Recent content by x737

Thanks KenHash for a quick and detailed insight.

A Japanese business partner brought me a Nakiri from Japan. Can anybody help identify the maker/brand and tell me if it is high/low end? Pic attached.

For Itinomonns, looks like JNS only carries D-handles. Do they offer octagonal-rehandling?

Thanks Dave, I meant this when asking. And the kind of responses coming in are covering both.

No issues 'creating' burr on VG10, it is removing it that is the PITA

Thanks Lars

Yes, I am up for carbon

OK, after a couple of years of using Tojiro DPs (210mm Gyuto and 150mm Petty) I am considering adding a larger Gyuto and a Nakiri to the set. VG10 gave me quite a learning curve with stubborn burr but I have pretty good idea and feel for a quality edge now. Going forward, would like to spend...

Works this way for me

Don't want to hijack the post but wonder if Ginrei can be called 'ambidextrous' as the specs on Jon's website indicate? Doesnt the knife's grind qualify it as a right-handed one?

They had a nice product placement move with Jeffery Deaver (hope he charged them a lot). It was via his book that I first heard of Japanese Knives, he put an incredibly artistic description of the knife the villain used as a tool of trade. I then started looking up and found the rabbit hole...

The Dispossessed, go to Advanded Comment Posting, add any comment, there will be an option (available only to the original poster) to After you submit your message... Moderation Tools: Close this thread

No specific knife in mind. Interested in Parers, 180+ Petties, non-210 Gyutos/Kiritsukes, Nakiris. Preferred steels are White #1/2, Blue #1/2/AS, ZDP 189 - clads and monos. Would prefer Wa octagonal, not western handle. Hope to end up buying 2 knives, sub $200 each, shipped to NY...

From my experience: flaxseed based seasoning gets off if you are like myself used to drying the pan on fire before storing away after washing and accidentally overheat it.

Thin spines to mince? I don't get it. The whole idea of chopping meat with a cleaver, as I thought, was to get it cut into fine pieces without squeezing in the mincer. I don't think I want a mezzaluna, looks scary and foreign to me. I live in Uzbekistan but can order anything from the US...