Upgrade and new knife time

[Citizen_Snips]

kcma-(or BDL)

do you use the inox or white steel tad?

how does the thinness of the grand cheff or masamoto (i think i remember you saying you had one) compare to the tad or suisin?

i think am gonna steer away from carbon because i really want a thinner knife (but not insanely thin which is why i was still considering the aritsugu so i could take it to my desired thinness). isnt masamoto KS high carbon tho?? its not clad or anything like my hiromoto, but will there be rust problems with that or the tad white steel?

im not afraid of high carbon (like my misono sweedish) because i forced a patina with vinegar and never had a problem after that. i use it quite a bit due to its thin nature and sharpness. i just think that stainless might be a better choice for the work ill be doing and keeping in mind that i have a super thin suji just seconds away already

also kcma, if you really dont care for that grand cheff too much, maybe consider selling it to me and end this debate...heh

[Citizen_Snips]

i was also curious what is a good size for a deba. some seem way to small but i also dont need something insanely big. i was thinking either 165 or 180 and leaning heavier on 180. anyone have some input on the different sizes?

[Seb]

From what I read here and there, some people are moving onto mioroshi debas and funayukis instead of the traditional heavy deba. Maybe you could ask around about those?

I have a cheapo 180mm. The most useful thing it's done to date is scare the TAR out of everyone who's ever seen it and kept them far far faaaaaaar away from my knife block (and the rest of my knives)!

On a more serious note, the weight of a regular deba might suit some well but a mioroshi might be more agile and versatile, and more comfortable in the longer lengths, like 180 or 210mm for instance.

[thombrogan]

Congratulations on getting married! Sorry for not mentioning it before.

[Citizen_Snips]

thank you very much thombrogan

i think that the heavy style of the deba is what im gonna want tho. i need something that can withstand thick bones (i might have to break down some whole lamb and goat for the other side of the kitchen and might need something between a saw and my honisuki) and may try it out not to mention the fact that i want to be able to go through the spine of a larger fish if need be.

my main concern is using a 180 for delicate smaller fish like mackerel as well as large 30 pound fish. i will mostly be dealing with medium sized but want it to be versatile

CS

[boar_d_laze]

My comments regarding the Grand Cheff were based on listening to other people -- don't take me as much of an authority.

I've used a few Tadatsunas, including very briefly, one of KCs and sharpened an Inox and a Shiro. IMO the Shiro sharpens better. But, if you sharpen to extreme asymmetry it won't make much difference. On the other hand an extremely asymmetric edge won't hold up as well. Also, the knife is so thin an extremely worn edge is still going to feel damn sharp compared to whatever else is in your kitchen. I like the carbon slightly better than the G3, but I'd pick carbon over stainless for just about any knife. The Tad is the best stainless knife I ever used so far; KC's, fresh off the stones, was the sharpest.

It's not really explainable but obvious to anyone who already knows. A Masamoto is a Masamoto. When it comes to wa-gyuto, you can't beat the KS. Is it a better knife than the Tad? Yes. I think so -- but not by much. Perhaps the measure of how truly wonderful the Tad is, is that it's only an RCH down from the Masa. Understand that these differences are extremely fine: The Masa won't sharpen quite as well as the Tad, nor will it seem as sharp as long; but it's got a better profile. The Masa gives better feedback on the board. For reasons which don't have anything to do with "balance," "heft" or handle-comfort, it just "feels" better in the hand. Don't know why.

I hate knife/car metaphors, but a Masamoto is pretty much a Porsche, and KS is their Turbo. Tad would be more like Lotus.

Is carbon worth the trouble for you? You have a Sweden (which by the way is about as reactive as they come), know the benefits and drawbacks, and are perfectly capable of making your own decisions. All I can say is it won't alter your dick length either way.

I'll probably buy a new go to myself later in the year. Tad Shiro and Masa KS are currently the two top on my short list unless the Goddess of Review Samples takes notice.

Cute shoes, Goddess. Did you lose weight?

BDL

[Seb]

What are the respective hardness ratings of the KS and the Tad-Shiro? I was under the impression, having read it somewhere, that the White Tad is 62-63.

[iceman01]

thank you very much thombrogan
my main concern is using a 180 for delicate smaller fish like mackerel as well as large 30 pound fish. i will mostly be dealing with medium sized but want it to be versatile

I use a 180mm deba on gold brass, makerel, and trouts no problems so far. I have even done a salmon with the 180mm but I don't remember its weight. If you are doing more larger fish I'd even consider a 210mm. I own one, too. It is perfect for the salmon and the smaller ones can be done with it too. But, to me, for makerel et al. the 180 is more comfortable.

[olpappy]

If you are on a budget, you don't necessarily have to pay top dollar for a stainless wa gyuto. There are a couple of extremely good values, namely the JCK Kagayaki VG10 and the Sakai Yusuke Swedish Inox. The Kagayaki is harder, RC60-61 according to JCK's description. If you anticipate doing huge volumes and edge retention is the primary consideration, Aritsugu A-type will have the longest lasting edge, but not at thin as the others. As far as modifying the A-type, you don't necessarily have to do it yourself, there might be forum members willing to do it for you, or you might get lucky and find a used one.

[Citizen_Snips]

i found someone to help me with the wa-gyoto.

thanks for all the info guys...

CS