I picked up my new knife one day and noticed it was notched as shown.
It has been in the dishwasher accidentally once or twice and has also been left for long periods in a soaking sink.
How did this happen and is there a price effective fix, or should I just buy a new knife for ~$35?
https://global.ichimonji.co.jp/collections/japanese-knife/products/vg-10-wagyuto-chef-knife
I'm thinking of buying this Gyuto is it any good?
240mm gyuto collection
Concept: Representation of essential regions (and regional philosophy), steel type (essential, not comprehensive representation) and prestigious (in my view) makers. This is NOT a collection of the rarest knives or legendaries but rather a cohesive philosophy under the lens of my preferred gyuto size, with my intro knife (kramer) representing the bridge between western and eastern philosophies (western, typically 210mm, larger blade height, steel type, etc.). Oh, and my kramer I applied a custom acid etch to it!
Table below represents the above arrangement left to right. Arranged (mostly) categorically by finish
The collection isn't intended to demonstrate what ten different knives can do. It's intended to demonstrate what ten different Japanese knifemaking traditions can do with essentially the same knife
| # | Knife | Steel | Region / Tradition |
|---|---|---|---|
| 1 | Bob Kramer by Zwilling Meiji 210mm | FC61 | Seki, Gifu |
| 2 | Sakai Kikumori / Satoshi Nakagawa 240mm | Ginsan #3 | Sakai, Osaka |
| 3 | Yu Kurosaki Kokusen Ei 240mm | Aogami Super | Takefu/Echizen, Fukui |
| 4 | Yoshimi Kato Minamo 240mm | SG2/R2 | Takefu/Echizen, Fukui |
| 5 | Tetsuhiro Kanko 240mm | SG2 | Sanjo, Niigata |
| 6 | Yoshikazu Tanaka Damascus 240mm | Shirogami #1 | Sakai, Osaka |
| 7 | Takeshi Saji Rainbow Damascus 240mm | VG10 | Takefu/Echizen, Fukui |
| 8 | Nigara Hamono Anmon 240mm | SG2/R2 | Hirosaki, Aomori |
| 9 | Moritaka Hamono Ishime 240mm | Aogami #2 | Yatsushiro, Kumamoto |
| 10 | Hatsukokoro Kumokage 240mm | Aogami #2 | Tosa, Kochi |