Remedying Japanese chef knife

Ya, that seriously looks like someone tried to cut steel wire with it!

Forgot to HT! :oops:
 
Pretty much all of the above :(. Something is VERY wrong here, check with the dealer, is it for real? :confused: Did you buy it from a reputable dealer? :rolleyes:
 
If it were me I'd just sharpen that out. Assuming you bought it from CKTG. Give Mark a call and link him to the photos.

For fish you want a deba.
 
I would contact the seller and definitely would not try to fix the edge until I had done so. Doubtful the edge is fixable since I agree, the HT looks like it was done wrong and there is likely no hard steel to grind to.
 
Japanese knives can be very task specific. If the edge grind is very thin, I could see something like that happening without ht issues. Skill also had a lot to do with it. There are ways to do that work and have an edge like that, and I could see with a bit more care, the same task might have it look like it was still brand new.
 
Sure, I don't want to judge without proper knowledge--never used Japanese chefs before. Mark from CKTG suggested to fix the edge and try it for a couple of days to assess the HT.
 
me2 said:
Japanese knives can be very task specific. If the edge grind is very thin, I could see something like that happening without ht issues. Skill also had a lot to do with it. There are ways to do that work and have an edge like that, and I could see with a bit more care, the same task might have it look like it was still brand new.
Click to expand...

Agree to the task specific part but not the HT part. If the HT was done properly, i.e. at the claimed 60 hrc, what should have happened would be chipping but not waving of the entire edge.
 
I'm not saying for sure the ht was ok, but even at 60 HRc steel has some measurable ductility. If the grind is thin enough, it doesn't take much ductility to allow that to happen.

I used my Misuzu Bunka to cut some bamboo skewers a couple days ago and had some damage to the edge. I can't goo back and check, as I've sharpened it, but it's an even bet whether it was rolling or chipping. It was to small to check, though based on the feel on the stones, I'd bet rolling.

Augostos, how far back from the edge does the damage go? Do you have a way to measure the thickness aft that point?
 
Augostos, Mark saw the picture of the edge damage and asked that you sharpen it out????
Hard to believe.
Joe


augostos said:
Sure, I don't want to judge without proper knowledge--never used Japanese chefs before. Mark from CKTG suggested to fix the edge and try it for a couple of days to assess the HT.
Click to expand...
 
Actually, right now I looked at the edge in sunlight and seems damage is not very big, nor it is deep, wave goes maybe 0.5-1 mm from edge to the back of the blade. And yes, the cutting edge is really thin, paper thin.

Mark suggested that he sharpens it or fixes in some way.

Probably, I was a little emotional and nervous at first. The main reason is that I couldn't compare the edge type to other blades.
 
Sounds like the perfect solution.
Sounds like Mark knows a thing or 2 about customer service!
Good to hear.
Hope it works out Augostos
Joe

augostos said:
Actually, right now I looked at the edge in sunlight and seems damage is not very big, nor it is deep, wave goes maybe 0.5-1 mm from edge to the back of the blade. And yes, the cutting edge is really thin, paper thin.

Mark suggested that he sharpens it or fixes in some way.

Probably, I was a little emotional and nervous at first. The main reason is that I couldn't compare the edge type to other blades.
Click to expand...
 
I received the knife and should thank Mark and the company for the sharpening work.
I suspect that the edge is even sharper than the original.
It was a great experience working with chefknivestogo.
 
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