Chefknivestogo Forums

You're doing great research because you're looking at all the favorites. Makoto's W-2 gyutos (I have the 240) are top of the charts around here, on the bang for the buck front. Tall grind, wide bevel style although there's a microbevel, bit of a shoulder and then plenty of stock near the spine for p...

"The finest forged high carbon steel..." Gotta love that, right?

That Yahiko Sanjo 210 is the second knife I bought at cktg when I started this journey and like Isboogy I absolutely love it. Watch Steve's video on the product page; what an endorsement. There's also an excellent review here that pushed me over the edge. https://www.chefknivestogoforums.com/viewtop...

Interesting. I was being too absolute above. Some lobsters, some honesukis...

Mine's a single bevel Ishikawa so not so much.

I would guess that a home user would not be able to see any difference between an AS and a B2 blade. It's one strop session per 300 plates in my experience. Most important things are smith, profile, and grind IMHO. Not that it's likely to affect a purchase at this point, but I want to second this a...

Gorgeous.

You did the right thing. I kept looking at those too, someday soon.

d_rap, what do you see as the primary difference when speaking of Shibata, Takeda, Anryu, etc. compared with more budget-oriented knives? Given the same core steel, is it the heat treat? The blade grind? I'll take a stab at that. Generally speaking, yes, grind, how the steel is treated, sometimes f...

Like cutting into the shell, splitting the tail type of stuff? No way.

Look, if you drop a grand on a vintage Konosuke Fujiyama wide bevel gyuto (which I could see doing, because, well...), that's collecting. You're paying for stellar work by a sharpener whose tenure is over, at least as far as we know. Yet while I understand that these knives are amazing, well, no one...

7x57mm@gmail.com wrote: ↑Tue Jan 12, 2021 10:46 am d_rap: I ordered the Anyru Gyuto within 2 minutes of receiving the notification. My search (at least this one) is over Beyond pumped I am. I don't know how long it took for the twelve to be snatched up but they are gone.

I know. And I got one too. Very exciting. Congratulations.

lsboogy wrote: ↑Tue Jan 12, 2021 9:51 am I just snagged a 210 Gyuto - thank you Mark.

Me too. Thank you.

Been waiting to try this one for a while.

Good details.

Yes, unless the edge is a real mess, 400 is going to be unnecessarily low, I agree. How refined you want to go, up to you and what you expect to get out of those particular scissors.

The short version is take them apart and sharpen each side separately, feeling for the angle by laying the entire bevel down on the stone. You can probably just use like a 400. (Ken's right those are pretty cheap scissors. You're not looking for perfection.) Anyhow get a consistent burr and then jus...

Seems like a good approach.

Yeah when things around here don't go absolutely perfectly they still go pretty darn well. The tremendous array of fantastic choices can be overwhelming. That's about the worst thing you can say.

Really appreciate that comment branwell. The exact technique you describe is probably the most important one thing I learned in the sharpening/burr removal department over the past year: after back and forth sharpening, start burr minimization with edge leading strokes before the more classic edge t...

ChefKnivesToGo wrote: ↑Thu Jan 07, 2021 12:14 pm It's Mr. Suburban's fault for showing you our site.

Supposedly.

But you know what they say about quotes on the internet...

Was responding at the same time as Gladius. People do have their preferences, and there are subtle differences (edge retention, how thin an edge the steel will hold in use) but the white and blue steels, treated well, will take an extremely sharp edge and sharpen fairly easily. A home cook who keeps...

Yeah I didn't mean to come off like that it's just a little hack that I have found really helpful and we do squash around here all the time. My wife grew a bunch of butternut that is pretty thin-skinned but the acorns and the pumpkins I have a hard time getting my sabatier or Victorinox in for that ...

XexoX wrote: ↑Wed Jan 06, 2021 6:46 pm Haven't even had to use a mallet.

Yeah not necessary but it helps to push in for that first cut through very thick skin if you're keeping the skin on say for roasting halves of acorn squash.