Added last 3 weeks log of dishwashing. Nothing important to report for now. The same rust spot, discoloration doesn't reappear after I've cleaned the blade. On the other hand, I just got a few Global kitchen knives with lots of rust spots. I figure using knives for food and dishwashing them is more corrosive...
Tuesday, July 6, 2010 20:35:55
1.1535 steel which is W-Nr standard name for Y190 steel, which was mistakenly listed as AISI and US, set to corect W-Nr and DE.
Friday, July 2, 2010 15:40:36
I got the other version, without the fingerguard. I hoped it would work much better, but not really. While it is more usable knife compared to the other Yoshi Blade Ceramic knife, still, as a santoku knife is is pretty much useless, too narrow. And it's too wide for a paring knife too.
Monday, June 28, 2010 10:20:24
One of the biggest disappointments in my knife collecting career, as far as its edge holding ability goes. What makes it more frustrating, had I done more thorough research, I would've known what to expect and avoid it altogether. This so called honyaki(it isn't real honyaki) can't match the performance of the knives that are more than 3 times less price, like Henckels Miyabi Fusion gyuto let alone really hig performance knives like Watanabe honyaki gyuto or Aritsugu A-Type gyuto.
Thursday, June 24, 2010 20:52:59
Well, like I blogged the other day, very disappointing, even for the knife from which I wasn't expecting much. I've detailed what I have tried to do so far with it and what it did or couldn't do. Well, it couldn't do pretty much anything at the mediocre level, forget doing something well. Big chunk of the review went into analyzing YoshiBlades exaggerated claims on their website about the alleged ability of this knife to replace dozens of other knives and staying sharp for 500 days or more. Obviously it is not true. Details in the review.
Monday, June 21, 2010 21:55:43
I had a really disappointing attempt to use Yoshi Blades santoku knife today. Tried to cut several vegetables using different cutting techniques, and failed to use it successfully every single time. There is not a single knife in my collection, including several tester knives from other folks in my possession, that would fail so miserably on every single task. Forget ceramic blade, I wouldn't want a knife made form the best steel to be like this. I mean blade geometry and the handle. Seriously flawed design and even though it claims to be capable of replacing drawer full of knives, it can not do any work at least as good as any dedicated knife can. I can't even have the full blade on the board, thanks to stupid the bolster. Santoku that can't touch the board with half of its blade! And that not even 5in long blade! Half of it is pretty much useless on the board. I planned to use it longer, but I simply can't. I'll try few more things, but frankly, I am simply running out of ideas.
Saturday, June 19, 2010 20:38:30
And here we go again. Thinned down the edge once again. This time precisely 15 degrees per side. Measured the edge week ago, it was close to 18 degrees per side. Which means it came to me with even thicker edge because I already thinned down the edge once. This is pathetic... Famous nenox S1 so called honyaki knife with about 20 degree edge per side form the box. So much for the reputation. Anyway, tomorrow, one more test, with very detailed log as before, to compare with VG-10 steel Miyabi 600D Fusion gyoto.
Saturday, June 19, 2010 17:40:19
While I was revising other Henckels Miyabi kitchen knives reviews, dug up the older test data log regarding comparisons of the Miyabi santoku with the Tojiro flash santoku and Shun classic Santoku. Plus, the initial review contained references to my plans to update thereview with more valid comparisons of Miyabi santoku, considering that the only comparison in the original review was with much longer Sanetsu 270mm(10.5") gyuto, more accurate comparisons were definitely in order. So, I've added them to the review.
Wednesday, June 16, 2010 16:58:26
After two weeks us minor and major use, pretty detailed review is online. This time I had to ad very detailed cutting and edge degradation log, which poses interest for some knife nuts, but not for everyone :) You can skip that. Plus comparison with closest competitors. Overall, I have very good opinion of this knife, for its price performance is very high, design is really appealing and functional at that. And the handle is just super.
Tuesday, June 15, 2010 20:55:28