Hi Talibaba, I have a 240mm SG2 gyuto from Myojin san with a kasumi finish, ebony handle and white buffalo ferrule. Naohito is a genius sharpener! I love the knife.
What's your thoughts on Cobalt Special steel? I've got Yu Kurosaki's gyuto made out of this steel, but didn't have a need to sharpen it yet. To be honest I am also hesitant to do anything with it as it has microbevel, which makes me puzzled how to approach sharpening it without messing up secondary bevel.
I have a 210 cobalt special Raijin gyuto from Kurosaki san. It's quite easy to sharpen, because it's so thin behind the edge, I like the knife, It works well for many task in the kitchen. But it's delicate!
I am thinking of buying this knife. Would you recommend it? How is the edge retention? Not familiar with Cobalt Special steel.
Hi Talibaba, I have a 240mm SG2 gyuto from Myojin san with a kasumi finish, ebony handle and white buffalo ferrule. Naohito is a genius sharpener! I love the knife.
😁
What's your thoughts on Cobalt Special steel? I've got Yu Kurosaki's gyuto made out of this steel, but didn't have a need to sharpen it yet. To be honest I am also hesitant to do anything with it as it has microbevel, which makes me puzzled how to approach sharpening it without messing up secondary bevel.
Some knives you need to sharpen primary edge from the beginning, like Moritaka. But knives like Kurosaki, just sharpen microbevel in the beginning.
@@tailibaba Thank you very much for the help!
My pleasure!
I have a 210 cobalt special Raijin gyuto from Kurosaki san. It's quite easy to sharpen, because it's so thin behind the edge, I like the knife, It works well for many task in the kitchen. But it's delicate!