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     Page 1 of 2 All12
    Username Post: masamoto st vs. blazen        (Topic#780977)
    kja
    Master Member KnifeNut!
    *
    11-03-06 12:53.47 - Post#1074718    



    so i've narrowed my search down for my first gyuto and I thnk I should get one of these? what are the prefessionals opinion?
    will



     


    kja
    Master Member KnifeNut!
    *
    11-03-06 13:13.20 - Post#1074737    


        In response to kja

    nevermind, the handles to big on the masamoto....sorry!!!!!
    will



     
    Fish_n_Poi
    Master Member KnifeNut!
    *
    11-03-06 13:38.00 - Post#1074754    


        In response to kja

    Artisan's and Hattori's have smaller sized handles.

    Fish
    Getting a handle on things.


     
    vai777
    Journeyman KnifeNut!
    *
    11-03-06 15:38.23 - Post#1074858    


        In response to Fish_n_Poi

    BLAZENBLAZENBLAZEN



     
    DwarvenChef
    Master Member KnifeNut!
    *
    11-03-06 17:47.03 - Post#1074946    


        In response to kja

    • kja Said:
    nevermind, the handles to big on the masamoto....sorry!!!!!

    Ooo sounds good to me, most seem to have tiny handles.
    Hiromoto AS Addict

    "Thats not a stain you fool, it's Patina



     
    kja
    Master Member KnifeNut!
    *
    11-04-06 09:36.01 - Post#1075055    


        In response to DwarvenChef

    i got it so thanks everybody so much for your advice and helping me rationalize spending this much on a chef knife.. i know for most JK's its not alot but for me its a ton.. shortly i will have questions like can i use this to cut lemons?i hope thats ok.. and can i do that or a no no? i dont want to break it!
    will



     
    ken123
    Master Member KnifeNut!
    *
    11-04-06 12:49.54 - Post#1075225    


        In response to kja

    • kja Said:
    i got it ...


    Got what?

    ---
    Ken
    Facebook
    Nubatama Stones, Diamond/CBN Sprays
    Natural Stones
    Atomas

    Ken's Corner


     
    kja
    Master Member KnifeNut!
    *
    11-04-06 13:15.46 - Post#1075251    


        In response to ken123

    BLAZEN!!!! so wat about the lemons?
    will



     
    jagstyle
    Master Member KnifeNut!
    *
    11-04-06 14:44.59 - Post#1075348    


        In response to kja

    lemons are no problem. Cut whatever you want and when you are done: wash, rinse and dry. The Blazen is stainless so you can even leave it on the cutting board for awhile before you get around to washing it.
    Eric


     
    Chad_Ward
    Master Member KnifeNut!
    *
    11-04-06 15:02.07 - Post#1075384    


        In response to kja

    Dunno, "Molybdenum/Vanadium steel" at Rc63 could be one of the VG series steels, it could be Vascowear or it could be Aogami Hitachi blue. There's no way to know if it's a super hard stainless or super hard carbon core surrounded by soft stainless for toughness and ductility.

    Anybody who has more experience with Blazen care to answer this part of the question?

    Either way, you've got a seriously hard core steel surrounded by softer stainless. That's a good thing. Whether or not that core takes a patina* is largely irrelevant because it's a small portion of the overall blade width and easy to take care of. So, yeah, use it on lemons. Go nuts.

    NOTE:
    * Patina has a soft "a," by the way, emphasis on the first syllable -- PAT (like CAT) - in (like kin) - uh (like, um, uh) PAT-in-uh.

    It's not puh-TEEN-uh or, god help us, puh-TĪN-uh, with a long "i" rhyming with vagina. I heard this once at an antiques show and about slugged the person who said it.

    Chad
    Chad Ward
    An Edge in the Kitchen
    William Morrow Cookbooks
    www.chadwrites.com


     


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