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Old 08-18-2010, 10:32 AM   #1
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Hattori FH-6C Gyuto 210mm

I could not resist anymore. I broke down and bought this gorgeous knife. I got the Cocobolo wood handle instead of the black linen micarta. It can be seen here.

Now the wait begins.

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Old 08-18-2010, 10:44 AM   #2
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Nice!!
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Old 08-18-2010, 11:32 AM   #3
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Uh, GB, I'm your long, lost son, whose been searching for my parents for ten years. I recently discovered that you are my parent and I need one of those Hatori knives for my birthday. If you get me one, I promise, I'll cut the grass every week, and take out the trash, and do all of my household chores, on time. And Ill make you pancakes every Saturday morning.

So, can I have one? Please, please. I promise to do my homework, please?

Seeeeeeya; Goodweed of the North
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Old 08-18-2010, 11:33 AM   #4
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If anything would put me over the edge to say yes it would be those pancakes!
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Old 08-18-2010, 07:12 PM   #5
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So for our knife experts out there, I have heard that honing certain J knives is not quite the same as German knives or maybe even necessary. Is this true? I have a ceramic honing rod. If I do hone then should I use that or should I get something else?
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Old 08-18-2010, 07:22 PM   #6
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Beautiful!!! You can see the superior hand made quality in the photo! Nice going!
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Old 08-19-2010, 12:39 AM   #7
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Oooh, you dog! Congrats! Overall I prefer micarta to wood unless it's something really exotic, but those wood handled Forums look great! A ceramic hone is a good tool for the FH/KF, or any J-knife. Just use a light touch and don't hone it until it needs it. That part seems to trip up many a line cook; people seem to think they have to flail away for five minutes a day when really it takes about 3 light strokes per side, and then just occasionally.

Again, congrats! The Forum Hattori is one of the nicest knives out there that's even remotely affordable.
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Old 08-19-2010, 01:51 AM   #8
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You need to take copious amounts of close up pictures.
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Old 08-19-2010, 04:09 AM   #9
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Great looking knife. Let us know how it performs.

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Old 08-19-2010, 07:16 AM   #10
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Great looking knife. Let us know how it performs.

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It will perform like a champion! I had one (sold it for reasons only an insane knifenerd will understand- I needed the money for another knife!) and it was incredible.
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Old 08-19-2010, 07:18 AM   #11
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Now the wait begins.
The wait won't be long. It's shocking how fast EMS is. You might get is faster than if you're have purchased a different knife from the opposite side of the US!
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Old 08-19-2010, 08:11 AM   #12
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I will be sure to take pictures and maybe even video to post here. I can't wait!

Rob, you are right about how fast they are. I got an email last night saying to expect my knife in 3-5 days. I was not expecting a turn around that quick. I figured it would be closer to a full week at the earliest.

OK, here is another question for you since you have used this knife before. Will this be one that I will want to sharpen out of the box or should I just start using it right away as is and then sharpen down the line when needed? also, what degree would you recommend? I am thinking 15.
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Old 08-19-2010, 08:26 AM   #13
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It will perform like a champion! I had one (sold it for reasons only an insane knifenerd will understand- I needed the money for another knife!) and it was incredible.
This thread has me seriously considering a purchase. Probably something out of the HD line. My current chefs knife is a 12" Victorinox but is too large for many tasks. I'm thinking an 8 or 10 inch would be better.
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Old 08-19-2010, 08:34 AM   #14
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OK, here is another question for you since you have used this knife before. Will this be one that I will want to sharpen out of the box or should I just start using it right away as is and then sharpen down the line when needed? also, what degree would you recommend? I am thinking 15.
Mine was pretty sharp OOTB. It wears a bevel of about 15 degrees per side. It's differentially beveled (about 60/40) but that won't affect your angles- just sharpen as usual. Yours will probably be serviceably sharp OOTB.
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Old 08-19-2010, 08:35 AM   #15
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This thread has me seriously considering a purchase. Probably something out of the HD line. My current chefs knife is a 12" Victorinox but is too large for many tasks. I'm thinking an 8 or 10 inch would be better.
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Hattori makes great knives. The HF/KF is a special breed, but all their stuff is nice.
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Old 08-19-2010, 08:39 AM   #16
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Thanks Rob!
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Old 08-19-2010, 09:08 AM   #17
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GB I think you're going to be the one that makes me finally get this knife. Once I get my Global sold (and I'm thinking the Shun as well) I'll probably skip the Kanetsune and just get this one. Can't wait for you to get yours!
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Old 08-19-2010, 09:11 AM   #18
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You and me both :)

This is a video of the HD, not the FH, but I love watching it.

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Old 08-20-2010, 10:55 AM   #19
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I took the plunge. I ordered a HD Gyuto 210mm.

I need to stop reading these threads.....

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Old 08-20-2010, 07:05 PM   #20
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Cool .40! We are both going to have some fun.
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