Infrared
Well-Known Member
Complete tier list and the Kanjo's ranking can be seen here: Japanese Knife Tier List
Measurements
Length: 175mm (gyuto)
Height: 42mm
Spine: 1.9mm
Weight: 155g
Cutting Performance
Potatoes: B (some resistance, some sticking)
Onions: A
Carrots: B (some sticking, and a little wedging on very large carrots)
Steel
Edge retention: 3 weeks (daily home use, large variety of vegetables)
Toughness: No issues (I'm heavy-handed)
Ease of sharpening: B
Edge taking: B
Geometry
Feel free to ask any questions.
Measurements
Length: 175mm (gyuto)
Height: 42mm
Spine: 1.9mm
Weight: 155g
Cutting Performance
Potatoes: B (some resistance, some sticking)
Onions: A
Carrots: B (some sticking, and a little wedging on very large carrots)
Steel
Edge retention: 3 weeks (daily home use, large variety of vegetables)
Toughness: No issues (I'm heavy-handed)
Ease of sharpening: B
Edge taking: B
Geometry
- Gradual convex grind.
- Minimal distal taper.
- Somewhat rounded spine.
- well made handle.
- No issues.
- Not the best edge feel if you go higher than 1000-2000 grit.
- Cladding scratches easily.
- Nothing too serious, but most produce tends to stick quite frequently.
- Feels and looks expensive.
- Kind of reminds me of a Takamura.
Feel free to ask any questions.
