I’m a Teppanyaki Chef, I use a Teryasua Fujiwara Nashiji White 1 Petty as my shrimp knife (and a Takeda NAS santoku as my main Hibachi Knife) and I’ve had A TON of micro chipping on the edge of it.
I’ve put it thru a full progression twice now- it sharpens up super quick and I don’t sharpen it past 5k (what’s the point on Hibachi knives) and it doesn’t have any visible chips unless you feel the edge or magnify it.
Has anyone else had this problem with TF’s White Steel #1? The Takeda is absolutely fine (thriving even). Maybe I should switch to a blade with some chromium in it?
I don’t expect any hibachi chefs to chime in, but has anyone had any issues like this with a TF or any other knife and figure out how to stop it?
I’ve put it thru a full progression twice now- it sharpens up super quick and I don’t sharpen it past 5k (what’s the point on Hibachi knives) and it doesn’t have any visible chips unless you feel the edge or magnify it.
Has anyone else had this problem with TF’s White Steel #1? The Takeda is absolutely fine (thriving even). Maybe I should switch to a blade with some chromium in it?
I don’t expect any hibachi chefs to chime in, but has anyone had any issues like this with a TF or any other knife and figure out how to stop it?