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 Post subject: Misono swedish vs kikuichi carbon elite
PostPosted: Thu Nov 29, 2012 4:26 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi, I am looking to purchase a 270mm sujihiki and I am deciding between the Misono Swedish Steel and the Kikuichi Carbon Elite. This will be used primarily on the line at work. I have heard good things about both, but there is a big price difference. But I have a few questions about them. What are the steels used and the hardness/edge retention of each, is either more prone to chipping than the other, is one more reactive than the other, and what are the weights and thicknesses of each? Also, I will probably be getting the Misono Swedish gyuto as well. Thank you.


Rich



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Mark Richmond
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 Post subject: Re: Misono swedish vs kikuichi carbon elite
PostPosted: Thu Nov 29, 2012 4:28 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Rich,

Both of those knives are similar in general style and performance. They both use kind of middle of the road carbon steel. If you wanted to choose between those two I would get the Misono gyuto and the Kikuichi carbon mostly because you will have a chance to try different makers.

I have some other good ones in this general category. If you're open to a wa handled knife try the Moritakas. They great knives and have better steel. Their "yanagis" are really sujihikis and would work well for you.



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 Post subject: Re: Misono swedish vs kikuichi carbon elite
PostPosted: Fri Nov 30, 2012 2:17 pm 
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Yeah, the steel used in both is very similar. Neither has a strength over the other in any category as best I've ever been able to tell.

Can't help with weights and thickness's.....sorry.



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 Post subject: Re: Misono swedish vs kikuichi carbon elite
PostPosted: Fri Nov 30, 2012 3:26 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
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Location: CT
I have a Kikuichi Elite Carbon 240mm gyuto. I got it many years ago (7 or 8 IIRC) and the handle was OK, but I had to take some sandpaper to the handle, spine and choil, which is a common thing for many Western handled knives in that price range. Dunno if they have gotten better with that lately or not. It takes a wicked edge when I do my part on it and holds it decently. It was my first Japanese knife and I still use it occasionally. I am guessing the Misono would have better F&F, but it's a total guess, Mark would be able to elaborate on that better than I can since mine is much older. IIRC, the Kikuichi Elite series uses SK4 Carbon steel and some people complain about the steel being "stinky". Mine had a dull grey/goldish patina on it from the years, but that went away when I reground and rethinned the whole blade.

I like Mark's idea of getting a gyuto from one and a suji from the other.


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