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mhlee
05-22-2013, 09:50 PM
I'm trying to gauge interest among members in the West Coast to see how many of you would be interested in attending a West Coast Gathering some time in the next few months in Southern California (Los Angeles area).

If you are interested in attending, please respond in this thread. Thanks.

unkajonet
05-22-2013, 09:51 PM
Count me in

El Pescador
05-22-2013, 09:53 PM
I'm in.

JBroida
05-22-2013, 10:04 PM
i'm game

azchef
05-22-2013, 10:19 PM
Sure that would be cool, only A 6 hr drive

mc2442
05-22-2013, 11:18 PM
Will try to actually make this one.

kalaeb
05-23-2013, 12:13 AM
I may be able to make that happen.

chuck239
05-23-2013, 12:21 AM
I'm in.

-Chuck

tk59
05-23-2013, 12:38 AM
If it's at all possible for me, I'll be there. :thumbsup: Thanks for offering up your home, mh.

Chef Doom
05-23-2013, 01:01 AM
Hell freakin yeah I'm down. Especially if Mr. Lee barbecues. Jon has to bring a Gesshin Hide Yanagiba so I can slice up some brisket. :thumbsup:

El Pescador
05-23-2013, 03:29 AM
Sure that would be cool, only A 6 hr drive

Take the train!

TamanegiKin
05-23-2013, 06:07 AM
I'm down for sure, last year was a lot of fun.

Brad Gibson
05-23-2013, 09:02 PM
I'd be up for this, depending on the location.

SlapChop
05-23-2013, 09:08 PM
As long as the timing works out I would be interested

kinkoz
05-24-2013, 02:49 AM
I like to go, if it's possible for me... will try hard!!! Lol...

tk59
05-24-2013, 03:28 AM
Hell freakin yeah I'm down. Especially if Mr. Lee barbecues. Jon has to bring a Gesshin Hide Yanagiba so I can slice up some brisket. :thumbsup:A nice yanagiba for barbecue?!!! For shame! :soapbox:

SlapChop
05-24-2013, 04:15 AM
Sure that would be cool, only A 6 hr drive
If i am able to go we can car pool it out there. If you have a motorcycle we could do a real trip!

mhlee
05-24-2013, 01:02 PM
A nice yanagiba for barbecue?!!! For shame! :soapbox:

+1

Even assuming I do make brisket (probably won't), I'm not about to let you (Chef Doom) use my Gesshin Hide Yanagiba on brisket. Ribs? Maybe if Jon's there, so he can fix anything if you happen to F*** up my knife. :curse:

mhlee
05-24-2013, 01:40 PM
BTW - Thanks to everyone for responding. It looks like there's decent interest in this.

azchef
05-24-2013, 03:30 PM
SlapChop I would car pool with you for sure, It would cut the costs down for both of us, we could ask Don from Tuscon as well

SlapChop
05-24-2013, 05:19 PM
SlapChop I would car pool with you for sure, It would cut the costs down for both of us, we could ask Don from Tuscon as well

I am conveniently located in South Tempe, So If Don were on board it would not take him any further out of his way.

Don Nguyen
05-28-2013, 11:39 PM
I can probably go and carpool with you guys. I will find out for sure soon though.

mhlee
06-04-2013, 02:08 PM
Since we've gotten some more recent in-the-area members, I figured I'd give this the obligatory bump to see if more people would be interested in coming if we go forward with this.

Thanks.

TamanegiKin
06-04-2013, 04:28 PM
I think the SD crew should cruise up in a party bus.

Brad Gibson
06-04-2013, 04:37 PM
I think the SD crew should cruise up in a party bus.

im in!

Burl Source
06-04-2013, 07:06 PM
I was thinking....
Surely someone down there knows how to set up a live streaming video.
I heard that all the people in SoCal are computer gurus.
Sure would make things fun for those of us who can't make the trip.

