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Ahh, haha XD, a year ago I might have but I'm a bit busier nowadays, so I try not to borrow too many things. I'm mainly curious about non knife things now
Oh yes +1!Lol maybe there should be a western handle monosteel Japanese gyuto thread for old stock stuff like this haha.
After some comparison I’m 90% sure this is a Masamoto HC gyuto, same weight, height and handle length, tho the price is much better so a great dealOne more candidate, Togiharu VC, one search in the forum didn’t show much results, tho people who had it seems to be happy with it.
https://www.korin.com/HTO-HCGY-240?...2%7D&custcol_sca_line_id=mainItem%3Af12tydg5w
I would be very interested about recent experiences with a Masamoto HC. The latest I found was from 2014 and was disappointing, to say the least. Review aus fünf Blickwinkeln: Masamoto HC Gyuto@panda has used them both. I might reach out to him and see what he says
Indeed an ootb choil shot. Those messerforum guys were serious about it.Is that an ootb choil shot??? The think @panda was loving his from around the 2018ish era.
I haven’t used an HC since 2011, remember liking it more than Misono 440 but less than my Mac Pro. Might just wait for a good looking vintage one to pop up somewhere
Josh has a Kanto gyuto vid where he compares all of his inventory against one another if you want more infoAnyone tried Naozumi Nihonkou knives? From the photos, the spine looks a bit thicker than other monosteel blades and it has that chiseled grind, but the extra thickness could be a good template to grind in some convexity on the stones.
https://bernalcutlery.com/collections/naozumi/products/naozumi-nihonkou-240mm-gyuto
Anyone tried Naozumi Nihonkou knives? From the photos, the spine looks a bit thicker than other monosteel blades and it has that chiseled grind, but the extra thickness could be a good template to grind in some convexity on the stones.
https://bernalcutlery.com/collections/naozumi/products/naozumi-nihonkou-240mm-gyuto
Yeah stickiness is an issue I’ve found with some of these blades. I’m playing with my Masakane now (thinning/convexing/polishing) to see if I can improve that.I have a 210 of these and is quite thin actually. Cuts well but is pretty sticky.
Handle finish was superb. Mine had red buffing compound residue on it when I took it outta box. So not sure if the factory does that or Bernal does in house.
Yeah stickiness is an issue I’ve found with some of these blades. I’m playing with my Masakane now (thinning/convexing/polishing) to see if I can improve that.
Don't know the knife, but even with thin ones moving the edge a bit to the left may change a lot about food release — supposing you're a right-hander, of course.I have a 210 of these and is quite thin actually. Cuts well but is pretty sticky.
Handle finish was superb. Mine had red buffing compound residue on it when I took it outta box. So not sure if the factory does that or Bernal does in house.
For the price sounds pretty goodProbably SKD. Likely quite similar to Kanehide Bessaku (potentially one is simply a rebrand of the other).
They also have them in an extra tall version (komagiri I think).
Their honesuki get a lot of praise around here.Looks quite similar to the old Masakane but with their mysterious semi-stainless
https://www.ebay.com/itm/2336041218...7ggb3tfrbq&var=&widget_ver=artemis&media=COPY
Their honesuki get a lot of praise around here.
So that would make it the same steel as the old Type A gyuto, interesting…I got 2 knifes from the S line on Aritsugu Tokyo, which are stores named the same, but carrying different lines. My knifes are western handle gyuto and petty. They say the steel on the S line is Gokinko (golden alloy).
The finish on my knifes is good to excelent, the steel can get very very sharp for quite some time, this is a reactive blade.
Id say Aritsugu Kyoto or Tokyo are great buys as they have a great history. I recommend Tokyo, because the prices are fair, much better than masamoto.
Nice. That choil shot looks good, much less chamfered at the edge than some other monosteels around. Let us know how it performs once you get to use it.The balance is pretty neutral for a smaller knife and a quite comfortable handle, probably due to the wildness, tip is very good
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Looks great! Let us know how the steel performs compared to the typical SK stuff.One of the knives arrived, Tsukiji Masamoto 200mm Wide Knife (not sure how to translate it…),Takefu V1 steel, 62-63 hrc according to MTC. The grind is really good, asymmetrical convex grind with an acute edge, while doesn’t look as thin as Ginga in the choil but the edge is actually nail flexing. Some easing at the shoulder might make it even cuts better but at the sacrifice of some food release.
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Nice. That choil shot looks good, much less chamfered at the edge than some other monosteels around. Let us know how it performs once you get to use it.
Will do, just had some surgery and will need to lay down for another 3 weeksLooks great! Let us know how the steel performs compared to the typical SK stuff.
No sharpening or kitchen work, I guess. Get well soon.Will do, just had some surgery and will need to lay down for another 3 weeks
Hope you recover quickly.Will do, just had some surgery and will need to lay down for another 3 weeks
Laid up in bed and still buying knives, I like it. Get well soon!Will do, just had some surgery and will need to lay down for another 3 weeks
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