supersayan3
Senior Member
- Joined
- Oct 17, 2014
- Messages
- 625
- Reaction score
- 2
The last two days I have been using the Mizuno w2 honyaki 24cm professionally.
My first impression of this knife, was that it was very blade heavy, so I wasn't expecting the best out of it.
In action, it didn't matter.
The blade is wide for 24 gyuto, has heft, is very thin over the edge.
Sharpens like butter, so easy. The same applies for my Hiromoto honyaki, so I don't understand the hype about Honyakis being difficult to sharpen.
Amazing knife this Mizuno.
Becomes scary sharp very easy.
It is a joy to work with.
Is great for both push cutting and rock chopping. Amazing proportions it has.
Discolors red onions.
I will start to use Sukenari honyaki as well professionally, and next month I will write my impressions concerning Hiromoto, Mizuno, Sukenari Honyakis.
My first impression of this knife, was that it was very blade heavy, so I wasn't expecting the best out of it.
In action, it didn't matter.
The blade is wide for 24 gyuto, has heft, is very thin over the edge.
Sharpens like butter, so easy. The same applies for my Hiromoto honyaki, so I don't understand the hype about Honyakis being difficult to sharpen.
Amazing knife this Mizuno.
Becomes scary sharp very easy.
It is a joy to work with.
Is great for both push cutting and rock chopping. Amazing proportions it has.
Discolors red onions.
I will start to use Sukenari honyaki as well professionally, and next month I will write my impressions concerning Hiromoto, Mizuno, Sukenari Honyakis.