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Bought one recently, great knife ootb. Better deal than the wusthof I reckon
Kasumi 20cm VG-10 Chefs Knife $135.20 + Delivery ($0 with eBay Plus) @ Peter's of Kensington eBay
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Whodis on 29/05/2022 - 12:11 ebay.com.au (586 clicks)
Last edited 30/05/2022 - 19:52 by 2 other users
Last edited 30/05/2022 - 19:52 by 2 other users
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You don't hone Japanese knives.
You do if you have a diamond steel, anyone who knows anything about knives knows this. Did they forget to teach you this in troll school?
They spent too long covering roaming under bridges
Or get a good stone and strop and skip the rod
Yeh, that's what I normally do, but it's time consuming, and takes skill. Not exactly something I'd recommend to a first time Japanese knife owner.
After owning several Japanese knives included Kasumi brand, my experience is they are typically much more brittle.
Unless you want to use your knife very delicately, you may not want to invest in such expensive Japanese knives.Not sure what people are doing to chip their knives. I’ve had a number of MAC professional, various VG-10s and a blue #2 and the edges are all fine.
Most of modern wife that don't appreciate good tools that expect knives stay sharp forever and use and clean it like free knive that you get from Woolworth. Now I just let her use that free knives and just buy goods electric sharpener.
Mindset change is the hardest thing when using more expensive knives. Some people think that with more expense means it's more durable, but knives is not where that rings true.
People forget that the dollar cost they're paying for with more expensive knives is cutting performance and feel rather than durability.
Low maintenance, high cutting performance, low price
You can only pick two
Either you don't know what a chip in a blade looks like, or you're not being entirely honest. VG-10's are notorious for chipping, it's literally a thing. Google it, there's 1000's of forum posts, articles, studies, etc, on VG-10 chipping (yes, some people deny it happens, but they're not being entirely honest). At the very least it gets micro-chips, which are hard to see without a macro lens/microscope, but these eventually grow if you don't whet your blade often.
This is my go to knife when cutting acidic foods. Love the profile!
i have this knife.
It's not bad, but the feel is noticeably not as good as my MTH-80. Good as a low cost daily driver, but carrots do give a bit of resistance (even after sharpening).
Careful, might get called out for using such an “expensive” knife as a “low cost daily driver” 😂
My MAC MBK-95 is usually just my melon knife 😂
I find that carrots give almost all knives resistance, with the exception of thin or carbon steel knives.
Nice knives, but you'll want to invest in a diamond honing steel, because with VG-10, you're not going to hone the blade with a steel honing steel. You also want to be careful with cutting anything hard or the blade will chip.
I say this as someone who owns several VG-10 blades.