Typographical errors on the site.

[Jeff B]

Looks like you have a new proofreader Mark!

[ChefKnivesToGo]

Looks like you have a new proofreader Mark!

I always rely on the kindness of my customers.

[XexoX]

Looks like you have a new proofreader Mark!

I always rely on the kindness of my customers.

Speaking of Ray, any news on his move? I do miss him. His insights and his bread, of course.

[ChefKnivesToGo]

He emailed me shortly after and said he loved the new place. It's further away from the beach and quieter. He said Seven was loving the pool.

[aurrico]

Looks like you have a new proofreader Mark!

I always rely on the kindness of my customers.

We appreciate your excellent customer service, diverse selection of quality knives and accessories, and the personal assistance you generously provide to help us select the best products for our individual needs.

[aurrico]

It is exciting to see all the new brands/blacksmiths being added to the site. Of course it means more website changes for Mark.

Here is a typo in the description for Kitaoka Knives. It looks like the 3rd word in the second sentence should be "known"

He is know for traditional style knife making ...

Here is the link: https://www.chefknivestogo.com/kitaokaknives.html

[aurrico]

In the description for Matsubara Knives, the second sentence looks to be missing the word "in" after the word "today".

Those techniques are still being used today the production of knives and farm tools.

Here is the link: https://www.chefknivestogo.com/makn.html

The typo is seen again in the third sentence of the description at the top of the Matsubara Blue #2 Nashiji page.
Here is the link: https://www.chefknivestogo.com/mawh1.html

[aurrico]

In the stats section for the Hinokuni Shirogami #1 Gyuto 210mm the edge steel is listed as Shirogami #2 instead of Shirogami #1. This typo is present in the stat lines for all four HinoKuni knives.

Edge Steel: Shirogami #2

Gyuto 210mm: https://www.chefknivestogo.com/hinokuni.html
Santoku 210mm: https://www.chefknivestogo.com/hish1sa21.html
Santoku 240mm: https://www.chefknivestogo.com/hish1sa24.html
Gyuto 240mm: https://www.chefknivestogo.com/hish1gy24.html

[aurrico]

In the third paragraph of the description for the Kohetsu Blue #2 Kurouchi Nakiri 165mm it says the knife has a stainless steel cladding but the stats line lists soft iron cladding.

...The excellent main core steel is protected and strengthened by the addition of stainless steel cladding. Upkeep is reduced considerably while superior edge creation and retention are maintained...

• Maker: Kohetsu
• Location: Seki Japan
• Construction: San Mai, Laser Cut
• Edge Steel: Blue #2 Carbon Steel
• Cladding: Soft Iron

Which cladding is correct?

Nakiri 165mm: https://www.chefknivestogo.com/kobl2na162.html

If the cladding is stainless steel then the stats line for the Kohetsu Blue #2 Kurouchi Santoku 165mm will also need to be changed. The description for the Santoku, however, does not mention cladding.

Santoku 165mm: https://www.chefknivestogo.com/kobl2kusa16.html

If the cladding for these knives is not stainless steel then the description for the Kohetsu Blue #2 Kurouchi page will also need to be changed as it too contains a sentence about stainless steel cladding.

...These knives are clad in stainless steel so only the mirror finished edge will be reactive...

Kohetsu Blue #2 Kurouchi: https://www.chefknivestogo.com/kobl2ku.html

[ChefKnivesToGo]

Hi Aurrico,

Thanks so much.

I fixed everything except the Kohetsu cladding problem.

Ok, I verified they are soft iron clad. Thanks.

[aurrico]

Hi Aurrico,

Thanks so much.

I fixed everything except the Kohetsu cladding problem.

Ok, I verified they are soft iron clad. Thanks.

That was quick. I was thinking that it might take some time to get to the typos with the 20+ things that must already be on your plate.

I have noticed a lot of reorganization of the brands on the site this year. I think the changes have improved the site. I noticed that the brand for one of my knives, Kanehiro, has been rebranded as Uchihamono. Is "home knife" an accurate translation of the new name? Do you know the translation for Kanehiro? I am also curious as to the motivation for the name change?

Thanks

[ChefKnivesToGo]

I've mentioned before that nepotism is pervasive in Japan and in almost every case I can remember the business of one blacksmith is passed to the next and when there is not a capable child to take over the business, they will often ask a son in law to work the business or even adopt a favorite employee. They see it rightly as a way to preserve the name of the family and give a small measure of immortality and it's a source of pride to say you own a business that goes back generations. Yoshimi is a prime example. He married Hiroshi Kato's daughter and was groomed to be a successor over a decade ago but he wants to tell customers that he is the principal owner and one way to do this is to change the name of their house brand. So he has asked me to make some changes and getting rid of Kanehiro as a brand was a recent request. He wants everything he makes to reflect his first name or family name so when I get requests like this I try to attend to them as quickly as possible. The problem is I miss stuff that is embedded in the copy sometimes so that's why I really like it when you guys point it out.

I may be wrong but I always took Uchihamono as "Knife Works" or "Knife Home" or "Knife Business".

