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Food Release Test - 10 knives for 10 Potatoes (Carter, Asai, Mizuno, Mac, more)

Discussion in 'The Kitchen Knife' started by captaincaed, Jan 22, 2018.

  1. Brought out 10 knives to see how they go though 10 potatoes. Peel, thick sections, thin sections and quick chopping. Should be interesting! Edited to cut out dead-time.

    Click through to the YouTube page for time-links to each knife.

     
  2. MattS

    MattS Founding Member

    Kochi for the win. Nice. I have the ktip and really like it. Similar performance on potatoes as what you did here.
     
  3. WarrenB

    WarrenB Contributor

  4. marc4pt0

    marc4pt0 Founding Member

    Fun stuff. That Kochi gyuto, is it the stainless clad carbon core? That one I have as well as the carbon k-tip. The k-tip is something very special. Every time I use it I'm just wowed
     
  5. From what I recall, this is the stainless core Kochi with reactive cladding. I've been curious about a k-tip knife myself, nice to hear they have a following!

    I heard one comment from a professional chef, and that was that soaked, cold potatoes may behave very differently than those left on the counter top by home cooks such as myself. Is that the case?
     
  6. marc4pt0

    marc4pt0 Founding Member

    100% the case. Night and day difference. Cold soaked potatoes are very much more difficult to cut.
     
  7. Hmmm, I thought kochi came in 3 flavors

    Stainless clading WH2 core
    KU reactive clading V2 core
    Migaki reactive clading B2 core

    At least I think this is the current flavors. Thanks for the test, very entertaining.
     
  8. marc4pt0

    marc4pt0 Founding Member


    Is it confirmed that the stainless clad line has white #2 carbon core? I remember it being a kept secret for a while.
     
  9. I don’t think it was confirmed or denied by Jon, so not 100%. I was referring more to the statement that it is stainless core with reactive clading, which would be very unusual. Jon said the core on stainless is very pure, high carbon with very fine structure that is easy to sharpen and takes an amazing edge.
     
  10. marc4pt0

    marc4pt0 Founding Member

    That I do recall. Just wasn't sure if he later confirmed it.
    I'm terrible at "translating" steel types through use and sharpening.
     
  11. rogue108

    rogue108 Founding Member

    Jon confirmed to me the core on the stainless clad Kochi's are White #2. If I recall correctly, he mentioned it to me when I sent my Kochi in for service. What is listed is what I was told were the steels in the different models
     
  12. JBroida

    JBroida Vendor Founding Member

    This is accurate... stainless clad is a white #2 core, KU with carbon cladding is takefu v2 in the core, and the migaki with carbon cladding is a blue #2 core
     

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