Recent content by insomniac

Maybe this should go in a separate thread, but I'm curious what is the difference between board wax and board oil? Do you need both? I only oil myself (camellia and I have a free boos one that came with my board), but have noticed wax/creams available regularly as well...

Konosuke HD2 gyuto

My partner whined about how much space my knives took up for a long time and I tried to convert her. She always used a kyocera ceramic santoku (colourful), so I thought I'd ease her over starting with a matching sized santoku in blue #2. She tried to use it one day when I was watching...

I also use a 300mm HD2 Konosuke Suji. Works and with the flexibility Konosuke offers on the handle & blade finish, its a nice piece to have showing on the table (I've got blackish ebony handle with a silver spacer). The HD2 aspect lets you feel more at ease leaving it out for awhile if/when...

Shigefusa knives cut well. Don't think anyone will dispute that--in fact some might argue they cut the best. But what you are really paying for is the F&F and subscribing to a certain style. But most likely the actual usage won't enable you to do a whole lot of things you couldn't do before...

This is sound advice. but I can't get my head around having one in the kitchen. with steam going off left right and center it just seems counter-intuitive. and counter-productive, even. I sometimes wonder if a small eurocave could be tweaked to be a better storage unit... but going back to...

You may be corrrect. My comment is just based in comparison to the 30 or so other carbons and semis I've got--I feel that if I need to put in special effort to prevent rust and reactivity, that is a more reactive knife. Haven't put a huge amount of research into the knife, just judging it in...

Not sure what your experience is, but I am in Hong Kong and store my knives on a Japanese cypress rack. The normal Kato and a white #1 Nakiri which I removed the kurouchi from are the only knives I have that rust just sitting by themselves in the summer (and I mean this over 1-2 days, not...

Masamoto KS based on your requirements and experience. They are one of the most prestigious and historical Japanese knife houses and at a level where paying more really only buys more performance if you are after something specific. They do not qualify as being "boutique" though, if that's...

if damascus is a big plus to you, yoshikane tamamoku @ aframes if not carbon or shigeki tanaka suminigashi in blue?

I'm forced to bring out the electric saw by the parents every Thanksgiving in spite of having a Konosuke 300mm Suji which works just as well (and numerous yanagis but never tried one on a Turkey) The thing is a vintage from when we used to live in the US some 25+ years ago. Its 110v and the...

oh and regarding shipping... he charged me more than JCK, same as Heiji, more than Hide, less than Ikkanshi. it make sense to me as he's geographically nearest to Heiji. I don't particularly take whats written on receipt down to the cent. but as disclaimer I'm not too picky about breakdown of...

I've purchased from three knives from Watanabe, all custom works. He was transparent about how long the knife would take before payment. He usually delivered one week before the promised time. He takes payment before production of customs. I've purchased from other Japanese makers direct...

I agree with bluebird... the knife is designed to be used and not looked at. it sounds like you've not made any effort to try to use or sharpen it and have no idea if there is any impact. no vendor or smith here has been able to offer you solid advice whether you should spend to fix it or...

My mom is in a similar class I think. The Christmas gift idea I've always kept in back of my mind was to get her a set of Masamoto Stainless from JCK (online vendor) or in-store if I happened to be in Japan. Masamoto is an extremely reputable and prestigious Japanese maker that delivers all...