This is my first post. I'm Mariano from Tahiti. I love cooking, especially chinese and japanese food. I'm the proud owner of a beautiful yanagiba.
I'm here because it seems either my beloved yanagi has trouble holding an edge, either i'm doing something wrong...
I don't want to blame the blade and put bad reputation on the smith so I simply won't name him.
Here are the specs of the blade :
- suminagashi shirogami #1
- 63-64 Rockwell
- worth about $300
The problem : there are very small (like a tenth of a millimeter) chips on the edge after use. To be sure, I freshly sharpened it resulting in a beautiful perfectly flat edge. (#1000 king, #4000 shapton glass, #8000 shapton classic). Then I cooked a delicious meat and vegetable sauté. All slicing or very gently push cuts. And I mean REALLY gentle.
Afterwards : http://img51.imageshack.us/img51/5026/p1000532j.jpg
You should be able to see the tiny chips... This makes me kinda sad. It still is capable of shaving and precise cutting. But I can already feel burrs when slicing paper.
I have never changed the bevel angle. This knife is my first high class knife and I treasure it. Everytime I see a video about knives like gyutos and usubas I see chopping. I don't even do that...
So i'm wondering...
Is the metal not that good ?
Is the angle too aggressive ?
As it is a yanagi is that all intentional and should I use it only to slice meats ?
Am I just bad ?