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. 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!
     
  3. 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 ;-)
     
  4. 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
     
  5. ordo

    ordo

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    You're going to get crazy even before using any Japanese knife.
     
  6. 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