- Mar 4, 2011
- Reaction score
So are the bevel asymmetric? Left is flat and right is more convex? Not sure I am following you.Don't have access to my camera at the mo but here is an idea of the grind on the left side. It's relatively flat compared to the right. The suminigashi is the same way.
Yes I can. I actually ended up (accidentally) with a similar grind. Need to put a handle and do a potato cutting test.Ever so slightly. With the short blade it makes it harder to tell. Super thin edge, I think they accomplish that with the left side ending just shy of the actual edge. So the right side makes up more of the edge. If you can picture what I'm saying. I'm talking miniscule differences.
What exactly were you surprised about?Are the Mizuno's asymmetrical? Thanks for the video! I was surprised by the results.
The results were interesting, that's all. I don't think that these knives were an apples to apples comparison, but I liked the results. What was the fourth knife, by the way?What exactly were you surprised about?
One thing to keep in mind about the Mizunos is they are really quite thick. Salty's had the suminagashi for quite some time and the honyaki was thick to begin with. Thickness accentuates the effects of the convex face. The "better-finished" Carters, for example are very thin. Many are under 2mm thick at the spine. There very little room for convexing.
The fourth was Michael Rader.The results were interesting, that's all. I don't think that these knives were an apples to apples comparison, but I liked the results. What was the fourth knife, by the way?