I am as blind as a bat.No way. The left face — right on the picture — is basically flat. The right one — left on the photo — is slightly curved to allow food release.
I see both faces flat and the edge centered
I am as blind as a bat.No way. The left face — right on the picture — is basically flat. The right one — left on the photo — is slightly curved to allow food release.
I am as blind as a bat.No way. The left face — right on the picture — is basically flat. The right one — left on the photo — is slightly curved to allow food release.
That’s also an Ashi, 100% sureCool to see you ended up picking one up! They also have a 300 available : )
This is likely another OEM Ashi from what I've seen. Not certain but looks close. As much as I like the oversized gyutos, the 210 from here is probably my most used knife. KAMATA Hakensha White #2 Chef knife
If someone is looking for a carbon knife I don't think there's a better value knife. Nice steel and geo.That’s also an Ashi, 100% sure
My poor knowledge is an important point here.The straight left bevel is misleading here.
Beautiful patinas. They looks with a lot of hours of use.If someone is looking for a carbon knife I don't think there's a better value knife. Nice steel and geo.
Here's an old pic of my 270 (another I probably shouldn't have sold ) and 210 sporting healthy patinas.
View attachment 286715
With monosteel carbons forcing a patina is a serious option to get the steel stable before its first use.Beautiful patinas. They looks with a lot of hours of use.
I know, I have already some carbon steel knives. But I am creating the patina through the use.With monosteel carbons forcing a patina is a serious option to get the steel stable before its first use.
The same result can be obtained by the judicious application of different acids.I know, I have already some carbon steel knives. But I am creating the patina through the use.
The patina he show give the feeling they are knife with some year of use, which is great
I did something similar with vinegar. But the result was too artificial.The same result can be obtained by the judicious application of different acids.
Here's the link: KAMATA Hakensha White #2 Chef knifeBeautiful patinas. They looks with a lot of hours of use.
I don't want/should buy more knives but... how much they cost and who is the manufacturer?
A trick I've used quite often: leaving it dirty for a while, only cleaning the edge with the seem of a towel, or lightly cutting in a cork.I've found that cutting up some onion or apple scraps and resisting the temptation to rinse and dry immediately is a good way to get a patina going.
After getting the Ichimonji I kind figured why it didn’t cut as I expected, the convexing is bit high and would causing the stuck. I ease it a bit and it cuts a LOT better now, next I will just ease the transition bit and smoothing out the surface on progressionsGinga after more thinning, it kind bugs me they still don’t cut as well as I expected, maybe it’s just how thin knives are, they can cut open sweet potato easily but would stick on the way down, whereas a Spåre MCX has no problem at all, is it because the coarse stone finish?
View attachment 285335
Not that ugly, have seen much worse. Not sure evening the finish will require that much work. Something around 600-800 as an end result, both with stones and sandpaper, all parallel to the edge. You're not aiming for a mirror polish, I guess?It’s ugly and and a lots of polishing work will need to be done but hi it cuts like dream now
View attachment 287041
Problems solved to this one two, now cuts like proper laser, better than JCK benchmark knife I’m using. who knows the solution to trying to make a good knife is to buy another good knife…Bit more work on Togiharu, now it is quite a good knife, the steel is good and hard, just need bit polish one the surface.
View attachment 285199View attachment 285197
Thanks! Planing to do that.Not that ugly, have seen much worse. Not sure evening the finish will require that much work. Something around 600-800 as an end result, both with stones and sandpaper, all parallel to the edge. You're not aiming for a mirror polish, I guess?
It’s pretty good, but with the grind issue something like Masakane might be betterReally like the profile on the Togiharu
Still hasn’t try the Misono, if Masamoto HC is the same as Togiharu should be fine, similar amount of work on Masahiro and Togiharu, both feels like nice and hard steelOh I’m a lefty, like 90% of this thread isn’t even applicable to me haha.
My options are Masahiro VC (left hand version)
Misono Swed (left hand version)
Masamoto HC (left hand version)
I might sell the Togiharu later if you are interestedStill hasn’t try the Misono, if Masamoto HC is the same as Togiharu should be fine, similar amount of work on Masahiro and Togiharu, both feels like nice and hard steel
This HC required a bit more than a heavy thinning as with recent Misonos.Still hasn’t try the Misono, if Masamoto HC is the same as Togiharu should be fine, similar amount of work on Masahiro and Togiharu, both feels like nice and hard steel
That’s pretty close to the Togiharu hereThis HC required a bit more than a heavy thinning as with recent Misonos.
https://www.kitchenknifeforums.com/...le-gyuto-discussion-thread.66021/post-1021311
The same problem hereOh I’m a lefty, like 90% of this thread isn’t even applicable to me haha.
My options are Masahiro VC (left hand version)
Misono Swed (left hand version)
Masamoto HC (left hand version)
This pic remembered me the kanetsune sold on Amazon.
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