or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Any experience with the Masamoto HC?
New Posts  All Forums:Forum Nav:

Any experience with the Masamoto HC?

post #1 of 5
Thread Starter 
Our German counterparts found the Masamoto HC to be very thick behind the edge. Does that correspond to your experience?

http://www.messerforum.net/showthread.php?126705-Review-aus-f%FCnf-Blickwinkeln-Masamoto-HC-Gyuto
post #2 of 5
I haven't used one so I have nothing to add. The one in the picture is surprisingly thick, considering I usually hear good things about Masamoto.
post #3 of 5
Obviously no experience here but WOW I would have been pissed to recieve that after a 4 week wait or whatever. I'm sure it's not so long to go from JP to DK but still...
post #4 of 5

I'm sure BDL would not have coveted the HC as he did if that were to be expected rather than an exception.  I'd send it back if possible.

 

Hey Benuser, does Herder's sharpening service include other companies knives?  I'm sure they would do a job of thinning that, though they'd probably use a belt sander rather than set up one of their funky ancient profile grinders for the job.

 

 

Rick

post #5 of 5
Thread Starter 
I do follow our German friends from messerforum.net for some time, but never heard of a sharpening service by Robert Herder's. Most people there send for heavy thinning to Jürgen Schanz.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Any experience with the Masamoto HC?