withdrawn

[reforminded]

withdrawn

 

[brimmergj]

I'm inclined to think it's to help with food release for a right handed user. A bit more material to allow a bit of convexity on the right side, where the left side is probably more flat.

 

[OkayMode]

I would be looking more at the core steel than the kurouchi personally, and it is pretty uneven between the two sides…

It wouldn’t have a significant impact for use now beyond some possible steering, but maybe could be a bit more difficult to work on later down the line for thinning and other geometry work, as you would have to be more considered than just doing the same thing both sides.

If you have a good relationship with your knife shop, I’m pretty confident they wouldn’t mind swapping it for a more evenly ground copy if you asked nicely and haven’t already used it.

 

[reforminded]

I would be looking more at the core steel than the kurouchi personally, and it is pretty uneven between the two sides…

It wouldn’t have a significant impact for use now beyond some possible steering, but maybe could be a bit more difficult to work on later down the line for thinning and other geometry work, as you would have to be more considered than just doing the same thing both sides.

If you have a good relationship with your knife shop, I’m pretty confident they wouldn’t mind swapping it for a more evenly ground copy if you asked nicely and haven’t already used it.

Unfortunately there are no more in stock to swap out. I waiting months for this one to come in stock. I was so focused on the kurouchi that I hadn't even noticed how much more core steel is exposed on one side. It really looks like two different knives--just extremely uneven finish work.

 

[jedy617]

Return it and grab this

https://www.kitchenknifeforums.com/...0mm-with-snakewood-handle.65812/#post-1008208

 

[reforminded]

Return it and grab this

https://www.kitchenknifeforums.com/...0mm-with-snakewood-handle.65812/#post-1008208

I's rather not purchased a used example and am more wondering about whether or not this is considered normal and acceptable for the $650 new knife I just received.

 

[jedy617]

I honestly don't get that mentality if it's a knife that has been used a handful of times, not like it's a beater. But is it normal and acceptable? Apparently to Hado and your retailer because it passed QC and they sold it. To me the KU finish looks pretty even comparing both sides. The whole point of KU finish is being rustic anyway, it's not a mirror polish. I'd care more about the uneven core exposure, although not that much. I would still use the hell out of it.

 

[WellLikedTurtle]

I expected a more even finish. Is this normal on these knives or anything to be concerned about?

Ehh this is within my expectations when it has such tall bevels and kurouchi. It is exceedingly difficult to get sharp and straight lines on that style of grinding.

 

[bahamaroot]

withdrawn

I wish you would have left this up, I would have liked to see what is being talked about. It might have been helpful for someone down the road too.

 

[myguidingmoonlight]

I wish you would have left this up, I would have liked to see what is being talked about. It might have been helpful for someone down the road too.

Poster was wondering if the KU being uneven on both sides of a Hado Blue #1 being acceptable margins of "uneven finish" work and was pondering on exchanging it.

Which I find a bit strange. It's a handmade knife with a slight one-side-biased grind, looks perfectly fine and has amazing fit and finish where it matters. And it probably cuts like a monster.

Some uneven kurouchi is to be expected for this kind of grind. Kurouchi is meant to be a more rustic finish anyways. A knife is gonna get scratched up when you use it anyways so why bother itching about tiny deviations from perfection?

 

[DitmasPork]

withdrawn

'withdrawn,' hmmm, another thought provoking one word thread, immediately brought to mind 'deleted.'

https://www.kitchenknifeforums.com/threads/deleted.63054/