Thu Mar 13, 2014 10:33 am
Ken, I've now had the opportunity to put the aono aoto and yaginoshima asagi to good use. I am very happy with them both. The yaginoshima is a great pre polisher before my nakayama asagi, and has produced better edges in combination than my prior step up, the jyunsyouhonyama, on straight razors. It also has lived up to its reputation as a fantastic finisher on knives. It is my favorite edge on my TKC gyuto, as I like my gyutos with high refinement.
More surprising to me is how much I've enjoyed the aoto. I really bought it to get a feel for mid grit naturals, and I am very pleased with my purchase. With the mud refined and a light touch, it is my favorite slicing edge for cooked proteins. Just glides through roast beef, ham, and turkey breast. It is also fine enough to go right to the yaginoshima with success.
I am amassing a nice collection of stones, and these are prized additions. Also, great service on shipping, and I appreciate your availability to discuss stones with me.
Wed Apr 09, 2014 4:37 pm
Thank you for the review and kind comments. I really treasure reviews and comments like these! Greatly appreciated. Aono edges are actually quite amazing in a very understated way, combining 'toothy' and refined in a way synthetics can't match.