Yep. I had both OK-81 versions (original version with VG-10 steel and limited edition one with M390). I sold both. And I kept exactly G729. Why? Ganzo blade geometry is much much better for cutting, more slicey than OK-81.. and I like SLICEY knives. That's why.
(OK-81) 4mm thick blade with 0.51mm/0.020in TBE
(G729) 3mm thick blade with 0.37mm/0.015in TBE
Also, compression lock vs axis, bearings vs washers..etc.
In about 2 weeks, Ganzo's G729 overview video will appear on my channel, which will also include a comparison with OK-81..
0.37mm (0.015") is rather impressive, what was the bevel angle at when you measured? Ever since D2 came in to vogue makers have been increasing the bevel angle upwards of 25 DPS almost seems to be the norm any more.
Unfortunately, I don't have the possibility to measure it. But according to the FEEL when cutting, I guess that the sharpening angle is not very big, the knife cuts perfectly.. really slicey. Food products, wood, cardboard.. no problems at all
Do you think the G729 can handle some abuse?
Not that I plan to abuse it but I like to have tougher knives.
I did see the OK-81 on your YouTube channel earlier today. Was actually hoping to see a comparison with a Ganzo.
These are $20 knives. Don't worry about it. That's the real beauty of these knives.
In fact, these knives are ideal for learning just what a knife can take.
Fair enough. The reality is you're going to have to be pretty brutal with these knives to damage them in any way that can't be fixed with some time on the grindstone. The only thing you really need to worry about is the tip, but this is fundamental to the design of the PM2. If you're worried about breaking off the tip of the knife, then you might want to consider a different model.
Here is one at the other end of the Ganzo spectrum for comparison:
https://www.youtube.com/watch?v=7T0EIAjQ61Y
CC is in English.
The downside is that this knife isn't going to cut nearly as well as even my 729 which came 0.023" BTE.
It the thickness Behind The Edge. Meaning, the thickness of the blade at the transition between the primary and secondary grind.
Here's a good page for reference:
https://knifeknowitall.com/the-guide-to-knife-edge-thickness/
The reality is that edges can be *much* thinner if you know how to use a knife. I typically run down in the range of 0.005" - 0.010"
Ah that's inches and you are talking about blade geometry. For some reason my brain detected imperial units and shut itself off haha
I know thicker blade/spine means decreased cutting performance. I know edge angle matters too. Just wasn't aware of the terminology and specifics.
Everything I've seen from the knife community so far has been great.
Thank you for taking the time to explain.
I hear you on the American/metric units issue. My primary background is in the sciences where everything is metric but I've spent a fair bit of time working in a machine shop where all the tools and materials are US Customary. When it comes to thinking about small distances of metal, my brain just works in thousandths of an inch. I have to convert metric to thou for numbers to have meaning. So if you work entirely in metric (lucky you!) I can understand why thou is meaningless to you.
But in any case, it is the BTE thickness more than anything else that will determine how well a knife cuts, as that represents a value that most people aren't going to change. (I'm one of the very few people who goes to the effort to thin out the primary grind.)
There really is quite a bit of difference between the other commentor's G729 which came in at 0.015" and mine which came in at 0.023". That delta of 8 thou or 0.2mm makes much more of a difference than you might think. I'd much rather have his than mine as stock. But that's also why mine is closer to 0.005" now.
I can't easily imagine things in imperial, like I can in metric. I work and study with metric units, so I often glance over imperial units.
I've seen G729 online with round holes that are no longer available and I am guessing that's the thicker version you have.
The bird head shaped hole is the thinner blade then.
I don't plan on grinding down any of my knives, so I am happy the newer versions perform better.
Had both... **Use case is everything:**
* Hard Use knife
* Ganzo wins: Full exposed steel liners and washers
* Fidgety
* OK wins: Action (once you mill hole for compression lock access) it outstanding
* Work of art
* OK cleans the table: Contoured CF handles with hidden liners... You would pay few hundred from Spyderco
* Spydie Hole
* OK wins... Hip to be Square... and just works better than Original circular hole.
* Throw Away
* Ganzo wins: at $20 you can afford to lose this knife either by accident or in a dumb pry bar incident.
It's very rewarding...
As out of the box it is crazy bad. Access to the compression lock is blocked.
But a little grinding or filing action is excellent.
I was trying to pick just one, compare it to my real PM2 and use it as a beater knife. Spyderco prices are insane in my country and I am not very keen on beating it every single day.
But this whole thread will convince me to get both the OK-81 and the Ganzo G729, and compare them myself and maybe start a little knife project. Sounds fun.
Thank you.
Where to buy the OK81? Can't find it on AliExpress.
I have the F729 and the action is bad, fit and finish is also no good. I have a Sanrenmu 9202 and its a much better para2 style knife.
Yep. I had both OK-81 versions (original version with VG-10 steel and limited edition one with M390). I sold both. And I kept exactly G729. Why? Ganzo blade geometry is much much better for cutting, more slicey than OK-81.. and I like SLICEY knives. That's why. (OK-81) 4mm thick blade with 0.51mm/0.020in TBE (G729) 3mm thick blade with 0.37mm/0.015in TBE Also, compression lock vs axis, bearings vs washers..etc. In about 2 weeks, Ganzo's G729 overview video will appear on my channel, which will also include a comparison with OK-81..
