I find your videos very interesting, thanks for sharing. I'm wondering if the texture of fish produced by this sujihiki is as smooth as a yanagiba would produce. I have very very limited experience but when I tried cutting some vegetables with a very cheap yanagiba for testing, their texture seemed to be very different (smooth, preserved, dry). (I have high end double bevel knives in W#2/AS/R2 but I don't have a proper yanagiba.) For example I have Shibata Kotetsu R2 bunka which I guess should be similar to this knife about the produced cut, but I still feel like a yanagiba produces a noticeably different texture, it is hard to explain but I think you know what I mean. Can I ask your thoughts? Thanks
I have no first hand experience with AS version of his knives. (Another one I have is 240mm gyuto, also R2 steel). The reason these knives cut so well is because of the way they are ground (high convex), and the thinness right behind the edge. So, as long as they are ground similar, they all should perform similar. The type of steel doesn't make difference in the way the knife cuts, the edge geometry does.
I find your videos very interesting, thanks for sharing. I'm wondering if the texture of fish produced by this sujihiki is as smooth as a yanagiba would produce. I have very very limited experience but when I tried cutting some vegetables with a very cheap yanagiba for testing, their texture seemed to be very different (smooth, preserved, dry). (I have high end double bevel knives in W#2/AS/R2 but I don't have a proper yanagiba.) For example I have Shibata Kotetsu R2 bunka which I guess should be similar to this knife about the produced cut, but I still feel like a yanagiba produces a noticeably different texture, it is hard to explain but I think you know what I mean. Can I ask your thoughts? Thanks
Is the cuttingboard hinkoki?
Apparently, it is made out of "Sawara", which is a close cousin to Hinoki.
Sawara is (supposed to be) more water resistant.
Very interesting to see. Do you know whether the AS version is as good as the R2 one ? Best regards
I have no first hand experience with AS version of his knives. (Another one I have is 240mm gyuto, also R2 steel).
The reason these knives cut so well is because of the way they are ground (high convex), and the thinness right behind the edge.
So, as long as they are ground similar, they all should perform similar.
The type of steel doesn't make difference in the way the knife cuts, the edge geometry does.
@@MonsterS4R996 Ah i see, thank you
How’s the edge retention on the R2 gyuto? More specifically, how long did you go with prepping veg without honing?
Mike Chung You dont hone knives like that.