I have a konosuke SKD tsuchime 210 gyuto and having major edge retention issues. I think it's possible that mine might be defective. So basicaly its sharp for a day at work which isn't by any means to demanding. i use a lot of push and pull cuts and mincing/rocking. I deal with a lot of limes, herbs, cabbages, onions, meats and every so often a lot of lemon grass which i now know to have a cheap knife to deal with. I'm worried that shapening it ever day is going to grind it down to nothing.
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Konosuke Skd Tsuchime
- Thread starter CTBT
- Start date
Perhaps there is an issue with actual sharpening? Not saying you are bad, but maybe this is a new steel and you are not getting 100% of the burr off. I have, to date, not heard of any issues with edge retention with this knife. Not saying there is, but even if the heat treat were somehow a few points below normal, the edge should still last more than a day. What steps in sharpening it are you taking?
To me this says "wire edge".
Perhaps you could try a micro bevel and see what happens.
Matt
To me this says "wire edge".
Perhaps you could try a micro bevel and see what happens.
Matt