Search found 117 matches
- Wed Jan 13, 2021 8:15 am
- Forum: General Discussion
- Topic: Show us your knife collection.
- Replies: 525
- Views: 108231
Re: Show us your knife collection.
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
- Tue Jan 12, 2021 9:11 am
- Forum: Customer Product Reviews
- Topic: The workhorse no one told me about: Sukenari ZDP
- Replies: 9
- Views: 313
Re: The workhorse no one told me about: Sukenari ZDP
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.
- Mon Jan 11, 2021 7:46 pm
- Forum: General Discussion
- Topic: Talk me into a Mert Tansu
- Replies: 15
- Views: 244
Re: Talk me into a Mert Tansu
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...
- Thu Jan 07, 2021 10:11 pm
- Forum: General Discussion
- Topic: Show us your new knife!
- Replies: 3354
- Views: 416017
Re: Show us your new knife!
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...
- Mon Dec 28, 2020 8:58 am
- Forum: General Discussion
- Topic: Yanagiba w/stainless cladded?
- Replies: 9
- Views: 227
Re: Yanagiba w/stainless cladded?
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.
- Mon Dec 28, 2020 8:51 am
- Forum: Knife Recommendations
- Topic: Petty knife
- Replies: 9
- Views: 552
Re: Petty knife
You can find 150mm TF nashiji pretty readily. Not much more than a hundo, too. That's what I'd scoop up.
- Wed Dec 23, 2020 9:08 am
- Forum: General Discussion
- Topic: Indentation on knife blade
- Replies: 18
- Views: 646
Re: Indentation on knife blade
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.
Sorry for the huge let down and inconvenience. I think it's rare with the brand, though.
- Tue Dec 22, 2020 4:54 pm
- Forum: General Discussion
- Topic: Indentation on knife blade
- Replies: 18
- Views: 646
Re: Indentation on knife blade
Absolute return.
- Thu Dec 17, 2020 8:12 am
- Forum: General Discussion
- Topic: Show us your new knife!
- Replies: 3354
- Views: 416017
Re: Show us your new knife!
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...
- Mon Dec 14, 2020 4:44 pm
- Forum: General Discussion
- Topic: New choil on the Kohetsu HAP40
- Replies: 24
- Views: 896
Re: New choil on the Kohetsu HAP40
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.
I feel like this made it more fragile, though.
- Fri Dec 04, 2020 8:11 am
- Forum: General Discussion
- Topic: Show us your new knife!
- Replies: 3354
- Views: 416017
Re: Show us your new knife!
Hopefully they restock that bread knife. Looks like it would compliment the Tojiro ITK quite well.
- Fri Dec 04, 2020 8:09 am
- Forum: General Discussion
- Topic: Mcusta Zanmai: Beyond w/ the Twisted Handle...
- Replies: 3
- Views: 208
Re: Mcusta Zanmai: Beyond w/ the Twisted Handle...
My E.C. has a few Zanmai. Very similar to Miyabi. Decent off the shelf style knives. His have quince handles, I believe. Attractive.
- Fri Dec 04, 2020 8:06 am
- Forum: Sharpening Advice
- Topic: Any point in 12k?
- Replies: 56
- Views: 1977
Re: Any point in 12k?
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 ...
- Tue Dec 01, 2020 8:45 pm
- Forum: General Discussion
- Topic: Show us your knife collection.
- Replies: 525
- Views: 108231
Re: Show us your knife collection.
Some gyutos out for a quick touch up at the job.
- Thu Nov 19, 2020 7:34 am
- Forum: General Discussion
- Topic: Fun to watch cooking shows you can actually learn from
- Replies: 42
- Views: 1136
Re: Fun to watch cooking shows you can actually learn from
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...
- Wed Nov 18, 2020 8:29 am
- Forum: Photos
- Topic: Knives at work
- Replies: 123
- Views: 46386
Re: Knives at work
Gyuto sharpening day on the expo station.
- Fri Nov 13, 2020 8:06 am
- Forum: Sharpening Advice
- Topic: How to remove scratches from a new Makoto Kurosaki
- Replies: 17
- Views: 673
Re: How to remove scratches from a new Makoto Kurosaki
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...
- Sun Nov 01, 2020 8:08 pm
- Forum: Knife Recommendations
- Topic: Tanaka Ginsan Versus Kanehiro Ginsan Gyuto
- Replies: 13
- Views: 788
Re: Tanaka Ginsan Versus Kanehiro Ginsan Gyuto
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.
- Sun Nov 01, 2020 8:04 pm
- Forum: Knife Recommendations
- Topic: Tanaka Ginsan Versus Kanehiro Ginsan Gyuto
- Replies: 13
- Views: 788
Re: Tanaka Ginsan Versus Kanehiro Ginsan Gyuto
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...
- Thu Oct 29, 2020 8:49 pm
- Forum: Knife Recommendations
- Topic: Tanaka Ginsan Versus Kanehiro Ginsan Gyuto
- Replies: 13
- Views: 788
Re: Tanaka Ginsan Versus Kanehiro Ginsan Gyuto
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.