Chef Doom
06-09-2013, 02:02 PM
We should contact one of the local studios in Hollywood and see if they would send a small camera crew for a potential pilot reality t.v series. We can name it "L.A. Blade Nuts". Or how about "Hollywood Cut Crew"? Or even "West Coast Sharpening Gurus"? Or even "California Custom Steel"?

JBroida
06-09-2013, 02:08 PM
lol

jalanpipes
06-09-2013, 04:21 PM
Do we have a when and where yet? I could be in, if it doesn't conflict with my travel schedule

mhlee
06-09-2013, 07:58 PM
We have a tentative date and location - Saturday, August 3, 2013, Gardena, California. The starting time is TBD, but most likely early afternoon.

I hosted last year's WCG and will again host the WCG this year. I'm planning on firing up the Big Green Egg again, opening up a few bottles of wine, etc.

jalanpipes
06-09-2013, 11:49 PM
Oh man, I'd love to come. I think I'm going to be in Asia until the 5th or 6th, though. Looking forward to the pictures.

markenki
06-10-2013, 01:22 AM
Woot! Looks like I might be able to make it! When will we fix that date?

azchef
06-10-2013, 01:29 AM
How close is that to JKI? I am going to be over that way with my family

JBroida
06-10-2013, 01:30 AM
close enough that JKI will not be open that day because i will be at the WCG ;)

Truthfully, about 30-45 minutes (a bit more in heavy traffic)

Anton
06-10-2013, 06:50 PM
I would like to attend.... I'm in Santa Monica/Venice area

BTW - In person, I only know Jon at JKI

Price of admission; a decent bottle of wine?

mhlee
06-10-2013, 07:45 PM
You're welcome to attend.

There's no price of admission. It's more like, bring whatever you want to bring.

And, I think we may have met. Did you bring a Sabatier to Jon's store that you were going to work on and asked about using a coarse stone or diamond plate to use to regrind and reprofile the knife with?


I would like to attend.... I'm in Santa Monica/Venice area

BTW - In person, I only know Jon at JKI

Price of admission; a decent bottle of wine?

Anton
06-10-2013, 08:02 PM
You're welcome to attend.

There's no price of admission. It's more like, bring whatever you want to bring.

And, I think we may have met. Did you bring a Sabatier to Jon's store that you were going to work on and asked about using a coarse stone or diamond plate to use to regrind and re-profile the knife with?

Oh hey! That would be me... Nice to put a face to the "avatar"

The Sab project went well, ended up coming back to JKI and ground it down on Jon's belt, then some stone work, working well now.

Looking forward to the meet

mhlee
06-10-2013, 10:32 PM
Cool.

I'm glad the Sab project worked out well and that you got to use Jon's belt grinder.


Oh hey! That would be me... Nice to put a face to the "avatar"

The Sab project went well, ended up coming back to JKI and ground it down on Jon's belt, then some stone work, working well now.

Looking forward to the meet

azchef
06-12-2013, 11:46 PM
Ok so what time and where ? My mother graduates from law school that day and I may pull off doing both

Chef Doom
06-13-2013, 12:59 PM
Marking this baby on my calendar right now. What to bring, hmmmmm. Wine? Brewskies? Though I don't drink wine or beer so my selections would suck. Maybe a desert from a place I know.


close enough that JKI will not be open that day because i will be at the WCG ;)

Truthfully, about 30-45 minutes (a bit more in heavy traffic)

Since this IS L.A. and there is ALWAYS traffic, I would guess an hour or so.

Don Nguyen
06-16-2013, 01:35 PM
That date is good for me. I'd like to do an AZ carpool if other people are able/interested.

Brad Gibson
06-17-2013, 06:45 PM
If anyone from SD is planning to go, I'd like to hitch a ride. I will pay for gas!

tweyland
06-26-2013, 02:49 AM
We have a tentative date and location - Saturday, August 3, 2013, Gardena, California. The starting time is TBD, but most likely early afternoon.

I hosted last year's WCG and will again host the WCG this year. I'm planning on firing up the Big Green Egg again, opening up a few bottles of wine, etc.

It was a cool hang last year, I would like to attend again, but unfortunately it's unlikely that I'll have a Saturday off. I look forward to the coverage.

