Japanese Kitchen Knives Summary

That big saw blade you sent. I'm reshaping the little one for the mukimono. I've never been able to put a handle on it I like for an outdoors/utility knife, so this will let me use it. That stuff (HSS) is so nice in a thin beveled blade, it had me looking for F2 on line to try to get higher hardness without the unneeded heat resistance.
 
Gotcha. I suspected that was it, but was just wondering. How does it hold up under kitchen use? I didn't know how using it against a cutting board would do - my 2 knives do great, but it's mainly outdoors tasks with wood and cardboard (and sometimes sod).
 
Dunno yet. Got the mukimono mostly profiled last night. The edge of the knife I made out of the smaller blade, which will become the mukimono, held up to pretty much everything except throwing. Very high sharpness for a long time when cutting cardboard. It did darken and start to rust when used in the kitchen, but there's no way to avoid that. It just wasn't thin enough for kitchen use. The new incarnation in mukimono form, and the large knife should do better.
 
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