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Monosteel Whites..

post #1 of 5
Thread Starter 

Hey, I've been looking around at several different knives lately and I'm pretty interested in finding a 270mm gyuto in white steel. I have been using a hiromoto AS and have been really happy with it although the cladding seems to dampen the feeling a little so I want to try carbon steel without cladding. I've looked at Tadatsuna, Konosuke, Sakai Yusuke and Masamoto KS as they are all unclad, mono-steel white #2. However, I figure if I'm going to try white steel, I really want to go all out with White #1 to see how stunning an edge I can make..

I've looked around a little bit, but I'd like some information on whether such a knife exists or whether I need to be looking for honyaki white #1 (expensive?). I would also like some information on the differences in White #2 monosteels used by Tadatsuna, Konosuke, Sakai Yusuke and Masamoto so if I can't get my hands on a pure White #1 I can at least play around with White #2..

Cheers in advance

post #2 of 5
Have your Hiromoto thinned to free some 1.5cm core on both sides, a little more left, perhaps, and it will feel very differently.
post #3 of 5

Off the top of my head I can't recall seeing unclad White #1.  It would be super reactive, not sure how many makers would be willing to do it.  FWIW I've been really happy with my Konosuke White #2 (mono-steel).  If you do find mono White #1 I expect it's gonna be pretty expensive.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #4 of 5
If it were me... I'd probably just buy the yusuke and call it good. They seem like excellent knives for the price.
post #5 of 5
I have a 240mm yusuke, the extra flat profile, which is a little hard to come by. It's meant to mimic the ks profile.
This is an amazing knife for the price. Our of the box edge was second to none. When cutting root veg nothing sticks to it and keeping it hair popping sharp is a breeze. highly recommend it.
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