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Need Help!!! looking for 240mm gyuto. - Page 2

post #31 of 42

So I was googling and wound up in this older thread and a lot of good info but I had a direct question.

 

Is the Masamoto KS awful for rocking?

 

I don't do a ton of rock chopping, but it's still a part of my routine mainly for fresh herbs and mincing garlic and the such.

 

IIRC I've read elsewhere in the past that the KS was a very poor rocker. Mediocre I can live with, not sure if I could if it's straight terrible though.

post #32 of 42

I have a KS and it's a great all around profile.  I find it has enough belly to rock.  Here's a tip - get it from Rakuten and save $100.

 

http://global.rakuten.com/en/store/subaru/item/ks3124/

post #33 of 42
Thread Starter 
Hey Dave
I did end up with a ks, it is a great all around knife, it has a great profile, a bit flater than other knifes (I also have a tad 270, the ks is 240mm). I have not really rocked with it too much but I am sure it will be fine. Great knife. I personally love the profile.

Ps: I wanted to thank everyone that helped me in this post.

Hope this help, if you need pics I can post some.
post #34 of 42

If you can post some pics that would be awesome.

 

I'm going to pick one of these up, pretty excited.

post #35 of 42

If you don't want to drop that dime this might be the deal of the season - I ordered one yesterday.  

 

http://www.chefknivestogo.com/gohada24gy.html

post #36 of 42
Well too late haha, I just copped it, actually off the forums from mano.

A lot blade heavier then I had imagined, which has its pros and cons but I get the feeling this is razor sharp and if I get it rehandled, I'm figuring that will change thebalance some, though the point is right around a pinch grip anyway.

Really nice, the spine is rounded, the choil as well and the grinds are tight, can tell the blade is really toothy just running my thumb up it, almost cut myself immediately, don't tell anyone though haha.

Can't wait to run this through some heavy prep, looks like I'm gonna makea few soups and stews this week haha.

Thanks mano, very cool dude.
post #37 of 42
So, I'm liking this knife a lot. It's not as sharp as I thought it would and has some dead spots in the blades, but you can tell with just a little time on the stones and/or a proper stropping(one of which I'm not so sure I'm ready to do, the other I have yet to make or buy a setup) it will be a straight up beast.

The balance is pretty nice. It's a little blade forward and the neck is pretty long to the handle. Speaking of the handle, as expected it's underwhelming but comfortable and functional.

When you hit the sweet spot, which is most of the blade, it just glides through food. Falls through potatoes and it can slice tomatoes translucent, but it has some wedging issues with stuff like yellow squash and zucchini. Destroys onions, although OOTB I cannot rip through the horizontal cross cut when dicing, I have to go slow and saw to feel safe.

I'll tell you what... this is more then an adequate rock chopper. It's not a great rock chopper, but it is absolutely a legitimately good rock chopper, I am not sure why I read a number of people saying it was awful, let alone meh?

Tip work is pretty sick.

This is definitely longer then 240mm as well. Like a lot longer. I haven't taken a tape to it, but I have put it on top of my Richmond Artifex Wa-Gyuto tip to tip, which I measured at a legit 243mm from tip to heel a couple months ago and it is noticeably and substantially longer. It's not unwieldy, but I am getting used to it.

It's not as toothy as I had figured/hoped just from feeling for the burr/grind on the edge with my thumb, but it can push cut through paper towel decently and again, passes the tomato tests with flying colors.

I have had some issues with dicing stuff and winding up with accordion cuts because I am not used to the profile yet and don't wind up making blade flat contact at the heel when chopping fast.

I've done a decent amount of home prep so far and haven't had any issues with chipping even with a few wrenching motions when tying a few on when making soup haha.



Let's talk about patina a little...


When I got this, I thought it was insanely reactive, but apparently it wasn't fully. I'm going to cut and paste some stuff I posted on another forum:

Let me tell you this much, man is this thing reactive!

I diced up a tomato, half an English cucumber, half a shallot and ribboned a romaine heart to make a salad cause I had to give it a spin and immediately after cutting the shallot it had patina going.

Can't wait til it's all funky and crazy like some motor oil spilled in a puddle.


Am I just crazy here, or am I stupid?

