HansCaravan
Well-Known Member
I've had my eye on the Misono Carbon 240mm gyuto for a while. Having read numerous threads on this site and ChefTalk there seems to be a consensus that the Masahiro VC is a better buy in terms of performance, but I already have a Sakai Kikumori with a more traditional gyuto blade profile and harder steel, so I'm not interested in discussing the merits and demerits of alternatives. I do have one concern about the Misono, however:
There's a video on YouTube where some goober reviews a 210mm version and I was surprised how much flex the blade had. Was it just him, or do these lack stiffness? JCK lists 2.5mm spine thickness for the 240, so I would assume that is enough steel to keep it sturdy. Can anyone who has one of these speak about the spine stiffness or flex? Having cut my teeth with German knives I have grown to liking a stiff spine and don't enjoy using something that has a whippy, floppy sort of feel.
Thx, HC
There's a video on YouTube where some goober reviews a 210mm version and I was surprised how much flex the blade had. Was it just him, or do these lack stiffness? JCK lists 2.5mm spine thickness for the 240, so I would assume that is enough steel to keep it sturdy. Can anyone who has one of these speak about the spine stiffness or flex? Having cut my teeth with German knives I have grown to liking a stiff spine and don't enjoy using something that has a whippy, floppy sort of feel.
Thx, HC