Clean Cut Food Release Hisamoto Shirogami#1 Gyuto 180mm
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- čas přidán 8. 09. 2024
- Hello~
I have been using/testing this 180mm Gyuto for about 8 months with original sharpness out of box. I couldn't tell the heat treat hardness so far, because I haven't sharpened i yet. It's still sharp, which really surprises me. If you pay attention to the video at about 0:00:39 sec, you realise the toothy edge still bites my cutting board.
Beautiful
I have this knife in 240mm fine finish. Very good knife..
Longer you use it, more pleasure you have.
Take your pick, either food release or wedging. Your knife wedges :) but still very nice.
Oof...Harsh! Barely wedging whilst being tested on the SAS equivalent of the vegetable world. Some people use pathetically soft ingredients to show off their knives.
@@bitcoinengland Apologies, I did not intend to come across as harsh. I am a fan of his videos and have gained valuable insights into sharpening techniques from them. I was simply makng an observation. I have this dilemma with my knife collection
@@PanopticMotion Hey my friend. Dointy apologise, we all have our opinions and I am still learning. I could have worded my reply in a politer tone.
Hey fellows, relax. Just daily life. We all do this. I intend to choose special ingredients for testing. For example: hard apple, carrot, avacado, summer squash, etc. They have special characters like hard and sticky. I don't really use tomato.
And thank you for watching and enjoying this video. I wish you all have a nice day!
WHAT ARE YOU COOKING, SIR?