Goko...... indeed very good heat treat + thinner than ashi. However..... i like ashi better because of the grind and weight of the western handle. Or maybe I just don't get used to the light western handleAshi W2 mono micarta western handle & goko W1 mono wine colour parka western handle
I have my Wüsthof chef knife for abuse duties. It comes out for hard chocolate, nuts, bone work that sorta thing. Have an old carbon cleaver too but usually I just go for the German axe.$25 department store cleaver vs dog treat. Cleaver giving a FU to the threads on edge retention and chipping while the knives on my rack watch in horrified fascination and my Boardsmith suffers in silence
I’m curious if everybody has a cheapo cleaver for this type of thing? I’ve had this thing for 30+ years now and it’s my designated lobster, crab, and dog treat chopper.
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The9 gyuto from @enrico. Raised the shinogi a little and reset the edge to near zero, just a little bit of nail flex. Got the tip nice and thin. Bevels are easy to work on and the steel feels incredibly dense and creamy when sharpening. The cladding has a ton of cool details and the handle shape is super comfortable.
I’ve worked on the knife a little more since this vid, but this was doing prep for black beans. Need to get a vid of carrots or apples next.
That nakiri has a handle on it!!!
What have you done with the real Stringer?!