- Joined
- Aug 29, 2018
- Messages
- 2,422
- Reaction score
- 5,415
$220
265mm machi to tip
252mm edge
52mm
3.9mm spine at machi
2.9mm spine at end of kanji towards tip
0.9mm spine 1 cm before tip
226g
Iron clad carbon. Feels closer to blue steel . . . Barely. Could be either honestly
Comes with saya
Distal taper of grind (Thickness 4mm behind edge)
At heel: 1.4mm
Middle: 1.2mm
Near tip: 0.9
Distal taper of grind (Thickness 10mm behind edge)
At heel: 2.3mm
Middle: 1.6mm
Near tip: 1.3mm
Still need to set the bevel after refinishing, so you can see microchips from the sandpaper still on the edge
Refinished by me. I thinned it on stones and convexed it both side 2/3 up the blade face. Heel is 1/3 up, since I like thicker heels, which are more comfy in pinch grip. 400 grit stone -> 220 sic with 220 grit sandpaper and almond oil and foam pad for kasumi -> pumice. Some scratch marks still there from the lower grit stone and from the sharpener who made in Sakai (these are the deeper horizontal marks). Distal taper and thin tip. Balance point at second kanji (with first kanji closest to heel).
Great edge taking. No wedging in potatoes because its thin behind the edge and stone ground smooth convex helps with separation and release. Hard potatoes do not stick and fall off easily for me. Kanji resembles yamawaki engraving
265mm machi to tip
252mm edge
52mm
3.9mm spine at machi
2.9mm spine at end of kanji towards tip
0.9mm spine 1 cm before tip
226g
Iron clad carbon. Feels closer to blue steel . . . Barely. Could be either honestly
Comes with saya
Distal taper of grind (Thickness 4mm behind edge)
At heel: 1.4mm
Middle: 1.2mm
Near tip: 0.9
Distal taper of grind (Thickness 10mm behind edge)
At heel: 2.3mm
Middle: 1.6mm
Near tip: 1.3mm
Still need to set the bevel after refinishing, so you can see microchips from the sandpaper still on the edge
Refinished by me. I thinned it on stones and convexed it both side 2/3 up the blade face. Heel is 1/3 up, since I like thicker heels, which are more comfy in pinch grip. 400 grit stone -> 220 sic with 220 grit sandpaper and almond oil and foam pad for kasumi -> pumice. Some scratch marks still there from the lower grit stone and from the sharpener who made in Sakai (these are the deeper horizontal marks). Distal taper and thin tip. Balance point at second kanji (with first kanji closest to heel).
Great edge taking. No wedging in potatoes because its thin behind the edge and stone ground smooth convex helps with separation and release. Hard potatoes do not stick and fall off easily for me. Kanji resembles yamawaki engraving
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