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 Post subject: Re: Goko white #1 gyuto vs SAIUN Damascus Gyuto
PostPosted: Thu Apr 24, 2014 6:24 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 665
Location: Minneapolis, MN
I beat the snot out of a goko white #1 lol
50 pounds of winter squash, heck yes :D

It's good feels good in the hand, spine and choil WILL need rounding, a little bit of work to thin it but not too much and you'll have a beast of a blade, with a ugly handle.


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 Post subject: Re: Goko white #1 gyuto vs SAIUN Damascus Gyuto
PostPosted: Thu May 08, 2014 10:58 am 

Joined: Tue Apr 22, 2014 11:19 am
Posts: 9
I've received the KANETSUGU siaun damascus 230mm gyuto.
Specifications: VG-10, 33layer damascus, 231mm long, 50mm high,2.35mm thick on the spine with a gentle taper.
My first impressions were:
-Pretty heavy
-Perfectly balanced for a pinch grip
-Great handle
-Amazing fit and finish, I couldn't find any flaws. (rounded choil and spine, gently rounded but more then enough to not feel anything annoying)
-Thin behind the edge
-Blade geometry is for chopping, push/pull cutting, not a rocking knife. (which is perfect for me since I almost never rock)
-Good/great grind (I can't tell if it's great since I don't fully understand what makes a great grind), food releases very easily and slides through food with no effort even with the OOTB edge.
-OOTB edge wasn't sharp, but because of the good/great grind it still cut better then my german knife that has been sharpened to shaving armhair sharp.
-Doesn't sharpen as easy as I expected but it's my first Japanese knife and first encounter with VG-10.
(-Good looks, came in a nice box)

Can't comment on edge holding yet as I have only used it for 3 days.
At the end of the week I'll give it a sharpening even if it doesn't need it yet just to find out what is possible.
If people want pictures I'll gladly post them, I just need to get my camera instead of a low light cell phone picture I have now.


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