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 Post subject: Kamo R2 Gyuto
PostPosted: Wed Oct 30, 2013 7:10 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7661
Location: Madison Wisconsin
Im interested in purchasing the Kamo 210mm Gyuto, but i want my next knife purchase to be one that lasts. I have been using a global oriental chefs knife that i love but no longer holds an edge, and i prefer to use my takeda for detail knife work and not daily use. Do you think this knife is a good fit? i like the blade height and the apparent balance and weight and of course the look is beautiful as well.

Thoughts?

Courtney



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Mark Richmond
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 Post subject: Re: Kamo R2 Gyuto
PostPosted: Wed Oct 30, 2013 7:14 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Courtney,

Yes I think this would be an excellent choice. The knife is great looking and the steel he's using is very durable with good edge retention. He's a very accomplished blacksmith and his knives have a great reputation in Japan. It would be a special knife to own and use and nobody will have one like it in your kitchen.



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 Post subject: Re: Kamo R2 Gyuto
PostPosted: Wed Oct 30, 2013 8:30 pm 

Joined: Mon Dec 03, 2012 7:18 pm
Posts: 317
Why would a knife start to no longer hold an edge?


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 Post subject: Re: Kamo R2 Gyuto
PostPosted: Wed Oct 30, 2013 9:03 pm 
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Joined: Thu Nov 22, 2012 4:17 am
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It probably needs to be thinned and is wedging and makes it feel like it's not holding it's edge, that would be my guess.



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 Post subject: Re: Kamo R2 Gyuto
PostPosted: Wed Oct 30, 2013 11:51 pm 
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Joined: Thu Apr 19, 2012 8:34 pm
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Jeff, I hate to shoot you down, so I'm not. :mrgreen: :mrgreen: :mrgreen:

That's most likely correct. The knife has probably been sharpened enough times that it is getting thicker behind the edge. This is where our argument of "perceived sharpness" vs "actual refinement" comes into play. I have handled quite a few used Globals with this problem before.

Since you say that your Global is no longer holding an edge I will assume you know how to sharpen? If so, then what kind of sharpening equipment do you currently have?



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 Post subject: Re: Kamo R2 Gyuto
PostPosted: Thu Oct 31, 2013 10:46 am 

Joined: Sun Aug 25, 2013 1:22 am
Posts: 27
Hi , could you please tell me what the cladding material is on these Kamo knives
Thanks Theo


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 Post subject: Re: Kamo R2 Gyuto
PostPosted: Thu Oct 31, 2013 11:11 pm 
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Joined: Thu Nov 22, 2012 4:17 am
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It's a stainless mix damascus cladding but I' don't know from what steels.



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