Cutuu wrote: ↑Wed Jan 31, 2018 10:58 pm
Im a big fan of the srs15 for this purpose. I can not compare it to thr kohetsu hap 40, but i would concur with what gladius is saying about its performance. Its also just thick enough to feel stout enough, without any hints or even a touch of whippiness, while still being relatively thin. I am referring to the 210 version, never tried the 240. Really great edge retention, while still having some toughness. I havent been using it much lately, but i always felt the edge came back really easy. I used to strop on cbn a few times and the edge would come back for me for a couple of months on the ootb edge, which was really great imo.
The 240 is a beast. It is oversized, shorter at the heel, with a thick, sturdy spine from heel to tip. It has a fantastic grind, but in my experience, this is the type of knife that is best recommended for someone who wants German weight in the cut, but has the knowledge and technique to treat the edge like a high-end steel rather than a softer stainless that needs honing before every batch or task. I've always wanted to try the 210 version—I imagine it has a very, very different feel, but I honestly don't know.
I will say that I have only used one Japanese Yo in 210 that felt even close to what I describe above, and it is my own T-F. Otherwise, most Yo-handled Japanese knives I've used have a more neutral balance that makes them feel much more neutral in use regardless of weight (whereas the 240 (245) SRS is blade-heavy enough through the tip that it really does want to come down on the board on its own). One exception may be the old Kurosaki Western R2 (with the upgraded handle): that was a big, oversized knife, but even it didn't quite have the same guillotine feel of the SRS, if I remember correctly. Even though it probably weighs as much or more, it likely has more heel weight and less tip weight, and the difference in grind (taller and perhaps thinner) also has an effect on how it feels in the cut and how it wants to be controlled a bit more.
Now that I think about it, the SRS I've used in 240 is most like a Takayuki Ginsan in 210 (Wa). That knife really wants to come down on its own volition, but it also has a crisp, thin edge that contradicts its weight. A magnificent blade, but it doesn't fit my style and I'd worry about getting carried away.
Joe i meant to comment a while back, when you wrote this but forget and just didn't get to it. The 210 is balanced at my pinch grip, so you are right about a nuetral feel. I really like it on this knife, because it feel substantial and nimble. Its got enough weight to not feel whimpy in the cut, but, also not enough weight, that the knive wants to get away from you, and i do agree about it being thin at the edge. I think i would like the 240, but im glad i have the 210 instead. I feel it suits me and my purposes better in that particular model. Its extremely versatile with the shorter heel height and profile. I can break down small fish, destroy a watermelon, or thinly slice onions etc. Not much i cant imagine it being great on, except bulk prep.