I think they're a great complimentary duo. Get both...
I think they're a great complimentary duo. Get both...
I don't think Suisin makes anything that isn't top notch and I've seen many of them. Suisin honyaki can have excellent edge retention and sharpness, while not carbon steel, is pretty damn good. The profile is on the curvaceous side of average for a gyuto. It's thin and surprisingly light, esp 240 size. The cutting edge length runs short based on the method of measurment. Variation between examples is minimal. I have less experience with Masamotos, in general but I have seen several KS models. They can be very nice knives but variation is significant with regard to grind quality, thickness and profile, a couple of those I've seen are downright crap. I would buy a Masamoto honyaki but I would never recommend a KS unless it came with a sparkling return policy. As far as the steel is concerned, it is very run-of-the-mill carbon steel: decent retention, excellent edge taking and fairly tough. These run a bit long.
I chuckledI've had no experience with a KS other than a Richmond that was supposed to be similar in specs to the KS.
Posts by the late KC Ma are particularly informative and entertaining, and may the gods bless him.
+1I hope KC's shaving chives with Bruce Lee and Julia Child while discussing the benefits of turning a double-bevel gyuto into a single.
I've had no experience with a KS other than a Richmond that was supposed to be similar in specs to the KS. I didn't like it, but that's probably because it was a poor representation of the style.
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