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geting a nek chefs knife

post #1 of 17
Thread Starter 

Hey i am geting a new chefs knife as my other one is done been thinking amd got two ideas. Masakage Kumo Gyuto or Kotetsu Iron Clad Gyuto heres the links. 



any opinons on the knifes or any other sugestings whould be appreciated thanks.

post #2 of 17

With the Kumo, my feeling is that you might be paying a lot for flash rather than sheer performance. What are you prioritizing for this new knife buy?

post #3 of 17
Thread Starter 
It needs to be at least 10 inc and perfibly Japanese and i want a high hrc and good edge retaintion.
post #4 of 17
How will it get used, be maintained and what does it replace?
post #5 of 17
Thread Starter 
It will be maintained with a strop from day to day and a wetstone every 3month or so and whould be replacing a sabiter 8inc chef knife and whould be used on daily bases on a lot of jobs in a normal kitchen
post #6 of 17
Carbon or stainless Sab?
post #7 of 17
The Kumo looks nice, but is overly flat and fragile for general purpose. Have a decent gyuto instead.
post #8 of 17
Thread Starter 
It was a stainless sab
post #9 of 17
Have a basic gyuto by Misono, 440 or UX-10 series, with japanesechefsknife.com
Or their Syogeki, Deep Impact series, if you're fine with a carbon steel core.
post #10 of 17
3 months of daily kitchen usage between sharpenings is probably optimistic.

Is yours a loaded strop? Don't know how much something like an unloaded leather strop is going to do to very hard steels.

The Kotetsu is going to feel quite different than your Sab. It looks *very* flat.

The JCK VG10 might be a good choice, or I believe there is a Fu Rin Ka Zan Swedish stainless series in the price range of the two you listed.
Or possibly Sukenari Ginsan
post #11 of 17
Three months is possible with a very conservative edge and only light home use, but it's no fun.
post #12 of 17
I agree with you. I interpreted OP's usage of "lot of jobs in a normal kitchen" to mean more professional as opppsed to home use.
post #13 of 17
Thread Starter 

the strop would be loaded 

post #14 of 17

Loaded strop isn't that different than using a high grit finishing stone. All you're really doing is polishing.  It works up to a point, but eventually you will need to sharpen again at a medium grit to clean up the bevel that was dinged through usage either on food or hitting the board.  


IMO you need to touch up every shift or two and sharpen every week or 2.  Depends entirely on how much and what type of knife work you do.  Meat fabrication will dull them faster than most vegetables.   Prep cook will use up knives faster than the chef.

post #15 of 17
If edge retention is one of your major concerns, then the R2 (S2) steel will be a fair step above vg-10. If you want to move further up the edge retention chain, look for something in Hap40, Zdp-189, or M4. Given identical geometry, all these steels will exceed both R2 and vg-10 clad. 2 of the 3 are non stainless which is worth noting.
post #16 of 17

Past about R2 level steels doesn't there start to be a concern about having stones fast enough to cut the stuff?

post #17 of 17

HAP40, SRS-15, Daisu powdered steel (Yoshihiro knives) and the stuff Tojiro uses in their powdered steel series are all relatively easy to sharpen and have better edge retention than R2, though R2 takes a keener edge.

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