Recent content by lurkingknight

My shinichi watanabe 210 gyuto arrived on friday. after it's first day of use, already developing a very blue patina on the edge steel and the cladding.

that's what a cleaver SHOULD cost lol. only sharp enough to do the job, holds the edge long enough to do the job. costs nothing. don't care when you smash it in to the block.

I've had black bear once.. I'd describe it as dark pork. would eat again.

depending on how close they are to a knifewear or tosho knife arts, I'd recommnend visiting their shops. Knifewear here in ottawa has a selection of blades that aren't on their website and are very affordable and you get to try before you buy.

I'll also be heading to japan in the spring, so far osaka/kansai and tokyo. According to a number of sites, mizuno tanrenjo's shop and workshop is open to visitors and they show folks around. There's even a bilingual info sign out front stating what they do there, so I'm thinking I will visit...

went with the watanabe kurouchi 210 gyuto. 6 week wait. 25000y, think that's the old price still. Won't be picking it up, but as I have looked into the kansai tourism board... mizuno terenjo is open to the public as a museum as much as it is a workshop. They will show visitors around the...

Here's a question... Between: pure carbon steel carbon steel clad in soft iron which one is better? The iron concerns me as I'm not sure there would be a benefit to having it unclad and just a solid piece of carbon steel, if they both rust, what's the advantage? does carbon steel rust...

I think I'm going to hit up knifewear for a petty as an appetizer. I sometimes have a need for a small knife, so I think one of the cladded masakages will fit really well. Something under 150$ hopefully. Although they do have a cladded blue steel entry line not on their website for a really good...

oh and KW's masakage line is also starting to draw my attention, but I can't find any them as my ability to search in japanese is pretty crappy when it comes to kanji. As far as I can tell masakage is a company of several smiths as is konosuke.

not sure if regular joe employee could set that up, don't know who I should talk at KW to for that. For the moment I sent an email to konosuke to see if they have time to do something for me. So far though I think my best options really are the 3 that I listed, 2 in sakai and watanabe in...

I'm in ottawa, the knifewear here had a pretty decent selection of makers, but I was hoping to do a custom order from a specific maker and pick up in japan during my trip there next spring. I did feel that the santoku might be the lesser general use of the 2, it felt a lot more like a...

lol, I doubt I'll go into it that deeply. I like cooking, I don't love it. I think in our restaurant kitchen we had a petty, a couple chef blades and an assortment of cleavers. I've gone 15 years since those days just on a petty and a chef without much need for much more in everything I do, so I...

just got back from the shop actually. I handled a few santokus and gyutos I think either would suit me just fine. Quite honestly, I didn't even feel much of a difference in the grip to formulate whether I would prefer western or japanese. Both styles of blades fit very well in my hand and felt...

I have an additional advantage. There is a knifewear shop (http://shop.knifewear.com/) in my vicinity, so I have an opportunity to palm pretty much the higher end entire lineups from a number of makers. It would feel a bit unfair if I were to go in and try but not buy from them. I'd like for...

Just starting to read into the world of japanese knives. I'm shopping for something to replace a handmedown basic kitchen knife. I grew up in a family chinese restaurant, doing prep and cooking, so I would like to think I'm at least proficient. A couple quirks to my search: I'm a bit...