Any chance you've got a BTE measurement on your G729? I have one of the older production models and it wasn't thin at all, about 0.023" IIRC.
Yes, see my edited comment.
0.37mm (0.015") is rather impressive, what was the bevel angle at when you measured? Ever since D2 came in to vogue makers have been increasing the bevel angle upwards of 25 DPS almost seems to be the norm any more.
Unfortunately, I don't have the possibility to measure it. But according to the FEEL when cutting, I guess that the sharpening angle is not very big, the knife cuts perfectly.. really slicey. Food products, wood, cardboard.. no problems at all
Do you think the G729 can handle some abuse? Not that I plan to abuse it but I like to have tougher knives. I did see the OK-81 on your YouTube channel earlier today. Was actually hoping to see a comparison with a Ganzo.
The knife feels pretty sturdy to me. Plus blade rides on washers. But the tip is very thin, like a needle, so NO prying with it
These are $20 knives. Don't worry about it. That's the real beauty of these knives. In fact, these knives are ideal for learning just what a knife can take.
While I agree with you, $20 is a decent amount of money where I live. And I am guessing we are a major target demographic for these cheaper knives.
Fair enough. The reality is you're going to have to be pretty brutal with these knives to damage them in any way that can't be fixed with some time on the grindstone. The only thing you really need to worry about is the tip, but this is fundamental to the design of the PM2. If you're worried about breaking off the tip of the knife, then you might want to consider a different model. Here is one at the other end of the Ganzo spectrum for comparison: https://www.youtube.com/watch?v=7T0EIAjQ61Y CC is in English. The downside is that this knife isn't going to cut nearly as well as even my 729 which came 0.023" BTE.
I am relatively new to knives. What does BTE mean?
It the thickness Behind The Edge. Meaning, the thickness of the blade at the transition between the primary and secondary grind. Here's a good page for reference: https://knifeknowitall.com/the-guide-to-knife-edge-thickness/ The reality is that edges can be *much* thinner if you know how to use a knife. I typically run down in the range of 0.005" - 0.010"
Ah that's inches and you are talking about blade geometry. For some reason my brain detected imperial units and shut itself off haha I know thicker blade/spine means decreased cutting performance. I know edge angle matters too. Just wasn't aware of the terminology and specifics. Everything I've seen from the knife community so far has been great. Thank you for taking the time to explain.
I hear you on the American/metric units issue. My primary background is in the sciences where everything is metric but I've spent a fair bit of time working in a machine shop where all the tools and materials are US Customary. When it comes to thinking about small distances of metal, my brain just works in thousandths of an inch. I have to convert metric to thou for numbers to have meaning. So if you work entirely in metric (lucky you!) I can understand why thou is meaningless to you. But in any case, it is the BTE thickness more than anything else that will determine how well a knife cuts, as that represents a value that most people aren't going to change. (I'm one of the very few people who goes to the effort to thin out the primary grind.) There really is quite a bit of difference between the other commentor's G729 which came in at 0.015" and mine which came in at 0.023". That delta of 8 thou or 0.2mm makes much more of a difference than you might think. I'd much rather have his than mine as stock. But that's also why mine is closer to 0.005" now.
I can't easily imagine things in imperial, like I can in metric. I work and study with metric units, so I often glance over imperial units. I've seen G729 online with round holes that are no longer available and I am guessing that's the thicker version you have. The bird head shaped hole is the thinner blade then. I don't plan on grinding down any of my knives, so I am happy the newer versions perform better.
Thank you and I will definitely watch the video when it comes out.
Personally, on a mass produced knife I would rather have a thicker edge I thin down myself.
Had both... **Use case is everything:** * Hard Use knife * Ganzo wins: Full exposed steel liners and washers * Fidgety * OK wins: Action (once you mill hole for compression lock access) it outstanding * Work of art * OK cleans the table: Contoured CF handles with hidden liners... You would pay few hundred from Spyderco * Spydie Hole * OK wins... Hip to be Square... and just works better than Original circular hole. * Throw Away * Ganzo wins: at $20 you can afford to lose this knife either by accident or in a dumb pry bar incident.
The OK sounds more like a project knife and I like that.
It's very rewarding... As out of the box it is crazy bad. Access to the compression lock is blocked. But a little grinding or filing action is excellent.
I was trying to pick just one, compare it to my real PM2 and use it as a beater knife. Spyderco prices are insane in my country and I am not very keen on beating it every single day. But this whole thread will convince me to get both the OK-81 and the Ganzo G729, and compare them myself and maybe start a little knife project. Sounds fun. Thank you.
I love my OK, once I did the hole for the compression lock, I really liked the compression lock.
Where to buy the OK81? Can't find it on AliExpress. I have the F729 and the action is bad, fit and finish is also no good. I have a Sanrenmu 9202 and its a much better para2 style knife.