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Sat May 04, 2013 12:31 am
Both knives are san-mai with prestige hagane
wrapped in stainless jigane
and sell for similar prices. Otherwise they don't have a lot in common. Before comparing and contrasting every damn knife in the world which sells for $200 and takes a decent edge, it would help to know the following: What is it you want from the knife?
Last edited by boar_d_laze
on Sat May 04, 2013 12:32 am, edited 1 time in total.
Sat May 04, 2013 12:32 am
You have more patience than I...
Sat May 04, 2013 12:33 am
Maybe. Maybe not.
Sat May 04, 2013 12:40 am
>> insert reiteration of PM here
Mon May 06, 2013 1:18 pm
Like BDL said, they're similar, but quite different.
A little more information would be great, but with lack of:
The Goko is a new favorite of mine and one I hope Mark continues to stock. It's a great wa gyuto, not a laser, but not overly thick. The handle is it's worst part, but it's at least acceptable. The cladding is left kind of like a polished KU finish like the Carter SFGZ and the Fujiwara Terayusa knives.
The Hiromoto is a western handled, obviously different than the Goko, and is more of polished version (although the polish isn't super great). It tends to be more thick behind the edge and could use a good thinning. The handle, like the Goko, is it's weakest part.
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