Chefknivestogo Forums

That Kurosaki collection is awesome! Cant wait to see them all mounted up.

So, by your account, the KS is out of your price range, isn't tall enough and is too long. And I can tell you, it's not much of a rocker. So skip that notion. Your choices are all over the ballpark. May I suggest checking out the Takefu camp. Anryu, Masakage, Makoto, Kurosaki, Kato, Shibata...usuall...

Sakai Kikumori 240mm x 60mm nashiji b2 stainless clad gyuto.

I'm on my 3rd KS. I dont know that I would say retention is a problem. Just very average. For me though, you have to be very careful to sharpen lightly. Aggressive sharpening will lead very quickly to needing thinning, and possibly even reprofiling as the long, lean edge is easy to alter from basic ...

@thelegalrazor And it's not so much the reactivity in use; more so storage. In summer I feel I need to oil them after every use, whereas dryer climates I can get away with just keeping them dry. Nothings worse than pulling an ironclad out of its saya to find a fully orange blade. If one used the sam...

A go-to is counter to the reasoning of why I am here. I have a dozen gyutos+. Currently in the humid summer I am bypassing iron clads for stainless clad. I rotate between 240's to stretch out sharpening intervals. Currently, most heavily in the rotation: Wakui stainless clad tsuchime wh2 Kanehiro/Ka...

I would recommend a blue#2 Tanaka. Blue#2 is pretty tough and has decent edge retention. Tanaka's HT is spot on, and not chippy at all. They come in damascus iron clad, nashiji and migaki stainless clad.

I clean fish with my Tanaka all the time; and slice scallions, lol.

How about the Kohetsu SLD?
https://www.chefknivestogo.com/kosld21gy.html

I buy ferric chloride in powder form. It is cheaper than liquid and in a much smaller bottle, so shipping is also less expensive. To bring out a clad line, try doing multiple quick dunks, with a light scrub between each. I will use 0000 wool on knives that wont show scratches, 1000k or higher sandpa...

Murray Carter lost to Mace Vitale making a sword. That is literally what Mace does and teaches others to do. He is super well known in the community.

Same if Mace lost to Murray making a gyuto.

No shame.

Bob Z wrote: ↑

Fri Jul 10, 2020 1:00 pm

You hardly hear anyone talking about a wat gyuto but hear toyama all the time.

Well, Toyama is the flavor of the day. Watanabe was popular 10 years back (and still has a semi-cult following).
Good luck with trade, btw!

Isn't there speculation that Toyama and Wat are one of the same?

I'd pick up that 210 Makoto on the BST for $170. Will outperform pretty much anything mentioned. Has a nicer than usual stock octagon handle. Maple and red pakka. Can upgrade at any point if it really jives with you.

The ITK was purposefully designed with a scalloped edge, over a toothed edge, so one could sharpen with a ceramic rod. Good techniques listed above.

Now, the ITK works well on almost everything. Except crusty bread. That is where a toothed edge shines.

I've bought and subsequently sold a few cleavers. The only time I ever think to use it is if I have to slice a ton of onions. Because of this, I bought a razor thin Shibazi stainless. I run for it when I need to do ~20 onions for caramelized...I can run through them like a machine. Now, with a cleav...

210 feels like the lite version of a 240.

I'm guessing this Sukenari AS at supposed ~66hrc will be much different in use to the typical blue #2 60/62hrc.

We'll see..

Sukenari 270mm aogami super @66hrc stainless clad
Snakewood and horn heart-shaped handle

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On the rare occasion I work pantry, usually due to short staffing, I will use a Harner parer to slice eggs for salads. The Harner is thin at the edge and a wisp of a pointy tip. Works perfect.