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TOPIC: Need recommendation for sushi knife

Need recommendation for sushi knife 11 months 2 weeks ago #14747

  • EamonMcGowan
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Okay? I need to ask a beginner question? I have been eyeballing Richmond knives for a month now. What makes a laser a laser? I'm pretty sure I'm going to get Leo's recommendation too? But if there is something else? I also was looking at Josh's first pick. But I am a absolutely a beginner in kitchen knives!
The definition of insanity is to do the same thing over and over again and expect a different result?
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Need recommendation for sushi knife 11 months 2 weeks ago #14748

  • LeoBarr
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Eamon I do not have one but there are several positive points they have a Yew handle with Buffalo horn ferrol they are stainless so not too brittle they are thin and light 5 oz they are I suppose similar to a victorinox so the whole blade is quite narrow so I suspect it will not need to be thinned when sharpening next for a limited period the price is 84$ the owners ratings give it a 5 star rating .the spine thickness at the heel is 2.23 mm so it will really cut through thick flesh well .
I think it would be very easy to sharpen as well
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Need recommendation for sushi knife 11 months 2 weeks ago #14750

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Leo, thank you very much! You really shine with Japanese Cutlery!

ps I'm still curious as to what makes a "laser" a laser?
The definition of insanity is to do the same thing over and over again and expect a different result?
An old Irish toast, May the wind always be at your back, may you always have work and may you be in heaven a half hour before the devil knows your dead. Cheers!
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Need recommendation for sushi knife 11 months 2 weeks ago #14752

  • BluntCut
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EamonMcGowan wrote:
ps I'm still curious as to what makes a "laser" a laser?

IMHO - 1 cent worth

Definition of "laser" term is subjective from person to person - whatever fit the bragging right. In general, it means thin spine (no more than 2.5mm for a 45+mm blade width) with zero grind (a giant bevel start at the spine all the way to the edge) and cutting edge is merely a acute angle micro-bevel (well, with subsequent sharpening the 'micro' does get bigger).

Looking at Richmond laser pic, their definition seems to be some sort of convex face, which goes steeper near the edge, then a regular cutting bevel. That cutting bevel isn't micro, which suggest it's not that thin behind the edge. Even taking possibly its cutting bevel angle is acute.
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Need recommendation for sushi knife 11 months 2 weeks ago #14753

  • mark76
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Josh, you selected three great knives, but quite different.

As Leo said, the Moritaka and the Hiromoto are made of AS. It’s my favourite steel as it combines great edge-taking and edge-holding, but it does require maintenance (keeping dry, also during long use). The Hiromoto is clad with stainless steel, so it is less likely to rust (at least on the blade away from the edge).

The Richmond Artifex is stainless steel, but it is an odd one in the Artifex series. It is not made by Lamson, but by Fujiwara (which may not be a bad thing). I don’t know the FKM steel.

However, if this Artifex had the same profile as other Artifexes, it is not a laser. CKTG sell it as a knife for “cooking students”. It is too thick behind the edge and may wedge. What I did was have it convexed and thinned behind the edge by Tim Johnson (but maybe you can do this yourself) and then it performs great.

I don’t have a Hiromoto, but this is also a comment you read about that knife on kitchen knife forums: that it needs thinning behind the edge. (And because that exposes more of the AS, it is sometimes combined with etching, which also improves the looks.)

Eamon, what makes a laser a laser is its thinness (although opinions may vary :-) ). But not only at the spine, but particularly just behind the edge.
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Need recommendation for sushi knife 11 months 2 weeks ago #14754

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I would say that almost all knives need thinning my most recent purchase (the cheapest honyaki out there)
165mm Honyaki Nakiri Knife - Takagi I am in the process of thinning a slow process with blue steel ! Still I am doing it by hand and I would rather do it gradually I would say I am about a third of the way there after one thinning session taking four hours but man is it sharp I finished it on Shapton Glass 16K it has to be the sharpest edge I own.
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Need recommendation for sushi knife 11 months 2 weeks ago #14757

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mark76 wrote:
Josh, you selected three great knives, but quite different.

