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 Post subject: Please help choose
PostPosted: Thu Aug 01, 2013 12:28 pm 

Joined: Thu Aug 01, 2013 12:24 pm
Posts: 3
I am looking to buy a knife and I was curious as to wether or not the Carbon 52100 Addict 240mm Gyuto with the paid sharpening service would be a sharper knife than the out of the box kasumi? Also, which would hold their edge for a longer time?


Thanks

Also, if the above options are not the best please feel free to recommend one better and state why. Price range is between $100-$300


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 Post subject: Re: Please help choose
PostPosted: Thu Aug 01, 2013 1:15 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2816
Absolutely without question it will be sharper than an OOTB Kasumi...well, wait....we're talking about these, yes?

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

If so, then yes....see above. :)

And 52100 will keep an edge longer than VG10 in my experience, but it depends on what kind of edge said sharpener puts on it too.

A better knife in that range would really depend on what you're after in a knife.

Can you fill in some more blanks?

What other knives have you used?

What did you like/not like about them?

What draws you to these two knives?

etc, etc etc



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Adam

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 Post subject: Re: Please help choose
PostPosted: Thu Aug 01, 2013 1:33 pm 

Joined: Thu Aug 01, 2013 12:24 pm
Posts: 3
Thank you Adam for the response. I have used the kasumi, shuns, wushtof, kitchen aid (I know but it was actually a really nice knife). I liked the feel of them all. I think that as I get more into sushi making I want something ludicrously sharp. I have my kitchen aid to the point of shaving with it and it still has trouble getting a clean cut through my rolls? Maybe its me? I am very new to knifes and I am not a professional chef, though I am friends with many (not that it means much). I want something kramer sharp that when I have something super delicate to cut I can use it and put it away...I guess not an everyday knife. As, I said I am VERY new and I appreciate the help.


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 Post subject: Re: Please help choose
PostPosted: Thu Aug 01, 2013 1:39 pm 

Joined: Thu Aug 01, 2013 12:24 pm
Posts: 3
Sorry, what draws me to them is my chef friend REALLY loves his kasumi. To me it is sharper, but no more comfy that my kitchen aid (again ACK I know). I love the look of the Carbon 52100 Addict 240mm Gyuto and I am guessing that it will have the potential to reach the sharpness I desire, with the longevity I need?


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 Post subject: Re: Please help choose
PostPosted: Thu Aug 01, 2013 1:54 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2835
Location: CT
My Richmond AS Laser and Tanaka Sekiso 240mm gyuto's take screaming sharp edges and hold them very well. What are you using as a sharpening progression? I finish on a J Natural stone or two, then strop on bare leather and I get a very sharp edge that still has some tooth to it and they cut very well.


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