Type: Posts; User: Frater_Decus
Jon from JKI made a post about that awhile back, I'll see if I can drag it up.
Edit: Looks like it was Dave:
"100/0 (single bevel) – yanagiba, usuba, etc
90/10 (double bevel) – honesuki,...
Sage advice! I'd also add "there is no such thing as a 50/50 bevel on a Japanese knife."
As previously noted, I have the Murata --
It is fully hand-hammered so there are actually pronounced hammer indentations in the kuro uchi finish, so that's a plus if you find those things appealing...
Was that thing rehandled? I went through the entire Kikuichi product line and was unable to find a handle match, or any mention of a "DP GOLD" model. Maybe it's a prototype?
That's a Kikuichi.
Choppin' though bones, near as I can tell! Here's the description from KF of that image:
"The knife at the top is something I am going to call a bone hatchet from here on out. It has a 300mm blade...
Check out the Takeo Murata 210mm Kuro Uchi wa-gyuto on EE:
I use mine every day, and it's a champ!
That's what SHE said! :rofl2:
But seriously, those are awesome beater knives. Cheap, too!
Real ladies use CCK knives!
Pharmakon @ Beacon Sound, Portland, OR, June 22, 2013 -- but she is relatively unknown.
Swans @ Hawthorne Theater, Portland, OR September 8th, 2012
I used my Takeo Murata 210mm kuro uchi wa-gyuto as a slicer, parallel as well - worked beautifully!
You should be able to get those scratches out with a finishing stone or a sandpaper progression.
I'd contact Carter. He is known for fixing any issues, for free or cheap. I'm also curious to see what Salty would have to say about this, after watching his youtube videos about "The Grind."
Awesome, I'll be giving that a shot on my Grand Chef Wa. The satin finish that came on the blade is really easily scuffed, so I've been looking for a way to give it a uniform finish again. I...
What grit of sandpaper would you recommend for this purpose? Any particular technique?
I started out (after my initial beginnings with a meager Norton combination oilstone) with a King 1000 and a Naniwa 5000 Superstone. I now primarily use the Japanese Natural Stones synthetic 1000,...
Thanks for the write-up!
IMO, it is better to cut cheese with a wire than a knife. I'm curious to see some recommendations, though! The cheese knife from Mac is so comical looking, I was thinking of picking it up, just for...
Takeo Murata 210 gyuto after thinning behind the edge & chopping shallots:
When you talk of thin geometry here, are you talking about being thin behind the edge, thin at the spine, or thin overall? I've had knives that were very thin behind the edge, with a nice distal...
I suppose we could just ask Maxim, heh. The reviews on the JNS 1000 are totally stellar on his site.
I have the Mac Black as well - I've definitely noticed that it is faster and less detrimental to simply stop my knives on newsprint or do a few trailing edge passes on a finishing stone. I only use...
I just picked up a JNS 1000 from B/S/T and am exited to compare my observations of its performance with the notes regarding the 800! I expect it will perform similarly.
George Dickel no12 Tennessee Sour Mash Whisky