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Question Re: Kikuichi Swedish Warikomi Damascus

Thu Mar 28, 2013 7:43 pm

The 240 Gyuto. There are no reviews, no videos. Was just wondering if anybody has used one and can share some opinions about their performance.

They look great, are very light, and for what it is, seemingly have a pretty reasonable price tag. And it says they are fully hand made.

How do people feel about the AEB-L that is used? How does the performance stack up to the tkc? Does fifty dollars more buy you merely cosmetics, or does the AEB-L perform competitively?

Just wondering. Thanks for any responses.

Re: Question Re: Kikuichi Swedish Warikomi Damascus

Fri Mar 29, 2013 2:04 pm

I don't know if I've ever seen a review one the these.

AEB-L is maybe my favorite stainless...actually, yeah, it is. It's kind of similar to the steel used in the TKC's....but the TKC mystery steel will hold an edge better in my limited home use. Won't take as keen of an edge though, and it's not quite as easy to sharpen....still very easy to sharpen though.

Without ever having used the damascus knife in question, I'm going out on a limb and saying that it's going to be cosmetic.....Unless you're after the supreme sharpness only. I mean that you'd have to be looking for the ultimate refined edge.

Re: Question Re: Kikuichi Swedish Warikomi Damascus

Wed Dec 25, 2013 5:05 am

Bumping this thread to see if anyone out there has pulled the trigger on one of these guys yet. I'm really interested in picking one up but can't find much information outside of a couple videos.

Re: Question Re: Kikuichi Swedish Warikomi Damascus

Wed Dec 25, 2013 8:41 am

http://www.chefknivestogoforum.com/kikuichi-swedish-warikomi-t3875.html?hilit=warikomi

http://www.chefknivestogoforum.com/post31463.html?hilit=%20url%20http%20s576%20photobucket%20com%20user%20Melampus12#p31463

Re: Question Re: Kikuichi Swedish Warikomi Damascus

Wed Dec 25, 2013 7:09 pm

Thanks for the reply. Any more info on it now that you've had it for a couple more months? My main areas of interest are ease of sharpening and edge retention. I'm looking for something that can hold up well in a professional kitchen.

Re: Question Re: Kikuichi Swedish Warikomi Damascus

Thu Dec 26, 2013 5:00 am

Edge retention is pretty nice and sharpening is fairly easy. The blade is incredibly thin and goes thru food with ease. AEB-L is a very fine grained stainless steel that will take and hold a great edge. Kikuichi is known for excellent heat treating practices, too.

Re: Question Re: Kikuichi Swedish Warikomi Damascus

Thu Dec 26, 2013 3:55 pm

...no need to reiterate the facts. 8-)
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