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Thanks! That is absolutely accurate!

@tommyle628 Thank for the recommendation. I will check him out!

​@@davidtatro7457 Hoc Kieu knives has been tested positive for lead in the past. Be aware.

@@IVAN-bs5bq It's ok man! I am just a humble guy who occasionally makes videos to share with my few friends who are interested in this sort of thing. 🙂

@@mikep8683I bought this knife about 4 years ago from a private seller on youtube.

@@davidtatro7457 Only 4 years. I thought maybe it was a lot older. Thanks for the response!

Just use light pressure on your last stone for rhe deburr, and then hit it on a strop, and it should cut extremely well.

The Swedish Carbon are available with and without the dragon.

Thank you so much!

Love that idea, thanks for the reply, and l will indeed check that source out.

@@davidtatro7457 The site is really good. It's the best place to learn about sharpening. Most of his articles are great and have unexpected findings I would never have guessed without the images.

@@davidtatro7457 The site is really good. It's the best place to learn about sharpening. Most of his articles are great and have unexpected findings I would never have guessed without the images.

I find that R2/SG2 sharpens up very well with any standard, decent quality stones. Funny you should ask about this because l recently had an unfortunate accident where some of my knives fell off the wall and got chipped up a bit. So l am currently thinning the chips out and will be edge sharpening them on video soon. One of them is my only SG2 blade, which is a petty knife that already needed some thinning. So I'll be doing some of that process plus the edge sharpening for my next video.

That's a legitimate philosophy for some setups. However, with this style of knife, the shape of the entire blade is already designed to give you that right handed food separation. Also, while l sharpen the right side at a very low angle, that still creates the vast majority of the bevel. So the left side only has a tiny bevel you can barely even see.

@@davidtatro7457 interesting. I haven't seen that before. I wasn't trying to say you were wrong just trying to learn. Thank you for replying. Learn something new everyday. I appreciate it

@CookSharp00 I've seen Chinese chefs sharpen in the way you describe. But the thing to remember about that is that everything else about their blades are completely symmetrical. That is also true of most other chef knife styles. However, this particular Japanese knife style has the entire shape of the blade designed to give you that effect without having to get it from any particular edge sharpening technique.

@@davidtatro7457 that's really cool. Does that mean it's meant to sharpen the way you do or can it also be sharpened symmetrically?

@CookSharp00 you can sharpen these however you prefer, because they are monosteel construction. Some people prefer to sharpen them 50/50. I prefer mine about 90/10. It's just personal preference.

Absolutely. With a brand new knife, the initial sharpening shouldn't take much work. A 2000 should be fine to start.

Reggae covers!

The UX10 line are also very high quality. They are popular with chefs who need high performance but in stainless steel.

@@davidtatro7457 thanks for the feedback

The Swedish Carbon is very finely grained. Not so the UX-10, made of steel developed for industrial purposes, offering a terrific bite even when perfectly dull. I should add that sharpening UX-10 is no fun at all.

@@bernardwastiaux1920 yea, I've read up on both aeb-l vs aeb-h however Misono doesn't exactly say what type of swedish steel is used with the ux-10 but their "proprietary" steel 🤷🏻

@@nickelass427 Sandvik's 19C27, equivalent to AEB-H. Misono has chosen to have the carbides quite large.

Well, some of them are close to that, but not all. I have at least one tall gyuto in my collection which is not at all ahaped like a santoku.

I appreciate that! Looking forward to any feedback.

@@davidtatro7457did you get an update on this?

That is soon to be determined. I've been extremely busy lately and have not yet had a chance to polish the bevel on the V3 and verify that it is better.

Havd you had a chancd to check?​@@davidtatro7457

You just described my dating life.

If it's more than one, back to the stones! Lol

Nice! I literally just bought the Misono 360mm sujihiki with the dragon engraving. And l will be making s sharpening video on that very soon. Congratulations on your new knife and l hope you love it as much as l love mine.

Also, the stones l used here were the Suehrio Debada 1k and 4k, and the Naniwa Snow White 8k.

Not so far. I've been quite busy with work this past year and haven't repeated the experiment in any rigorous way as of yet. Eventually, I'll do it with a different knife and finish at a lower grit and see how that goes.

It is basically a test unit with a calibrated filament perched onto a gram scale. You zero it out and then the score is however many grams of force are required to part the filament. The lower the score, the better. The score l got here is sharper than a typical shaving razor blade, for example.

Thanks! I used Suehiro Debado series 1k and 4k stones.

I think they are fun little project knives and they do perform well for the price. I just received a version 3 of this knife and will be testing it out soon to compare with this one.

@@davidtatro7457 Thank you. I'm curious about this comparison. No wonder, always sold out.

Probably good advice in general. I just do it to keep them fresh until l use them and it also cuts down on the eye watering while cutting. I leave them out if I'm going to use them within a day or two.

For my skill level, you are correct. However, master Chinese chefs do incredibly intricate cutting with cleaver style blades. I guess it's all in the training.😊

Lol, it is quite inexpensive relative to comparable handmade gyutos in white steel.

true , i agree but still wouldnt call it a cheap knife xD@@davidtatro7457

Thanks for watching! I did not make a video about polishing this particular knife, but as l recall, l just used sandpaper. I probably started with around 100 or 150 grit and progressed up to 1500 or 2000 grit. It was not in bad shape when l got it, but it got wet during shipping and had some rust spots. Somewhere in my videos is a 2 part video series where l did a basic sandpaper restoration on an old rusty sujihiki. I did not take it to a high polish there but just showed the basic process l use. Basically just went from rusty to clean and useable.

it doesn't fall through like yours when splitting the onion in half as in the video*

@@samkim1100 Hey Sam, no, l did not thin mine down in any way. However, l do have the knife sharpened at an extremely low angle on the right side, and the asymmetric edge geometry is probably about 90/10. The left side only has the tiniest bit of microbevel. So that may partially account for the performance. Mine is absolutely not a laser right behind the bevel, but it's also not thick by any means.

@romii715 that very well may be, although a local friend of mine just recently bought a brand new 240mm Dragon. I put a quick edge on it, not even nearly as radical as my own edge, and it performs extremely well. I put it through its paces on multiple veggies and proteins and it performed comparably to my slightly older knife.

@romii715 I personally am a fan of the idea that each chef should massage that edge to however works best for them. But at the same time, my own asymmetric gyuto and suji edges are just absolutely, ridiculously biased toward a nearly single bevel edge favoring right handed usage. And those work wonderfully for me, but everyone is different.

Recent ones come much fatter behind the edge than they used to. Thirty years ago they all came nail flexing. Today's certainly not. Must be related to automated production, I'm afraid. Its tolerances don't allow a 0.2mm thickness behind the edge without human intervention.

That's awesome. They really do perform well for the price. Only downside is they need sharpening often. But they are very easy to sharpen, even on a brick or ceramic cup. Yes, l have tried both.

Yes, l mentioned that in the video.