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 Post subject: Re: Holy Shig!
PostPosted: Wed Jun 25, 2014 6:45 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1701
So, OOTB, the blade isn't as freakishly sharp as my Haru or Shimo were, but a couple slides on the ceramic rod got it arm hair shaving sharp which is more than sharp enough for this knife. Only did some light dicing of tomatoes to see how the reactivity might shape up. Was very pleasantly surprised. The iron cladding, at least so far, is far, far less reactive than the cladding on Shimo. There was some, but nothing crazy.
Balance on this knife is unreal. When you pick it up in a pinch, you can open your hand without making any kind of adjustment and the blade sits there, completely level. F&F, as expected is the best out of any of the knives I own. The kasumi finish is a thing of understated refinement, the detail on the kanji is fantastic, every contact point has been tended to etc. etc. The kneck of the knife is curved ever so slightly to meet the handle and taper of the spine which creates almost a miniature bolster effect in terms of feel. Makes it very comfortable to hold in either a racquet grip or pinch, but pinch just happens naturally as soon has you pick it up.
The craziest thing about the knife is the blade geometry and the grind. Basically, this is the knife that a Nenox has wet dreams about. The convexing is so smooth and seemless it's almost unbelievable it could be achieved by hand. The grind behind the edge is thin, thin, thin. It's so thin that without even sharpening the thing (aside from the minute sharpening that occurs on a ceramic rod I ran it across), the blade wanted to stick into the board if force beyond what is provided by the weight of the knife is applied.
I love the weight of the knife as well. Feels like it is probably in the mid/upper 7 oz range (maybe 7.5-7.8). It instills incredible confidence. All of this conspires to create something that goes exactly where you tell it to. Really cool and a completely different experience than anything I've ever used before.
As I began to say in the previous post, this knife almost feels like it's telling you it does not want to be coddled. It's not here to look good (which I think it does anyway) or be preened over, but to eviscerate shit all day, every day.
I can't wait to really put this thing through the paces.



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 Post subject: Re: Holy Shig!
PostPosted: Wed Jun 25, 2014 8:11 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2610
Chip, I'm still coddling it, but to me the Takayuki Ginsan 240 exudes the same "let's go to work" attitude. She looks really good, but she ain't no Damascus clad, mirror polished Disco Queen :-). Not that there's anything wrong with that...;-)


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 Post subject: Re: Holy Shig!
PostPosted: Wed Jun 25, 2014 8:42 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1701
Ha! For sure. The Shimo is really the only flower, if you will, in block so the Shigs character is definitely more in line with my aesthetic tendencies. Out of curiosity, did you force a patina on yours or let it develop? Debating it myself.



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 Post subject: Re: Holy Shig!
PostPosted: Wed Jun 25, 2014 9:03 pm 
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The cool thing about the Takayuki Ginsan - stainless cladding, stainless core :-).

Now the Ikeda AS Damascus 250 I have is a different story. Reactive cladding and AS core. Just letting a patina naturally develop. It's not been super reactive. I often use it to slice meat and poultry, so the patina is an interesting variety of muted blue hues, etc. You can see the start of it in the QL video: http://www.chefknivestogo.com/taik24dagy.html


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 Post subject: Re: Holy Shig!
PostPosted: Wed Jun 25, 2014 9:06 pm 

Joined: Thu May 29, 2014 8:38 pm
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Oh, I misunderstood. I thought you were saying that you coddle your Shigefusa...



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 Post subject: Re: Holy Shig!
PostPosted: Wed Jun 25, 2014 9:09 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1701
That Ikeda patina looks great though!



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 Post subject: Re: Holy Shig!
PostPosted: Wed Jun 25, 2014 9:20 pm 

Joined: Tue Jan 21, 2014 5:21 pm
Posts: 138
SteveG wrote:The cool thing about the Takayuki Ginsan - stainless cladding, stainless core :-).

Now the Ikeda AS Damascus 250 I have is a different story. Reactive cladding and AS core. Just letting a patina naturally develop. It's not been super reactive. I often use it to slice meat and poultry, so the patina is an interesting variety of muted blue hues, etc. You can see the start of it in the QL video: http://www.chefknivestogo.com/taik24dagy.html



Pretty much looks like my Ikeda, though mine has different colors because I use it on mostly produce.


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 Post subject: Re: Holy Shig!
PostPosted: Wed Jun 25, 2014 10:28 pm 

Joined: Thu May 29, 2014 8:38 pm
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So decided to force the patina to avoid any potential nasty onion issues. Here's a pic forcing it with chicken breasts after about 2 cycles. Will continue with chicken and meat tomorrow to make sure it is stable. Again, sorry for the bad pic:

Image



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 Post subject: Re: Holy Shig!
PostPosted: Thu Jun 26, 2014 12:04 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 2296
Nice, I like that look.


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 Post subject: Re: Holy Shig!
PostPosted: Thu Jun 26, 2014 1:09 am 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1701
Thanks cedar. The pick doesn't really do it justice as the blue tinting is really pretty solid. Not as uniform as what I believe darkhoek was aiming for with his mustard/vinegar method, but solid nonetheless. And unlike his method (at least when I tried it on the Shimo), the patina seems to be pretty stable so far (haven't run it through the gamut as I want to stick the sucker in a couple more chicken breasts and a sirloin before I mess with the seriously browning ingredients) and doesn't look like someone spilled a bottle of Miller High Life on it.



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