I have a 240 Gyuto and after thinning and raising the shinogi, it cuts like a dream. The only minor problem I have with it is that it wedges slightly on the thickest of carrots when cutting with a light touch, so I just need to thin a little bit more closer to the shinogi and I'll have a perfect convex workhorse. Really good value on these blades, and the white #2 seems to be tempered harder than normal. Keep up the great work, I always like seeing new videos from you!
Appreciate it! Munetoshi really is one of the best values for the money out there. Great heat treat and very easy to sharpen and thin. A little wedgy sometimes, but above average food release.
@@runoto Once I spent about 8 hours thinning on stones and raising the shinogi up to about where the tang is, almost all wedging went away and the food release is still very good because of the general convexity of the grind. It even glides through big yams and sweet potatoes, only slightly wedging on 3" diameter carrots at the end when using light pressure. Anything smaller or if you use a bit more pressure, it just falls through. It becomes similar to a Wakui or Yoshikane grind whenever you raise the shinogi, but a bit better in my opinion due to the more versatile profile and ability to shape the grind to your preferences. The ground work of convexing most of the blade is already there and the Munetoshi just get better and better the more you raise the shinogi and thin it out in the middle of the blade. A great mod platform. If you want to dump some time into it, it's a worthwhile investment.
Hi, I thinned the Munetoshi on waterstones. Sorry, I don’t really have any measurements, I just raised the shinogi, tested the knife and raised it again until it didn’t wedge much or crack carrots anymore. I might have taken off about 6-7 grams total.
I have a 240 Gyuto and after thinning and raising the shinogi, it cuts like a dream. The only minor problem I have with it is that it wedges slightly on the thickest of carrots when cutting with a light touch, so I just need to thin a little bit more closer to the shinogi and I'll have a perfect convex workhorse. Really good value on these blades, and the white #2 seems to be tempered harder than normal. Keep up the great work, I always like seeing new videos from you!
Appreciate it! Munetoshi really is one of the best values for the money out there. Great heat treat and very easy to sharpen and thin. A little wedgy sometimes, but above average food release.
@@runoto Once I spent about 8 hours thinning on stones and raising the shinogi up to about where the tang is, almost all wedging went away and the food release is still very good because of the general convexity of the grind. It even glides through big yams and sweet potatoes, only slightly wedging on 3" diameter carrots at the end when using light pressure. Anything smaller or if you use a bit more pressure, it just falls through. It becomes similar to a Wakui or Yoshikane grind whenever you raise the shinogi, but a bit better in my opinion due to the more versatile profile and ability to shape the grind to your preferences. The ground work of convexing most of the blade is already there and the Munetoshi just get better and better the more you raise the shinogi and thin it out in the middle of the blade. A great mod platform. If you want to dump some time into it, it's a worthwhile investment.
Hey who did the thinning on this please? Any measurements post thinning because seems great!
Hi, I thinned the Munetoshi on waterstones. Sorry, I don’t really have any measurements, I just raised the shinogi, tested the knife and raised it again until it didn’t wedge much or crack carrots anymore. I might have taken off about 6-7 grams total.
Wow seems like you did a great job! Well done! I know the knives and that has 100% made a massive difference…are you on kkf?