Hi @Leonid welcome to cheftalk. First comment, the Misono swedish is a great no nonsense performer, but it is NOT stainless. You might be thinking of 19c27, that's a different swedish steel.
Are you right handed?
Do you have sharpening stones? If you don't, plan to get some for these types of knives.
Don't get caught up in damascus cladding or super steels or any of that marketing stuff. Good grinds are more important than anything else.
The hiromoto you posted is good value too, but looks like out of stock in 210mm. If you take the jump to 240mm you won't regret it. 210mm is too short sometimes.
The Hiromoto and Geshin I'd say are about equal and better than your other picks. You probably can't go wrong with either, but the Geshin will guaranteed be perfect, while the Hiromoto may have some FF or other issues, but you can ask Koki to check his stock beforehand. If you talk to Jon at JKI he will tell you the exact differences of the 2.
Jon doesn't say what steel he uses, but I'd say it was aus-10. Coming from Jon I believe everything about the knife will be a step above the Fujiwara.
It is almost for certain the Seto is a cheap vg10 blade, Just as likely made in China as Japan, would not consider recommending it especially since it seems no one with any savy has ever purchased one, or even known anyone who has.
Jon doesn't say what steel he uses, but I'd say it was aus-10. Coming from Jon I believe everything about the knife will be a step above the Fujiwara.
It is almost for certain the Seto is a cheap vg10 blade, Just as likely made in China as Japan, would not consider recommending it especially since it seems no one with any savy has ever purchased one, or even known anyone who has.
Thanks Jon. AUS-8 is of course the same steel as Fujiwara uses in their FKM, but quality of heat treat makes all the difference in the way a knife sharpens and wears. Again I believe Jon's knife would be well worth the few extra dollars.
Hi Leonid,
I have one of the shiki and the hiromoto that you linked to, both petties. I have no complaints about either, would recommend the hiromito due to the nicer damascus.
The hiromoto was the only knife I've bought that was not particularly sharp ootb, but a quick session on the stones put a stinky edge on it.
I've not has Benusers negative experience with damascus. My shiki is a bit scuffed due to newbie sharpening experiments and adventures a while back. But the other knives I bought are pretty much the same as when I bought them. Some have had fairly heavy use over 2 years - I just took more care of them than I did of the shiki.
Cheers
Kev
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