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Type: Posts; User: Timthebeaver

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    Steel is much, much cheaper than labour.

    Steel is much, much cheaper than labour.
  2. Victorinox.

    Victorinox.
  3. My Yoshikane kasumi works, to quote the late...

    My Yoshikane kasumi works, to quote the late Tommy Cooper, "just like that"
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    Gyuto is the best knife for all but the very...

    Gyuto is the best knife for all but the very hardest crusty bread. I use a cheapo Zhen VG10, 90/10 sharpened.
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    As above, JCK is a great place to get knives from...

    As above, JCK is a great place to get knives from if you're in the UK, although if you decide on a 210 carbon wa (japanese handle) gyuto I'd get the Itinomonn V2 from Maxim at Japanese Natural...
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    S**t, regardless of who made them.

    S**t, regardless of who made them.
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    Yoshikane Hamono make amazing knives - seriously...

    Yoshikane Hamono make amazing knives - seriously underrated, I feel. 3 gyutos; 180,210,240 is madness though. You'll fit in well around here.
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    The Yamamotos (Yoshikane Hamono) are in their...

    The Yamamotos (Yoshikane Hamono) are in their 40s.

    Mitsumi Hinoura is young, as is Shinchiro Yamamoto (Hide)
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    These Prokopenkoff knives are very interesting,...

    These Prokopenkoff knives are very interesting, thank's for sharing.

    I suspect that they are light years better than an Ultimatum, which isn't the exemplar of masterful grinding (to put it mildly)...
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    Mizuno Tanrenjo stainless can be made to order...

    Mizuno Tanrenjo stainless can be made to order with Ebony handle, can also specify ferrule colour.
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    Someone picked up one of these Pakistan damascus...

    Someone picked up one of these Pakistan damascus things for $20 and Randy Haas reground it, then tried to harden it, but the steel was junk (no surprise really) iirc.


    Regarding the design, there...
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    The whole blade is not pattern-welded steel, nor...

    The whole blade is not pattern-welded steel, nor is it "laser etched".

    It's layered stainless steel cladding with an R2 powdered steel core.

    Very nice knife.
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    All of Takeda's knives are ryo-ba, even Yanagiba...

    All of Takeda's knives are ryo-ba, even Yanagiba and Deba.

    I think the Kochi honesuki is 50/50 too.

    I had a Suisin Inox honesuki, didn't find it very useful to be honest. Even for chicken, I...
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    I think if everyone adopted this approach the...

    I think if everyone adopted this approach the vendors that I purchase from, respect and trust, and who carry the best products would be hit the hardest.
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    Buying five knives with the intention of...

    Buying five knives with the intention of returning four of them is ridiculous. If everyone took such a profligate approach, the best operators (Jon, Maksim etc.) would basically cease to exist, as...
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    They are completely different. Petties are double...

    They are completely different. Petties are double bevel, and usually thin. Honesuki are a specialised poultry knife, much more mighty, highly asymmetric double bevel or sometimes true single bevel....
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    Yes. It comes down to the skill of the...

    Yes. It comes down to the skill of the smith/metallurgist who is working the steel.

    That's why "Steel X is great, Steel Y is inferior" doesn't work when discussing quality cutlery steels (of which...
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    Fair enough. Perhaps you got a lemon.

    Fair enough. Perhaps you got a lemon.
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    I don't want to sound condescending, particularly...

    I don't want to sound condescending, particularly as I'm not the greatest sharpener in the world - but if you can't get a VG-1 knife (RC 58/59) sharp, then it's your skill, not the steel that is the...
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    Not that it's particularly relevant, but the...

    Not that it's particularly relevant, but the Masamoto VG hasn't been made of VG-10 for a while.
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    Pure conjecture. It's all about the skill of the...

    Pure conjecture. It's all about the skill of the smith/metallurgist working with the steel.

    It's nonsense like this that fuels the "steel hype" bandwagon.
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    Just about any gyuto, save a large or extra large...

    Just about any gyuto, save a large or extra large Takeda is less than 60mm blade height.
  23. "analized", lol. Not even remotely surprised...

    "analized", lol.

    Not even remotely surprised that the Kagero won this little shootout. The Grand Cheff and Tojiro DP will be nowhere near either.
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    In short, no. There's Japanese knife company,...

    In short, no.

    There's Japanese knife company, if you like misinformation and want to be thoroughly ripped off.
  25. So this knife is basically the most awesomest...

    So this knife is basically the most awesomest thing ever?

    Welcome to the forums.
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