Remedying Japanese chef knife

A

augostos

Joined
Sep 15, 2011
Messages
378
I bought a Japanese bunka knife, basically 7" chef. Simple knife, Zakuri brand, Blue #1 steel.

It was a great knife, but unfortunately it was used on fish bones, so the cutting edge became wavy. It is not chipped or rolled but there is a slight wave at the edge.

Is there any way I can fix that? I tried to bend the deformation with a ceramic rod, but the edge is springy.

I'm new to Japanese knives and it is an impressive one.
 
Maybe a picture of the deformed edge will be helpful?

A slight wave due to some fish bone? Either the fish is huge or the HRC of the blade is too low.

Regardless, hammering back carefully might be the quickiest fix.
 
I would send that back !! That edge looks destroyed. The bones on a 3 lb. fish shouldn't be large enough to do that to an edge. Suspect bad heat treat.
Tim
 
WOW!! Are you sure you weren't breaking up a side walk with that poor knife???
Never expected that much damage.
If you are unable to send it back, which is what you should do, maybe send it to Josh at REK???
But that might not be worth sinking more money into, IF he can even do anything with it.
Seems WAY too soft.
Joe
 
I didn't see how that happened. My father took it to cut the fish into pieces. And I don't know whether the edge should be that soft--I can spring it with the rod.
 
If it acts like that on fish bone it may not be worth keeping around. I would expect chips not all those waves.
 
Did a quick search and found a knife like this one (not sure if it is the exactly same model) can retail at $160.

If this is indeed the price ballpark, OP - take the suggestion above and contact the manufacturer if it can be tested or fixed.
 
Edge like that is due to a wonky HT. If there is no way you can return the knife, the only thing I can suggest is hone it on a coarse stone (below 200) until you get to the straight portion of the blade.
 
Wow...some photos. When I first saw the thread I thought it was a chip issue and was about to go on about picking up a small Deba for that kind of work. I don't think I could produce that even with my 4116 knives.
With Aogami 1 at 60 I'd would never think that's possible. I agree with others that while correcting it can be done, there is likely an inherent HT problem. Definitely send it back to CKSF, I have bought a number of knives from them, they are good. They may want to discuss this with Mr Tokaji.
 
Great news!
Return it.
Maybe give the dealer a call and explain what's going on first.
Joe
 
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