~Tad

JBroida
06-26-2013, 03:08 AM
hey man... havent seen you in forever... how are things? The eastside is SOOO far away :P

Brad Gibson
07-10-2013, 08:12 PM
It sucks that this is on a Saturday. All of the cooks have to work I'm sure.. Sunday seems more reasonable

Don Nguyen
07-10-2013, 11:25 PM
Checking in if there are any other Arizonians out there who would like to carpool?

mc2442
07-11-2013, 01:22 AM
I have a coworkers wedding on the 3rd, in Glendale of all places. Enjoy all!

TamanegiKin
07-11-2013, 04:13 PM
I have a coworkers wedding on the 3rd, in Glendale of all places. Enjoy all!

What's wrong with Glendale huh? :bat: haha just kidding.
Part of my childhood I grew up there. Weird place.

pete84
07-15-2013, 12:56 PM
I would like to attend if there is space available. Please let me know, thank you!

mhlee
07-15-2013, 01:50 PM
Saturday was chosen instead of Sunday so that members from Arizona could attend without having to drive in the middle of night back to Arizona for work on Monday.

pete84 - there's definitely space.

I'll post an update about numbers, etc., soon.

Thanks.

JBroida
07-15-2013, 02:01 PM
so whats the official plan now?

mhlee
07-15-2013, 02:16 PM
so whats the official plan now?

Still Saturday, August 3, 2013.

Sorry for the confusion, Jon. I just wanted to explain why Saturday was chosen.

JBroida
07-15-2013, 02:20 PM
cool... just wanted to make sure it was on my calendar right... it is. Anyways, its almost 2:30am here, so i think its about time to crash ;)

Sara@JKI
07-15-2013, 07:20 PM
Mike- Thank you for hosting the gathering again this year.... maybe I can bring a variety of onigiri this year. Let me know if there is anything I can do to help! Looking forward to it.

mc2442
07-16-2013, 12:39 AM
What's wrong with Glendale huh? :bat: haha just kidding.
Part of my childhood I grew up there. Weird place.

Never been there, so just by reputation. I love the song about it though.

TamanegiKin
07-16-2013, 09:13 PM
Never been there, so just by reputation. I love the song about it though.

That song was funny, raised a lot of brows around town.

mhlee
07-18-2013, 02:34 PM
Mike- Thank you for hosting the gathering again this year.... maybe I can bring a variety of onigiri this year. Let me know if there is anything I can do to help! Looking forward to it.

Sounds great! :)

mhlee
07-18-2013, 02:36 PM
I would like to get a current headcount of attendees.

If you are planning on attending, please respond in this thread with number of people attending. Guests are, of course, welcome.

Thanks.

Anton
07-18-2013, 03:40 PM
me, myself, I

unkajonet
07-18-2013, 06:20 PM
I'll be there

TamanegiKin
07-18-2013, 06:59 PM
Me +1.
Thanks Michael

JBroida
07-18-2013, 09:00 PM
sara and i will be there

chuck239
07-19-2013, 04:30 AM
I'll be there. MAYBE a +1... probably not.

-Chuck

Brad Gibson
07-19-2013, 04:44 AM
I really want to go. If anyone from San Diego is going that I could carpool with please let me know!

pete84
07-19-2013, 12:32 PM
pete84 - there's definitely space.


Awesome! Count me in, looking forward to meeting you guys in person! I'll bring something yummy

Don Nguyen
07-19-2013, 04:32 PM
I'm not sure at the moment, but if I can make it it'll just be myself.

Brad Gibson
07-22-2013, 12:32 AM
If any of the people from Arizona drive up on the 8 through San Diego lemme know I need a ride!

Don Nguyen
07-24-2013, 11:39 AM
Looks like it's a no-go for me, unfortunately. Hopefully next year things work out better.

DevinT
07-24-2013, 07:43 PM
Me and my son John may be able to come down for the day. A lot depends on my foot.

