augerpro
Senior Member
- Joined
- Jan 20, 2013
- Messages
- 320
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A while backed I replaced my Shun Classic santoku with a Hiromoto AS gyuto, and really like this blade. However it wedges or grabs a bit on the back half of the blade, so I'm looking at something new (that and I wanted wa handle). On the couple SS clad aogami super knives I could find I really couldn't get much info on teh grind, so I was considering just getting a Kono HD as my 150mm petty has impressed me, very sharp and thin, slides right through anything. But the thread on Kono HD versus Gesshin Ginga has me reconsidering. I don't want to give up much on edge retention and sharpness of my Hiro AS, so is the Ginga stainless pretty comparable? How is the blade profile and grind? I like flat-ish, and of course easy to slide through potatoes and carrots, etc.
And just to throw out two more I was considering, what is the opinion on the Asai Damascus at EE and JCK Kagayaki AS and Kanehiro at **** for my priorities above: sharp and lasting edge, slides through potatoes and carrots, and flat-ish profile?
And just to throw out two more I was considering, what is the opinion on the Asai Damascus at EE and JCK Kagayaki AS and Kanehiro at **** for my priorities above: sharp and lasting edge, slides through potatoes and carrots, and flat-ish profile?