or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Misono SS vs Fujiwara vs Kanetsugu
New Posts  All Forums:Forum Nav:

Misono SS vs Fujiwara vs Kanetsugu - Page 2

post #31 of 46
Thread Starter 
I Would also consider semi stainless knives. Jck carbonext seems great. Is there anything similar with wa handle?
Is Edge retention better on CN over, let's say, Misono 440?
One more thing : what about blue moon steel?
Thx!
post #32 of 46

Blue moon is blue #2 wrapped in stainless. Blue #2 is going to be more reactive than something denoted as semi-stainless

 

You found the only semi-stainless on JCK's site. Though, stainless clad carbon isn't bad to take care of in terms of maintenance, but that depends on the end user.

post #33 of 46
Thread Starter 
Thx!
Is there any european e-retailer for semi stainless wa gyuto?
post #34 of 46
post #35 of 46
http://www.japanesenaturalstones.com/itinomonn-stainless-kasumi-240mm-wa-gyuto/ but very much but in the same price range of the knives originally discussed in this thread.
He calls it "stain-less" with the meaning of semi-stainless. It is clad in (actual) soft stainless steel.
post #36 of 46

Huh, semi-stainless clad in semi-stainless, the semi-stailess cladding is likely easier to abrade for thinning than the usual stainless cladding.

post #37 of 46
@Rick Alan it reads to me like the cladding is the typical soft stainless cladding (as opposed to semi)
post #38 of 46

Millions has an Itonomon stainless, it shows patina throughout so if there is cladding then it is stainless of less than 13% chrome.  But Itonomon could possibly supply 2 different stainless knives.  Anyways I both sharpened and used it and I have to say I was quite pleased, seemed every bit as nice as his Konosuke, a very high-demand semi-stainless knife.

post #39 of 46

I see, thanks for the info Rick.

 

 

There is a Tadafusa SLD (semi-stainless with stainless cladding) that Knifewear sells but I don't know about pricing/shipping to Europe from a Canadian retailer.

post #40 of 46
Thread Starter 

Ok. I don't like much tadafusa handle. I will consider Itonomonn stainless (but out of stock in 210). Is there other wa gyuto with semi stainless steel?

post #41 of 46

Yoshikane makes a SKD semi stainless core steel wrapped in stainless, but I don't know about EU/international vendors. http://bernalcutlery.lightspeedwebstore.com/japanese-yoshikane-yoshikane-skd-210mm-wa-gyuto-tsuchime/dp/266

 

I wouldn't get so hung up on semi-stainless steel. Plenty of options in full stainless, or stainless clad carbon steel.

post #42 of 46
Thread Starter 
Quote:
Originally Posted by foody518 View Post

Yoshikane makes a SKD semi stainless core steel wrapped in stainless, but I don't know about EU/international vendors. http://bernalcutlery.lightspeedwebstore.com/japanese-yoshikane-yoshikane-skd-210mm-wa-gyuto-tsuchime/dp/266

I wouldn't get so hung up on semi-stainless steel. Plenty of options in full stainless, or stainless clad carbon steel.
Thanks for reply. Yoshikane is quite expensive. Actually, all semi stainless are expensive, except maybe tadafusa sld.
You're right, maybe I should not be so focused on semi stainles, I know there are great stuff blue#2 cladded or stainles. Recently, i saw Ashi hamono stainless (at 175 S). Maybe it not the best steel but i guess it has great profile and good F&F too.
Edited by John BR - 7/18/16 at 11:53pm
post #43 of 46
Thread Starter 
At first I intended to get Itinomonn 210 semi stainless, which is about 184S, but it is out of stock at JNS.
post #44 of 46
They go in and out of stock regularly. At least ask when they are getting a shipment and decide if it is worth waiting
post #45 of 46
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post

They go in and out of stock regularly. At least ask when they are getting a shipment and decide if it is worth waiting
Yes, for the moment, Maksim doesn't know when he will get Itinomonn back in stock, but I will wait I think, not so in a hurry.
How would you compare Itinomonn semi stainless and Ashi hamomo stainless?
post #46 of 46

Not similar.  Semi stainless vs stainless. clad vs monosteel. Ashi hamono ginga is thinner at the spine.  Both pretty thin at the edge.    ashi is like 42mm at the heel vs 46mm. I don't like short knives, I need some knuckle clearance.  I have a 210 konosuke that is 42mm at the heel.  I use it more like a short slicer or a long petty than a chefs knife.

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 › Misono SS vs Fujiwara vs Kanetsugu