Hoss

jimbob
07-25-2013, 04:44 AM
Unfortunately, the pacific ocean is hindering my attendance. I would have loved to handle some of the knives (kagekiyo especially), and meet some of you i suppose.

mhlee
07-26-2013, 06:37 PM
Unfortunately, the pacific ocean is hindering my attendance.

Which is too bad. If you could attend, I would ask you to bring some Balmain Bugs, Moreton Bay Bugs or other slipper lobster (and, of course, pay you for them). I couldn't tell you which one I had, but the stir fried fresh slipper lobsters I had in Taiwan were one of best things I've ever had in my life.

Anton
07-26-2013, 07:20 PM
[QUOTE=DevinT;227805]Me and my son John may be able to come down for the day. A lot depends on my foot.

Hoss[/QUOTE

Would be great to meet you sir

DevinT
07-26-2013, 07:59 PM
We are coming. My foot should fine.

Hoss

JBroida
07-26-2013, 08:00 PM
looking forward to finally meeting you

DevinT
07-27-2013, 12:37 PM
Thanks Michael for hosting the gathering. We are looking forward to meeting you guys/gals. We are working on a couple of knives to bring. We are going to talk knives until people pass out.

Love and respect

Hoss

mhlee
07-29-2013, 01:16 AM
Thanks Michael for hosting the gathering. We are looking forward to meeting you guys/gals. We are working on a couple of knives to bring. We are going to talk knives until people pass out.

Love and respect

Hoss

This is why I do it. I'm glad you can attend.

So far, here are the attendees that have confirmed:

Anton
Unkajonet
TamanegiKin +1
Jon and Sara
Chuck239 and maybe +1
Tk59
Pete84
Devin Thomas and John Thomas

Chef Doom - Are you in?

DevinT
07-29-2013, 03:18 AM
Did Brad G ever find a ride?

Hoss

Brad Gibson
07-29-2013, 03:23 AM
I have not.

vinster
07-29-2013, 01:53 PM
Hey Michael -- did you ever determine a start time? I dont think I can make it, but if it runs late enough, I might be able to swing by... if LA traffic cooperates.

mhlee
07-30-2013, 01:37 PM
Because Devin is driving a rather long distance to get here, I would like to start around 1 p.m. or 2 p.m. so that Devin and others who are coming from longer distances have enough time to get here without rushing.

And, based on last year's WCG, it likely won't go past 7.

Mucho Bocho
07-30-2013, 03:36 PM
Wow a dinner with Devin Thomas and Jon Brodia. heck I'd rather share a meal with them than Thomas keller any day. You guys are going to learn a lot. Please take pics, and list names this time. ok

Chef Doom
08-03-2013, 01:34 AM
This is why I do it. I'm glad you can attend.

So far, here are the attendees that have confirmed:

Anton
Unkajonet
TamanegiKin +1
Jon and Sara
Chuck239 and maybe +1
Tk59
Pete84
Devin Thomas and John Thomas

Chef Doom - Are you in?

Sorry for the late reply. I'm definitely in. Looking forward to it. Thanks for hosting the event.

JBroida
08-03-2013, 02:26 AM
sweet... looking forward to hanging out tomorrow.

mhlee
08-03-2013, 04:00 AM
And so it starts . . .17696

TamanegiKin
08-03-2013, 04:04 AM
Oh man, can't wait!

TamanegiKin
08-03-2013, 04:14 AM
Hope you guys like beer.

http://i.imgur.com/NqefuUx.jpg

Anton
08-03-2013, 04:26 AM
i got some Bourbon, anyone?

Brad Gibson
08-03-2013, 05:44 AM
St bernadus and rodenbach. Dang guys! Have a good time and take a lot of pics! I couldn't find a ride so ill have to live through your camera lens! Have fun everyone and travel safe!

Sara@JKI
08-04-2013, 02:49 AM
mike, thank yo so much for hosting us today. it was really a fun and memorable time :) we are all lucky to have you - you bring this community together!

JBroida
08-04-2013, 03:07 AM
some pics from todays gathering...

http://sphotos-a-lax.xx.fbcdn.net/hphotos-prn2/1097974_10151620251278860_532371573_n.jpg

http://sphotos-g.ak.fbcdn.net/hphotos-ak-prn1/543811_10151620251248860_1799760756_n.jpg

http://sphotos-e.ak.fbcdn.net/hphotos-ak-prn2/971183_10151620251218860_886669294_n.jpg

http://sphotos-b-lax.xx.fbcdn.net/hphotos-prn1/1014270_10151620251328860_885065490_n.jpg

http://sphotos-b-lax.xx.fbcdn.net/hphotos-ash4/998573_10151620251368860_425790570_n.jpg

http://sphotos-a.ak.fbcdn.net/hphotos-ak-ash3/76023_10151620251408860_1323748458_n.jpg

http://sphotos-a-lax.xx.fbcdn.net/hphotos-frc1/1000321_10151620251438860_608854249_n.jpg

http://sphotos-a-lax.xx.fbcdn.net/hphotos-frc3/1098405_10151620251473860_1167826607_n.jpg

http://sphotos-c.ak.fbcdn.net/hphotos-ak-ash3/543811_10151620251503860_1939495201_n.jpg

http://sphotos-b.ak.fbcdn.net/hphotos-ak-ash3/27293_10151620251548860_206546231_n.jpg

http://sphotos-b-lax.xx.fbcdn.net/hphotos-ash4/999552_10151620251588860_688994066_n.jpg

http://sphotos-f.ak.fbcdn.net/hphotos-ak-ash4/312387_10151620251623860_716475175_n.jpg

http://sphotos-d.ak.fbcdn.net/hphotos-ak-ash4/1006309_10151620251683860_239335544_n.jpg

http://sphotos-a-lax.xx.fbcdn.net/hphotos-prn2/1098381_10151620251713860_260587578_n.jpg

http://sphotos-a-lax.xx.fbcdn.net/hphotos-ash3/1146544_10151620251748860_1249968969_n.jpg

http://sphotos-b.ak.fbcdn.net/hphotos-ak-prn1/44624_10151620251843860_800274294_n.jpg

http://sphotos-h.ak.fbcdn.net/hphotos-ak-frc3/971410_10151620251863860_390538206_n.jpg

http://sphotos-f.ak.fbcdn.net/hphotos-ak-ash4/1146662_10151620251878860_1520899041_n.jpg

http://sphotos-b-lax.xx.fbcdn.net/hphotos-frc1/998906_10151620251963860_1724708263_n.jpg

http://sphotos-a-lax.xx.fbcdn.net/hphotos-prn2/1098366_10151620252013860_332918737_n.jpg

http://sphotos-a.ak.fbcdn.net/hphotos-ak-ash4/1004821_10151620252008860_1176097314_n.jpg

http://sphotos-a-lax.xx.fbcdn.net/hphotos-prn2/969388_10151620252083860_1790168522_n.jpg

http://sphotos-c.ak.fbcdn.net/hphotos-ak-frc1/995432_10151620252148860_1941625894_n.jpg

http://sphotos-b-lax.xx.fbcdn.net/hphotos-prn2/282818_10151620252178860_984949834_n.jpg

http://sphotos-f.ak.fbcdn.net/hphotos-ak-prn1/1014256_10151620252203860_1390479428_n.jpg

http://sphotos-g.ak.fbcdn.net/hphotos-ak-ash4/998080_10151620252283860_635922115_n.jpg

http://sphotos-a-lax.xx.fbcdn.net/hphotos-prn1/644197_10151620252323860_328158541_n.jpg

http://sphotos-c.ak.fbcdn.net/hphotos-ak-prn1/76014_10151620252393860_597966457_n.jpg

jimbob
08-04-2013, 05:55 AM
You. Bastards. Jealous.

unkajonet
08-04-2013, 12:50 PM
Thanks Mike for hosting WCG again this year. It was a great time!

Seth
08-04-2013, 01:45 PM
ecg has better knives; wcg has better food.... looks like a good time and the food seriously looks great.

chuck239
08-04-2013, 02:45 PM
Haha, better knives.... Whatever you have to tell yourself to sleep at night....

