choochoochop
Well-Known Member
I was checking out the Sukenari 240 AS on K&S. The specs look interesting, midweight ~230mm. Has anyone tried one of these, or similar, and able to comment on profile/grind?
I really like mine, it is YXR7. Very nice middle weight. The profile is good, grind is midweight, not the thinnest behind the edge, but also not too wedgy. The size is good, mine is 230x51 I believe. All in all a very solid knife. Every once in a while I want to get one more, but in HAP40 this time around, just because I like the one I have a lot and like to play with different steels.
They used to have a decent flat spot, at least mine did. They laser cut or stamp most of their gyutos so they should remain pretty consistent.I recall reading somewhere that the profiles have a lot of belly. Does yours have a decent flat spot?
It's pretty flat, good profile.I recall reading somewhere that the profiles have a lot of belly. Does yours have a decent flat spot?
I really like mine, it is YXR7. Very nice middle weight. The profile is good, grind is midweight, not the thinnest behind the edge, but also not too wedgy. The size is good, mine is 230x51 I believe. All in all a very solid knife. Every once in a while I want to get one more, but in HAP40 this time around, just because I like the one I have a lot and like to play with different steels.
I really like yxr7 and originally picked it over hap40 because I believed that higher toughness is more important than wear resistance for a kitchen knife. Since then I learned that hap40 is tough enough for my uses and that it being harder is a benefit to me. I've also since then aquired quality diamond stones, so hard, high wear steels don't scare me anymore. Thinner edges is a possibility, but since I free hand sharpen, realistically all my knives get the same angle whatever it is. It is not optimal for all steels and sometimes I increase it on chippy or soft steels, but in general I don't mess with it. I measured my sharpening angle a few times and it is somewhere in the 15-17° per side range plus/minus the phase of the moon as compared to the time of day and time of year.How's the YXR7 on the stones? Is your thinking on HAP40 would be to have higher HRC and thus thinner edge?
What does it mean when they say “hairline” ?
You should sell me that yxr7 and get yourself the hap40I really like yxr7 and originally picked it over hap40 because I believed that higher toughness is more important than wear resistance for a kitchen knife. Since then I learned that hap40 is tough enough for my uses and that it being harder is a benefit to me. I've also since then aquired quality diamond stones, so hard, high wear steels don't scare me anymore. Thinner edges is a possibility, but since I free hand sharpen, realistically all my knives get the same angle whatever it is. It is not optimal for all steels and sometimes I increase it on chippy or soft steels, but in general I don't mess with it. I measured my sharpening angle a few times and it is somewhere in the 15-17° per side range plus/minus the phase of the moon as compared to the time of day and time of year.
I have one in HAP40. I wouldn't describe it as having a lot of belly, and the back part is pretty flat. Maybe some lines have more belly? Mine is 230 x 50 and I really like it. Haven't found the steel to be chippy. I did give it some thinning soon after purchase. I wouldn't describe it as particularly thin, especially in comparison to some other knives, but I like the way it cuts. In my collection it complements a couple lasers and very thin behind the edge knives.I recall reading somewhere that the profiles have a lot of belly. Does yours have a decent flat spot?
Thanks
Did you also find that they didnt have much of a distal taper?I’ve owed (240 gyutos)
ginsan / k-tip hap-40 / YXR ... and still own a dammy zdp.
I think they are really under rated. mainly because they had variances in the grind Pre-2013 models (That I’ve handled) But I think they lost a lot of market share of vendors and people latching on to the brand because of it.
post 2014 (all of what I’ve owned) ... have been consistent grinds. Yes can be slightly thicker, but behind the edge is very good. I keep resenting not owning more, but I just Enjoy the maintenance of carbon ... at least for now.
their HT is very very good, i don’t know if any having a bad heat treat also, which I have come to learn is pretty amazing.
No they All didn’t. After some use, you really get use to not having a distal taper.Did you also find that they didnt have much of a distal taper?
Yes, I think it's pretty. Another shot of it:It does suits the k-tip handsomely.
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