@@morganschapiro6847 a solution is any time the metal is fresh, wipe it down with bacon or sausage or some fat with which it will react. After it sits for a couple minutes it should be good to hit onions without the nastiness
Way better steel. The Koichi uses Aogami Super Steel clad with a stainless steel cladding and a Rockwell Hardness between 63 and 64. The Shuns use VG10/VG-MAX, which is stainless, i.e. not a carbon steel. Hardness is a bit less (60 to 62), so can't get as sharp of an edge, and won't hold that edge as long. Having said that, the VG10/MAX steel is maintenance free and won't chip if you accidentally hit something hard.
is it a carbon or just stainless?
Sorry knife, sorry
Great knife! mine reacts like crazy thought to onions.
In what way does it react?
@@macfly4 It's a carbon steel blade. It leaves a black residue on the onions for the first few uses.
@@morganschapiro6847 a solution is any time the metal is fresh, wipe it down with bacon or sausage or some fat with which it will react.
After it sits for a couple minutes it should be good to hit onions without the nastiness
Wow great knife there, a noob question here, is it better than Global or Shun? Thank you!
Yaren Red yes
Way better steel. The Koichi uses Aogami Super Steel clad with a stainless steel cladding and a Rockwell Hardness between 63 and 64. The Shuns use VG10/VG-MAX, which is stainless, i.e. not a carbon steel. Hardness is a bit less (60 to 62), so can't get as sharp of an edge, and won't hold that edge as long. Having said that, the VG10/MAX steel is maintenance free and won't chip if you accidentally hit something hard.
Pretty much everything is better than Global, and Shun is overrated. For the price, Masakage is a winner
@@Sodchucker also can be pretty badly abused moisture wise without rust issues.
Good for people that don’t baby their knives
so what you think of this knife after few month of use ? do you recommend it ?
After one year I can say that I really recommend it. It has a little rocker and I had to get used to it. Now I think that it is amazing knife.
@@monikagno is the black finish still on the knife after all this time? That's what i'm worried about while looking to buy a japanese knife.
+ rep i like
sexy
bamboo cutting board... this was painful to watch
it's not bamboo. It's beech board.