Michael, thanks again for hosting. It was great to see everyone again.

-Chuck

Zwiefel
08-04-2013, 02:54 PM
Awesome.

Anton
08-04-2013, 03:24 PM
There were good knives, we just didn't put them out

JBroida
08-04-2013, 03:42 PM
yeah... there were kramers, burkes, devins, etc. as well as a bunch of great japanese knives. I think we had that part covered well.

Chuckles
08-04-2013, 04:10 PM
No avoiding the east coast west coast rivalry. Start working on your rhymes guys.

Looks like a great time.

Seth
08-04-2013, 04:14 PM
Oh yeah....well we had Mari and Vincent....and Rick...and maybe a Gesshin, I'm not sure. I don't sleep well. You all look so cool and west-coasty. Someday there should be an international conference for KKF.

Jon - those are some of the new line? The ones were you blush on the video? They look like very cool knives.

Zwiefel
08-04-2013, 04:14 PM
Sounds like we need a mid-west gathering to me.....

JBroida
08-04-2013, 05:10 PM
yeah... we had some of the new line there... i have my personal one and also one of the other people had a 270mm blue #1 kiritsuke-shaped wa-gyuto

tk59
08-04-2013, 05:11 PM
Knives... Everyone should cut with a Gesshin Kagekiyo. Amazing cutters those. I can't wait to hear how they hold up to some hard use. I wasn't sold on the handles at first but now, I must have one. That said, there were a lot of knife rolls but not that many came out. I, myself, brought over a dozen but only two made it out. I didn't want to produce so much waste but next time, I'm bringing a case of sacrificial big-a$$ onions and potatoes then as for forgiveness.

TamanegiKin
08-04-2013, 05:38 PM
I had a great time hanging out with the crew yesterday.
Thanks again Michael!

tk59
08-04-2013, 05:52 PM
Oh and big thanks to Michael for hosting again! (I hope you enjoy the olives! My daughter just reamed me for forgetting them.) :O

JBroida
08-04-2013, 06:04 PM
indeed... Michael was a great host, and the pork was even better this year ;)

Johnny.B.Good
08-04-2013, 06:21 PM
Thanks for the pictures, Jon.

Looks like it was a great time!

mhlee
08-04-2013, 06:33 PM
Knives... Everyone should cut with a Gesshin Kagekiyo. Amazing cutters those. I can't wait to hear how they hold up to some hard use. I wasn't sold on the handles at first but now, I must have one. That said, there were a lot of knife rolls but not that many came out. I, myself, brought over a dozen but only two made it out. I didn't want to produce so much waste but next time, I'm bringing a case of sacrificial big-a$$ onions and potatoes then as for forgiveness.

Just ask. I had a five pound bag of potatoes that I would have been to offer to be sacrificed to the Kagekiyo.

And, sorry for the small onions. I'll look for extra large ones next time. ;)

mhlee
08-04-2013, 06:33 PM
Oh and big thanks to Michael for hosting again! (I hope you enjoy the olives! My daughter just reamed me for forgetting them.) :O

Shall I mail them down to you?

mhlee
08-04-2013, 06:37 PM
. . . and the pork was even better this year ;)

That's the most important thing that mattered! :justkidding:

I was glad to see everyone again and to have been able to host it again this year. Thank you all for being, first and foremost, generous guests.

And, that Kagekiyo? Yeah. It's kind of awesome.

mc2442
08-04-2013, 06:53 PM
I missed the gathering for a coworkers wedding, but due to the high praise I ordered a Kagekiyo (stainless) to try out. Will let you know what I think.

mhlee
08-04-2013, 06:56 PM
I had a great time hanging out with the crew yesterday.
Thanks again Michael!

Thank YOU for bringing so many interesting beers!

Dave Martell
08-04-2013, 09:44 PM
WCG was today?!? You lucky dogs you! Sure explains why it's so quiet here....

tk59
08-04-2013, 11:27 PM
I missed the gathering for a coworkers wedding, but due to the high praise I ordered a Kagekiyo (stainless) to try out. Will let you know what I think.I'm dying to know what you find. The stainless ones that Jon brought were WICKED thin behind the edge, moreso than the knives we all got to try out and those were fantastic cutters.

sachem allison
08-05-2013, 01:46 AM
Knives... Everyone should cut with a Gesshin Kagekiyo. Amazing cutters those. I can't wait to hear how they hold up to some hard use. I wasn't sold on the handles at first but now, I must have one. That said, there were a lot of knife rolls but not that many came out. I, myself, brought over a dozen but only two made it out. I didn't want to produce so much waste but next time, I'm bringing a case of sacrificial big-a$$ onions and potatoes then as for forgiveness.

i have never seen TK gush before.lol

chuck239
08-05-2013, 04:56 AM
He used 2 seperate knives with some time in between. The second one was Jon's. After about 5 slices into an onion he just stopped, wiped the knife off, set it down and said something about needing one... The knife is pretty damn crazy. Already planning on a second one for myself.

-Chuck

TamanegiKin
08-05-2013, 05:53 AM
Thank YOU for bringing so many interesting beers!

It was my pleasure.

@Chuck
I used your Kagekiyo on half an onion and knew right away that I wanted one.
In the past I've never really been drawn to kiritsuke shaped gyutos but the way this one has shinogi lines and is beveled from the spine down to the tip looks absolutely gorgeous. Thanks for sharing

Chuckles
08-05-2013, 04:02 PM
I just tried the Kagekiyo 270 kirisuke-ish gyuto the other day. Really an amazing knife. It will be interesting to see if you will be able to keep them in stock Jon.

JBroida
08-05-2013, 04:09 PM
that will be the tough part.

cookinstuff
08-05-2013, 05:52 PM
I thought I wanted the blue 240 gyuto, but looking at them side by side on the table, I think I want the ginsanko. Looking at the photos on JKI I like the blue, any opinions on someone who has used both as to what they enjoy? I keep hearing they slice onions very nice. I don't need a stainless knife, just a nice cutting knife, and they seem to have slightly different profiles.

tk59
08-06-2013, 12:12 PM
i have never seen TK gush before.lolThat's because I generally don't, lol. Last time I felt this way about a knife was the Gengetsu line and I like the profile on these guys even better. I really want to cut with these two lines side-by-side and check out which cuts better but I'm almost certain that these new knives are a touch nicer to use.

mc2442
08-09-2013, 01:33 AM
I'm dying to know what you find. The stainless ones that Jon brought were WICKED thin behind the edge, moreso than the knives we all got to try out and those were fantastic cutters.

Picked it up from the post office today, but did not get home until 9, so no playing with it tonight. As always, it was accompanied a nice note from Sara. I will have to get a bunch of veggies for this weekend to try it out. Sent a knife out to knyfeknerd for PIF that I have not been using, so one in one out.

Just a couple initial thoughts on it. First, it is a very attractive knife. I will try to catch it on camera, but I seem to suck at photography, so we will have to see how it turns out. The two tone handle works well together, and love the way the light reflects off the different textures on the blade. The other was the size. I am use to westerns, so the blade length is different. And I am use to my ITK for height, and did not realize it is actually longer than 240. It has good knuckle clearance, however, and feels like it should be very nimble to use. As TK mentioned, it seems very thin behind the edge.

I will have to see how it cuts this weekend, but I am sure I will be very happy with the purchase.

tk59
08-09-2013, 01:50 AM
REALLY?!! 9 pm and you aren't cutting anything?! You're killin' me! :knife:

mc2442
08-09-2013, 02:02 AM
Plan on making a big pot of chicken soup on Saturday to let me cut a bunch of different types of veggies. Probably get a decent amount of extra to play with. You know, to support the farmers.

