ZDP-189 Gyuto

Discussion in 'The Kitchen Knife' started by scott6452, Oct 25, 2011.

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  1. Nov 5, 2011 #31

    EdipisReks

    EdipisReks

    EdipisReks

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    i believe it's all belly, but it would still work just fine with a bit of forward and back.
     
  2. Nov 6, 2011 #32

    scott6452

    scott6452

    scott6452

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    Not as much as the picture may suggest, the spine and handle all have a slight curve aswell with may look deceiving. There is about 2.5"-3" of flat at the start of the blade. Infact better option, picture!

    [​IMG]
     
  3. Nov 6, 2011 #33

    JohnnyChance

    JohnnyChance

    JohnnyChance

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    Not bad at all! I rock some, that would work for me.
     
  4. Dec 13, 2011 #34

    scott6452

    scott6452

    scott6452

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    Just a small update on the old Tanaka. I have sharpened it a few times and find it very easy to take an edge. The edge is so thin to begin with that very little metal needs removed. I have put a 13 degree per side edge on the blade and have had zero chipping problems. However the most im pressive part of this knife for me is how long the edge lasts. It has had a week of pretty hard use since i sharpened it, having to chop for a couple of weddings. I havnt babied it in the slightest, throwing squash, turnip etc. at it. So far the edge is still able to shave arm hair (albeit with a few passes now). And to top off the poor things hardship, all its use has been on poly boards. My recent addition of the borosilicate rod has no doubt helped but the knife really is amazing.

    One minor niggle is that the small etch scratch mentioned above seems to be laughing at me. I was thinking about re-etching the knife but then thought i might just take the etch off and try it without for a while? Not sure. What do you guys think?
     
  5. Dec 13, 2011 #35

    tk59

    tk59

    tk59

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    If you don't care about the look of the etch, go for it. I might peform a little better or possibly worst, if you get more sticking.
     

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