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Messy Jesse
06-08-2011, 01:31 AM
http://img.photobucket.com/albums/v298/J-rock/IMG_0028.jpg

Masamoto KK 330mm Yanagiba
Masamoto KS 300mm Yanagiba
Takayuki 270mm Yanagiba
Masamoto KS 270mm Gyuto
Mizuno Tanrenjyo 240mm Gyuto
Masamoto KS 240mm Suji
Misono UX10 240mm Suji
Masamoto KK 180mm Deba
Carter Kurouchi 188mm Funayuki
Takayuki 150mm Petty
Misono Swedish Carbon 145mm Honesuki
Takayuki Oyster Knife
Takayuki 165mm Moribashi

http://img.photobucket.com/albums/v298/J-rock/IMG_0026.jpg

http://img.photobucket.com/albums/v298/J-rock/IMG_0027.jpg

Patinas
http://img.photobucket.com/albums/v298/J-rock/IMG_0030.jpg

Masamotos
http://img.photobucket.com/albums/v298/J-rock/IMG_0029.jpg

JohnnyChance
06-08-2011, 01:50 AM
Quite an arsenal you have there!

Do you work in professional kitchen? What is your favorite or gets the most use? What are you looking to add next?

MadMel
06-08-2011, 02:42 AM
Sushi chef? I see alot of yanagibas

Messy Jesse
06-08-2011, 06:54 AM
Western kitchens only actually. And yes, professionally. I was on the fish section for awhile but mainly I'm obsessed with sushi. The Masamoto KS Gyuto was my main worker, that was for about 7 months. I've been using the Mizuno now and just received the KS Suji which I'm putting to heavy use on the line.

Really all I want now is a Shigefusa Yanagi and a Honyaki.

JohnnyChance
06-08-2011, 12:52 PM
There is a 300 shige with a stefan handle for sale in Dave's pre-owned/certified knife sales section.

cmatic84
06-08-2011, 11:06 PM
Nice set! How does the KK hold up next to the KS?

Messy Jesse
06-09-2011, 10:07 AM
To me, the KS is worth the slight up-charge. The bevel came almost perfectly flat and it just feels like a better made blade. Even though it's 30mm shorter, it is significantly thinner and lighter. That said, the KK could be great with some more energy and time spent on it.