I do keep handling it, testing balance, etc. Definitely a blade forward balance using a normal pinch grip, which I like. Very comfortable in the hand.

mc2442
08-09-2013, 02:18 AM
OK, at least cut up a cucumber for a snack. Absolutely fell through it. Some sticking, but not bad. Curious to see potatoes Saturday.

chuck239
08-09-2013, 02:25 AM
Listen, I live in newport beach. Don't make me steal it and take it to work tomorrow to use next to my 270 blue kiritsuke shape gyuto...

-Chuck

tk59
08-09-2013, 02:27 AM
LOL

mc2442
08-09-2013, 11:59 PM
I will lock my doors and windows accordingly.

chuck239
08-10-2013, 03:48 AM
Haha... just saying I can test it for you until you finally get around to using it. haha Let me know your thoughts on the knife tomorrow! Excited to hear another opinion. Which knife and size did you get?

-Chuck

tk59
08-10-2013, 12:29 PM
Didn't Jon just have the 240 size in stock?

mc2442
08-10-2013, 02:41 PM
It is the 240. Just to be clear on before, it is a bit smaller than I thought it would be, due to being use to westerns and the higher/bigger DT ITK and others.

That being said, this thing cuts like a dream. Fell through anything I cut this morning: carrots, celery, green onions, potatoes, and cauliflower for the soup. Seemed a bit sticky the other night on the cucumber, but pretty normal this morning for what I am use to, maybe on the side of better release. Very nimble, no problem with knuckle clearance. Not really qualified to do a full review in detail, but first reaction is liking this knife a lot. OOTB edge is all I am using for a bit, no stropping or sharpening for quite a while based on this morning.
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mc2442
08-10-2013, 02:44 PM
Jon's website is probably better for pics :)

chuck239
08-10-2013, 03:49 PM
Photos didn't work. Glad you liked it so far! I have been using mine at work every day since I got it.

-Chuck

mc2442
08-10-2013, 03:53 PM
They work for me. Let me see if I can go through another site for it.....don' do a lot of photos.

mc2442
08-10-2013, 04:04 PM
http://i1158.photobucket.com/albums/p601/msconlan/IMG_0179.jpg (http://s1158.photobucket.com/user/msconlan/media/IMG_0179.jpg.html)
http://i1158.photobucket.com/albums/p601/msconlan/IMG_0176.jpg (http://s1158.photobucket.com/user/msconlan/media/IMG_0176.jpg.html)
http://i1158.photobucket.com/albums/p601/msconlan/IMG_0175.jpg (http://s1158.photobucket.com/user/msconlan/media/IMG_0175.jpg.html)
http://i1158.photobucket.com/albums/p601/msconlan/IMG_0174.jpg (http://s1158.photobucket.com/user/msconlan/media/IMG_0174.jpg.html)

Better?

tk59
08-10-2013, 04:05 PM
I don't see the pics either. I would like to know what knives you might compare it to in terms of edge retention and food release, what kind of board you are using and whether you tend to do a lot of board striking while you're cutting. Thanks! edit: Those new pics work great!

mc2442
08-10-2013, 04:22 PM
I would like to clearly state that I am a home, light user so edge retention type questions I will leave to others in a more intensive environment. I probably sharpen too much even as infrequently as I sharpen my own (sharpen others more often)

As I mentioned that I am probably not qualified to do an in-depth review, but in comparison my main knife is a DT ITK 240mm AEL-B with petty companion, also use a Fowler gyuto (too flat for me, but makes a great slicer for flank steak, etc.), kono 270 white #2 (just gave to knifenerd to PIF), Tojiro 270 powered steel (first "real" knife). Of course others, a few paring, torijo bread knife and boning knife, others.

Still waiting on a Marko and a Mario which should give me a good comparison on release.

As far as boards to, have a Boardsmith for large volume stuff, and for small things I use epicurean composites....try not to hit the board that hard too often.

tk59
08-11-2013, 12:46 AM
Nah. You're fine. I'm just hot under the collar to get one of these. I'm looking forward to any additional info/impressions you're willing to supply. :thumbsup:

mc2442
08-11-2013, 12:59 AM
Too bad I am not still down in San Diego, would have been happy to lend it to you for a while.