of the blade in minutes. I have two kono HD (210 Suji and 240 Kiritsuke). Yuke cuts equally as well. But my Yuke ony weighs 88grams. Even the 210 Suij weighs 97grams. Plus, sharening white steel is an absolute dream.
im sorry if im getting too off topic here but after a few messages with blueway i realized the grind has a convex face(right side) and flat back(left side). would this present a problem for leftys? steering issues? they also are prepared to make a left handed version for extra $$$. ive handled 3 kono lasers and a suisin inox and never noticed anything in the grind that effected my cutting just curious if this knife would be any different.
im sorry if im getting too off topic here but after a few messages with blueway i realized the grind has a convex face(right side) and flat back(left side). would this present a problem for leftys? steering issues? they also are prepared to make a left handed version for extra $$$. ive handled 3 kono lasers and a suisin inox and never noticed anything in the grind that effected my cutting just curious if this knife would be any different.
Thanks Steven. A 210 Petty is what I ordered actually. But I inquired with blueway about their 270 swed gyuto. The gyuto is actually the one he said had the right side convex/left side flat grind.I have a Sakai Yusuke 210 petty and the grind is pretty symmetric, much more so than my Konosuke, and I am a lefty. I know comparing a 270 gyuto to a 210 petty is fairly meaningless but I really like how the Yusuke cuts anyway, food release is pretty good. If you really don't like how it cuts, give it a 90/10 left edge, and release should be a bit better. So basically I wouldn't worry about it
How much did that cost? And where do you order this?yeah...after looking at that yusuke every day since this thread started i decided to pull the trigger on one as well. i just love the handle size. a 210 petty though. with an ebony handle. it takes around a month to make. cant wait!
you can always ask Keichi to talk to the makers of the knife to harden it a bit more for you.If Sakai Yusuke did a harder stainless knife Id be very interested in it. I have a white #2 knife but I'm sorta moving towards just stainless and semi-stainless
you can always ask Keichi to talk to the makers of the knife to harden it a bit more for you.
that is great to know.It cost 15 USD extra to harden stainless version to 61 HRC.
Enter your email address to join: