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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Fri Feb 14, 2014 5:17 pm 

Joined: Fri Feb 14, 2014 4:53 am
Posts: 16
You all have been incredibly helpful, and Steve I spent a good hour on those videos you created. They were very helpful.

Taz, your answer is immensely thorough as well, and I appreciate the time you put into writing it. I will certainly narrow down what I want, shop around, and likely ask "this or that" questions headed forward.

For now, I'm leaning toward starting with a 240mm gyuto, as suggested, with an oval or octagonal handle, and will look at blade material based on the above suggestions


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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Fri Feb 14, 2014 5:52 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2029
TAZ has given you some great advice. That lower priced Yamashin Funayuki will also be a good intro to reactive carbon steel and the maintenance that's required, give you a feel for a Wa handle style, plus that White #1 steel is one of the easiest to sharpen. It's a great learning blade, besides being useful ITK.

Don't forget money for an Idahone fine ceramic rod: http://www.chefknivestogo.com/id12cerodwna.html for maintenance and a water stone or two plus a flattening plate to get started on your sharpening journey.


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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Fri Feb 14, 2014 6:57 pm 

Joined: Mon Dec 09, 2013 9:10 pm
Posts: 205
I just noticed that these are back in stock:

Goko hammered damascus 240: http://www.chefknivestogo.com/gohada24gy.html

Its a great knife supper thin yet nice and sturdy with great steel.
However reduced to $99.95 they will go fast.


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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Fri Feb 14, 2014 8:45 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 606
B.B.C. wrote:I just noticed that these are back in stock:

Goko hammered damascus 240: http://www.chefknivestogo.com/gohada24gy.html

Its a great knife supper thin yet nice and sturdy with great steel.
However reduced to $99.95 they will go fast.



If I didn't already own one I'd grab this up :LOL:


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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Fri Feb 14, 2014 9:17 pm 

Joined: Fri Feb 14, 2014 4:53 am
Posts: 16
Caved and picked up the Goko gyuto. Its beautiful to look at, and the length and style I'm looking for, plus it will be a nice intro to japanese knives. Will this be easy to sharpen? Hold an edge well?

Thanks again


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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Fri Feb 14, 2014 9:21 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1326
Easy to sharpen. Decent edge retention.

The steel is not known for exceptional edge retention, but it is as good as most any quality steel out there. The steel sharpens up pretty well. Part of it is the knife's thinness. Because there is not a lot of steel there, there is relatively little that needs to be ground away to reveal a new edge. You will have no problems. Just be aware that, generally, a thinner knife will be more prone to chipping with abuse so be nice to it :)


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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Fri Feb 14, 2014 9:55 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 556
Location: Minneapolis, MN
I used the Goko for 2 days at a heavy prep, it had an "ok" edge for most home cooks unless you're a sharpness junkie.

My GF used it when I got back from WV with it and said that even after two days it was nice to peel and cut some kiwi with.
So there's that. However if I was taking it BACK to work I'd have to touch it up.


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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Fri Feb 14, 2014 10:01 pm 

Joined: Fri Feb 14, 2014 4:53 am
Posts: 16
More questions!

I have an acacia end-grain cutting board. Will this be fine for use with the knife and others? Not too hard?


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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Fri Feb 14, 2014 10:03 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3414
It will be sharper and hold an edge better than anything in your kitchen right now, guaranteed, and you board is fine.



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 Post subject: Re: Total Noob to Japanese knives!
PostPosted: Sat Feb 15, 2014 12:34 am 

Joined: Mon Dec 09, 2013 9:10 pm
Posts: 205
Mine sharpens pretty easily. The edge holds well and strops or hones back into shape with ease. Congratulations on the knife. It should serve you well.


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