By Nathan Lee - KIRU sharpening 20.12.2021
I've been using this Kurosaki Raijin 210 mm Gyuto for about two years now(bought this before COVID hits lol), a little specs and pics for this knife
Smith: Yu Kurosaki
From: Takefu, Japan
Blade length: 212 mm
Blade height: 50mm
Steel: Cobalt special steel
HRC: 63-64
Weight: 173 gram
Stainless steel
Of course, due to sharpening sessions from time to time, "behind the edge" got noticeably thicker compared to when I first bought the knife.
You could really tell the knife has gotten thick when you cut root vegetables, and onions. It doesn't "ghost" through your ingredients and will wedge on food, maybe even breaks the ingredients instead of actually cutting them(e.g thick and crunchy carrots). No matter how much you sharpen that knife, it will still cut like poop no matter how sharp you get the edge to!
Anyways, I noticed the knife isn't as awesome as it once was, so I put it on a 120 grit shapton pro and started grinding... and the result looks like this
As you could tell, it's not very pleasant looking, so I spent about 2 hours (the Dremel did most of the work) to remove scratches and this is the result.
Most importantly, cutting performance for this knife has improved, see choil shot down below, left is before thinning and right is after thinning.
Right choil is significantly thinner compared to the left choil.
Some cutting videos
Comentários