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The handles are rounder and larger than other lines in korin s collection which make them comfortable for those with larger hands.
Carbon steel gyutou. The gesshin ginga knives are exceptional white 2 knives for both professional and home use. Well balanced black pakka wood handle comes with a welded non seam. People would ask me what knives they should buy and unless they were professionals i d always steer them towards stainless steel. Misono swedish carbon steel gyutou 9 4 24cm 181 from amazon.
The masamoto hc series is made of pure japanese virgin carbon steel. Sold by neo field of japan and ships from amazon fulfillment. They are available at a reasonable price and recommended to an expert user who knows the characteristic of real carbon steel and how to protect rust. The masamoto virgin carbon knives have a junkou steel virgin carbon blade and a pakka wood handle.
For a long time i lived in denial of how strong my feelings were. Masamoto knives have been historically used as the highest integrity professional chef knife brand in japan refer to the bottom of this page. The high carbon blade has extremely hard and sharp edge but requires special care to avoid rusting and chipping. High carbon steel we classify as high carbon steel with no chromium content such as sk 3 sk 4 sk 5 etc.
The reactive nature of the sk 4 high carbon steel employed in these knives is only problematic if ignored. The definition of carbon steel from the american iron and steel institute aisi states. I figured i was giving good advice since stainless steel is more forgiving and. No minimum content is specified or required for chromium cobalt molybdenum nickel niobium titanium tungsten vanadium zirconium or any other element to be added to obtain a desired alloying effect.
Carbon steel blades are a very particular breed of knife and as such require extra care and attention to the details of maintenance and sharpness. I am keeping it around for home use but replaced it at work with a stainless clad kohetsu 210mm gyoto which also gets scary sharp and didn t cost that much more. Knives with very hard blades tend to be difficult to sharpen therefore suisin does not use the same steel as traditional japanese knives in the forging process. These knives take a great edge sharpen easily resist chipping well and have great cutting performance due to their awesome geometry.
Carbon steel is a steel with carbon content from about 0 05 up to 2 1 by weight. I m used to vintage forgecraft ontario knives so not unfamiliar with carbon steel but this very reactive and i didn t find it suitable for even a low key professional environment. The white 2 steel carbon steel is very finely grained and hardened to about 61hrc. But fear not this is a regime easy to practice and follow.
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