Their steels and finish differ a lot, however. Only their tips are not the thinnest I’ve seen, but I had not problems cutting, for example, mushrooms.īoth knives are excellent knives with a similar profile and geometry. I’d describe both knives as all-round knives: they cut nearly everything very well. And the Kanso definitely requires more maintenance. The things that make them different, the steel and the finish, more influence their maintenance. This is probably because their profile and their geometry are so similar. Useīoth knives cut excellently and remarkably similar. The Susumi tapers slightly more and is one millimeter thinner near the tip. The Susumi has a slightly better vertical profile.īoth knives taper down from the handle to the tip, but not spectacularly. Luckily this had little influence on its cutting performance. Luckily both the Kanso and the Susumi are 0,5 mm thick 5 mm just above the edge, which is quite thin.Īs you can see in the choil shot below (the factsheet), the Kanso is not entirely straight from the edge to the top. Otherwise you run the risk that the knife wedges, which is something you don’t want. One thing that is often overlooked is that a knife should not only be sharp, but also quite thin just above the edge. The geometry of a knife determines an important part of its cutting performance. You can also get it very sharp, much sharper than most other stainless steels. It is very wear-resistant, which means you won’t have to sharpen it very often. But it is not an ordinary stainless steel. The Susumi is made of SG2, which is a stainless steel. And, because the steel is not the toughest, you will have to be careful when wriggling the knife on the board. On the other hand, this steel is not the most wear-resistant, so you will have to touch it up from time to time. The result was a knife that was wickedly sharp. And you cannot only get this knife very sharp, it sharpens very easily, too. So even though the knife came out of the box very sharp, I could not resist sharpening it with very fine grit stones and strops. An advantage of Aogami #2 steel is that you can get it very sharp. As I wrote, this is a carbon steel, so you do have to care for it. The Kanso is made of Aogami #2 steel (Blue #2). I think this is perfect for a Western market where many people prefer rocking and sometimes chop.īoth knives have a height of 53 mm at the choil, which is pretty high for a Japanese knife. I liked the profiles a lot and both knives are suitable both for rocking and for chopping/push-cutting. Their profiles are in between a traditional Japanese profile (with little curvature) and a Western profile (with quite a bit of curvature and belly). (There is a left-hand version of the Kanso, however.) Profileīoth knives have very similar profiles. The handles of the knives are octagonal, but have a protrusion that makes them comfortable for right-hand users, but not for left-hand users. Whether you like it is a personal matter, but it does give the knife its own character. The Susumi knife has a Damascus cladding. Make sure you wipe it after every use and if you store it for a longer time, coat it with some oil. The Kanso is a carbon knife and if it is not properly cared for, it will rust. The advantage of a kurouchi finish is that the kurouchi does not rust as easily as the remainder of the knife. Sometimes it is also artificially put on a knife. This is a black coating that results from the forging process. The transition is slightly better on the Kanso knife than on the Susumi. Moreover, the ferrule is made is wood, instead of plastic, which results in a smooth transition from the main part of the handle to the ferrule. There is no gap between the blade and the handle. And the Eden Dento and the Eden Takara, which are not discussed here, are rumored to come from Masakage and Yu Kurosaki, respectively. The Eden Kanso seems to come from Shiro Kamo. But as we will see, they also have a lot of similarities.Īccording to persistent rumors Knives and Tools have their Eden knives made by well-known workshops. The Susumi knife is quite a bit more expensive, made of SG2 steel, which is stainless, and it has a Damascus cladding. They were so kind to loan me two Japanese gyutos of their house brand Eden.Īt first sight these gyutos are quite different: the Eden Kanso Aogami knife is relatively cheap, made of carbon steel (Aogami #2) and it has a kurouchi finish. Knives and Tools is the largest knife supplier in the Netherlands and one of the largest in Western Europe.
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