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They are relatively soft so would sharpen up quite quickly on stones but you might find that edge retention on the low side. Would be great for small task and in-hand paring though, but you are correct on stainless sometimes being a little gummy on stones to work with.

Checked the rest of the books and this was the only one filled with knives.

It's a pretty fast reaction but typically a few minutes. Sometimes really dirty pieces will need a couple rounds.

Do it a few times and you'll ruin the pieces. Have fun with the urban myth

We have some more affordable options from Chef's Press as well! But sadly due to the limited production of this series and the fact they are laser cut rather than stamped they are more expensive.

@@bernalcutlery-sf I have a few already and I love them. I was excited to see a new shape with a heavy weight. This look like it would be great for fish and sandwiches. But with conversion and shipping to Canada it’s bumped up to luxury purchase at that price

Aluminium foil mixed with boiling water and baking soda creates an electrolytic reaction with makes easy work of polishing silver plate! This reaction does also create a rather pungent sulfur odor showing that it’s working so it’s best to do outside or with a fan nearby.

​@@bernalcutlery-sf and that smell is toxic?

@@licelotr2131 yes, it is

It's an urban myth. Over time doing this will just ruin your cultery

That’s certainly something we can dive deeper into! I’ll add it to list of videos to make!

Nope. $600

That is an old “La Croix” Sabatier, famous for the logo of a chef running with a massive knife. That particular model was a cut down larger chef knife, it was originally at least 12” and is now around 8-9”.

0 out of 5 dentist recommend eating whetstones.

​@@bernalcutlery-sfdentist? Those are edible you can't tell me otherwise 🤤

There is a few variables to be mindful of such as the smith's treatment of Aogami and the natural stone you pair with it, but overall we've had great success sharpening Aogami 1 & 2 (and even Aogami Super, though it can be a bit more finicky) on softer natural stones around 3-4 hardness. Honestly, finding an affordable options like one of our short or irregular sized assorted stones is a great way to dip your toe in the natural stone water without spending hella $$$ to see if you like the results on your knife. Feel free to send us an email at info @ bernalcutlery .com if you would like some recomedations.

Sometimes not receiving a box from a retailer or online marketplace can be a tell as well!

Pretty good for a stainless knife! Carbon steel will always have a better edge retention but if you want something on the more stainless side with good edge retention these are a wonderful option!

Nice Job!!!

Thanks!!

merci beaucoup!

Some people prefer the HD2 due to it being a mono-still while the GS+ is stainless clad. That being said you will find a better edge retention with the GS+

bernalcutlery.com/products/hitohira-togashi-240mm-gyuto-white-1-mizu-honyaki-kurokaki-persimmon-handle?_pos=5&_sid=9ced50058&_ss=r

@@bernalcutlery-sf Make it three then

Hi Marcus, Thanks for letting us know! Keep us posted on how it works out for you. I love my cake tester and use it all the time for meat temps as well!

You're right, thanks for the correction!

Steel-wise they are pretty receptive on stones and make quick sharpening work. That being said; we find more European knives with bends in the blade compared to Japanese knives and if a knife is out of tune it can make sharpening harder and more frustrating. Also the bolster can be annoying to work with as it likes to jump up on the corner of the whetstone during sharpening and will have to be managed with a rasp or flat file down the road to prevent a gap from forming at the chin which will lead to improper contact with the cutting board. In the end, they are a great knife for practicing sharpening with all of this considered. Feel free to shoot us an email at info @bernalcutlery .com if you would like some further advice and recommendations on our favorites we stock at the moment.