Carrot wedge test
- Thread starter CiderBear
- Start date
Help Support Kitchen Knife Forums:
Carl Kotte
Senior Member
Carl Kotte
Senior Member
You say one louder! I say: - not loud enough! You hear me?
Boredom breeds useless carrot murder
Kono FM 210 White 2
Kono HD2 210
Kono MM 210 Blue 2
Kono YS-M 210
Dalman Warikomi 230
These were my first ever cuts with the Dalman, so played a bit at the end.
Kono FM 210 White 2
Kono HD2 210
Kono MM 210 Blue 2
Kono YS-M 210
Dalman Warikomi 230
These were my first ever cuts with the Dalman, so played a bit at the end.
juice
Doesn't even buy knives
Dull_Apex
Correct Handed Member
juice
Doesn't even buy knives
No, and yes
That vid should be the answer to the "difference between a 210 and 240?" that's been recently posed.
jacko9
Senior Member
I assume that you're referring to the castincaed video above. I agree totally but, what knives are they?
Yoshikane and Bazes
SeattleB
Well-Known Member
Which Yoshikane in your video? That seems like really smooth cutting.
SKD from Carbon Knife Co. Reaaalllly nice handle too. Grippy even wet. The edge was so thin, I wrecked it cutting onions on endgrain. I have never done that, ever. Now it has a sensible microbevel.
Last edited:
Not exactly a fair match, as the 210 got the bigger end of the carrot.
(Not that I’m a fan of 210s.)
I think being able to use most of the length makes an easier cut. Especially with a pull that takes advantage of the distal taper.
Yoshikane = performance grind (but a bit sticky)
Jason183
Senior Member
That Yoshikane SKD cuts amazingly smooth on carrot, I had a white2 Yoshikane but it wedges on tall carrot
That last carrot was a little soft, repeated after a long soak.
SeattleB
Well-Known Member
What are your subjective impressions of the cutting action of the three knives?
I just sold off four knives in part so I could afford one of these. I really like how Yoshi cuts. I've had a total of four and bought a couple for friends. I also had the Masashi, who worked at Yoshi until he branched out on his own. I haven't had a dud in the whole bunch. The spine is wide enough to be comfy, the edge is thin enough to be scary. The blade road is polished, and can be sticky if you don't get food above the shoulder line. I think if you wanted to change that behavior, buffing the blade road on something like a synthetic aoto would leave a nice contrast but rougher surface that would release easier. I've stopped caring quite so much about food release since I cook at home and don't need it like a production kitchen does.
I sold the Masashi in part because I like a slightly lower heel, and I bought SKD because I like sharpening it better than SLD (basically A2 vs. D2, respectively). After buying SLD for myself and SKD for friends, I decided I liked sharpening SKD better and switched.
Masashi grind was pretty good, hated the steel and profile didn't work for me.
SLD/D2 is really not my favorite steel, but it works for some
- Joined
- Dec 15, 2011
- Messages
- 11,232
- Reaction score
- 7,499
I was checking out those sukenari hap 40s today actually. So enjoyable cutters?
I cut two carrots at the same time and that was very enjoyable. Next week I will compare to Toyama. I really like HAP40
Carl Kotte
Senior Member
Make space, make space, Here’s the Dickato.
The other two are giant Sab and Y Tanaka for reference.
The other two are giant Sab and Y Tanaka for reference.
Michi
I dislike attempts to rewrite history
I have a Sukenari 240 K-tip gyuto in HAP-40. I like using the knife. The grind is what I'd call "medium". Definitely not a laser, but not a workhorse either. Food release isn't brilliant because of the mirror polish. But it's a fine knife, and I use it regularly.
I've had the knife for over a year, and it still has its factory edge. Definitely holds its edge for a long time.
nice photo, handle looks great!
