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masakage vs goko

Mon Sep 16, 2013 10:13 pm

I'm down to 2 knives it is between the masakage mizu nakiri and the goko nakiri and suggestions would be greatly appreciated

Re: masakage vs goko

Tue Sep 17, 2013 4:13 am

jimsMEGG <> The Goko is a softer steel of which will allow your edge more durability... meaning less chipability. The Mizu steel is harder allowing you better edge retention and edge angle potential (sharpness).

The Goko is 3/4 of a cm shorter in height than the Mizu & 2.5oz lighter, respectively. Overall the Mizu is a larger heavier knife.

The Goko is laminated with stainless-steel while the Mizu is laminated with reactive iron of which only some is protected with a Kurouchi finish. I have not personally used a Mizu, but generally, Kurouchi finishes will wear away - some more quickly than others. All this means is that the stainless-clad Goko requires less maintenance from day one as there is considerably less exposed reactive steel.

Re: masakage vs goko

Tue Sep 17, 2013 1:03 pm

I vote for the Goko between those two. http://www.chefknivestogo.com/gokoknives.html

If you include the Yuki I would vote for that one.

http://www.chefknivestogo.com/masakageyuki.html
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