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Thread: Help!!!

  1. #21
    Senior Member Benuser's Avatar
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    Thanks for the pic! I must humbly admit I've seen one of these chipping before. That one after fifteen years of dishwasher.

  2. #22
    Take a look at the Fujiwara from JCK...this is the stainless variety.

    http://japanesechefsknife.com/FKMSeries.html

    If you are interested in carbon...

    http://japanesechefsknife.com/FKHSeries.html

    You really need to come up with a maintenance plan/storage plan before you spend too much on a new blade, that Sab needs some love.
    once in a while you get shown the light, in the strangest of places if you look at it right

  3. #23
    Senior Member rdpx's Avatar
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    Quote Originally Posted by chinacats View Post
    Take a look at the Fujiwara from JCK...this is the stainless variety.

    http://japanesechefsknife.com/FKMSeries.html

    If you are interested in carbon...

    http://japanesechefsknife.com/FKHSeries.html

    You really need to come up with a maintenance plan/storage plan before you spend too much on a new blade, that Sab needs some love.
    Thanks CC.

    The FKH look very nice - is there much benefit over stainless?

    Are these knives better than all the ones in my original post?


    I was wondering if I could push the spend to go for a MISONO Swedish Steel, but I think that way madness lies and I will keep going up and buy a HATTORI which I would probably just destroy.

    These ones look like they are on "special" but I found a reference to this special price on a forum that is about 18 months old, so I guess not so special:

    http://japanesechefsknife.com/KAGAYA...extSeries.html

  4. #24
    Senior Member rdpx's Avatar
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    Quote Originally Posted by chinacats View Post
    You really need to come up with a maintenance plan/storage plan before you spend too much on a new blade, that Sab needs some love.
    Yes well I guess

    1. no more dishwasher
    2. learn to sharpen properly
    3. keep on magnetic strip

    Re: the Sab - what should I do? Should I grind it back to get rid of the chips? Is this easy to do - ie is there a video or something that would show me what to do? The sab is basically going to end up as a knife for rough jobs, but might as well make it as nice as possible, right?

  5. #25
    Senior Member Benuser's Avatar
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    I guess it's just a thin layer of steel that has got weakened by the aggressive salts used with the dishwasher. Give it a try.
    Carbon blades can take finer edges but do require some serious maintenance effort. They sharpen very easily. Both the FKH and Misono are the most reactive in the world, and both are strongly asymmetric - right biased.
    To see what carbon means in daily life, get a carbon peeler by Robert Herder, Solingen with
    edenwebshops.co.uk
    or find a carbon Opinel.

  6. #26
    Senior Member rdpx's Avatar
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    Quote Originally Posted by Benuser View Post
    I guess it's just a thin layer of steel that has got weakened by the aggressive salts used with the dishwasher. Give it a try.
    Carbon blades can take finer edges but do require some serious maintenance effort. They sharpen very easily. Both the FKH and Misono are the most reactive in the world, and both are strongly asymmetric - right biased.
    To see what carbon means in daily life, get a carbon peeler by Robert Herder, Solingen with
    edenwebshops.co.uk
    or find a carbon Opinel.
    I have about three of the OPINEL pocket knives. All beautiful.
    Actually this whole kitchen knife thing started when my partner came home with an OPINEL No.118 chef's knife. Only £32 and very nice, but the wooden handle was very badly fitted so she returned it. I got involved and all of a sudden knives cost £250!!! Which is why I am trying to keep budget down.

    So - no-one likes the Zwilling JA Henckels 4 star 20cm cooks knife? I am real tempted by the price of it and a pair of scissors thrown in, but saying that I love all things japanese.

    Maybe I should just buy two knives?

  7. #27
    Senior Member Benuser's Avatar
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    Expect the Zwilling to have about the same steel as your stainless Sab, cost at least the double, perform less, be much heavier, have a fat profile with a higher tip and a relatively thick geometry.
    You may try a stainless Fujiwara FKM, experience what difference weight, profile and geometry can make, and decide what you prefer.

  8. #28
    Senior Member ThEoRy's Avatar
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    The reason 240mm is recommended to newer members also has to do with weight I believe. Even at 240mm a Gyuto will be lighter and more well balanced than a typical German blade of 210mm. So you can go up a size, have a more functional blade and still be nimble and more controlled compared to the blade heavy German steel.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #29
    Senior Member Johnny.B.Good's Avatar
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    Quote Originally Posted by rdpx View Post
    These ones look like they are on "special" but I found a reference to this special price on a forum that is about 18 months old, so I guess not so special:

    http://japanesechefsknife.com/KAGAYA...extSeries.html
    The CarboNext line is frequently recommended to people in your situation by experienced members of this forum. There is a 210 (which happens to be in the UK) for sale in the Buy/Sell/Trade section of the forum right now: http://www.kitchenknifeforums.com/sh...xt-Gyuto-UK-EU

    Good luck with your decision, and welcome!

  10. #30
    Senior Member Benuser's Avatar
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    In general, I wouldn't go for a used one as a first Japanese unless you get it from an experienced sharpener. There might be too much work involved you've no experience with.

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