Newbflat
Well-Known Member
- Joined
- Nov 11, 2015
- Messages
- 290
- Reaction score
- 95
Isolation project of the day. I’m doing isolation away from my home kitchen and had to leave most of my knives behind. I did bring a couple of projects and a pile of stones though. So today I grabbed my Hiroshiro 270 and decided to do it right.
When I got this along with a 240 what seems like forever ago, the were a project from the get go. Some of these came sharp and ‘finished’... others like mine were projects. They both weren’t ground all the way out to the edge and couldn’t cut you if you hacked at your arm. I spoke with Koki and there were no knifes left to replace them. He gave me a deal on something else and I made do.
For those that weren’t around when they were available. Koki sourced these from Hiromoto if I remember correctly ‘from a new found un finished batch of knives he had made for chefs in Tokyo in the 80’s’... or something to that effect. They are mono steel white#2 with a avrege at best yo handle slapped on. It’s definitely about the blade with these. The grind is distinctly right hand bias being dead flat on the left (edge down) and nicely convex on the right... or at least should be. They have true distal taper and have the thinnest tips of any knife of the same length I have ever seen, while being more a middle weight for the length. They also have for me what might be the perfect heat treatment. It’s hard but not brittle. Never chips and doesn’t roll unless I do something stupid. I have tipped my two Mazaki’s so many times it’s getting really irritating ... I have never tipped ether of my Hiroshiro’s in 11 years and they have much finer tips.
In my infinite wisdom of the time, I put a bevel on the right and a micro bevel on the left. It worked ok when I got the geometry corrected for steering but was thicker behind the edge that I wanted. I did the same to the 240 but over time whittled away at the bevel and a while ago went all out and thinned it to where it should have been in the first place. My 270 disappeared into storage for 5 years and reappeared recently and is in rotation. But, it still wasn’right and my taste and skills have changes so... today it was its day.
So, 3 or so hours later with a progression of Atoma 140> Beston 400> Bester 1200> Rika 5000> unknown kinda hard Sutra with mud from nagura..... I’m done.
Several blisters and only one slice on the tip of my first finger on my guitar fingering hand I’m done. The hump is gone and nicely faired into the edge. I should have done this when I got it 11? Years ago. But then what should I have worked on during this Shlt show!?_
I was super smart and didn’t take any pictures before I started. But I did after the Atoma and after finished before the final edge. I scrubbed it down with BKF to blend in the newly sharpened area with the rest.
Why did I post this?... I need some satisfaction after slicing my finger and I have been drinking.
When I got this along with a 240 what seems like forever ago, the were a project from the get go. Some of these came sharp and ‘finished’... others like mine were projects. They both weren’t ground all the way out to the edge and couldn’t cut you if you hacked at your arm. I spoke with Koki and there were no knifes left to replace them. He gave me a deal on something else and I made do.
For those that weren’t around when they were available. Koki sourced these from Hiromoto if I remember correctly ‘from a new found un finished batch of knives he had made for chefs in Tokyo in the 80’s’... or something to that effect. They are mono steel white#2 with a avrege at best yo handle slapped on. It’s definitely about the blade with these. The grind is distinctly right hand bias being dead flat on the left (edge down) and nicely convex on the right... or at least should be. They have true distal taper and have the thinnest tips of any knife of the same length I have ever seen, while being more a middle weight for the length. They also have for me what might be the perfect heat treatment. It’s hard but not brittle. Never chips and doesn’t roll unless I do something stupid. I have tipped my two Mazaki’s so many times it’s getting really irritating ... I have never tipped ether of my Hiroshiro’s in 11 years and they have much finer tips.
In my infinite wisdom of the time, I put a bevel on the right and a micro bevel on the left. It worked ok when I got the geometry corrected for steering but was thicker behind the edge that I wanted. I did the same to the 240 but over time whittled away at the bevel and a while ago went all out and thinned it to where it should have been in the first place. My 270 disappeared into storage for 5 years and reappeared recently and is in rotation. But, it still wasn’right and my taste and skills have changes so... today it was its day.
So, 3 or so hours later with a progression of Atoma 140> Beston 400> Bester 1200> Rika 5000> unknown kinda hard Sutra with mud from nagura..... I’m done.
Several blisters and only one slice on the tip of my first finger on my guitar fingering hand I’m done. The hump is gone and nicely faired into the edge. I should have done this when I got it 11? Years ago. But then what should I have worked on during this Shlt show!?_
I was super smart and didn’t take any pictures before I started. But I did after the Atoma and after finished before the final edge. I scrubbed it down with BKF to blend in the newly sharpened area with the rest.
Why did I post this?... I need some satisfaction after slicing my finger and I have been drinking.
