New Kikuichi Carw

Discussion in 'Cooking Knife Reviews' started by robertzhain, May 22, 2017.

  1. robertzhain

    robertzhain

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    I just bought a Kikuichi tsuchime Damascus gyuto 8.25". I have never owned a single bevel blade like this one before and the store I bought it in wasn't very helpful. I'm hoping someone here can tell me the basics of single bevel care in so far as whether or not to use a honing steel and sharpen on a whetstone. I know how to use a whetstone on double bevel knives but I want to be sure of the process on this new one.

    Also, does anyone know off hand what the bevel angle is on the Kikuichi, I can't figure it out exactly.
     
  2. rick alan

    rick alan

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    Last edited: May 23, 2017
    foody518 likes this.
  3. foody518

    foody518

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    Do you have photos? What makes you think it's not a double beveled knife?
     
  4. robertzhain

    robertzhain

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    I purchased it at a store and the retailer assured me despite my misgivings that it is single bevel. Should I go a step above and email Kikuichi directly to find out?
     
  5. foody518

    foody518

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    Quicker- if you can take photos of each side it should be clear
     
  6. millionsknives

    millionsknives

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    this one?  http://kikuichi.net/pdf/WGAD.pdf decidedly not single bevel

    It's OEM blade sold by a lot of companies with different handles and levels of fit and finish.  
     
    Last edited: May 23, 2017
  7. robertzhain

    robertzhain

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    Haven't had a chance to take photos yet but Kikuichi responded to an email in about 3 hours. They sent me the same info as the link above and confirmed the seller was wrong. Thanks all for helping out.
     
  8. millionsknives

    millionsknives

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    @RobertZhain  what you probably want to know is that I sharpen about 12 degrees on the right side and 15 on the left side as a right handed person (this is a guess only never measured..).  That's all asymmetric sharpening is.  The exact numbers you use don't matter as long as they fit the grind of the knife and you are consistent in holding the angle. 

    Your question about maintenance-  honing rod NO unless it is ceramic and then only very light pressure.   I know chefs who use ceramic rods and swear by them.  In my experience anything over 60HRC hardness I end up chipping so I don't bother.  I sharpen at home and I have a backup knife in my kit.

    Whetstones - yes.  Japanese waterstones is preferred for harder steels.  Keep in mind grit numbers for japanese synthetics follow a different system and the numbers quoted are higher than american.

    In japanese water stones

    200-400 coarse stone for repairs, faster bevel setting, thinning

    1000-2000 medium grit -normal sharpening

    5000+ finishing grits

    There is a lot of crap info out on the internet.  I recommend this playlist from japanese knife imports https://www.youtube.com/playlist?list=PLEBF55079F53216AB

    You can go as deep as you want into this stuff, but the first couple videos are enough to put an edge on a double bevel.  
     
    Last edited: May 23, 2017
  9. mike9

    mike9

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    If it's heavily asymmetric like 70/30 it might look like a single bevel to some people.