Recent content by Perverockstar

They still behave/feel very similar to my "flat bevel" knives though :) I guess this helps a little bit more with food release. After some use they will get completely flat though. My sharpening sessions include a bit of thining on the knives that have a secondary bevel. Edit: I guess this is...

Flat wide bevels. The primary levels, I like them flat.

So, I want to try a new 210mm gyuto. What I'm looking for is: Rounded spine OTB. Just a little bit of belly (most of my cutting is push/pull but once in a while I do rock chopping). Stainless or semi stainless. A steel that doesn't take too much to sharpen yet holds a good edge for a while...

I can vouch for the Makoto Ryusei. I own the 210mm Gyuto and It has been my main knife for more than 6 months. It pretty much works great on anything with different cutting techniques. It holds a good working edge for quite sometime, it is quite fast to sharpen also. Time and effectiveness are...

Akifusa SRS15 Manaka ATS34 Kobayashi Nigara SG2 Masamoto KS Swedish steel Those are my recommendations for heavy duty professional knives.

I do like my knives with a gentle belly and a wide bevel a lot more that my other's, I gotta say. But I do like them tall as well.

I don't use a system. Just free hand. I like it 50/50 cuz that is what I have found that works for me. Now, could you elaborate on which bevel "configs" work better for which geometry? How do you recommend approaching each one of them on the stones? I'm willing to try again.

On top of my head: Kyohei Shindo Muneishi Munetoshi Takamura Shiro Kamo Hattori Makoto Kurasaki Mazakage Anything house branded at Japanesechefsknife webshop like: Fun-Rin-Ka-Zan and JCK Some series from Sakai Takayuki are also very good.

The Kurouchi is pretty much gone by now, but they are still kind of "slick" on the finish, I thin them a little bit every time that I'm gonna sharpen them. The Manaka has tsuchime, but just at the top. It is a very tall blade. I don't know how you would call the finish on the wide bevel, but it...

Good to know. Thanks for the info. In this case it also happens with a freshly sharpened edge though, like a mentioned.

Japanny is reliable but they have higher prices than many other stores. I personally do not recommend them.

Can be, yes. Still makes me wonder if it is exactly that. Or just the geometry, or something else...

Nah, the knives are well taken care of and they perform great with other ingredients. It is just on the Flanksteak where they are outperformed. Plus it is 3 knives the ones that just don't do it there... And it even happens when they just got a fresh edge.

It is forged by Y. Tanaka, a highly regarded knife maker. Still, I encourage you to check out the Shindos I mentioned. It is impossible for us to know who makes those knives just with that info. It doesn't even mention the steel.

I was afraid of that xD maybe I should learn to live with some scratches...