As Leo said, the Moritaka and the Hiromoto are made of AS. It’s my favourite steel as it combines great edge-taking and edge-holding, but it does require maintenance (keeping dry, also during long use). The Hiromoto is clad with stainless steel, so it is less likely to rust (at least on the blade away from the edge).

The Richmond Artifex is stainless steel, but it is an odd one in the Artifex series. It is not made by Lamson, but by Fujiwara (which may not be a bad thing). I don’t know the FKM steel.

However, if this Artifex had the same profile as other Artifexes, it is not a laser. CKTG sell it as a knife for “cooking students”. It is too thick behind the edge and may wedge. What I did was have it convexed and thinned behind the edge by Tim Johnson (but maybe you can do this yourself) and then it performs great.

I don’t have a Hiromoto, but this is also a comment you read about that knife on kitchen knife forums: that it needs thinning behind the edge. (And because that exposes more of the AS, it is sometimes combined with etching, which also improves the looks.)

Eamon, what makes a laser a laser is its thinness (although opinions may vary :-) ). But not only at the spine, but particularly just behind the edge.

Mark, how thick was the Richmond Artifex behind the edge? Did you measure? It's my understanding that knives need to be .010" or less behind the edge to have maximum efficiency... I wish CKTG would put the thickness of the edge on their site lol
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Need recommendation for sushi knife 11 months 2 weeks ago #14766

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BluntCut wrote:
EamonMcGowan wrote:
ps I'm still curious as to what makes a "laser" a laser?

IMHO - 1 cent worth

Definition of "laser" term is subjective from person to person - whatever fit the bragging right. In general, it means thin spine (no more than 2.5mm for a 45+mm blade width) with zero grind (a giant bevel start at the spine all the way to the edge) and cutting edge is merely a acute angle micro-bevel (well, with subsequent sharpening the 'micro' does get bigger).

Looking at Richmond laser pic, their definition seems to be some sort of convex face, which goes steeper near the edge, then a regular cutting bevel. That cutting bevel isn't micro, which suggest it's not that thin behind the edge. Even taking possibly its cutting bevel angle is acute.

Bluntcut, I have been following you closely for a year now. And I would say it is safe to say "you have forgotten more then I will ever know?" Thank you so much for taking the time to look at the pic and follow up!
Mark, thank you very much as well!
The definition of insanity is to do the same thing over and over again and expect a different result?
An old Irish toast, May the wind always be at your back, may you always have work and may you be in heaven a half hour before the devil knows your dead. Cheers!
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Need recommendation for sushi knife 11 months 1 week ago #14768

  • mark76
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razoredgeknives wrote:
Mark, how thick was the Richmond Artifex behind the edge? Did you measure? It's my understanding that knives need to be .010" or less behind the edge to have maximum efficiency... I wish CKTG would put the thickness of the edge on their site lol

No, I've got no idea... The main thing is that you notice the knife may wedge. If you've got this type of question some people at kitchenknifeforums may be able to help you.

I think Leo is right, most kitchen knives require thinning. But I must say that my Konosukes, Suisin Inox Honyaki and Takeda had a perfect profile ootb.

Leo, any idea which angle you're thinning at?
Last Edit: 11 months 1 week ago by mark76.
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Need recommendation for sushi knife 11 months 1 week ago #14787

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Mark, I must say you have some amazing knives! I checked them out at CKTG and they are beautiful! I personally really like the Takeda. His customs are more like artwork! I know I'm a beginner and should take baby steps, but I want to jump in with both feet!
The definition of insanity is to do the same thing over and over again and expect a different result?
An old Irish toast, May the wind always be at your back, may you always have work and may you be in heaven a half hour before the devil knows your dead. Cheers!
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