Chefknivestogo Forums

Here's some slicers and pettys.
Working on gyutos and oddballs soon.

Yosh skd
Masakage Yuki
Okada w#2
Tanaka b#2
Zakuri aogami

Tanaka r2
Mazaki ku
Vintage Mac
Makoto w#2
Wakui w#2
Kyocera micro-serrated

I own 2 Sukenari. An AS hairline, and an SG2 dammy. I agree wholeheartedly with your experience. I will say my 270 AS is a totally different knife with a light thinning session. I have yet to thin the SG2 as the dammy will prove to be more of a chore to refinish.

I had a couple HV knives in the shop recently. They felt substantial, but the tip and the edge were very, very thin. Like Kalaeb stated, the grind was flawless. The only thing that could have been improved upon was the hand finish, but I bet with a Tansu branded knife, that's flawless, too. He seems...

I made a resolution back in 2020 not to buy any more knives and failed....and I already failed this year as well.... Tanaka line knife in B2 with stainless cladding...otherwise called a 210 suji (only 40mm tall). Even with the short height a spectacular grind: https://i.imgur.com/mBAsvPP.jpg I have...

It sounds like a neat idea on paper. I bet laying the clad blade road of a stainless clad knife down on the stones isn't nearly as pleasurable of an experience as iron, though. I would guess its very gummy and drags; clogging up your stone quickly.

You can find 150mm TF nashiji pretty readily. Not much more than a hundo, too. That's what I'd scoop up.

Really imperfections are to be expected, but at the edge it's a no-go. And trying to thin that particular knife and refinish to factory form would be a huge chore; and may not have solved it.

Sorry for the huge let down and inconvenience. I think it's rare with the brand, though.

Absolute return.

IMG_20201216_104352_383.jpg Yoshimitsu Fugen Tall Nakiri Been meaning to try one of these out. Doesn't disappoint. Really does feel like an oversized nakiri as apposed to an undersized cleaver. The grind is really special. Reminiscent of a well done Takeda. Thin, thin behind the edge, with some sho...

It's a bit more round than TF, and extends up into the machi area. But I dig it.

I feel like this made it more fragile, though.

Hopefully they restock that bread knife. Looks like it would compliment the Tojiro ITK quite well.

My E.C. has a few Zanmai. Very similar to Miyabi. Decent off the shelf style knives. His have quince handles, I believe. Attractive.

I had a 16k that was fun to play with, but the edge was completely impractical to maintain as a kitchen tool. A few see through slices of tomato, sure...dice up an onion, and then try the same tomato slices. I stop at 3k for most gyutos. 2k for roast meat slicer, 5k for sashimi slicer. My 8k SG has ...

Some gyutos out for a quick touch up at the job.

When I was young (a long time ago), "Great Chefs" was my bible. It would follow a single chef each episode, taking the viewers A-Z on their signature dish within their commercial kitchen. I was enamored with the series. It is why I am a chef today. I looked for the series and could only fi...

Gyuto sharpening day on the expo station.

You'll have to recreate an entirely new scratch pattern. I would start around 220 grit. Progress to 320, 400, 600, 800 or so. Having access to belt grinders, I would finish with either cork or a fine scotch bright. It's impossible to create that hazy blasted matte finish. Some would use finger stone...

I would say I would put your first choice of Kanehiro (and Tanaka as well) over either Harukaze or Kohetsu, though. Both compare favorably for entry level knives, but the Kanehiro favors well vs. any price point. It's really that good.

I bought a 210 SLD bunka for a coworker and really liked it. It's a bit thick at the spine coming out of the handle, but has a thin tip and decently thin edge. Fit and finish of the SLD is nicer than the nashiji blue steel. The cross pattern is striking and the polish is near mirror. Pretty neat kni...

For price point the Harukaze is a nice knife. Not much taper, a bit much on the belly and a few mm to short on the height for me to fall in love with it, but you get nice steels, handles, really nice bevels, and decent f&f, for sure.