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JIMSMEGG <> This review will give you a clear idea about the product. It is not the Nakiri, but it is A Goko.
The knives come sharp; sharper than the soft German stuff you're presumably used to. I understand that every individual has their own criteria for knife purchases, but OOTB sharpness is for me the ABSOLUTE lowest priority. I, and many others, sharpen every knife I/we get before I/we ever use it. Many knives come purposely dull so the user can create their edge. Regardless, they are sharpened the same way you sharpen any knife... with abrasives. If we were talking soft steel I might suggest natural arkansas stones, but we're not - assuming you've wiped that garbage Global from your vocabulary. This set offers a set of whetstones that can create hair whittling edges on soft & hard stainless & carbon steels if you practice these lessons.
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It rather much depends on what "sharp" is to you. If your standard of sharp is a Wal-Mart Chinese made $5 knife....brand new of course....then these will change your idea of what sharp is out of the box.
Otherwise, they're just sharp. Very, very few knives have ever come with an edge I felt did the knife justice. As Mel pointed out, OOTB sharpness should be a very low priority. If you want it sharper and know what the knife is capable of before getting it, send it to a professional sharpener straight from CKTG. This is a good tool for newbies.....it let's them know what the knife is capable of.
What a coincidence, I played with a santoku the other day as well!
Yes, I agree, OOTB sharpness on a Goko leaves little to be desired. The White #1 in these knives gets sharper faster than anything else I can remember to date. The edge only needs to be stropped a couple of times on a higher grit stone to improve the edge out of the box. It's that simple. They already come with what I consider to be 6 to 8,000 grit refinement from the factory and are good to go.
As far as perceived sharpness, the Gokos seem to have a little under 15 degrees per side from the factory and don't need any thinning. They are already fairly steep, and combined with a steel that refines as fast as lightning, you have a joy of a sharpening experience. A very brief sharpening experience, but a very joyous one.
Most brand new knives don't really need a whole lot of work out of the box. I am speaking of the more reputable brands, of course. Wal-Mart stuff, while able to be sharpened, I don't think were made for it. Most new knives are happy with a quick lick on the steel, or a run over the fine stone. Although some people do like to sharpen through a whole progression to "get to know" the knife. Most people cut more confidently with a knife that they have sharpened themselves. That being said, every knife I have ever bought could have been sharper than it was when it was unboxed.
The carbon steel edge of a Goko knife should sharpen up easy, I can't say for sure because I haven't used one, but you can trust the info from the folks here, they know what they are talking about in my experience.
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