Never had usuba before, let alone Kamagata type usuba. Either way, after putting 13-14 degree, 0.25 micron edge, which is the total angle, as the knife is single bevel, I've found time to use it. Well, two words - exceptional cutter! This is also my first knife in Hitachi White steel aka shirogami. The knife itself isn't very thin, 4mm thick blade, but concave blade, single bevel and you have simply fantastic cutting ability. One more good thing, sticking is pretty much non-issue with this knife.
Wednesday, March 18, 2009 19:15:24
Well, this is the third week I have this knife and so far it's been very good. It is the smallest chef's knife in my arsenal, so I personally don't use it that often, but family members and friends do. Original edge on the knife was around 30 degree included. I've decided to keep it there, especially that the blade is really thin on this knife. Until today, the blade withstood all the abuse from non-knife enthusiastas. Not a single chip or a nick. Review and more details are coming.
Monday, March 16, 2009 22:07:13
Friday, March 13, 2009 15:06:54
Published Sanetsu 270mm ZDP-189 Gyuto review. It's been rather short time since I have this one, but it quickly became one of my favorites. Exceptional knife made with exceptional steel. Slick, slender, very efficient cutter, and on top of all that simply gorgeous. What more would you ask from the knife? Edge holding is superb. Ergonomics are very good.In the end, only positive impressions. I love this knife :)
Thursday, March 12, 2009 22:04:25
Tuesday, March 10, 2009 22:42:18
Jon Stewart rulez :)
Well, I've been following the whole saga, and it's hilarious. CNBC, Cramer and others did deserve it 150%. Sadly, comedy show is reporting more objective news than those who's job is to report news. Scarborough is a real moron though. Why should Stewart tell us what the stock market will do, he's a comedian. Unlike Cramer and the rest of CNBC shill journalists, he's not getting bunch of people to loose their lives' savings. Seeing how pissed of those guys are, Stewart did hit the spot.
Tuesday, March 10, 2009 21:17:06
I've had this little one for around 4 years now. Finally managed to put up a small review for it. It doesn't get much of a serious use, mainly because i have too many other knives, but it's always up to the job. Currently my honorary letter opener :)
Monday, March 9, 2009 23:09:35
Beautiful knife, for filleting the fish. I guess I will have to start eating more fish with so many very good fish knives in my kitchen. So far: Western fillet knives, then Yanagi (Yanagiba) knives, Deba Knives and now Miroshi Deba too. It is a variation of Deba knife, but thinner and narrower. I'll figure it out :)
Monday, March 9, 2009 16:23:27
Image galleries for both of the newcomers are up. One of the biggest and thickest, another is one of the smallest and thinnest knives ever made by Jerry Busse. Both are very interesting specimen. Check them out - Busse FFFBM image gallery and Busse Nuclear Muskarat image gallery.
Monday, March 9, 2009 16:11:36
My very first usuba, let alone kamagata. Strange looking knife, but should be very good for vegetables. I have three different Nakiris already, let's see how this one will compare. Made out of the Hitachi white steel, aka Shirogami. 63-64HRC. 180mm blade, around 4mm thick, single beveled. Razor sharp, mirror polished edge out of the box.
Saturday, March 7, 2009 15:58:54