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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 3:19 am 
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Joined: Wed Jan 30, 2013 8:06 am
Posts: 357
Location: Peoples Republic of Massachusetts
I've been keeping tabs on the Shimo as well. I first saw it on another site and was stoked when Mark picked up the line. I really like the way it looks and from reading the reviews, it appears to perform pretty bad ass as well. I am personally at the point that I don't NEED anything as far as knives go, but can't stop looking and reading reviews :) My next purchase will probably be a suji (I really like the
Anryu hammered) because I don't have a dedicated 'slicer'. Of course, I rarely cook anything that requires a dedicated slicer, but that's what addiction is all about! LOL

Chris


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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 5:07 am 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1339
Chris, the Shimo is f***in tremendous. Handle is a bit small for me, but that's my only real gripe. I'm absolutely in love with the edge profile and the grind. Wouldn't mind a bit more taper to the spine and a thinner tip, but not sure that is possible with the absolutely phenomenal convexing throughout the bulk of the blade.
With ya overall. I probably could have stopped after my first purchase/s, but at this point, may pick up a meth habit just to get me off the knife kick.
Suji is probably next on my list as well. Actually use my global classic slicer quite a bit for a home cook. I'd peg my slicer duty at about 1-3 nights a week. Will probably continue to use the global a good bit, but too much flex, and hollow grinding for a really clean cut.



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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 6:07 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1186
Location: Raleigh, NC
If you use a slicer 2+ days a week, you're well into good sujihiki range. That's how often I use mine at home. Any considerations?


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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 11:30 am 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1339
Would certainly like one, though haven't put a whole lot of thought into it. Maybe a Kono?



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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 5:56 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1339
So, since my Shimo is iron clad like the Shig Kasumi, I decided to practice forcing a patina with the darkhoek method. Added some cow protein powder to the mix for some extra effect. The attached picture doesn't do a great job picking up the bluing, but came out pretty well I think
Shimo Patina.jpg [34.84 KiB]
Not downloaded yet



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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 7:26 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1186
Location: Raleigh, NC
It's a very solid patina. Shows off the cladding very well. What colors does it reflect?


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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 7:47 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1339
It reflects some a great blue and copper/red streaking on the exposed parts of the core white #1. Unfortunately, the iron itself doesn't get quite as attractive, but could be a lot worse than the champagne hue.



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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 7:51 pm 

Joined: Tue May 01, 2012 9:37 pm
Posts: 357
Location: Pensacola, FL, USA
Has it reduced the reactivity?


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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 8:02 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1339
Definitely. Took about 2 hours to reapply, set, wash and repeat a number of times, but now much, much better than before.



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 Post subject: Re: Holy Shig!
PostPosted: Mon Jun 23, 2014 8:10 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1339
Scratch that. Just put it through a tomato and displayed no reactivity. Followed up with an onion dice for good measure and still had some reactivity. Not as bad as before, but looks like there is still some work to do.



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