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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Wed Jun 18, 2014 5:20 pm 

Joined: Fri Dec 20, 2013 4:24 pm
Posts: 298
That's what I don't like about the shimo. They create such a beautiful finish on the cladding and make it with a reactive metal, doesn't make sense to me.


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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Wed Jun 18, 2014 5:21 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1360
So, I have to say, the Haruyuki is still the reigning champion with onions. It's actually thinner behind the edge and at the tip than the Masakage and, because of the flat grind, just flies through onions.
The edge profile on the Masakage is just awesome though. It's got a really long flat which makes chopping a breeze. Chopped up a few softer scallions with it and didn't have a single accordion cut. The Masakage is also super light. The Haruyuki felt super heavy (even though it isn't) in the hand after using the Masakage. The dexterity of the Masakage isn't quite as good as the Kikuichi TKC, but in terms of a non-stick grind, the Shimo is the best knife. Nothing stuck to the blade, not apples, not orange slices, not potatoes, nothing.
So far, the Masakage seems to to everything pretty well and couple of things insanely well. Not quite as nimble as the Kikuichi or as smooth through an onion as the Haruyuki (though it is still plenty nimble and very smooth), but has a better all around grind for a varied work load and the edge profile is really a thing of perfection (at least for my cutting style and produce I use).
Will post a more thorough review after a week or so of use.



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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Wed Jun 18, 2014 5:44 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1360
Ray, I hear what your saying, though while I love the pattern on the Shimo, I was really more attracted to it b/c of the performance, grind, edge profile and the steel (I didn't own a carbon steel knife). Also, a patina doesn't bother me at all. In fact, with the damascus, once a patina fully develops, I think it is going to look pretty cool. Right now, it't a bit blotchy and mostly brownish hue, but hoping that changes with use over time.



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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Wed Jun 18, 2014 8:54 pm 

Joined: Sun Apr 27, 2014 10:34 pm
Posts: 31
Location: Palm Beach County FL
<Rick> By far the Honosuke was the dullest, Gyuto was sharp, and I just did the Nakiri for grins the first 2 came out so well


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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Wed Jun 18, 2014 9:10 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4251
ChipB wrote:So, I have to say, the Haruyuki is still the reigning champion with onions.....

That's because you didn't buy the HD2. :D



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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Wed Jun 18, 2014 9:14 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1360
Jeff B wrote:That's because you didn't buy the HD2. :D


Ha! Probably. Seriously though, people really need to take a look at that Akifusa. The thing is the real deal. If you're interested, I'll send it on over for a test drive.



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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Wed Jun 18, 2014 10:20 pm 
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Joined: Mon May 19, 2014 1:52 am
Posts: 355
Location: Philly
SteveG wrote:Chip, reactive cladding is usually a softer iron material, which can in some cases react more than the core steel, at least initially. It's fun to see how the steel and cladding reacts to different products. Proteins can create interesting patina hues, especially poultry.


Personally I really loathe the iron clad. Would prefer mono steel so much more. Will take stainless cladding over the iron. Of course this has nothing to with nothing just felt like sharing personal taste.



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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Wed Jun 18, 2014 10:46 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1360
whosthebestcop wrote: Personally I really loathe the iron clad. Would prefer mono steel so much more. Will take stainless cladding over the iron. Of course this has nothing to with nothing just felt like sharing personal taste.


I will say, there was certainly a "WTF" moment when I noticed brown patina on the iron cladding after literally 30 seconds into an onion. Overall, doesn't really bother me though aside from the fact that the damascus pattern pre-patina is damn sexy.



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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Thu Jun 19, 2014 1:35 am 
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Joined: Mon May 19, 2014 1:52 am
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Location: Philly
I love patina I just like it better on mono-steel carbon.



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 Post subject: Re: Konosuke HD2 vs. Masakage Shimo
PostPosted: Thu Jun 19, 2014 1:47 am 

Joined: Fri Dec 20, 2013 4:24 pm
Posts: 298
If you're gonna put a cladding over a reactive steel, i.e. white or blue hitachi, why clad it with something that's also reactive? And on top of that the cladding is more reactive than the core! You can get a cheapo stainless knife for a couple of bucks so its not like stainless steel is expensive. Maybe some people like a patina on the whole blade but my tojiro itk petty's cladding will rust if I don't coat it with oil when I'm not using it, its more reactive than the core which is white #2.


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