Recent content by dennis7490

It is 1/16" deep and about the same wide in a U shape.

I have a 7"Shun classic chef's knife that is about a year old. great shape, balance, etc. I was splitting a chicken in half, and cutting through the ribcage, not the heave bone, and the blade chipped about 2" back from the tip. I've already written Shun to see what to do. But, I am curious if...

Just curious. I have one Aogami Super petty knife that takes an edge very easily, and holds it very well. I have all kinds of knives, from Dexter high carbon to Shun stainless. the Dexter high carbon take an edge very easily, and lose it very fast. Not so with the Aogami. Why? I know it has...

Folks, i have a number of knives, mostly Shun & 1 old henkel's 8" chef. But i bought a Moritaka KP-150 Blue petty 150mm and after cutting myself a few times have learned to use it and love it. it is my go-to knife. I sharpens so easily it's a joke, and it holds its edge. it could be the...

I'm not a chef, but i cook a lot at home and love knives. I have 3 shuns. A 5" Santouki (sp?) a 7" Santouki, & a 6" boning knife. I also have an old 8" Henkels chef, a 6" Dexter boing knife, and my newest knife, a Moritaka 150mm petty made with Aogami #2. when i first got the petty i cut...

I am getting an education and having a wonderful time shopping for my next knife, so I was wondering what some of the favorites are and why. cheers, Dennis

I was looking at a Carter knife that I like the size, shape, etc. of. it says: "White Steel, laminated w/ stainless steel" Why is stainless frowned upon? or is it? I like the patina of a pure carbon steel, but this knife has everything else I like. What kind of white steel is this...

Is the Tanaka knife handle D shaped or octagonal? I'm debating between that knife, the Hitachi Blue Paper Steel (HRC 60 and up) and the Gesshin Ginga 210mm White #2 Wa-Gyuto from JKI...so far. Difference in price is the JKI is about $70 more expensive. As they say, I will forget the $70 down...

"The Tanaka Sekiso series of knives by Tanaka features handmade custom knives that are hot forged with Damascus blades. The core blade is made from Hitachi Blue Paper Steel (HRC 60 and up)." Above is an ad that I read. Rockwell 60 & up (not sure how far "up" that goes) I read another ad...

They look like great knives for the money. Seems hard to beat. My Moritaka Petty 150mm in Aogami Super Steel is my first journey into traditional Japanese knives, and after cutting my finger twice at the beginning, I've gotten used to it, and it has become my "go to" knife. As i said, I have...

Thank you. Too long. I have an 8" chef knife. I just checked out the Carter site and found this knife: 5.7sun High Grade Fuanayuki, Ho/Blond Buffalo Horn Handle I think it was $320. Very clean lines; good height at heel; round handle; Am giving it serious thought. This is also...

I do like the fit and finish of the Miyabi with the birch handle and the SG2 steel. I'm reluctant because so many people knock it on this forum. I'm also reluctant to spend $300 (Carter) on a knife that i haven't held in my hand. SLT is local for me. So is JKI. What are your thoughts on the...

CORRECTION: A stainless clad white by Carter...etc.

So, stainless clad white would be superior to an SG@ Myabi? (sp?)

Checked it out. bottom line: I cannot afford the knife AND a divorce simultaneously. Will have to pass. But nice eye candy. As an aside, what is the deal with stainless (today) vs high carbon? Is an SG2 core as good as Blue steel #2? Is a stainless clad knife "less" than a high carbon...