Recent content by sunti01

What is the best stainless steel entry knife? What are the pros and cons of each knife? Tojiro DP (60hrc) is a bit sharper than FKM(58hrc)?

It's the rule in the hotel, maybe for safety bc a lot of cooks in the kitchen

Ashi hamono Ginga is the same as GESSHIN GINGA? If it were the same, why the Japanese brand letter on the blade is different? http://www.japaneseknifeimports.com/gesshin-ginga-240mm-white-2-wa-gyuto.html

I think the knife put in the bucket with water not face the air(oxygen) maybe it doesn't get rust . I am not sure. ((( Oxidation is the interaction between oxygen molecules and other substances. )))

Blade Material: Hitachi White Carbon Steel Hardness: HRC 62 Weight ==> lighter than Masamotot KS The blade ==> thinner than Masamoto KS Price ==> cheaper (half of Masamoto KS) but quality the same as KS ??? Anyone have used it before?

When I finish each task, can I keep my carbon knife in the knife stand with the water? I work in the hotel that have the knife stand with the water for keep the knife. They don't have the knife stand without the water. Will my knife get rust?

Fujiwara 240mm FKH Hardness: HRC 60 and Masamoto KS Wa-Guyto Hardness: HRC 62 In theoretical they are different in hardness 60 and 62 that means Masamoto KS is sharper. But.. in practical Do they are different in sharpness???

Masamoto KS WaGyuto 240 mm hitachi white 2# VS Ashi Hamono Ginga WaGyuto 240 mm hitachi white 2# Which one is better?

What knife is better than Masamoto KS WaGyuto ?

I am going to Masamoto Sohonten shop in Tokyo, Japan to buy a Masamoto KS WaGyuto . I heard that now they are out of stock. Is it true? When it will be available?