We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Oct 04, 2013 7:20 pm
Sharpening does take a little longer but wasn't unbearable, although I did use Shaptons Glass Stones and the edge was fairly thin already. (But hopefully as would be indicated by the Aogami Super version, the Kohetsu knives should already be nice and thin behind the edge) It is certainly more wear resistant than most anything I've sharpened to date, but I don't think it will require diamonds.
Fri Oct 04, 2013 7:55 pm
How do you predict the Nubatama 150 Bamboo would perform on this steel?
Sat Oct 05, 2013 3:15 pm
I cannot wait for this to get in stock. Hopefully a 270 wa-gyuto that doesn't break my bank.
Sat Oct 12, 2013 5:03 pm
Looks like I'll have to settle for a 240, unfortunately they are coming as a western handle first? Such a waste to me, now I have to wait even longer to get a hold of one of these knifes. The steel I am sure is worth a custom handle however I would think it would be a ton of work to go from western with a bolster to a Japanese style, I can only assume it would be more expensive. Sad day ha ha.
Sat Oct 12, 2013 6:56 pm
Big belt sanders make that conversion easier
The downside is that I usually need to refinish both sides of the knife to make it look the same where the bolster was, so the painted on kanji will usually get worn off. Deeper or engraved stuff is usually OK. I am working on a Masahiro Honesuki conversion now
Sun Oct 13, 2013 12:32 am
I received my HAP40 Kazahana gyuto today.
Tried the same test as MrKnifeFanatic but on poly board, got same results.http://www.youtube.com/watch?v=HSdNOaFf_xs
The real test is going to be done on Monday at work cutting 100+ lb of onions, none of my knives ever passed this test.
I really hope that HAP40 will stay sharp after that.
- (14.2 KiB) Not downloaded yet
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.