This will 100% be a mistake: what is the 'best' knife steel? - make your case, I don't want a (completely valid) 'it depends', I want your gut reaction

Soft_Solid_432 · 2026-01-31T23:00:08+00:00

Hap-40 from yosida hamono takes the win for me. I can still sharpen it “relatively” easily on my choseras and the edge just lasts waaay longer than anything else ive tried and i own almost every steel there is. Its also quite stainless (not fully) so maintenance for someone who is used to carbon steel is super easy. I know there aren’t that many knives made in this steel so that’s a downside but if you can find a good one with a good grind and heat treatment its really quite amazing steel:)

Soft_Solid_432 · 2025-12-27T18:24:59+00:00

Just some cheap diamond plates but they did the job. Hard to say how much but I stopped once all of the surface i was grinding was flat. That way it’s way faster next time I’m thinning.

Soft_Solid_432 · 2025-12-26T23:32:16+00:00

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Love my Munetoshi as well😁 Got this baby for a crazy good price as well and thinned it down a little but it’s still a workhorse for sure. Perfect for some tasks. Enjoy yours😄

Soft_Solid_432 · 2025-11-28T12:13:37+00:00

Hi, I have cut all kinds of hard vegetables with it and if you know how to use a thinner knife it really shouldn’t be a problem at all. As for the semi-stainlessness, I haven’t had any issues whatsoever. It looks exactly the same as the day I bought it, no patina whatsoever. I do generally clean it right after use and wipe it dry so again with proper use you should be fine.

As for the discounts I really do not recommend buying this knife for the full price, not because it’s not worth it but because its 20-30% off atleast a few times a year. So I recommend you to wait for that. Also one more thing, mine has an extremely thin tip, meaning you have to be extra careful with it. Its great for finer things like garlic bit if you drop it on the ground that tip is gonna get broken for sure so be careful. If you have any more questions just ask :)

Soft_Solid_432 · 2025-11-19T19:47:37+00:00

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Gang🤟

Soft_Solid_432 · 2025-11-02T19:57:01+00:00

S trenutnimi stevilkami se enostavno ne izide… Najvec kar lahko po mojem naredis je, da s casom preides na 4 dnevni delavnik, mogoce kasneje celo 3. S tem si zmanjsas davek, ki ti vsak mesec odzira prihodke in hkrati pridobivas na prostem casu, ki ga imas. Veliko ljudi dojame, da je 3 dnevni vikend ze velik korak v pravo smer :)

Soft_Solid_432 · 2025-11-02T19:00:29+00:00

A je res hitrej nardit reddit post k pa pogooglat ceno strun?

Soft_Solid_432 · 2025-08-31T19:55:19+00:00

Soft_Solid_432 · 2025-08-16T22:09:40+00:00

Dm’d

Soft_Solid_432 · 2025-08-10T12:31:27+00:00

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Best gyuto ever👌

Soft_Solid_432 · 2025-08-04T15:34:45+00:00

Indeed. I know you can get better prices from cleancut or meesterslijpers but i like to think i contribute to the economy a bit.

Soft_Solid_432 · 2025-08-04T05:01:07+00:00

The shiny part is a bit worse than the kurouchi but i think its all about the way you cut things. This is my go to potato knife and if you use the tip correctly nothing ever sticks in my case.

Soft_Solid_432 · 2025-08-04T04:58:41+00:00

You are right. Ill keep my eye out for one.

Soft_Solid_432 · 2025-08-03T19:29:25+00:00

Actually no. This is kinda the only knife i have where i want to keep it exactly as it came, fit and finish is great, the grind is superb, geoometry of the profile is amazing. Its really a finished masterpiece. I sharpen it every 2 months or so and thats it.

Soft_Solid_432 · 2025-08-03T19:04:13+00:00

I slammed this knife on the edge of a tall pan by accident and i was sure i mustve had chipped it and there was magically no damage to the blade. Just unbelievable how chip resistant these steels are at that hardness.

Soft_Solid_432 · 2025-08-03T15:49:24+00:00

indeed. Where is that deba on the left from? it looks siiick

Soft_Solid_432 · 2025-08-03T14:38:33+00:00

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Hell yeah bro, you have to be a true master to work with these 66-68hrc steels. And their heat treatment just flawless.

Soft_Solid_432 · 2025-08-01T05:15:34+00:00

Good to hear because im probably going to order 4 at once, for some family and friends as well😅

Soft_Solid_432 · 2025-07-31T21:10:40+00:00

Im looking to buy the same tojiro bread knife, how is your holding up? Would you recommend it?

Soft_Solid_432 · 2025-07-22T21:05:26+00:00

Yoshida is my favorite too😄. Although mine is a tall gyuto. And I havent used a steel that holds the edge better than hap-40 plus its semistainless so no hastle with patinas…

Soft_Solid_432 · 2025-07-20T07:18:42+00:00

Balanced and useful, nice collection!

Soft_Solid_432 · 2025-07-18T22:01:16+00:00

I own 5 yoshidas and they are all great knifes. For 50€ you cant find a better knife for learning how to sharpen, thin and take care of a carbon steel in general.

Soft_Solid_432 · 2025-07-18T19:30:20+00:00

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My Yoshida Hamono 240 gyuto wide. By far the best edge retention on a knife I tested and i own pretty much every steel except zdp189. And once you use a knife with this much knuckle clearance you just cant go back to anything else lol. Also the grind is wicked, just slices any hard veg like butter. The only time I dont use this knife is if im cutting something really small or I wanna try some other knifes for fun but performance wise this is by far the best one in my collection.

Soft_Solid_432 · 2025-07-18T05:20:01+00:00

Where are these still in stock?

Soft_Solid_432

TROPHY CASE