Recent content by Jaspernowhere

A cheap, portable, and solid toolbox that you can secure with a lock. For real.

http://www.chelseamillerknives.com/shop-kitchen-knives/chef-knife-1 Sweet everything bro.

It just seems like a recipe for galvanic corrosion. I could be wrong though. The ruining of heat treatment should be billed as differential hardening, they could charge more :) How sturdy could that handle be?

https://www.eatingtools.com/kitchen-knives/215-loop-chef-knife-andersson-copra.html This is horrible...

i had a 240 that cut well and was ground well. It far outperformed my tojiro shirogami 240. It rusted if you looked at it though. I sold it as a result.

Favorably, nice thickness at the spine but thins out quickly. My watanabe blows the only tanaka I've used out of the water.

I forgot to mention that the kurouchi basically falls off and the cladding is extremely reactive. I sold mine because I found it to be to much to keep up with, not just on the line but during prep as well. It was in a sense a brilliantly cutting rust bucket.

I had a 240 that was a few years old and it was a good grind, great ht. My coworker loves his 250 ks, although it has a much different geometry. It has a much more pronounced distal taper.

i would love to get my hands on a kd. If you were to sell it, what would you want for it?

There is a new company using the name forgecraft. Presumably to benefit from the name of the vintage maker. Wide bevels, white #2, wa handle. Very different, but I was wondering if anyone has seen one. Seems interesting.

lots of choices for that in my kit but lately I've been enjoying breaking down pork cushion with an aritsugu a-type 180 petty. It did need a few hours work to get it performing at a comfortable level though.

My watanabe pro 180 nakiri is my best cutter. Stainless clad, great heat treatment, thin behind the edge. Handle is burnt chestnut and plastic ferrule so that is just ok. As a tool for helping me run through 100s of pounds of veggies a week though I couldn't be happier.

That is by far the best knife ever designed for someone without knuckles. 440, soft, ugly. Take my damn money already.

Making steamed buns. 3 different doughs form the main dough. 37 gram portioning balling up, rolling out, paint with sesame oil, crease with chopstick, fold. I have to make 48 5 days a week.

Excellent explanation mas4t0. It's posts like that I love.