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Posts by Benuser

About sharpening: get a medium and a fine stone. You may get a combo 1-4k with JCK.
Has nothing to do with a paring knife. A paring knife is more or less a small petty, something like a peeler. A nakiri is a very common knife, has superficially the form of a light cleaver where is was derived from, has a double bevel. A usuba looks apparently about the same, is single-bevelled though, so it has a left concave face.
An usuba is a highly specialized single bevel knife, certainly inappropriate for general tasks a nakiri may very well perform. Curiously, most people I know do have a nakiri besides their chef's knive, love it a lot ... and barely use it.
If you're using it only at home, a 210 should do very well. Probably you will ever add an unexpensive 270mm slicer with that. The Misono has both an excellent Fit&Finish and a price policy that leads to that gap. The Hiromoto's steel is a bit better, as is its edge out of the box.
Welcome aboard! A chef's knife is not what it says: it's just the knife that allows you to perform almost every cutting task. So, indeed, you need one. The best reasonably prized chef's knives come today from Japan and are called gyutos. A good size is necessary to perform well their different tasks. Get a 240mm which is more or less the standard. The Richmonds are made for CKTG who charge a lot for overseas shipping. Their Artifex line is interesting for locals who want...
About transforming a RH: You may neutralize it, a bit. You may recenter the edge, and thin the left face to reduce counter-clockwise steering after recentering. So far so good. What you can't: flattening the entire right face to have the edge closer to the food, and convexing the entire left face to allow better release. That's why a transformed blade will underperform when compared to an adapted one with an inverted geometry.
Couldn't agree more. If one wants a stainless, go Japanese. I wouldn't advice a VG-10 though as it is a bit harder to sharpen than some other steels due to it's stubborn burrs requiring patient abrading up to the highest grit. Ginsanko-3 and the Swedish have easier stuff to offer, as in Hiromoto G3 and Misono 440.
The HD is laserish, and you were looking for a durable blade and have your sticking problem solved. It is a superior blade that won't yet be the right one for you according to the needs you've formulated.
JCK has them without advertising them. Japanesechefsknife.com Ask Mr Iwahara, koki at kencrest.us
I suggest a left-handed Misono 440 with an inverted geometry, on special order. If you were fine with carbon, the Masahiro Virgin Carbon come in left-handed version available with its retailers.
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