Link: https://www.chefknivestogo.com/mabl2nana16.html...The alloy is known for its outstanding edge life and toughness. And while blue steels are a bit harder to sharpen than white steels, white steels cut better as they dull down...
Typographical errors on the site.
Re: Typographical errors on the site.
There looks to be a sentence missing in the second paragraph on the Matsubara Blue #2 Nashiji Nakiri 165mm Custom page. Based on similar text on some of the other pages the following sentence should be added after the quoted section shown below. "But the edge on blue steel is one of the longest lasting of the paper steels."
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Re: Typographical errors on the site.
Deleted one page and fixed the other. Thanks!aurrico wrote: ↑Tue Aug 17, 2021 12:28 am I believe the first sentence in the second paragraph on the Matsubara Blue #2 Nashiji Kiri Cleaver 190mm and Matsubara Blue #2 Nashiji Kiri Cleaver 190mm Colored Ferrule pages are missing the word "this" between the words "bunka" and "unique".LinksLooking like the offspring from an encounter between a cleaver and bunka unique knife is a wonderful tool for almost every cutting and chopping duty in the kitchen.
https://www.chefknivestogo.com/mabl2nakicl1.html
https://www.chefknivestogo.com/mabl2natana12.html
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Re: Typographical errors on the site.
Give me 24 hours on new items. I often will publish the pictures, title and price and then come in and do the rest in the morning.aurrico wrote: ↑Mon Aug 16, 2021 10:46 pm By the look of things on the Matsubara G3 Nashiji pages some of the pages are still under construction so you may know about the following items.
There are no photos for the Matsubara G3 Nashiji Gyuto 240mm and the Matsubara G3 Nashiji Sujihiki 240mm knives. These pages also have no description or stats. While the Matsubara G3 Nashiji Petty 150mm has photos it also has no description or stats.
Links
https://www.chefknivestogo.com/mag3gy24.html
https://www.chefknivestogo.com/mag3su24.html
https://www.chefknivestogo.com/mag3pe15.html
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Re: Typographical errors on the site.
Fixed and changed some wordy stuff that Ray wrote.aurrico wrote: ↑Mon Aug 16, 2021 11:45 pm There is a missing space character in "Aogami2" in the fifth sentence of the second paragraph on the Matsubara Blue #2 Nashiji Tall Petty 130mm and Matsubara Blue #2 Nashiji Tall Petty 130mm Custom pages.LinksThe soft stainless steel not only protects the inner core of Aogami2 steel but also adds a level of dampening to the blade ...
https://www.chefknivestogo.com/mabl2natape1.html
https://www.chefknivestogo.com/mabl2nape13.html
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Re: Typographical errors on the site.
Thanks, I deleted that bit about the European chef knife.aurrico wrote: ↑Mon Aug 16, 2021 11:32 pm There are two typos on the two Matsubara White #1 Cleaver pages.
The first sentence of the description says that a traditional cleaver is the Japanese version of the European chef knife. Isn't the gyuto the Japanese version of the European chef knife?
In the second paragraph it says that the HRC for White #1 steel is 63-64. Isn't this a little high for White #1?The Matsubara White #1 Cleaver is a fine example of a traditional cleaver, the Japanese version of the European chef knife.LinksThis knife is hardened to 63-64 HRC which is at the upper end of hardness for this steel.
https://www.chefknivestogo.com/mawh1cl21.html
https://www.chefknivestogo.com/mawh1kicl18.html
Lastly, the last sentence in the description for the Matsubara White #1 Cleaver 210mm looks to be a copy/paste error from the gyuto page. The cleaver would seem to be more of a single purpose tool than a "kitchen knife capable of handling most cutting tasks".This is a wonderful example of a classic cleaver. A knife that should occupy a spot on the shopping list of anyone seeking a medium sized and modestly priced kitchen knife capable of handling most cutting tasks.
I'm not sure about the HRC since it's been a long time since I asked Tanaka san. I'll ask. It's not outside the range to heat treat that steel to 63 but you're right, most do it a couple of points lower.
Chinese cleavers are often used as general-purpose knives. I don't think Ray is in error there.
Re: Typographical errors on the site.
Mark,
Thank you for the explanation. This one should be a lot simpler.
In the first sentence on the 170-210mm Pettys page, the "n" in western seems to be missing.
Thank you for the explanation. This one should be a lot simpler.
In the first sentence on the 170-210mm Pettys page, the "n" in western seems to be missing.
Link: https://www.chefknivestogo.com/210mmpettys.htmlPetty knives are Japanese versions of wester utility knives or smaller paring knives.
