Recent content by Ducman

Exactly!

Tojiro DP is great. I just got one for my mom and I am pleased with what I see.

I noticed the choil and spine could be sandpapered by some but I don't find it sharp, it should not be able to cut anything. Then I realized that my mom likes to use the back (spine) of the knife for tasks and would like the non rounded and not sharp spine so I determined its even more ideal for...

Just bought a Tojiro DP 150mm petty for my mom, because she is my mom and doesn't treat herself. I'll give it to her in a few days and resist the urge to use it. Definitely great value in a entry level stainless knive. Fit and finish is very very good in all respects, certainly better than...

Agreed, the heat treatment is key, assuming you start with an acceptable steel. I believe the steel used is a brand name steel and more than acceptable. Heat treatment info will be guarded for good reason so the steel will also play an important role. I'm just a bit inquisitive, it's better...

This thread suggests AEB-L is the specific type of steel used by Ashi Hamono in their stainless Ginga line of knives. I'm interested in the specific type of stainless steel used by Ashi Hamono in the Gesshin Ginga line of knives they produce. I know it's a fine grained Swedish steel, would be...

I assumed pics would be requested, I'll have to figure out how to post pics, I should be able to figure it out sometime tomorrow. There is a flat spot on the blade maybe 25-30mm long, it travels when you rock the blade as you get close to the heel. I'm using my laptop exterior and iPad screen...

The Kato workhorse cuts very well and came very sharp. Incase anyone wanted to know, it's essentially all belly. There is belly from the tip to ~30mm from the heel, where the last 30mm of the blade curves up towards the spine by ~1mm. The type of thing that could be sharpened out in time if...

I just received mine today, it has a Ho wood D shaped handle, I was secretly hoping for the burnt chestnut handle as he had pics of both types for the same knife and there was no drop down box to choose or anything so it was a surprise. Now to use it, I plan to keep it for as long as possible so...

Alright, it finally came! It's a nice unit, fit and finish is good and the handle is basic, which gives me incentive to use it and eventually replace it with some stabilized knife handle wood I have. Thanks to everyone who helped me, I appreciate your time and knowledge.

I hope you are right! Thanks for the info! Waiting is the hardest part...

I wish Japanese Natural Stones didn't ship with DHL. The package was to be delivered by end of business day today. It hasn't been delivered. I prepaid the duty/customs online 8.5 hrs ago and the delivery was on the drivers truck since 11am, it's now after 5pm and nobody showed up. It is now...

I placed an order for a Kato 210mm Gyuto (workhorse) with a D shaped Ho wood handle. I'm expecting it on Monday or Tuesday, looking forward to it! Not sure what type of steel it has but I'm sure it will be great.

Hi, Original poster here, thanks everyone for the suggestions, they were excellent! I learned a lot about kitchen knifes, and I have decided I would be very satisfied with either a Shigefusa - kasumi or Kato. Shigefusa seems to focus more on kitchen knifes (possibly better for the intended...

Thanks for the information, I have my heart set on a carbon knife, they are what I have come to know and enjoy. I also like caring for my knifes, I have no doubt that whatever I buy will last me for an exceptionally long time, quite possibly a lifetime. I like to buy quality, I don't foresee...