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Hi I am looking for a great work horse knive for the professional kitchen. I love the idea of the Aogami Super Steel but concerned because most seem to come with the Kurouchi finish and from some reading it seems it can discolor food and impart a mineral tast. The stainless cladded knives like Hiromoto seem really nice but the 60/40 edge concerns me for resharpening. Was wondering if you had any suggestions. Thanks so much love the web site and fast service you guys provide.
I seem to answer this question every day. Sharpening a knife that has slight asymmetry on the edge like the Hiromoto is not anymore difficult than a perfectly even grind. You stones will win when you sharpen the knife. You can sharpen it evenly on both side and you will grind a new edge that conforms to how you grind it. There are one sided knives like my Artifex Honesuki that has the entire blade ground on one side and it's flat on the back side where you obviously can't do this but slight differences on the edge is no sweat.
I would encourage you to try the Hiromoto. Or try the Kikuichi TKC which will be back in stock on Monday. I like that knife even more than the Hiromoto and it is semi stainless.
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