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Post by Julius on Dec 22, 2016 0:17:01 GMT
Danke, für den Link! Genau so war's: Toyamas Vater war der Lehrling von Watanabes Großvater. Hier gibt's die Info: www.kitchen-knife.jp/special/nigiribasami.htmZetium, you mention that the cladding has some carbon. Does it mean it's lees reactive than the usual iron cladding?
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Post by krassi on Dec 22, 2016 0:28:34 GMT
Hii! I could try it today with some other awesome knifes and a nice Ohira.. The weight is good and its balance is a bit towards the blade because the ho Handles are really light.. but its just right! its cutting awesome and finish of the blade is very good and looks awesome. Its full Aogami2 as i heard and i was just testing a carrot and a potato, because there were 4 other knifes to test plus around 6 Stones its a great 240mm Gyuto! Ahh regarding kato grinds.. well the kato i tried from zoze was cool, but watanabe was better. end of the storry I was able to get a grind like this on my kamo kenyo that i wrecked yesterday. Ah that is watanabes standard grind on a Kasumi wich is a bit thinner than the kurouchi version. Watanabe only uses 240# beltgrinder, his AI1000 and Kitayma .. thats all... time is money and as a manufacturer it has to be done fast. Well i cant wait to get a 180mm Knife from Watanabe! Best regards und Grüße Daniel
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Post by Julius on Dec 22, 2016 0:35:33 GMT
It seems that the carbon cladding from Watanabe is not very reactive, found this comment on KKF: "And even though the owner says otherwise I would be able to believe that the cladding is stainless. After some use the core steel is getting some patina, but the cladding got none (the kinfe arrived in a condition that I would describe 'as new' - someone knows how to maintain a knife)."
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Post by zoze on Dec 22, 2016 6:12:45 GMT
It seems that the carbon cladding from Watanabe is not very reactive, found this comment on KKF: "And even though the owner says otherwise I would be able to believe that the cladding is stainless. After some use the core steel is getting some patina, but the cladding got none (the kinfe arrived in a condition that I would describe 'as new' - someone knows how to maintain a knife)." Matus hatte sich das Messer zum Testen von mir geliehen. Leider kann ich seinen Eindruck bezüglich der Reaktivität nicht bestätigen: weit entfernt von stainless.
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Post by Gabriel on Dec 22, 2016 10:26:27 GMT
Gabriel , cheesesandwich : I only cut few carrots with it so far, and I will have no time to use it properly before 2017: I am traveling to France for the end of the year. But only with few carrots, it was good: it is no laser, but even if it is a substantial knife it did not crack them at all. When tried the one of zoze before buying this one, I have been astonished by the grind. I will make a proper review in January. Thanks, looking forward to that!
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Post by tommybig on Dec 23, 2016 13:32:09 GMT
Very nice.
Comparing the profiles of this with Toyama, the Toyama seems to be a bit thicker overall. The Toyama240s weight is indicated with 250g.
What is the weight on this Watanabe?
Thomas
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Post by Julius on Dec 23, 2016 16:46:09 GMT
Very nice. Comparing the profiles of this with Toyama, the Toyama seems to be a bit thicker overall. The Toyama240s weight is indicated with 250g. What is the weight on this Watanabe? Thomas Interesting, I clearly remember reading just the opposite on KKF, that the Watanabe is thicker... But every knife is different, for example, my Toyama 240 weighs 217g.
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Post by krassi on Dec 23, 2016 17:20:57 GMT
I had a toyama 210 here for some days from a jns sale and send it back.. well it was a fat truck.. nothing like thin..and fucking heavy ..
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