I had been eyeing the Masanobu vg-10 gyutou that was featured on CS several months ago among the knife-collection, and after going back and forth, I took the plunge and it arrived yesterday. I mean for this to be an addition to my Mac Mighty MTH-80, which is a knife I really like.
Ok, back to the Masanobu:
This is my first 24cm knife, my other knives are in the 18-21cm range, and this is also my first knife that has a 70/30 bevel.
That difference in the bevel actually worries me when sharpening - I fear I don't recognize which side is which, and that I may ruin it when using the whetstones. I
think I can recognize which side is which with the naked eye, and hope I can certainly "feel it out" when I need to pull out the stones. I'm definitely open to any tips here
Upon first use with dinner yesterday, I'm already in love. Very nice balance, very nice weight, and very the edge is spectacularly sharp (and has been an accidental custom, I nicked myself on the first day with the new knife). I tend to "baby" the new kitchen tools, but I hope I can get over this quickly, and have it be my daily go-to, and learn well to take care of it.
I bought this one with a saya, first time I use such a sheath. The knife in the saya is not totally snug like I might have imagined, but with the pin, it's also not going anywhere... not sure that's normal?
My small Japanese knife collection:
