Chefknivestogo Forums

I think it is the angle of the pictures that makes them look different. There is a dip from the handle down to the start of the spine in the curve, which I don't particularly care for? As I posted above I bought the bunka when Mark had it in stock in June. The spine comes straight out of the (oak) ...

I was one of the people a couple of years ago who emailed him asking his thoughts about his traditional versus the newer stainless cladding. Admittedly kind of a newbie thing to do. Funny thing is he got right back to me with a very thoughtful, helpful, personable email. Not the kind of thing I'll e...

If a 240mm gyuto blade could weigh anywhere between 130-185g, is it normal or not? Thanks. No, that degree of variation between individual examples of a single knife would not be normal. Think more like 5 percent variation. Carefully made, handcrafted knives with excellent qc do vary some, and thos...

Welcome Amanda, and if you haven't already wait till you get yourself a couple of these knives. For me it was like wow, I've been cooking all my life and I'm just discovering this now!

https://www.chefknivestogoforums.com/vi ... hp?t=15101

This recent thread really gets into it.

5 degrees missing the apex (it would take a bunch of steel removal to reach the apex at such a low angle anyway) would essentially amount to some thinning behind the edge, which might help some in onions. Basically you're talking about a bit of thinning, but be careful about grinding in a flat spot ...

Valery, I'm sure you won't be surprised to read this post but I'll say it anyway. I give the NAS a 10 out of 10 not because nothing sticks but because I think it's close to the best you're going to get. The laws of physics still apply. But I strongly suspect it's the better of the two options and ap...

I'm sure they're both killer in the food release department. Personally I've got the 240 NAS gyuto. Food release, basically 10 out of 10. I don't own anything close in this regard, although my Anryu AS 240 is good. As Rob says if anything the NAS are thinner and the KU is essentially non-stick. That...

I have had my eye on this https://www.chefknivestogo.com/mawh1bu15.html for quite a while, do you own any knives from this line and what do you think of them? Thank you. Highly recommended. I have a bunka, gyuto 240 and suji 270 in aogami 2 ss clad. They're awesome- the grind is really thin behind ...

jmcnelly85 wrote: ↑Sun Sep 26, 2021 11:15 pm Fwiw… ceramic rods are fine with proper technique, perhaps not ideal, but can keep a good edge in working order for quite some time.

Very much my experience. But yes, proper technique is make or break.

Gorgeous Ronnie.

Welcome, and very much agree with Dan: chopping (pushing straight down) requires a sharper edge to achieve that initial penetration into the product, to initiate the cut. Just finishing up writing my post and I see Jeff's, and yes of course not a chopping knife but just in theory.... When I test an ...

Don't know if this has been mentioned or not, but on the Kamo Knives page it says: Shiro Kamo is one of the many blacksmiths that work at Takefu Village in Echizen Japan. We are offering 2 lines from Kamo san, the first is made with R2 stainless steel and the second is made with White #2 carbon ste...

The Kohetsu gets fairly thin, yet will it "cut and perform" like an Anryu? Maybe not. That rules out Takedas, which are very thin and tall above the bevel but which have a shoulder and wedge in hard ingredients like carrots that Anryus fall through. (Love mine in big softer product like ca...

No I think I'm probably a little wrong. It's true you can't just wipe off patina like that. So I'll change tack a bit, if there's rust it's just a little bit and really minor. When I have that I start with just a little dish soap on the tip of my finger or soft sponge. Or I'll do the same with Bar K...

Nice Rembo. That's not rust, just patina, which can be orange-brownish, blue and more. I'm sure others can weigh in about the best way to remove it if you really want to but I would just leave it. As soon as you get into onions or protein, even if you rinse and clean as you work, a fully reactive kn...

:x I can't tell, are the last two also fully stainless steel or only partially? Both fully stainless: VG-10 core and stainless cladding. And yes you could leave either of those a little wet or oniony, etc., while you were working. Of course as you probably know the word "stainless" is rela...

Very sad news. Ken was an invaluable resource and teacher and a wonderful, caring person.

Very sad news. Ken was an invaluable resource and teacher and a wonderful, caring person.