Chefknivestogo Forums

I did some poking around - they have some masahiro 1K and King 1K (gave my kings to a friend who likes the - I never got used to them) but I have not found a kikuichi 1K. I'm probably going to get a red brick - I always like the red mud

My old one is in three pieces now - thank the cats. I think it was a big Kikuichi stone from the late 80's. It was my first Japanese stone (Arkasas black, grey, and clear were my oil stones growing up). Thing had been a great stone for many years and the bricks look much like the old kikuichi. Just ...

After many years of great service, my red brick bit it a few minutes ago. Cats thought they needed to run across the counters for some reason and I had it near the edge and ..... my bad. Anyway, I see mark no longer has any of the giant red bricks (my old one was 8"x4") but I would like to...

I would suggest a White #2 knife as well. Easy to sharpen with great feedback on stones. Stainless and semi stainless knives don't have the same feedback

I'm waiting for the Kurosaki lasers to come back into stock. That's the knife that turned me on to this site - used to be a Richmond. One of my chef buddies still uses them for his workhorse knives - I love my kohetsu knives, but I'll get a Richmond laser when they come back. I'm guessing that you w...

Look at the Kohetsu AS and HAP40 stuff too. I have a few of them and they are my most used knives at the moment. They take great edges and hold them, grinds are decent, and the profile might work for you - I'm a push cutter/rocker who grew up and still loves the Sabs (real KS profile - masamoto's ar...

Before I had a flattening stone I would just soak a stone for a long time and flatten them on my front steps - learned the trick in Japan 30 years ago

Send it to Chris before I get it. I'm looking to get some knives that cut like a beast.

Send it to Chris. I'll pay you however you want. I'm trying to get a relasionship with a grinder. Chris has a rep here - send to him and send me the bill - I'm learning - want a nakiri that does not move an onion. He is aware of what I want - kikuichi warokami performance is the standard. Let him do...

I relatively new to this stuff - just a home cook collecting knives with some given to me in Japan (including a 700mm tuna blade). I guess that you chefs are well above me in skill sets, but I try. I'd take the nakiri (own several already) if you will ship it to Chris for his take on things. I'll hi...

That's the u tube one

I reported it to FB you can still see their videos if you look for "cooking Mastery" on FB - many of the shots are from the CKTG website. Recognized the cutting board and the knife in "their" video has a wa handle - the knife they are selling looks like a miyabi or Kasumi clone

If you are interested in trying out a good heat treat joint (carbon monoxide atmosphere with great oven control along with quench in oil or water at differing temps) pm me. I used to do a lot of heat treat on hysteresis rings for gyro spin motors (mostly military stuff) and the guys I worked with ba...

- I ran across this on Facebook

https://www.dealiciously.com/products/ikasu-knife

Their video shows some knives i recognize them and the original is here. Sent Mark a note about them - false advertising

https://youtu.be/Kry8tD-bz7I

I would send you towards a honesuki if you are using it for trimming pork loins - never had a better knife for cleaning up proteins

I would find a carbon steel (white #2 or 52100 stuff) to learn to sharpen with. HAP40 is hard steel with little feedback on most stones. It takes a long time to sharpen, but it will provide an edge that does everything for a long time - I love my kohetsu HAP40 knives for everyday home use

If your budget is 2K, you might want to contact some custom blade smiths. I'm already into the Kramer pipeline - we discuss a knife I will not get for some time on a weekly basis (I'm going to be in for nearly $3100 at the end already) - it will be a knife I use for special occasions. I've specified...

I'm still of the opinion that the better the edge the longer it lasts. Did lunch for 16 at work today (we have a bunch of nerds who I feed every other week - did lamb chops,asparagus and garlic bread on the grill today) and just used my little 210 for everything. It has not been sharpened for more t...

Sounds like what I still use once in a while and what I learned on 45 years ago. Best profile ever on a knife (rocking and push cutting dream) - I wonder why we talk about "KS clones" they are a Sab copy, but even my KS knives miss it a little.

They take longer because they are harder steel. I spend 10 minutes or so on each stone with my HAP40 knives, and they don't kneed anything but a strop for a long time. My old Sabatiers only need a minute or two on ach stone, but they get sharpened often in comparison to how much I use them. Had to g...