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- Aug 29, 2018
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$80 $60 on hold
180mm edge
166 g
48mm high
3mm spine at heel
2mm spine halfway
1.2mm spine 1cm before tip
Spine and choil rounded
Wide bevels thinned and finished somewhat roughly by aluminum foil and loose stone grit.
I like the cutting feel better than the gyuto I sold, at least to me. Release is better. Good sharpness and aggressive edge, and catches into hair.
Handle is pakkawood and has rough grind marks and some spotchy parts to it like dried hard wax.
Partial tang, goes partway to the end, and is exposed only on the top of the handle
Google Translation of pamphlet:
Contains high-temperature burning Special heat treatment prevents rust
The same as professional knives. The sharpness lasts for a long time.
After the Yasuki steel (silver paper) is baked at a high temperature, it undergoes a special heat treatment to stabilize the molecules of the steel so that the steel becomes sticky and has a silver shine.
not.
The knives used by butchers and cooks are made one by one by hand by veteran knife craftsmen. So, his sharpness continues for a long time.
It does not break. Excellent safety.
It is OK to re-trigger. You can use it until it becomes smaller.
As shown in the figure below, a double-edged knife is made by sandwiching Yasuki steel from both sides with soft high chrome. Single-edged knives have two layers. He doesn't have to worry about the knife breaking. It often hits the whetstone when reshaping. double-edged knife
high chrome
If the sharpness becomes dull after long use, use a whetstone of No. 1000 to grind the front and back of the blade equally. Restores original sharpness. Also, as shown in the picture on the left, he has a Yasuki special steel inserted all the way to his back, so no matter how small the knife gets, it can be re-tightened and the sharpness will not change.
Yasuki steel (high chrome
One-sided kitchen knife
high chrome
Yasuki Special Steel )
180mm edge
166 g
48mm high
3mm spine at heel
2mm spine halfway
1.2mm spine 1cm before tip
Spine and choil rounded
Wide bevels thinned and finished somewhat roughly by aluminum foil and loose stone grit.
I like the cutting feel better than the gyuto I sold, at least to me. Release is better. Good sharpness and aggressive edge, and catches into hair.
Handle is pakkawood and has rough grind marks and some spotchy parts to it like dried hard wax.
Partial tang, goes partway to the end, and is exposed only on the top of the handle
Google Translation of pamphlet:
Contains high-temperature burning Special heat treatment prevents rust
The same as professional knives. The sharpness lasts for a long time.
After the Yasuki steel (silver paper) is baked at a high temperature, it undergoes a special heat treatment to stabilize the molecules of the steel so that the steel becomes sticky and has a silver shine.
not.
The knives used by butchers and cooks are made one by one by hand by veteran knife craftsmen. So, his sharpness continues for a long time.
It does not break. Excellent safety.
It is OK to re-trigger. You can use it until it becomes smaller.
As shown in the figure below, a double-edged knife is made by sandwiching Yasuki steel from both sides with soft high chrome. Single-edged knives have two layers. He doesn't have to worry about the knife breaking. It often hits the whetstone when reshaping. double-edged knife
high chrome
If the sharpness becomes dull after long use, use a whetstone of No. 1000 to grind the front and back of the blade equally. Restores original sharpness. Also, as shown in the picture on the left, he has a Yasuki special steel inserted all the way to his back, so no matter how small the knife gets, it can be re-tightened and the sharpness will not change.
Yasuki steel (high chrome
One-sided kitchen knife
high chrome
Yasuki Special Steel )
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