PS I always think to myself that the cultural influence of Buddhism is why the Japanese people have such a strong attraction to nepotism where reincarnation is strongly believed and having a child or a business name are ways to extend one's existence. But that could all be bullshit. It's really difficult to grasp another culture when you're an outsider. I'm interested in understanding my friends so I always take time to do cultural stuff with them on visits that are not related to business.

That got long. Sorry...

[aurrico]

Thank you Mark for the explanation. My first thought was that the change was probably Yoshimi's idea. I also thank you for the translation of the new name. Meanings in Japanese are often different from the literal translation.

I agree with you completely about the value of understanding another's cultural background. Especially so in the case of the Japanese. As I'm sure you have seem many times yourself, much of the Japanese behavior is shaped by their culture. I suppose this is an improvement from earlier times when such things were shaped by a sword.

[aurrico]

It looks like there is a missing "H" in the HRC at the start of the second to last line on the Fujiwara Knives page. The snippet below includes a little more text for context.

... the FKM series which is made from Molybdenum Vanadium steel and has a RC of 58-59, ...

Here is the link: https://www.chefknivestogo.com/fujiwara-knives.html

[aurrico]

It looks like the shift key was released a little too early at the end of the Edge Steel stat line on the Anryu Kurouchi Damascus Petty 75mm page. Or maybe it was pressed a little too late. There is a "0" where a closing right paren should be.

Edge Steel: Shirogami #2 (White Paper #20

Here is the link: https://www.chefknivestogo.com/ankusupe75.html

[ChefKnivesToGo]

Fixed it. Thank you!

[aurrico]

It looks like there is a stray line in the third paragraph of the description of the Takayuki AS Hammered Gyuto 210mm. The second sentence is about a Kengata but this is the gyuto page.

The knife featured here is a classsic gyuto shape. Kengata translates as Cow Sword. The blade is made with a core of Aogami Super high carbon steel which is then hammer forged ...

Here is the link: https://www.chefknivestogo.com/taashagy21.html

[aurrico]

It looks like a copy and paste error on the Kajiwara Blue #1 Kurouchi page. The second sentence has a #2 where it should be #1.

... These knives are fantastic values since they're made with high quality Aogami #2 (Blue Paper #1) steel ...

Here is the link: https://www.chefknivestogo.com/kaku.html

This same typo is repeated in the first sentence on the second paragraph of the Kajiwara Blue #1 Kurouchi Ko Bocho 105mm page.
Link: https://www.chefknivestogo.com/kajihara.html

The first sentence of the first paragraph on the Kajiwara Blue #1 Kurouchi Ko Bocho 120mm page has two instances.
Link: https://www.chefknivestogo.com/kakuko12.html

The fourth sentence of the first paragraph on the Kajiwara Blue #1 Kurouchi Funayuki 165mm and Kajiwara Blue #1 Kurouchi Funayuki 180mm pages.
Link: https://www.chefknivestogo.com/kabl1fu16.html
Link: https://www.chefknivestogo.com/tskakufu16.html

The fifth sentence of the first paragraph on the Kajiwara Blue #1 Kurouchi Deba 180mm page and the stat line for Steel.
Link: https://www.chefknivestogo.com/kajihara2.html

The third sentence of the first paragraph on the Kajiwara Blue #1 Kurouchi Gyuto 210mm page has two instances.
Link: https://www.chefknivestogo.com/tskakugy21.html

The third sentence of the first paragraph on the Kajiwara Blue #1 Kurouchi Gyuto 240mm page.
Link: https://www.chefknivestogo.com/tskakugy24.html

One final comment. The Kajiwara Blue #1 Kurouchi Nakiri 165mm page in the Edge Steel stat line mentions that the video is outdated. I think this is good. Three other pages appear to have outdated videos but no disclaimer. However, these pages have two videos and only the second is the knife video. Plus the latter two do not have Edge Steel stat lines. Since these pages also contain the Blue #2 typo it might be convenient to add the video disclaimer at the same time. Of course, if there are plans for updated videos then that would work too.

Edge Steel: Blue #1 (Video is outdated)

Kajiwara Blue #1 Kurouchi Deba 180mm: https://www.chefknivestogo.com/kajihara2.html
Kajiwara Blue #1 Kurouchi Gyuto 210mm: https://www.chefknivestogo.com/tskakugy21.html
Kajiwara Blue #1 Kurouchi Gyuto 240mm: https://www.chefknivestogo.com/tskakugy24.html

[ChefKnivesToGo]

This was a problem from the beginning where I didn't know what steel was used.

I believe I was told a while ago that all his blades were from Blue #2 which makes sense since single blacksmiths rarely work several steels. They're required to buy a ton of each type to get Hitachi interested in selling to them. So, I just went in and changed everything I found that said Blue #1 and switched it Blue #2.

[XexoX]

A suggestion and a thought. It would be nice if you put a date in the listing when you first offered that knife. Not asking for you to go back and add it, but in the future have it in the description. I wonder sometimes if something is new, or it has been around a while and I missed it. Or when you start offering knives from a blacksmith. You know what I mean....

Thanks Mark and Sue for all you do.