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 Post subject: Carbon Question
PostPosted: Tue Nov 20, 2012 8:30 pm 

Joined: Sun Apr 22, 2012 8:00 pm
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I'm in the market for a Western handled 240mm carbon Gyuto around the $200 or under range. Is there a noticeable difference in steel quality between the Masamoto HC, Kikuichi Elite Carbon, Masahiro? I'd appreciate any insights.

The carbon knife that I currently have is a 10" Thiers Issard Sabatier.


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 Post subject: Re: Carbon Question
PostPosted: Tue Nov 20, 2012 10:06 pm 
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No, there really isnt.



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 Post subject: Re: Carbon Question
PostPosted: Tue Nov 20, 2012 10:14 pm 
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I have the 240mm Kikuichi Elite Carbon gyuto, my first Japanese knife! Takes a nice edge, holds it pretty well, but not as well as a white or blue steel would in general. I'm guessing the others would be similar? The Masamoto CT seems to be the hardest so I would go for that, but if it's your first Japanese knife in carbon, maybe go with the slightly softer HC or Kikuichi, which are around 59-60 or so IIRC?

If you were open to a Wa handle, get the Tanaka Sekiso 240mm :) Love mine, out cut my Nakiri on sweet potatoes tonight!


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 Post subject: Re: Carbon Question
PostPosted: Tue Nov 20, 2012 10:51 pm 

Joined: Sun Apr 22, 2012 8:00 pm
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taz575
Not really into wa handles, only because I've never used one and I feel more comfortable with western. One of the reasons why I asked my question is that the prices for the Masamoto HC seemed much higher than the others mentioned, and was wondering why that is.


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 Post subject: Re: Carbon Question
PostPosted: Tue Nov 20, 2012 11:01 pm 
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Hm, that's odd.

Maybe look at the Hiromoto AS series, too. They are carbon core, but clad in stainless and use Aogami Super steel in the middle, which is an awesome steel!
http://www.chefknivestogo.com/higykn24.html

The Kikuichi is also a good blade and $40 less than the Masamoto's? Hard to go wrong with a nice carbon gyuto and all you listed are nice ones!


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 Post subject: Re: Carbon Question
PostPosted: Wed Nov 21, 2012 8:22 pm 
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darren wrote:Is there a noticeable difference in steel quality between the Masamoto HC, Kikuichi Elite Carbon, Masahiro?


No difference between these three mentioned.
For the price of these there may be better options.
Better Value--http://www.chefknivestogo.com/fujiwara2.html


Masamoto had increased prices fairly recently. Masamoto's notoriety makes them more expensive.
Consider the Masamoto CT Carbon. I think you may find it holds an edge slightly longer than the HC and may be less reactive.

Hiromoto would be worth considering.


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 Post subject: Re: Carbon Question
PostPosted: Thu Nov 22, 2012 12:04 am 
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They're all pretty close to one another. I would throw in the Misono carbon as well to this group.

For that price I would step up to the Hiromoto AS. It's got aogami super steel clad with stainless and it's a great knife for the money.



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 Post subject: Re: Carbon Question
PostPosted: Fri Nov 23, 2012 5:32 am 

Joined: Thu Apr 26, 2012 4:58 pm
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the misono carbon has a nice pointy tip and the better fit and finish compared to the other knives mentioned. also, it has one of the sharpest ootb edges ive ever seen. Masahiro has a flatter profile. the masamoto hc seemed heavier and i didnt like the handle on the one i owned. but people do love HCs, personally i think theyre overpriced.


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 Post subject: Re: Carbon Question
PostPosted: Fri Nov 23, 2012 6:50 pm 
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Of the bunch I'd go with the Misono as well. I like its profile, and the F&F is great. Steel amongst them all is very similar.

Hiromoto AS is great too. Lots of great knives out there.



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