Probably a combination of the above. biggrin.gif

I thought I had the start of a crazy patina going, took the knife out, it's there. There's a touch of blue and mainly orange and yellow, it's concentrated where I mainly cut the shallots.

Full disclosure, I am heavily color blind with shades. I fully see colors, but often they are not the same colors or shades that others see. Therefore it's often difficult for me to say for sure which color something is, or what colors really look like to those with normal eyes.

Two examples:

Had a favorite shirt back in the day. Button down Perry Ellis. Wore it like once a week for a few months. One night at a bar I'm talking to this girl and like 15 minutes in she's like, I really like your shirt. It's an awesome shade of green... Me... What? I thought it was grey the whole time lol.

Second:

On the way into work lately we're passing this Ford dealership. There's a Focus special edition out there, or whatever model the Focus is now and for weeks I think it's orange juice orange. Well, it's supposedly banana yellow. I still think my coworkers are phucking with me haha!


And this ponders the question... What is orange juice orange, banana yellow, pale green or grey even look like?!



Anywho... now I've gone on a weird tangent and so I digress lol.


Seriously, now looking back at that, I'm not sure if any of this info was necessary haha.


Anyway, this patina is there... so I start prepping a huge bunch of veggies for vegetable soup. I wind up in the onions and then slice some lemons into wedges and let the juice sit there purposely.... I wipe and poof! Original patina is gone. Gone! GONE! Go-OnnE! Like there is this little wave of awesome light blue and orange-ish-ness running down the blade in a horizontal pattern, totally different from the original and it's so faint it's almost not there.

That is what remains now.

The blotching murder scene patina is gone, the blade looks nearly stainless clad with this faint horizontal wavy rainbow running most of the length that you can only see at certain angles in the light.



Am I so silly I didn't clean it right? And that there was veggie funk on the blade before? And never a real patina?


Update:

Just left orange juice from a sliced orange on the blade for like 5 or 6 minutes to see how it reacted. It was mainly clear, but there was a darkish brown/yellow blotch on it about the size of a pencil eraser, wiped the juice clean with a strong hand and the colored mark is gone pretty much entirely.

This is my first experience with carbon blades BTW.


I separated them with the italics and bold for each post.

The new update is I just prepped some guacamole, an avocado mango salsa, onions, garlic and herbs for a basmatti rice and ingredients for marinated chicken, plus veggies for steamed vegetables and it is again starting to take on an awesome patina.


Overall I'm really digging this. I'm not sure If i paid well over $300 for it if I would have liked it as much, but getting it second hand this is just an awesome segue into the premium steels for me.

I'd highly recommend this to anyone looking to do the same who is reasonably comfortable with sharpening themselves and either won't get too hung up on the crazy plain and boring handle or plans to get it rehandled. It's a really righteous knife.

Thanks again Mano.
post #38 of 42
"Dead spots" in the edge? Your first carbon? Having a problem with a used blade you've bought? Are you serious?
Edited by Benuser - 2/19/14 at 8:53pm
post #39 of 42
Quote:
Originally Posted by Benuser View Post

"Dead spots" in the edge? Your first carbon? Having a problem with a used blade you've bought? Are you serious?

 

Dead spots as in it's not as toothy, a little dull on one spot maybe half an inch long, forward of the heel a little. Also has something to do with not being used to the profile and not making proper contact all the way through the cut.
 
My first carbon? IDK, is there something wrong with saying that?
 
Blade was new in the box, just bought from a person to person sale who didn't use it.
post #40 of 42
An OOTB review doesn't make a lot of sense. Japanese blades are supposed to get sharpened by the buyer or the reseller. A factory edge is in the best case a draft. Sharpen it and use it for some time, instead of wondering about the patina. It's carbon, you know.
post #41 of 42

Don't use your thumb to test sharpness.  The thicker pad does not give accurate feedback.  Try to learn the "three finger test" shown here instead:

 

post #42 of 42
Quote:
Originally Posted by Mike9 View Post
 

Don't use your thumb to test sharpness.  The thicker pad does not give accurate feedback.  Try to learn the "three finger test" shown here instead:

 

 

Some of his videos are fascinating, I could burn hours watching them.

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