Figured I'd put this here so that @labor of love can get his fix!
Finally got around to overcoming how pretty this thing is and cooking with it.
Looks -> I look at this thing once a day every day and smell and kiss it.... I think that about sums it up.
Comfort -> one of my lightest and biggest knives with a awesome handle from Julian. Is the brass flashy. Yes. Do I care. No. Spine and choil has been smoothed over excellently.
Steel Sharpening -> hard to judge for me because I'm binary with this aspect. Its either good (tf white 1) or bad (cutco / trying to rub a blank blade PM steel on a king 1k... i did it for science). from no edge to edge on SG500 was a blink of an eye. Progressing it to a Morihei 6k edge was very easy, post strop edge will shave my fingernail (and various other tests). I used the more traditional spash and go's here instead of diamond or water because it went up the progression so fast didn't need to many passes. Still working on getting good feel for the venev 400 and i felt on simple carbon i would just eat more steel than i wanted to.
Grind -> I think Matt wrote that he is "happy" with how this turned out. I presume this is a humble understatement. At least for me.. this is the end of sakai lasers for me... its a laser with acceptable food release, silent on food. Cucumber sticks, but I only have a few knives that don't for cucumbers and they all involve a special grind outside the normal concave or convex... This double side grind feels much more even and substantial than his one sided that I have, but still able to slide through a whole cabbage or fennel quietly. Still no sign of patina it seems finish and monosteel is keeping it under control (its not super reactive).
Excuse my **** pics and note the laser hamon!
https://www.kitchenknifeforums.com/...la-gyuto-mizu-honyaki-26c3-255mm-64hrc.71154/
*didn't plan on this post being like a "review" but i think i overwrote.... oh well....
Finally got around to overcoming how pretty this thing is and cooking with it.
Looks -> I look at this thing once a day every day and smell and kiss it.... I think that about sums it up.
Comfort -> one of my lightest and biggest knives with a awesome handle from Julian. Is the brass flashy. Yes. Do I care. No. Spine and choil has been smoothed over excellently.
Steel Sharpening -> hard to judge for me because I'm binary with this aspect. Its either good (tf white 1) or bad (cutco / trying to rub a blank blade PM steel on a king 1k... i did it for science). from no edge to edge on SG500 was a blink of an eye. Progressing it to a Morihei 6k edge was very easy, post strop edge will shave my fingernail (and various other tests). I used the more traditional spash and go's here instead of diamond or water because it went up the progression so fast didn't need to many passes. Still working on getting good feel for the venev 400 and i felt on simple carbon i would just eat more steel than i wanted to.
Grind -> I think Matt wrote that he is "happy" with how this turned out. I presume this is a humble understatement. At least for me.. this is the end of sakai lasers for me... its a laser with acceptable food release, silent on food. Cucumber sticks, but I only have a few knives that don't for cucumbers and they all involve a special grind outside the normal concave or convex... This double side grind feels much more even and substantial than his one sided that I have, but still able to slide through a whole cabbage or fennel quietly. Still no sign of patina it seems finish and monosteel is keeping it under control (its not super reactive).
Excuse my **** pics and note the laser hamon!
https://www.kitchenknifeforums.com/...la-gyuto-mizu-honyaki-26c3-255mm-64hrc.71154/
*didn't plan on this post being like a "review" but i think i overwrote.... oh well....
