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Akifusa Santoku 180mm - microchipping on edge

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Akifusa Santoku 180mm - microchipping on edge

jacobrb02 | Jun 30, 2014 09:16 PM

I have an almost brand new Akifusa santoku 180mm - my first "real knife." I've used it maybe 5 total hours and cut only vegetables (nothing harder than a carrot). I've been using a bamboo cutting board.

After cooking last night, I noticed some microchips on the edge, about an inch down from the tip of the blade:

[IMG]http://i60.tinypic.com/b5h5cy.jpg[/IMG]

[IMG]http://i62.tinypic.com/dviotj.jpg[/IMG]

[IMG]http://i59.tinypic.com/65s5df.jpg[/IMG]

[IMG]http://i58.tinypic.com/2r2oys2.jpg[/IMG]

In case those embedded images don't work, here are the direct links:

http://i60.tinypic.com/b5h5cy.jpg
http://i62.tinypic.com/dviotj.jpg
http://i59.tinypic.com/65s5df.jpg
http://i58.tinypic.com/2r2oys2.jpg

From Akifusa's website, "the san mai powdered metallurgical (PM) steel blade is similar to a Western Chef knife with the cutting qualities of the best Japanese-made knives. PM steel is created using a crucible technique and results in smaller grain structure and significantly longer edge holding. The center layer is SRS-15 PM stainless steel originally designed for metal cutting tools. It was hardened to Hrc 64 and is clad on the sides with soft SUS-405 stainless steel."

I've tried to cut really carefully -- unfortunately I have used the knife edge to scoop chopped veggies and have also rock chopped with pivoting to mince herbs (cross chop?).

I have been honing the knife carefully with a ceramic honing rod, keeping the angle consistent with about the width of a matchbook from the steel.

So, questions . . .

Is the micro-chipping to be expected with this knife? Or is it entirely due to probably poor technique or habits on my part? Finally, is it "safe" to use the knife in the meantime (for the blade, mostly), or do I need to get those chips sharpened out immediately? Finally, are those chips small enough that they should sharpen out no problem?

Thanks for your thoughts!

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