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lsboogy

Have both HD2 and GS+ Kono's - the grind on the HD2 is much more to my liking - have the GS+ out for a bit of grind change. But either one would be a great home knife - and probably the last one you NEED to buy. But it may also lead you down the rabbit hole with the rest of us. The handle on the ho...

lsboogy

lsboogy wrote: ↑Tue Feb 02, 2021 9:56 pm guess I'm in as well - still looking for the perfect petty for turning mushrooms - have to do them again on Sunday. I'll send cinnamon cookies next time I make them - we rarely eat sweet stuff any more. I did just put in for more Penzey's cinnamon so maybe I can justify it

lsboogy

guess I'm in as well - still looking for the perfect petty for turning mushrooms - have to do them again on Sunday. I'll send cinnamon cookies next time I make them - we rarely eat sweet stuff any more.

lsboogy

Have both HD2 and GS+ Kono's - the grind on the HD2 is much more to my liking - have the GS+ out for a bit of grind change. But either one would be a great home knife - and probably the last one you NEED to buy. But it may also lead you down the rabbit hole with the rest of us. The handle on the ho ...

lsboogy

Bcos17 wrote: ↑Mon Feb 01, 2021 3:20 pm Mark,

Were these ever posted for sale?

My guess is they did not last long enough to be posted for sale. You need to put in for the chance to get them right now

lsboogy

Third the Anryu - and you need to get your email in to get one - and the last batch sold out within an hour. I’m quite pleased with mine - it still hides most of the time - I prefer bigger knives - but that or the Kurosaki should ring your bell quite well.

lsboogy

I'd pick one up for my daughter and maybe one for my cousin. It needs to be tall enough for my cousin's hands (bigger meats than mine - so 48mm min height), but my daughter has been using her Tojiro more and more , and and seems to like the idea of a nakiri. I've got enough nakiris (one thinned by C...

lsboogy

Can't forget about this one either - I have both a leaf spring and a pipeline steel version

https://www.chefknivestogo.com/daovua1.html

Carbon steel, but they take a very good edge and hold it for boxes of product

lsboogy

jacko9 wrote: ↑Thu Jan 28, 2021 8:52 pm
lsboogy wrote: ↑Thu Jan 28, 2021 8:02 pm Kurosaki or Konosuke -
She seems to like the Kono HD2 so if I can get my son to loan me the one I gave him, she can try it out.

Have both - Kuro is a more medium weight knife, and the most I use my Kono's the more I like them. Either would be a marvelous go to blade

lsboogy

Kurosaki or Konosuke -

lsboogy

All you need is a good gyuto (chef knife), a paring/petty knife, and a bread knife. I like small paring knives (75-90mm), a Tojiro ITK is bread knife of choice for many up here, and a gyuto with some belly (rocking) and a flat spot (chopping) are all that you need. Check out the KS/Sabatier profile ...

lsboogy

Tojiro or Artifex

https://www.chefknivestogo.com/toshkagy21.html
https://www.chefknivestogo.com/riariigy21.html

lsboogy

All Aogami (Aogami translates to blue, Blue #1, Blue #2, Aogami Super) have about 0.5% Chromium max. They are slightly less reactive than white steels, but like white steel, just force a patina and wipe down your knife and it will be fine. Remy has been using a full on, old school high carbon blade ...

lsboogy

You can't really buy anything on this site that is not a good thing - kind of like going to the Ferrari dealership - they have different cars, but all really nice

lsboogy

The thickness is what comes out of the handle, it thins down to about 2.5 at the tip, But you need to look at the grind not what comes out of the handle. The SLD will prolly be more stout but also fully stainless. Price diff is very close. in your case for 18 bucks more with a similar handle I woul...

lsboogy

Hi Remy and welcome to the forum. I think you may be a good case to look at a Nakiri - and I share your love of old carbon Sabs )(mostly nogent, but a few regular pinned handles) - I have a fair collection of them that my mom gifted me over the years, and I got the last of them last summer when she ...

lsboogy

Raised my kids alone - full custody so I have experience with some of these things. I taught my kids about knives from an early age, but when they were in the teen years, they were standard teens. I put away some of my knives, and left out mostly stainless blades that I did not worry about and would...

lsboogy

I think if you polled the forum members, a large portion of them have a Tojiro ITK - my favorite

lsboogy

I think this is a great comment, and I don't want to challenge it per se. But I will say I tried an Anryu in a pass-around and I would not be happy owning that particular knife for a number of reasons, from how it cuts to how it looks. However, I know a lot of people love it, so that is less a comm...

lsboogy

Seems that there is a great need for 210 stainless blades in this price range lately. The Kohetsu B2 blade would be a great thing for you (I have a bunch of Kohetsu blades, including a few that have custom handles installed on them I liked them so much), and I would also look into https://www.chefkn...

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