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tongueriver wrote:I have not yet met a knife that didn't need some level of sharpening on a regular basis, but I do have a Japanese santuko that I use all the time (several years and most days) and like. A Misono.
IMG_2500.JPGIMG_2503.JPGMisono UX-10 santoku 001.jpgstock photo.png
tongueriver wrote:This is one I want. Not going to happen.
https://www.bladeforums.com/threads/for ... d.1292880/
Macka17 wrote:I've used Commercial 11in Butchers knives. Wusthof 8in Chef, and 6in Petty since the '60's.
Quite happily. Hold the edge. cut reasonably and rarely chip.
Over the last 10 yrs or so I've been going over to Japanese. NOT the exxy ones.
They, you paying for build.materials. and gorgeous looks plus super sharp. Skinny extra hard blades.
But there are cheaper ones which do basically the same job at much lower prices.
I have Tojiro DP3. 3 layer. VG10 centre, S/S outer layers. A LOT of PRO Kitchens have them out there.
8in Chef. 7in Santoku. 6 in Petty. With an Iseya 6in Petty and Sakai Takayuka 210 chef. That's my Drool tool.
Don't use that one much. Mainly just perv on it.
For starters on True basic Japanese blades. go to Aliexpress.
They have several sets. cheap to trial and practice sharpening on.
Hiroshi 4 blade set. $24.50 and a 3 blade set for starters. Plus other better quality ones.
Start on the cheapies first. They ARE completely different. both in handling. Cutting. and sharpening.
You'll find that on the lighter food. the Japanese are 100yrs ahead in cutting blades.
A Tojiro DP3 7in Santoku and 6in Iseya 33layer Petty are my every day fav. The missus uses the
Santoku and DP3, 6in Petty.
used on smooth diamond or ceramic steel daily.
sharpen, Around every 5 to 6 months.
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