We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Apr 24, 2014 12:24 pm
I beat the snot out of a goko white #1 lol
50 pounds of winter squash, heck yes
It's good feels good in the hand, spine and choil WILL need rounding, a little bit of work to thin it but not too much and you'll have a beast of a blade, with a ugly handle.
Thu May 08, 2014 4:58 am
I've received the KANETSUGU siaun damascus 230mm gyuto.
Specifications: VG-10, 33layer damascus, 231mm long, 50mm high,2.35mm thick on the spine with a gentle taper.
My first impressions were:
-Perfectly balanced for a pinch grip
-Amazing fit and finish, I couldn't find any flaws. (rounded choil and spine, gently rounded but more then enough to not feel anything annoying)
-Thin behind the edge
-Blade geometry is for chopping, push/pull cutting, not a rocking knife. (which is perfect for me since I almost never rock)
-Good/great grind (I can't tell if it's great since I don't fully understand what makes a great grind), food releases very easily and slides through food with no effort even with the OOTB edge.
-OOTB edge wasn't sharp, but because of the good/great grind it still cut better then my german knife that has been sharpened to shaving armhair sharp.
-Doesn't sharpen as easy as I expected but it's my first Japanese knife and first encounter with VG-10.
(-Good looks, came in a nice box)
Can't comment on edge holding yet as I have only used it for 3 days.
At the end of the week I'll give it a sharpening even if it doesn't need it yet just to find out what is possible.
If people want pictures I'll gladly post them, I just need to get my camera instead of a low light cell phone picture I have now.