Last edited by aurrico on Tue Aug 24, 2021 8:26 am, edited 1 time in total.
Re: Typographical errors on the site.
In the last sentence on the Nigara Knives page, the "n" in Northern seems to be missing.
Link: https://www.chefknivestogo.com/suisinknives.htmlNigara was able to survive and thrive and today make some of the finest cutlery in Norther Japan.
Re: Typographical errors on the site.
The first sentence in the second paragraph on the Itto-Ryu Tsuchime White #2 Gyuto 210mm page says the knife is made with iron cladding but the stat line says stainless cladding. They both can't be right. The 240mm Gyuto says stainless in both places.
Also, the stat line for Ferrule is missing the label" Ferrule:". It just saysThe knife is made with a low reactivity iron cladding over White #2 high carbon steel.
Cladding: Stainless, Hammered
Link: https://www.chefknivestogo.com/itryuwh2gy21.htmlBlack Resin/Plastic
Re: Typographical errors on the site.
On the Itto-Ryu Knives page, the images for the Itto-Ryu Kurouchi White #2 Santoku 165mm, Itto-Ryu Tsuchime White #2 Gyuto 210mm and Itto-Ryu Tsuchime White #2 Gyuto 240mm have a video icon overlay on the top right but the pages for these knives do not have any videos.
Link: https://www.chefknivestogo.com/rentetsuknives.html
Link: https://www.chefknivestogo.com/rentetsuknives.html
Re: Typographical errors on the site.
Just got a Chromax for a friend and noticed: "This hammer gorged blade." I like the idea of hammer gorging.
https://www.chefknivestogo.com/tachgy21.html
https://www.chefknivestogo.com/tachgy21.html
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Re: Typographical errors on the site.
The cladding is listed as polished steel instead of polished iron. Also, blade height is listed as 2.6mm
https://www.chefknivestogo.com/shkabl2misa1.html
https://www.chefknivestogo.com/shkabl2misa1.html
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Re: Typographical errors on the site.
Listed as "polished stainless" in the description and "Kurouchi Finish" in the specs.
https://www.chefknivestogo.com/shkabl2misa1.html
https://www.chefknivestogo.com/shkabl2misa1.html
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Typographical errors on the site.
Ok, I think we’re all fixed up. I have to do a full publish so they should show the corrections in about an hour.
Thanks!
Thanks!
Re: Typographical errors on the site.
"witl" should be "with" in the last sentence on the following Matsubara G3 Nashiji knife pages.
Matsubara G3 Nashiji Nakiri 165mm https://www.chefknivestogo.com/mag3na16.html
Matsubara G3 Nashiji Santoku 180mm https://www.chefknivestogo.com/mag3nasa18.html
Matsubara G3 Nashiji Gyuto 210mmhttps://www.chefknivestogo.com/mag3nagy21.html
Matsubara G3 Nashiji Gyuto 240mm https://www.chefknivestogo.com/mag3gy24.html
Matsubara G3 Nashiji Petty 150mm https://www.chefknivestogo.com/mag3pe15.htmlMr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it witl a nashiji finish which looks great in person.
Matsubara G3 Nashiji Nakiri 165mm https://www.chefknivestogo.com/mag3na16.html
Matsubara G3 Nashiji Santoku 180mm https://www.chefknivestogo.com/mag3nasa18.html
Matsubara G3 Nashiji Gyuto 210mmhttps://www.chefknivestogo.com/mag3nagy21.html
Matsubara G3 Nashiji Gyuto 240mm https://www.chefknivestogo.com/mag3gy24.html
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Re: Typographical errors on the site.
Kohetsu AS Togatta Gyuto 240mm
The descriptions and details all describes the HAP40 instead of Aogami Super.
https://www.chefknivestogo.com/koastogy24.html
The descriptions and details all describes the HAP40 instead of Aogami Super.
https://www.chefknivestogo.com/koastogy24.html
Wilson - Just an retired sushi chef
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Re: Typographical errors on the site.
Bob noticed and emailed me that the Kato Ginsans were not listed under Shop by Steel. I added them.
If you find these please let me know here and I'll keep fixing them. I have to do them manually and it's hard to remember sometimes when I'm busy putting items and sections on the site.
If you find these please let me know here and I'll keep fixing them. I have to do them manually and it's hard to remember sometimes when I'm busy putting items and sections on the site.
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Re: Typographical errors on the site.
The Tabata kiri cleaver just landed in New Arrivals is called a gyuto in the description. You also may want to list spine thickness.
https://www.chefknivestogo.com/tawh1kicl17.html
https://www.chefknivestogo.com/tawh1kicl17.html
David