Kalaeb...I'm a noob with J knives and I also received a Kuwabara. Is uncladded (is that a word?) W#2 prone to chip more than a cladded W#2 knife?
Show us your new knife!
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Kalaeb I'm looking into getting one of those vices thanks for posting that.
The significant majority of knives on the site have softer cladding, either stainless or high carbon/iron. W2 is usually cladded, either with stainless or reactive carbon. An uncladded knife is "monosteel."
But it's the core steel peeking out at the bottom, the middle layer of the sandwich, that does the cutting and that you sharpen and that can be chippy.
Then frequently, when you do sharpen it, some of the steel at the very edge that may have been fatigued wears away and you get a more stable edge.
The significant majority of knives on the site have softer cladding, either stainless or high carbon/iron. W2 is usually cladded, either with stainless or reactive carbon. An uncladded knife is "monosteel."
But it's the core steel peeking out at the bottom, the middle layer of the sandwich, that does the cutting and that you sharpen and that can be chippy.
Then frequently, when you do sharpen it, some of the steel at the very edge that may have been fatigued wears away and you get a more stable edge.
David
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Re: Show us your new knife!
This particular one is clad with a softer iron. They are not, IMO, more prone to chipping. Chipping can be caused by a number of things, high HT, angle of grind, user error. I dont know for sure, but this feels like a slightly higher HRC, that coupled with a nice thin grind (and my using it on an epicurean board) made it chip. Easy fix with one or two sharpening sessions, but I think this one, out of the box, would benefit from some time on the stones.7x57mm@gmail.com wrote: ↑Sat Mar 13, 2021 11:31 amKalaeb...I'm a noob with J knives and I also received a Kuwabara. Is uncladded (is that a word?) W#2 prone to chip more than a cladded W#2 knife?
Actually a really fun knife to use. Despite its 120mm length, the added height makes it feel longer than it is.
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I am really impressed with it, it is well thought out and the build quality is well executed. I believe Jamison said they were working on an attachment from the handle side as well to do some blade work.
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Thanks Kalaeb; two things that I really about this knife: the height and the octagonal handle. If it had about a 7" blade, it would/could/might be my always go to knife. With my brief introduction to J knives, I've learned I don't like D handles, oval handles are neutral in like/dislike and octagonal is Goldilocks.Kalaeb wrote: ↑Sat Mar 13, 2021 12:56 pmThis particular one is clad with a softer iron. They are not, IMO, more prone to chipping. Chipping can be caused by a number of things, high HT, angle of grind, user error. I dont know for sure, but this feels like a slightly higher HRC, that coupled with a nice thin grind (and my using it on an epicurean board) made it chip. Easy fix with one or two sharpening sessions, but I think this one, out of the box, would benefit from some time on the stones.7x57mm@gmail.com wrote: ↑Sat Mar 13, 2021 11:31 amKalaeb...I'm a noob with J knives and I also received a Kuwabara. Is uncladded (is that a word?) W#2 prone to chip more than a cladded W#2 knife?
Actually a really fun knife to use. Despite its 120mm length, the added height makes it feel longer than it is.
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Re: Show us your new knife!
Konosuke Fujiyama Usuba 210mm White #2 with Black Buffalo Horn and Ebony handle
I simply cannot resist Original Fujiyama single bevels
Mahalo Carlos!
I simply cannot resist Original Fujiyama single bevels
Mahalo Carlos!
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Beautiful Ray!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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I wondered about the incoming Kono single bevel you mentioned.
That's just fabulous! And the way that glistening ebony complements the blade...wow.
That's just fabulous! And the way that glistening ebony complements the blade...wow.
David
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Thanks mate.
I love those ebony and black horn handles. I now always try to spec them when I buy a Kono!
I just sent an old single bevel Fujiyama kiritsuke to Japan to have refurbished...will try to get the same handle for it.
Mahalo brother!
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super lucky to snapg one of these in last week's sale. just a lovely, nimble, elegant blade. looking forward to breaking it in tomorrow. I really love the ziricote/striped horn handle. magnificent workmanship.
Last edited by dmonterisi on Thu Mar 18, 2021 11:33 am, edited 1 time in total.
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My 52100 k-tip 210mm gyuto with ironwood, jade and turquoise handle. Osage orange saya.
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Very nice! Lots of style without looking overwrought.
~Joe
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
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Simply impeccable knife stem to stern. Single bevels are always so well polished and ground. gorgeous! Usubas are my favorite single bevel, true elegance.
In the immortal words of Ken Schwartz-"Master The 1K."
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Love the knife and the vise is awesome. Do you have a link for that Kalaeb? I also grabbed the Form special. I love the height of the blade, W#2 for $50. can't beat that. Put it right on my shaptons and gave it a good clean and polish, spent extra time on the naniwa snow stone #8000 grit and boy does she scream now!7x57mm@gmail.com wrote: ↑Sat Mar 13, 2021 1:26 pmThanks Kalaeb; two things that I really about this knife: the height and the octagonal handle. If it had about a 7" blade, it would/could/might be my always go to knife. With my brief introduction to J knives, I've learned I don't like D handles, oval handles are neutral in like/dislike and octagonal is Goldilocks.Kalaeb wrote: ↑Sat Mar 13, 2021 12:56 pmThis particular one is clad with a softer iron. They are not, IMO, more prone to chipping. Chipping can be caused by a number of things, high HT, angle of grind, user error. I dont know for sure, but this feels like a slightly higher HRC, that coupled with a nice thin grind (and my using it on an epicurean board) made it chip. Easy fix with one or two sharpening sessions, but I think this one, out of the box, would benefit from some time on the stones.7x57mm@gmail.com wrote: ↑Sat Mar 13, 2021 11:31 am
Kalaeb...I'm a noob with J knives and I also received a Kuwabara. Is uncladded (is that a word?) W#2 prone to chip more than a cladded W#2 knife?
Actually a really fun knife to use. Despite its 120mm length, the added height makes it feel longer than it is.
In the immortal words of Ken Schwartz-"Master The 1K."