the only mac flexible knife i could find was only 7 inches and most had a full bolsterMost here don’t like them. Steel is kinda meh, not the best to sharpen and soft enough that it doesn’t hold an edge long. I personally hate the handles. Mac would probably be the default mass market pick in that general price range.
doesnt say either are flexible blades. I need a flexible fillet knife.Masahiro? Their carbon steel is excellent, at least. Hmmm… can’t this listing doesn’t have many details tho.
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Misono Molybdenum Steel Series Fillet Knife is affordable range. However, Misono’s high standards of quality have not been compromised in the slightest.japanesechefsknife.com
Probably others have better suggestions.
I think we talked about this in your fillet knife thread, but it's impossible to know how many millions of fish have been filleted by one of these:doesnt say either are flexible blades. I need a flexible fillet knife.
Have you sharpened it yourself??What fish do you cut mainly? My Co-worker have the global gyuto, the steel is very soft, handle...erm... I don't like it at all, but is very easy to sharpen.
I got one recently and I don’t think it’s that bad. My post below shows my feeling for the sharpening. I’ve used it for some meals and the edge is still sharp. The geometry is also effective enough. The spine is indeed sharp though. The balance is at the neck which I don’t like.Have you sharpened it yourself??
My experience with Globals is very different. Amongst the most difficult to sharpen on stones. Main problem are the huge carbides in a soft matrix. There is some plasticity in it. Hard to raise a burr, even harder to get rid of it. Once you think you're done, wait and see a new burr popping up somewhere else after 15 minutes.
By the way, it is the only soft steel (58Rc) I know where spontaneous chipping is perfectly common.
At the time they were introduced, around 1985, they were quite a revelation. Much lighter than what the general public was used to, sharp OOTB, with an appealing design (to some at least). Easily available in a time where there was no distance shopping. Thin, sharp, and soft enough so that the users hadn't to change their -- poor -- habits. Nowadays there are plenty alternatives of much better stainless.
Sure, with that overly convexed factory edge it will need a serious thinning. If you were only to maintain the very edge (some 17 degree per side I guess) without thinning performance won't be impressive after a few sharpenings. Just out of curiosity: what kind of rod do you use with it? I could imagine a very smooth steel one like the Dickoron Micro, or a really fine ceramic one.They work well in a crowded area . I still think Global are good knives with a good honing rod and thinned they are hard too beat.