Vancouverguy
Well-Known Member
- Joined
- Jun 20, 2016
- Messages
- 277
- Reaction score
- 45
I heard a comparison between a Kato's cutting performance and a Honyaki to be similar on JNS : " The knives we will carry are thinner than the prototypes, but still have the original and very unique grind, as well as the incredible steel, which feels like honyaki, but sharpens much easier. The final change was to add our own kanji to back side that translates "WORKHORSE" "
Is it only the Workhorse line? or is it ALL kato's? ( I'm getting a Kato 210...)
Other than that, What is your recommended Honyaki Gyuto for a 240mm? I heard that a Konosuke White#2 is pretty amazing, but there are none currently out in the market.. I know y'all will give me inputs on a Watanabe Honyaki, Please do!
That Hamon on the Honyaki Forged knives looks just so special! I understand that during the craftsmen's job of forging the knife, the knife is water quenched out of a single piece of steel. Correct me if I'm wrong.
Thanks,
Gary
Is it only the Workhorse line? or is it ALL kato's? ( I'm getting a Kato 210...)
Other than that, What is your recommended Honyaki Gyuto for a 240mm? I heard that a Konosuke White#2 is pretty amazing, but there are none currently out in the market.. I know y'all will give me inputs on a Watanabe Honyaki, Please do!
That Hamon on the Honyaki Forged knives looks just so special! I understand that during the craftsmen's job of forging the knife, the knife is water quenched out of a single piece of steel. Correct me if I'm wrong.
Thanks,
Gary