Search found 166 matches
- Tue Jan 08, 2019 10:34 am
- Forum: Sold Classifieds
- Topic: FS or trade gesh heiji semi
- Replies: 11
- Views: 2427
FS or trade gesh heiji semi
I’d like to sell or trade my gesshin heiji semi stainless suji 240mm w heiji saya. Actual length is 250mm x 36mm (it’s really a 10 inch suji basically) very thin behind the edge, seems to be somewhat lighter than most heijis. I paid $475 for it bnib 2 monthes ago. Just looking for $360 shipped. Open...
- Mon Jan 07, 2019 11:48 pm
- Forum: Sharpening Advice
- Topic: AEB-L ON NATURAL STONES
- Replies: 8
- Views: 1895
Re: AEB-L ON NATURAL STONES
I’m actually curious how the Swedish stainless KS sharpens in general. What’s it like? Kono and ginga stainless?
- Sat Jan 05, 2019 11:00 pm
- Forum: General Discussion
- Topic: Konosuke Updates
- Replies: 2496
- Views: 593580
Re: Konosuke Updates
It’s really great to see kono HD westerns reappear. Any chance we’ll see some HD 240mm-300mm sujis appear anytime soon? Wa or western?
- Sat Jan 05, 2019 10:53 pm
- Forum: General Discussion
- Topic: WTS ashi ginga 270 sujihiki
- Replies: 9
- Views: 2254
Re: WTS ashi ginga 270 sujihiki
Saya included or no?
- Thu Dec 27, 2018 2:53 am
- Forum: General Discussion
- Topic: Konosuke GS+ KS first impressions
- Replies: 42
- Views: 10731
Re: Konosuke GS+ KS first impressions
Is GS+ steel sld? I reread the product page and the cladding is semi stainless...interesting.
- Thu Sep 13, 2018 12:19 pm
- Forum: Sharpening Advice
- Topic: Suehiro #180???
- Replies: 11
- Views: 2553
Re: Suehiro #180???
I much prefer true grit yahiko 240? grit over pink brink before moving to cerax 320.
- Sun Aug 12, 2018 12:59 pm
- Forum: General Discussion
- Topic: This is a shun killer
- Replies: 49
- Views: 9735
Re: This is a shun killer
I’ve never resented shun for the steel or the handles or the cheap dammy....for me it’s all about the truly horrible profile. Like 4% of all the food I cut I use a rock chop and yet the shun profile in a way encourages the user to rock chop everything.
- Thu Aug 02, 2018 12:42 am
- Forum: Sharpening Advice
- Topic: Gesshin stones, anyone use em and have any feedback?
- Replies: 14
- Views: 4115
Re: Gesshin stones, anyone use em and have any feedback?
I’ve owned Atleast a dozen gesshin stones over the years. It’s really impossible to generalize their properties as they’re all designed with different characteristics and features. Gesshin 2k is a little overrated I think, much prefer Jon’s splash and go 1200. 5k isn’t special. 3k splash and go suck...
- Tue Jul 31, 2018 2:15 am
- Forum: Customer Product Reviews
- Topic: Konosuke Fujiyama Blue #2 Gyuto 240mm (2018) First Impression and comparison
- Replies: 15
- Views: 8836
Re: Konosuke Fujiyama Blue #2 Gyuto 240mm (2018) First Impression and comparison
Makes me want to pick up a MM! Thanks for sharing.
- Thu Jul 26, 2018 1:21 am
- Forum: General Discussion
- Topic: Konosuke YS question
- Replies: 13
- Views: 3762
Re: Konosuke YS question
Well, knives don’t turn into gold because Yoshida placed his hands on them. His magnum opus remains.
That’s an interesting tidbit of information.
That’s an interesting tidbit of information.
- Wed Jul 25, 2018 1:36 pm
- Forum: General Discussion
- Topic: Konosuke YS question
- Replies: 13
- Views: 3762
Re: Konosuke YS question
Without a doubt the best knives under the Yoshikane brand were made before Yoshida San retired in 2013 and also were made by him. Today they’re still fine for what they are, bang for the buck sorta thing. But today we see a much different level of craftsmanship. The old Damascus v2 and wh2 knives we...
- Wed Jul 25, 2018 1:27 pm
- Forum: General Discussion
- Topic: Freeing hostages
- Replies: 126
- Views: 19056
Re: Freeing hostages
Man, I went through process 3 times and finally I realized I never selected ground shipping therefore the order wouldn’t process. Can’t help but wonder if I had a chance.
- Mon Jul 23, 2018 11:52 pm
- Forum: General Discussion
- Topic: Konosuke YS question
- Replies: 13
- Views: 3762
Re: Konosuke YS question
Yes, and I’ve read that the letters indicate the smiths and sharpeners behind the lines not the brand line or anything like that.
- Mon Jul 23, 2018 2:45 pm
- Forum: General Discussion
- Topic: Konosuke YS question
- Replies: 13
- Views: 3762
Re: Konosuke YS question
I’m wondering if the Y stands for the famous Tsuneo Yoshida that retired several years ago. A swan song performance perhaps?
- Sun Jul 08, 2018 10:02 pm
- Forum: Sold Classifieds
- Topic: WTS: Terayasu Fujiwara 240 Nashiji W#1 custom - SOLD!
- Replies: 25
- Views: 4710
Re: FS: Terayasu Fujiwara 240 Nashiji W#1 custom handle
Where does this knife sell new for $380 at? They can be had for much less than that.
- Sun Jul 08, 2018 6:09 pm
- Forum: Sharpening Advice
- Topic: Flattening; Yes or No. Why?
- Replies: 29
- Views: 6825
Re: Flattening; Yes or No. Why?
Depending on what kind of stone youre using, they may need to be flattened in order to be effective. Lots of soakers load and until the loaded surface of the stone is clean again they will not cut properly. Kitayama and rika 5k are 2 pretty extreme examples of this. Those stones will suck to use if ...
- Sun Jul 01, 2018 7:27 pm
- Forum: General Discussion
- Topic: R2....vs everything else
- Replies: 29
- Views: 7993
Re: R2....vs everything else
I’ve never actually used R2 but have used plenty of ginsanko, sld, skd, aebl, “swed stainless”, etc etc etc...
So far I’ve found ginsanko and skd steels to sharpen up the easiest and quickest. Is R2 more like sld?
So far I’ve found ginsanko and skd steels to sharpen up the easiest and quickest. Is R2 more like sld?
- Sat Apr 14, 2018 4:52 pm
- Forum: What's Cookin' ?
- Topic: Shrimp and Grits
- Replies: 16
- Views: 3936
Re: Shrimp and Grits
You can also even soak your grits overnight before you cook them. I think they cook more evenly this way as some water is already absorbed.
- Tue Apr 10, 2018 4:25 pm
- Forum: What's Cookin' ?
- Topic: Shrimp and Grits
- Replies: 16
- Views: 3936
Re: Shrimp and Grits
The way that grits are cooked can be pretty contentious. Lots of people like slow and low, but I prefer to boil them until thickened-either way it’s important not to overlook grits(can’t stand mushy grits). I use chicken stock or atleast chicken base with grits although most people I know like milk....
- Tue Apr 10, 2018 12:53 am
- Forum: Knife Recommendations
- Topic: Finding Kato or "something similar"
- Replies: 59
- Views: 11394
Re: Finding Kato or "something similar"
Maybe take a look a ginrei/ shihan knives. Similar geometry but without the huge spine.