Another Hiromoto finding
ChefTalk.com Top Picks
I missed Benuser's comment there. I believe my Deluxe Personna is 440C, takes a bit of effort to sharpen but no significant burr issues. I'd imagine 13c26 would sharpen with a bit less effort as well as be noticeably sharper, though I don't know that its edge retention would be better, except at very steep angles. 13c26 is known for superior edge stability.
I should add a first sharpening was very, very easy. It's a bit coarser than AEB-L and offers some more bite, I guess, but this is a very first impression you should take with some grains of salt.
Profile is slightly different from the AS series, tip just a tad lower, much wider at the heel. I can understand the Misono comparison because of its evenness.
Have touched it up with two strokes on a Chosera 2k, and had a very smooth result after a few strokes of light denim stropping.
A very interesting blade at its price level. Just be aware the edge OOTB is just crazy thin and only meant to be helpful for initial sharpening. Some 10 degrees on both sides, change it to 12 to the right and some 16 to the left and you will be fine.
I happen to be a carbon addict, but do like stainless if it behaves like this one.
Edited by Benuser - 6/7/15 at 4:45pm
After a relief bevel of some 6 degree, minibevels of 10 resp. 16 degree. Not the strongest edge, I guess some buffering is the culprit, and a bit audacious for my kind of use, but fairly usable.
Count me among those inexperienced. I thought my Henkels were sharp until I worked with this knife. What a difference and I still have all my fingers. Girlfriend, on the other hand, needs some serious improvement in her knife skills before I'll let her touch it.
On another subject, I'm going to open a new thread about another knife option that I didn't already find a discussion for. Not that it isn't there.
Interesting. I've never heard of Aus-10 either. The only Hiromotos I've ever had were clad Aogami.