Recent content by DanB

I have the Carbonext and I find absolutely no problems at all with stain/rust. I'm barely seeing any kind of patina to be honest, and I've been using it for about 8 months. It's a very good knife for the money. The handle is extremely comfortable, but it doesn't come as sharp as it could be...

Well, I'm not sure. If you read the web blurb on japanesechefknives, it's clear that it is a semi-stainless (the Japanese characters on the blade say 本鋼, which means something like "raw steel," probably a tool steel of some kind). But like I said, as you as you don't do something...

I have the CarboNext knife and love it. It's not stainless, but it's also not fussy. I've had mine for I guess 8 months or so and nary a patina. Sharpens very nicely. Go 240 mm.

I like the Tojiro ITK alot too. And I have also used it to cut large roasts, which it does very well. I don't see any of the tearing you might get with a serrated knife.

I got the CarboNext 240mm gyuto and love it. But what ppl say is correct: it comes needing sharpening. And the other thing they're saying is also correct: you MUST learn to use stones. Otherwise, don't bother. It's not hard, you don't need to do it often, and you won't believe how it transforms...

The kanji literally mean special steel. I don't know if that's a euphemism among knife makers for something in particular or not. But that is definitely what the kanji say.

The kanji says "Japanese special steel," but I don't know what THAT means.

Sent PM. Not sure if you're interested. Can send you a pic if you are.

I did. I was really impressed with this knife when I first tested in in a SLT. Tried is several times in different stores before buying. But in truth, it was my first foray into really good knives (I've had Wustoff, Henckels, Global and Tojiro before). This was a major revelation. But like guys...

I want to ask the more experienced guys here about honing. I've read conflicting reports about the practice. Most say use the ceramic rod before each use of the knife. Others say they'd never take a rod to a good Japanese knife. Opinions? My new knife of choice is the CarboNext 240mm gyuto...

A parer for $200 just completely blows my mind. I just can't picture getting enough use in my whole life for a parer. Not when perfectly decent ones can be had for a small fraction of that.

I posted on the Z-Kramer 10" already and was REALLY disappointed with it. F&F was not as good as I thought it should be at this price point (I'm a home cook who hasn't explored the world of custom knives, so some of you may still think $350 is modest. I don't). I tried to cut a beef rawhide for...

I used a Forschner to chop up chocolate on Sat. and it handled it with no problem. The Forschner does pretty much everything with no problem. If it had better edge retention, it'd be my main knife.

The g and y form one sound together; don't say gee-u-toe. It's gyu (and u is long too). Hope that helps.

Isn't it Rachael Ray who largely popularized the santoku, with her awful Furi knives?