Adam_M
Well-Known Member
Hi,
I'm well aware this isn't news to most on this form (as I'm quite new to the hobby), but I'm just shocked how much the blade profile, grind, steel, etc. can affect cutting performance. I was making a big batch of stock today and both my wife (who is far less picky than I am) and I ran some trials on carrots, celery, and onions. We had 3 knives Gyuto's
Mazaki 240mm
Tanaka Ginsan 210mm
Shun Classic 8"
All the knives had fresh edges.
Mazaki - just wow. That thing on the carrots in particular - its like they aren't there. As in really didn't feel like they were there. It was freaky. I really didn't understand how good a knife could be. The balance point is just a bit in front of the pinch grip and was a real pleasure.
Tanaka - This is a very different knife - much thinner and lighter. This didn't quite have the effortlessness the Mazaki did, but it was very close. I suspect a lot of it was weight. I'm also left-handed and this knife is a bit more asymmetric (to my untrained eye, at least) than the Maz. This was my wife's favorite.
Shun - This is still a very nice knife, but after I was done, I wanted nothing more than to get the stones out and thin this knife out behind the edge! I didn't realize (and wouldn't have realized) how much of a difference having a very thin profile behind the blade makes. Its also amazing the difference between a good consumer knife and even a middle of the road j-knife.
I was worried about how brittle the edges would be on the Maz and Tanaka, and they really hold up well. That white #2 in particular is something - especially how fast it comes back. I almost want it to dull so I can put it on the stones again. The Ginsan isn't bad at all but its not White #2, ...and then the Shun VG10. Sure, it can take a nice edge, but that burr is a nightmare.
Thanks for all the help so far - I look forward to continuing in the hobby.
-Adam
I'm well aware this isn't news to most on this form (as I'm quite new to the hobby), but I'm just shocked how much the blade profile, grind, steel, etc. can affect cutting performance. I was making a big batch of stock today and both my wife (who is far less picky than I am) and I ran some trials on carrots, celery, and onions. We had 3 knives Gyuto's
Mazaki 240mm
Tanaka Ginsan 210mm
Shun Classic 8"
All the knives had fresh edges.
Mazaki - just wow. That thing on the carrots in particular - its like they aren't there. As in really didn't feel like they were there. It was freaky. I really didn't understand how good a knife could be. The balance point is just a bit in front of the pinch grip and was a real pleasure.
Tanaka - This is a very different knife - much thinner and lighter. This didn't quite have the effortlessness the Mazaki did, but it was very close. I suspect a lot of it was weight. I'm also left-handed and this knife is a bit more asymmetric (to my untrained eye, at least) than the Maz. This was my wife's favorite.
Shun - This is still a very nice knife, but after I was done, I wanted nothing more than to get the stones out and thin this knife out behind the edge! I didn't realize (and wouldn't have realized) how much of a difference having a very thin profile behind the blade makes. Its also amazing the difference between a good consumer knife and even a middle of the road j-knife.
I was worried about how brittle the edges would be on the Maz and Tanaka, and they really hold up well. That white #2 in particular is something - especially how fast it comes back. I almost want it to dull so I can put it on the stones again. The Ginsan isn't bad at all but its not White #2, ...and then the Shun VG10. Sure, it can take a nice edge, but that burr is a nightmare.
Thanks for all the help so far - I look forward to continuing in the hobby.
-Adam