Recent content by doudou

From my newest information, JNS received the returned knife which has bent tips and then he fixed the knife by himself and then sell it to my another friend. so the resason of the curve is that maxim did not fix the knife perfectly. Originaly, th knife has bent at the tip and he tried to make...

thanks for your reply and appreciate tht you share your opinion. If the knife is danm straight , then there will not be this thread. as for my friend, he also purchase Masaki from JNS, ans also he have Kato 240mm which are both thick machi knife. the Mazaki do not have the problem as well as...

thanks for your advise. the reason why I wrote here is because he sent both email as well as InstaGram message with no reply.

I write this thread on behalf of my friend who purchased a toyama stainless calding Blue2 240mm gyuto from the JNS in the end fo the January. The knife arrive at his hand in the middle of Febuary and the body of the knife came in curved condition. also the core steel is biased near the heel of...

highly recommend Masahiro MV steel 270mm, pakka wood handle version. strong , tuff, thin and the have very nicly distal taper ( the best i have ever seen in machine gyuto), and toothy, easy to sharpen. in my opinion it should be the one of best for fish work ,1/9 grind is perfect for fish...

No worry man, the cracking wont affect the perfermance, however, from our experience, the cracking stones have better performance than those will not

well, if you are looking for 1000#, i think Cerax 1010 could be a good choice cheap and cutting ability is very good. for next stage. Chosera 3000# would be then end of the story for gyuto. if you need smoother cutting , then take #8000 is fine.

Just put a new handle for this new babe, Wakui V2 270mm.i assume the V2 version is kind of thiner than its white 2 version because the spine of my version is not as thick as the W2 looks. it's not super sharp OOTB, let's see how it performs after the suhiro 3000#

WELL， HT is not everything, and Sukenari's grind is not the best of all. But i was impressed by Sukenari's HT a lot. very easy to sharp, tuffer thnn Kurosaki's R2 lines and harder than shiro kamo's AS. if the HT is only 62-63, I think the Blue 2 is not a bad choice as well. I have...

All knife you mentioned are not good choice for AS steel. the heat treat is out sourced and the HRC is only 62-63. not very impressive for AS. I have shiro kamo's AS gyuto and Sukenari's AS. Sukenari\s AS is way much better with water quench HT. it's sharper and last longer. maybe you should try...

270MM gyuto: though both UX10 and dragon have very similar profile. but the grind is slightly different. dragon shows more convex on the right side and the cut feeling is very different. UX10 do a very good job on vegetable , but kind of slipery on meat compare to dargon. dragon also have makes...

well, As chinese and a big fan of Chinese Clevers, I must point out that , in China we have multipal models of the kitchen knives shares different profile. here we have 2 Major type are made from 2 big provide which famours for its dilicious food: Sichuan and Guangdong. Sichuang province...

Around 2 weeks ago I purchased a Sukenari 270mm Ginsanko Gyuto from James. I was starting to use the knive just few days ago. After cut 1 patato and onion, I put them back into the box and today, I found some flaw on the first bevel which nears the choi side. it looks like the blade is going...

Oh man, i guess you bought the knife from James for the Jikko B#2 version ? yes, it's true that no knive will have absolute flat spot for the whole blade. it will slight cruved a little bit and that makes you will have much better cutting feeling rather than a full flat blade. by far ux10 240MM...

the knive are probably made by sk4 OR SK5, sort of that kind of tool steel. when heat treat at 59-60hrc, the blade shall have a very good balance on retention and toughness. if you are able to thin the blade a little bit, you'll find that the cutting is really cool, anything is like butter.