I did a lot of lurking around the forums over Christmas looking to learn about different Japanese Knives, and profited greatly from the free education. Started off thinking I wanted a global – actually bought one super discounted from Germany, but sent it back after reading-up a bit in the interim. As I read around the various discussions I narrowed it down to mono-steel and reactive(ish) carbon. And there was near ubiquitous praise for the HC in this category around the forums. Plus I love the look of the well-developed patina in this CKTG example; I think it has been started with mustard and allowed to develop… (I’ve had to remove the youtube link, but if you are interested put Masamoto hc 240 into youtube and it is the first video)
I considered a Konosuke HD2 yo for its equally nice profile, but decided I was better off with a slightly heftier knife as an all rounder. Plus, I like the individual character that non-stainless carbon can confer upon a knife. The Konosuke would have been my next choice though. Or maybe a Misono Sweden. Lots of nice knifes out there…
I bought directly from Japan, and the supplier was nice and friendly, but there were a couple of flaws when the knife arrived and I was a bit disappointed. After contacting Masamoto directly (by Fax – cause they don’t have email) they put me in touch with a UK supplier who has been superb. Masamoto asked her reply to my fax because they don’t speak English (which I thought was very good of them). She has been excellent (Emiko at L’OHIRA) for anyone the UK who is looking for a Masamoto. Long and the short of it is I’m sending my 240 back, and Emiko is going to send me a perfect 270. So I’m pretty delighted.
Have you tried and HC yourself? What is you current favourite? My partner just doesn’t understand about knives…
Oh and thanks for the pointers about the vinegar being a bit harsh. I might just let the patina build naturally. My (returned) 240 got some lovely blues going through cooked tuna.
All the Best