Viggetorr
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- Jun 22, 2017
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I'm considering buying a kasumi stainless Itinomonn gytuo, but I fear it will be hard to find the kiriba when thinning. Some gyutos, like a Kurosaki ( https://cuttingedgeknives.co.uk/imagegen.ashx?image=/media/148679/gallery-shizuku-gyuto-240mm-1.jpg ), have a very obvious kiriba/shinogi lince where you need only lay the knife flat on the stone and press down on the kiriba to find the perfect angle for thinning:
As far as I can tell from the pictures the Itinomonn gyuto does not have an equally pronounced kiriba/shinogi line.
Does any of you have experience with thinning an Iti gyuto? Will I find the correct angle in the same way as for a Kurosaki simply by pressing down on it without having to adjust the angle myself, or will it take more skill and consistency in finding and keeping the right angle?
Itinomonn gyuto:
https://cheftalk.com/index.php?media/dsc_1680-jpg.116343/full
http://i.imgur.com/wVClxgW.jpg
As far as I can tell from the pictures the Itinomonn gyuto does not have an equally pronounced kiriba/shinogi line.
Does any of you have experience with thinning an Iti gyuto? Will I find the correct angle in the same way as for a Kurosaki simply by pressing down on it without having to adjust the angle myself, or will it take more skill and consistency in finding and keeping the right angle?
Itinomonn gyuto:
https://cheftalk.com/index.php?media/dsc_1680-jpg.116343/full
http://i.imgur.com/wVClxgW.jpg