Hey KKF!
When I started learning about Japanese knives I didn't really pay attention to the grind beforehand at all. This lead to many buys and sells, since some knives cut well, others didn't. I read a lot about grinds up till now but I hope you all can give me some input. I'd love to hear about your favorite grinds or even steel / knife combinations. I also put some pictures of my knives in the attachment. I'm just trying to guess the choils right. Hope you can help me out.
This is my AZAI Echizen Marukatso AS Santoku and I think it's a flat grind?
This is my Mr. ITOU Custom Damascus R2 Gyuto and I think it's a flat grind too?
This is my Sakai Takayuki Homura Premium Kengata Gyuto in B#2. I don't know the grind actually. Is this an S-Grind?
I also got a Takamura R2 Gyuto but I guess it's a very thin flat grind. Thanks all for reading!
When I started learning about Japanese knives I didn't really pay attention to the grind beforehand at all. This lead to many buys and sells, since some knives cut well, others didn't. I read a lot about grinds up till now but I hope you all can give me some input. I'd love to hear about your favorite grinds or even steel / knife combinations. I also put some pictures of my knives in the attachment. I'm just trying to guess the choils right. Hope you can help me out.
This is my AZAI Echizen Marukatso AS Santoku and I think it's a flat grind?
This is my Mr. ITOU Custom Damascus R2 Gyuto and I think it's a flat grind too?
This is my Sakai Takayuki Homura Premium Kengata Gyuto in B#2. I don't know the grind actually. Is this an S-Grind?
I also got a Takamura R2 Gyuto but I guess it's a very thin flat grind. Thanks all for reading!