Japanese Chef's Knives vs. Western. Another One of those Threads? You Bet!

[Alacrity59]

Great detail in those pics. I'd like to see some pics after you use it a bit . . . just wondering how the edge will color up.

[OldSchoolYoungin]

She broke her cherry during prep for a nice Panang Red Curry tonight.

After slicing some fresh garlic, onion, bell pepper, Serrano chilis, Thai Red chilis, fresh galangal, and fresh tomatoes, she's developed a nice patina across 3/4 length of the belly. Of course I went to take pics and the battery was low

Initially, the balance seemed pretty blade heavy. After a little slicing, though, I've come to terms with it. The edge right out of the box was very sharp, but I touched her up a little on some chromium oxide and then some passes on plain leather.

"I'm just mad about saffron; she's just mad about me".

[ouch]

Save this pic and match it against a new one from the same angle in a few weeks. You'll see a nice three tone look- bulk of the blade stainless, a nice patina below the wavy line, and a sparkling edge.

Nice!

[Oregoneon]

i'm about due for a new knife, this thread has been helpful, the research has begun, some beautiful pics here too.

[WickedSwde]

Even if I don't like western handles, I think this knife looks good. And I guess it performs great too )

[OldSchoolYoungin]

It most certainly does. So far, I really love the Western handle/Japanese blade combination. I've just picked up a couple Tojiro DPs, as well, and think highly of them so far. Been meaning to take a pic of the Hiromoto's patina now compared to then.

[ouch]

It most certainly does. So far, I really love the Western handle/Japanese blade combination. I've just picked up a couple Tojiro DPs, as well, and think highly of them so far. Been meaning to take a pic of the Hiromoto's patina now compared to then.

Well? We're waiting.