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Shiny vs Rustic

Fri Mar 22, 2013 12:54 am

Hi Guys,

I just got :

http://www.chefknivestogo.com/gokogyuto210mm.html

and

http://www.chefknivestogo.com/higykn24.html

The Goko has a ruff finish and the Hiromoto smooth.

To me they feel pretty similar cutting veg, but on meats, the Hiro is much easer. It feels like the meat is dragging on the Goko knife.

Given the two are at about the same sharpness level, I cant think its anything but the finish.

Has anyone else noticed this about rustic finish knives?

If so, what to do? Sell the knife or polish it?

Many thanks,

Branwell

Re: Shiny vs Rustic

Fri Mar 22, 2013 1:25 pm

Not really, no.

What proteins are you cutting that require much contact with the sides of the knife?

Most times, when I have similar issues, it's when cutting large veggies.

Re: Shiny vs Rustic

Fri Mar 22, 2013 1:33 pm

Hi Adam,

Thanks for the reply.

Steak. chicken, pork, on a home scale. I'm not a pro chef.

Its not that one cuts badly, more that relative to each other, the smoother finished knife cuts easer.

I took some sandpaper to the ruff knife last night and smoothed it out a lot. Will try it later today and see if there is any difference.

Branwell

Re: Shiny vs Rustic

Fri Mar 22, 2013 1:46 pm

There is a little bit more drag on kurouchi finishes than smooth ones, yes. Sometimes the difference is barely at all, sometimes it's quite noticeable. The gray primer/clay finish like on your Goko is one of the better ones, and I actually didn't notice much drag with the finish at all. I think the overall grind of the Hiromoto is thinner, so what you are most likely experience is just a thinner knife, finish aside. The Goko isn't a thick blade so much, just not a laser. It's got good thinness while the Hiro is slightly thinner, neither knife is a true laser though.

Re: Shiny vs Rustic

Fri Mar 22, 2013 1:46 pm

Yeah, I've never had a knife like that feel like it was dragging through proteins. That's kind of weird.
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