Quote:
Originally Posted by Fried Meat Ball!
Nice stuff! The cleaver and the gyuto on the far right... makers? The gyuto looks a lot like Watanabe Blades. That cleaver looks a lot like my Tojiro.
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The cleaver is a CCK.
Sharp as hell. I don't know what steel they use on it, but it takes an absolute wicked edge. Terrifying level - as in it will take the top of your finger off and you wouldn't even know it until it's lying on the board in front of you. (Although, I have all of my knives that sharp. I'll take most of them to a minimum of an 8k grind on a Shapton glass stone. Some I'll go to a 16k + strop if I want to get completely silly, but 8k-10k is really as high as you need to go for functional top end sharpness.)
The gyuto is a 240 Goko in a White #1 core clad in a stainless kurouchi type finish. Jury is still out on it. I find it wedging a bit more than I'd like, though I was looking for a heavier 240 versus my 240 Miyabi 7000MC gyuto that's also pictured, so that was to be expected anyway.