Rob Babcock
Head Chef
The HD is sweet. 210mm is a bit shorter than I prefer but should serve you well. I'm curious to hear some feedback once you get it.
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!
210 mm. for $277 is $33.50 per inch. Wood's pretty but micarta might be more stabile?The HD is sweet. 210mm is a bit shorter than I prefer but should serve you well. I'm curious to hear some feedback once you get it.
210 mm. for $277 is $33.50 per inch. Wood's pretty but micarta might be more stabile?
You are not kidding Rob. I had it sent to my office figuring I would not see it until sometime during the week so I would get it during the day instead of having to wait until I got home at night if I had it sent there. I gambled and lost. If I sent it home instead I would have had it yesterday. Oh well. At least I know it will be in my hands tomorrow. They were incredibly fast!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!
I'm not sure that it makes much difference other than cosmetic what the handle materiel is. My Forschners are 50 years old with rosewood handles. All took a lot of abuse in a packing house environment when new, and none have ever shown any inclination to crack. Like a CI skillet, the natural oils eventually form a protective coating.There's a reasonable chance the wood's been stabilized. If not, it's at least very well dried and then treated. But yeah, that's the great advantage of micarta- it's incredibly strong and very, very stable.
You and me both
This is a video of the HD, not the FH, but I love watching it.
YouTube - hattori Hd-9 Gyutoh VS Tomato
More pictures and maybe video to come hopefully, but I just got the knife here at my office so I took this shot with my phone so that I could post it now.You need to take copious amounts of close up pictures.
Andy, thank you for doing that. I was wondering if it really was a good test or not. There sure is showmanship value to it, but maybe nothing more than that. I would be curious to try it with a cherry tomato as Rob suggested. I am guessing that might be a better test. Or maybe try dropping it with almost no distance between the drop and the blade.
Don't I wish. Actually I am, but it is to make it to an appointment after work so I will be getting home later than usual. If I was smart I would have brought a cutting board to the office today and spent my lunch playing. I am not smart though.