It is currently Fri Aug 01, 2014 2:02 am

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 2 of 3 [ 30 posts ]  Go to page Previous  1, 2, 3  Next
Author Message
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Sun Feb 23, 2014 3:13 am 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 247
good review on first impressions, I should have mine (hammerd version) by Monday... (being in Canada sucks sometimes) I am looking forward to seeing how it compares to my solid sweedish gyuto from jck the Fu-Rin-Ka-Zan line. same steel same, should be an interesting comparison


Offline
 Profile  
 
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Sun Feb 23, 2014 3:15 am 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 430
It is indeed a Boardsmith board. I love that thing.

R.e. Los Altos: I got the stones out again today and worked a bit longer on it. The second time things went better, and it is more where I want it to be. So I'd say we had a simliar experience.

R.e. rayong: it does not yet seem to take as fine an edge as carbon steel (white #1, blue #2, or 2N), but it is still plenty sharp. I'd have to do more tests to compare it to other stainless steels.

Though the edge now will push-cut paper I think there is still some room for improvement. But even though it is still measurably less sharp than several other knives, I have so far found it to cut most things just as well because it is so thin.


Online
 Profile  
 
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Sun Feb 23, 2014 4:30 pm 

Joined: Fri Dec 20, 2013 4:24 pm
Posts: 289
Thanks Estayton, being a newbie I've only had experience with vg10. And soon 19c27. Looks like I'll be exploring the carbons soon.


Offline
 Profile  
 
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Sun Feb 23, 2014 5:45 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 606
estayton wrote:It is indeed a Boardsmith board. I love that thing.

R.e. Los Altos: I got the stones out again today and worked a bit longer on it. The second time things went better, and it is more where I want it to be. So I'd say we had a simliar experience.

R.e. rayong: it does not yet seem to take as fine an edge as carbon steel (white #1, blue #2, or 2N), but it is still plenty sharp. I'd have to do more tests to compare it to other stainless steels.

Though the edge now will push-cut paper I think there is still some room for improvement. But even though it is still measurably less sharp than several other knives, I have so far found it to cut most things just as well because it is so thin.



This is what I've found as well. Is it as crazy sharp as AS or W#1? No, it's not. What I find this knife to be is somewhat of a compromise. You get decent edge retention, decent edge refinement. It doesn't excel at any one task, but it does a good job if you just need one knife to do a multitude of varying tasks.


Offline
 Profile  
 
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Sun Feb 23, 2014 6:55 pm 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 256
I had one for about 5 hours. Another line cook wanted it more. :)

I was not initially impressed with it but by the time service hit and my prep was done I was liking it. I The handle is really light and the balance seemed off at first but I didni't notice it once I got going.

I did not sharpen it. I wanted to try the OOTB edge and like others have said it wasn't as sharp as it could be but it was still plenty sharp. I will highly recommend this knife for a while.


Offline
 Profile  
 
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Sun Feb 23, 2014 7:57 pm 

Joined: Sun Dec 02, 2012 8:14 pm
Posts: 133
The only other complaint I have (other than the ferrule cracking on me) is that the Damascus cladding seems to grip certain foods and cause a bit of drag when slicing.


Offline
 Profile  
 
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Sun Feb 23, 2014 8:15 pm 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 430
Los Altos wrote:The only other complaint I have (other than the ferrule cracking on me) is that the Damascus cladding seems to grip certain foods and cause a bit of drag when slicing.


Interesting. I will feel for that as I use it more. So far I have found the finish fairly slippery and pretty nonstick for such a thin grind, but I have mostly done veggie prep and no potatoes.


Online
 Profile  
 
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Sun Feb 23, 2014 11:43 pm 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2663
Location: CT
I sliced down a ham today with my 240mm hammered, ham was somewhat dry and dense, did very well with it. This is with the stock OOTB edge which was serviceable, but nothing special. Edge on the 210mm Damascus (non hammered) is MUCH better than the 240mm hammered.


Offline
 Profile  
 
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Mon Feb 24, 2014 1:11 am 
User avatar

Joined: Wed Aug 07, 2013 12:44 am
Posts: 645
My example also has the same sweep as your Estayton, so I think you can expect it for most of the examples.

Not sure I love this knife, but it is super thin, and it raped all the onions I had on hand the other day. I HATE the gaps in the handle. I don't have the supplies on hand to repair them.



_________________
Only after Winter comes do we know that the pine and the cypress are the last to fade.
Online
 Profile  
 
 Post subject: Re: Goko Damascus 240mm Gyuto Review
PostPosted: Mon Feb 24, 2014 1:13 am 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2663
Location: CT
For gaps, do you guys mean between the handle/tang or between the ferrule/chestnut handle? if the handle/tang gap, I may be able to do a little photo WIP for you guys to fill it; it's very easy!


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 2 of 3 [ 30 posts ]  Go to page Previous  1, 2, 3  Next

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred