JaVa - how about the cladding, in terms of patina and ease of sharpening? I would guess that thinning this knife would demand extra time/effort due to the soft SS cladding...
I only use synthetics atm so i can't​ help you on that front. I feel like a skilled individual you get a nice looking contrast between the two steels even using finger stones or the sand paper method. The blade has horizontal scratch patterns (from sandpaper or maybe some kind of belt not sure?) so I guess that would play a factor in deciding how/what kind of finish you'd want to give it I assume.
Here are some hopefully helpful pictures from my crummy phone
is that an itinomonn?
Capt,
Nice write up. Two questions beg to be answered.
What's Kale?
Is DH an Admiral or a Boatswains Mate?
:cool2::cool2::cool2:
(I quit on carbon Gyuto some time ago. The Mune may have me try it again.)
@choppin what size gyuto are you interested in purchasing?
210mm
Find an itinomonn. Or a wakui. Or gengetsu.
(I quit on carbon Gyuto some time ago. The Mune may have me try it again.)
Wakui hairline or Kasumi Ithink they're called IIRC are very similar to the Iti
Mine is 212g 240mm ku finish, shiro 2I am curios about Munetoshi as well. Could anyone let me know how much does the 240 gyuto weight?
food release is good, tip works fine on onions, carrots need some force - you can hear a little bit of cracking sound but when they are in half, they just cut fine. I like the knife, it has a real nice feeling when cutting, don´t own or tried a knife you mentioned but I would regard it as a workhorse knife - the grind is fine on mine too, the balance point is right in the middle of the 240 mm at least 4cm from the heel to the tip, it has a slight blade heavy feel, which I really like as the knife does the work for you. not a professional, just a foodie who likes japanese blades.Please let me add a few more questions
I would be very interested how the Munetoshi compares to Toyama (in 240 size) and to some other knives, (e.g. Kochi, Itinomonn KU, hammered Yohikane SKD, etc.) in terms of cutting behaviour, center of mass, etc. I am lookig for a workhorse-ish knife that is thin behind the edge. I have Kato 240 workhorse at the moment and it is just bit too heavy and definitely too thick for everyday use for me (though it is a special knife - no question about that).
This would really help, thanks
I had one in the mean time for about a year and sold it about a year agoMine is 212g 240mm ku finish, shiro 2
Hell in the meantime I got into knives, joint KKF, bought an uraku, sold it, bought a munetoshi and loved that, then sold as wellL
I had one in the mean time for about a year and sold it about a year ago
nice you are having fun on my behalf - you made me laugh! > on the other hand: some people read comments to grasp information on certain knives - so answers to questions might help. @minibatataman who led you into reading this thread - curiousity?It is just plain funny when people overlook that thread has been dormant for a couple of years. @Mathias Z. - please don’t take it the wrong way, I appreciate your reply. We are just having a little fun
Yep.nice you are having fun on my behalf - you made me laugh! > on the other hand: some people read comments to grasp information on certain knives - so answers to questions might help. @minibatataman who led you into reading this thread - curiousity?
Ah the dreamit’s half-converted my wife to using carbons. [emoji1305][emoji1303]
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