Alright, so this knife arrived today:
As per usual, I will provide quick first impressions followed by a more thorough review once I've had a month or two to use it (still forthcoming on my other reviews).
First off, the knife is thin: really really thin. It isn't absurdly thin behind the edge, being fairly convexed for a knife with such a thin spine (but as it does need an intial sharpening this will only get thinner as I work it into shape). As you can see, here is the choil:
The spine is positively anemic. The fit and finish is quite good everywhere except for the gaps between handle and blade. These are par for the course.
The knife is 51mm tall at the heel and 248mm long---so a long 240 gyuto to be sure. However, it is incredibly light, befitting a knife of its thinness, and surprisingly stiff as well.
The knife has a similar profile to the Goko White #1, but has a slightly greater up-curve toward the heel. That may be a peculiarity of this individual knife.
The knife came, as some others have experienced, with basically no edge. No problem, of course, that is to be expected with J-knives, and the knife seemed so thin that I assumed it would sharpen up in no time. This was user error. The Goko's 19C27 turns out to be fairly wear-resistant, much closer to the VG-10 I've experienced than any carbon steel in my collection, which is the majority of what I have been purchasing recently. It did a respectable job on onions, peppers, garlic, ginger, and carrots this evening, but I will need to do some more work on it before providing more complete thoughts because it is not up to my standards. It will slice paper, but not push cut it, and it took a little too much force going through certain ingredients. If I presented it to most people in its current form, they would be wowed by its lightness (as was I) and impressed by its sharpness. It needs more than 40 minutes (caveat: including setup time, and being extra careful of the finish), for a sharpener of my skill level with my stones, to get the edge where it needs to be. However, even in this state, I can tell how thin it is by how it goes through ingredients. I hope some other people will share their results as they get a chance, and I will of course update this once I can provide further thoughts. For now, at least I have some pictures and impressions on OOTB condition.
Last edited by estayton
on Sat Feb 22, 2014 4:51 am, edited 1 time in total.