Pass around Ishikawa Santoku

[SteveG]

So Pete, am I correct in assuming that you would just keep using a secondary bevel on the right side if you don't fully flatten and polish the blade road?

[pjwoolw]

Hey Steve,

If your talking about the small bevel you put on it disappeared almost instantly. It turns out the edge has a smile in it so I'll have to do a bit of work to get it out. No big deal to joint it and reestablish geometry. Kinda a blessing in disguise.

[Bensbites]

Hey Steve,

If your talking about the small bevel you put on it disappeared almost instantly. It turns out the edge has a smile in it so I'll have to do a bit of work to get it out. No big deal to joint it and reestablish geometry. Kinda a blessing in disguise.

Maybe a silly question, trying to learn, what do you mean by "the edge has a smile"? A curve? As if ground by a rounded stone wheel?

[pjwoolw]

A smile is a low spot on an edge. A frown would be high spot. Due to the way the knife was ground and being unable to do a true uraoshi on this knife there was some tear out. So when sharpening this knife a back bevel should be established first and refined as one goes through a progression. I was getting worried about the tear out for a while there. But all is good.

[Bensbites]

A smile is a low spot on an edge. A frown would be high spot. Due to the way the knife was ground and being unable to do a true uraoshi on this knife there was some tear out. So when sharpening this knife a back bevel should be established first and refined as one goes through a progression. I was getting worried about the tear out for a while there. But all is good.

Thank you. That makes sense.

[Cahudson42]

Is it appropriate to ask the passaround reviewers what they recommend this knife be used for, given its uniqueness?

For example, for a mirepoix I have several knives that can do fine - usually use my Kanehide 210 PS60... So I would never use the Ishikawa for that..

But say I wanted to slice thin rounds off the end of a raw sea scallop? While the PS60 will likely squoosh it, perhaps the 15-degree single bevel Ishikawa will not? Might it be great for portioning small raw seafood in general? Or anything really soft?

Really interested in reviewers use experiences on this one!

[mauichef]

Is it appropriate to ask the passaround reviewers what they recommend this knife be used for, given its uniqueness?

For example, for a mirepoix I have several knives that can do fine - usually use my Kanehide 210 PS60... So I would never use the Ishikawa for that..

But say I wanted to slice thin rounds off the end of a raw sea scallop? While the PS60 will likely squoosh it, perhaps the 15-degree single bevel Ishikawa will not? Might it be great for portioning small raw seafood in general? Or anything really soft?

Really interested in reviewers use experiences on this one!

Really good question. I look forward to hearing the opinions too.

[pjwoolw]

I think the backside of the blade will need to be worked for optimal performance. Headed over to Ken's to huddle up and decide one way or the other. But at the moment I can't see anyway around it. Steers to much with a back bevel IMHO.

[mauichef]

Thank you for your time with this Peter.

[STPepper9]

Thank you for your time with this Peter.

+1

[pjwoolw]

I sent the knife of to easilver. Couldn't get any decent pics today so I gave up and sent it off.
Didn't get any real feel for it as my wife was away most of the week so no feedback from her. Looking forward to everyone's impressions.

[SteveG]

Pete, can you share what final treatment you gave the knife and why?

[Kalaeb]

Think it should be kept as original as possible. If oob steers (as would seem likely with a chisel ground knife) then reviewers should note and comment on that.

[pjwoolw]

Okay I recovered the crappy pics. Since the smile came to light early on that necessitated the need to really get after it and joint it and reestablish the shape of the knife. That went well enough. Blade road it as flat as I felt was necessary. Keep in mind that the blade road is still concave just not as much as it was.

It sharpened up quite easily working both the back bevel and front as not cause anymore tear out. So Kalaeb its just a bit better looking that it was originally. No significant changes.

Stones used:

Nubatama 150
Nubatama 220 black
Random no name 400
Nubatama speckled 1000
Naniwa Green brick
Nubatama 5K
Random no name 8K
Nakayama Koppa
No stropping

[Cahudson42]

Any guess as to the cutting edge angle? 15-degrees or so? Or?

Sure looks more obtuse than that in the photos- perhaps an optical illusion?

[pjwoolw]

No clue since I don't check angles. My guess is 25ish on the front side and 15ish on the backside. Don't hold me to either number. Any of my pics should be considered optical illusions.

[ChefKnivesToGo]

I showed this thread to my distributor and told him to relay it to Mr. Ishikawa. I'll see what he says and pass it on.

[SteveG]

Hey easilver, are you still the current holder of this knife? Just curious about a pass around update.

[Bensbites]

Hey easilver, are you still the current holder of this knife? Just curious about a pass around update.

The knife arrived in my hands yesterday. Last night I preped kido's lunch which gave me a chance to cut an apples. This single bevel in a new experience for me.

[mauichef]

Looking forward to reading your thoughts Ben.
Knife is on its way to cjmeik.