It was bought for somewhere between $12-$15 on Amazon. The box seemed unopened. Clearly says Sekiryu. Same time I got a similar Santoku. Said to be Sekiryu - but the box says Tsubazo. Handles and plastic retainer look absolutely identical. Box markings on the back identical except for the name. Like the Gyutou, the left -sided edge is acute and seems similar to another knife I sharpened at 15-degrees with an edge pro clone. But the right side edge is definitely more obtuse - almost the same as as the Gyutou, but possibly a bit more rounded (convex, not hollow/concave). Both knives clearly have an asymmetric grind - even though both box 'how to sharpen' edge representations show them to be symmetrical 50/50. (Which it is not - for sure).
Could the obtuse sharpening on the right sides be an attempt to increase edge retention on the soft 420J2? Of course, I have heard of obtuse micro-bevels on both sides of an otherwise 15-degree symmetric grind to do this - but never heard of what seems a 15-degree primary on one side and at least (guessing) a 30-degree primary on the opposite. Yet wouldn't this result in an overall "German" 45-degree edge? With similar retention?
Any and all thoughts greatly appreciated.
Chris
What is the preferred grind for these knives? 70/30? 50/50? Or??
UPDATE: I just looked at my Tsubaxo 210mm Sashimi - ST400. Its clearly a single-bevel as it should be - even to the naked eye. Confirmed at 40X. Interestingly the right beveled side appears ground at an angle somewhere between the other knives "15" right and whatever obtuse left.. Not as steep as the left sides of the other knives - and not as obtuse as the right. Clearly somewhere in between. Perhaps this single bevel is at the angle of the other knives bevels summed?
Would be interesting to know the sharpening processes used by the factory...
