got my first J knife :) question,,,

Discussion in 'Cooking Knife Reviews' started by uri007, May 26, 2014.

  1. uri007

    uri007

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    i just receive the misono 210mm sweden gyuto,,,,

    should i force a patina on it?

    if yes please tell me how?

    if not tell me how i need to take care of it in home use,,,,

    and out of the record,,,,

    what is the differences between the hiromoto G3 and the hiromoto AS?

    i want to buy another stainless 240mm gyuto :)

    regards,

    Uri
     
  2. benuser

    benuser

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    After degreasing it with alcohol you may dab with hot vinegar or hot, strong coffee. Make sure to immediately wipe off the very edge, e.g. by cutting in a cork. Wait a few minutes, rinse with the hottest water you may get. Repeat if needed. Finally wash with a usual kitchen detergent to neutralize the acids.
    Main difference between both Hiromotos is, that the G3 is a stainless monosteel, while the AS is a carbon with a soft stainless clad. Both are outstanding steels, kept a bit softer than usual. Performance like the AS is the winner, in a busy kitchen the G3 is probably a safer choice. Maintenance of the AS is much easier than with a carbon monosteel. You only wipe off the edge. As one should do with stainless as well, by the way...
    Expect tough acidic fruit to dull the carbon edge. If you use a lot of fruit, get the G3. As you already have a great carbon I would suggest you to go this time for the stainless.
     
  3. benuser

    benuser

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  4. benuser

    benuser

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    IMHO you better first learn to thoroughly know your new acquisition by use and sharpening before deciding on another one.
     
  5. ordo

    ordo

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    I don't see any need to force a patina in your new knife. Use the knife and let the patina build naturally. Just remember to dry it well after each use. The only time i forced a patina was cause the steel was stinky (a Kanemasa 270 mm.)

    But why in hell did you buy a 210 mm.? It's short!
     
  6. uri007

    uri007

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    Cause i want the misono Swedish and the 240 was out of order,,,,, now i know its too short so i'll order a stainless 240mm gyuto ;-)
     
  7. uri007

    uri007

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    New update,,,,,,
    I'M selling my misono 210mm.
    What to buy?
    I want 240mm gyuto,,,, 180$ budget.
    Hiromoto AS/G3 or something else?
    Regards,
    Uri
     
  8. benuser

    benuser

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    Go for the AS.
     
  9. ordo

    ordo

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    You're going to get crazy even before using any Japanese knife.
     
  10. chrisbelgium

    chrisbelgium

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    Maybe you should look around a bit more, uri, before indeed you become a crazy knife nut!

    Don't know if I should show you this, but you can pimp your Hiromoto AS. Dave Martell is the man who does a lot of those cosmetical operations. This will keep you busy and dizzy for a while. The full HiromotoAS spa treatment; rehandled, etched and thinned;

    http://www.kitchenknifeforums.com/showthread.php/11803-Gallery-Hiromoto-AS-Full-Spa-Treatment

    Expect Hiromoto AS thingies pimped like this (not my knife, picture from the worldwideweb;

     
    Last edited: May 26, 2014
  11. benuser

    benuser

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    The Misono 240 is available again.