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JCK Original KAGAYAKI CarboNext 210 Gyuto
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Thread: JCK Original KAGAYAKI CarboNext 210 Gyuto

  1. #1
    Senior Member rdpx's Avatar
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    JCK Original KAGAYAKI CarboNext 210 Gyuto

    So, just over three days after ordering, my new CarboNext arrived from Seki, Japan, to London, UK.

    There has been a lot of talk in posts about the OOTB edge, and F&F etc, of this knife, so I will post a few photographs to pass on my first impressions.

    Main thing is that I really like this knife. It is my first J-knife, so I really have very little to compare it to, but nevertheless I am very pleased with it. Already I want a longer one as many on here suggested, but I did actually go try out a couple of 240s and they just seemed too large. Maybe sometime in the future I will jump up a level.

    Let me say this though - the knife seems pretty dang sharp to me. Now I am not experienced with these knives and I have no doubt it can get sharper, but still it feathers through printer paper, and I did a "goodfellas" style garlic slice, which is thinner than any garlic I have ever sliced before. I will have a serious camera next week and might take some full on macro shots of the OOTB edge (after a week of cooking!) then maybe after that I will sharpen it. As it is it is plenty sharp enough for me just now, when I am used to the weight and feel of it I will hone it down. Checking the blade with a loupe, the edge is not finished properly right at the choil end - this cearly needs fixing, but for today it's more than fine.

    The F&F seems very good really - there are a couple of bits on the handle that are not 100% perfect, but they are purely visual - no raised burrs etc. The blade has some discolouring to it that looks like uneven grind maybe? It's not a big deal. If I had spent $300 on a Hattori FH I would be upset with that kind of finish, but with this knife I am happy.

    Upshot, I like it a lot so far. Now I have to go cook some dinner with it, instead of taking pictures of it, and waffling on. So here are some pictures for your delight:









    with a goodfellas slice of garlic.....





  2. #2
    Senior Member rdpx's Avatar
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    More pictures.... so you can see the OOTB edge and other details...[note that the two edge shots are exact same scale so should show an experienced eye what the asymmetric split is.]




















  3. #3
    Senior Member stevenStefano's Avatar
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    It's kinda funny how there are knives like the Carbonext that are so highly recommended yet nobody has ever done a good review of one or looked at one in precise detail. The pictures are nice. I got a 270 a few weeks ago and though I've barely used it yet I like it. I thought the OOTB edge on mine was horrific, worse I've ever used on any knife. Fit and finish is pretty decent for a knife of the price, 5 mins with sandpaper sorts out the spine and choil. Wish the kanji was engraved a bit better though, it looks cheap as hell

  4. #4
    Senior Member Jmadams13's Avatar
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    Amazing pictures. Nice review too. No was happy with the oOTb edge on mine too, for about a week. But if your happy, that's all that matters.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  5. #5
    Sweet, thanks for the pics. Not bad getting a knife in 3 days from Japan, hope customs didn't hit you too bad. Look forward to a full review once you've gotten used to it a bit.

    Cheers
    one man gathers what another man spills...

  6. #6

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    very nice photo skills and pictures indeed.
    Have some exif informations ? (sorry if my question is not knives related).

  7. #7
    Senior Member Benuser's Avatar
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    Very nice pix indeed. About your concern regarding the edge near the heel: are you sure it is not the blade getting thicker? In which case forcing a visually even bevel could cause an overgrind.

  8. #8
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    Great pictures, how did you take these?

  9. #9
    Yeah man, wonderful shots. Nice macro work. Better than most I've seen. Awesome sauce, dude

  10. #10
    Senior Member rdpx's Avatar
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    CC - no customs duty at all. Koki marked package as "$20, gift, kitchen tool"

    Benuser - I am not sure about the heel edge, but as you should be able to see from a couple of the photos, right at the end it is 100/0. Looks like it wasn't quite finished properly. Maybe this is usual?

    Photo questions... I am very happy that you all like the pics. It's kind of what I do for a living, so even though these were only taken with a p/s digicam (Canon S90) I still know how to get the best out of it. As I said next week I may take some more with a proper camera etc, see if they can get any better!

    The first few (whole knife) were just taken under diffused daylight through a large skylight on our white corian kitchen surface. Camera pretty much just set to auto. For the super macro stuff (the ones with the very shallow depth of field) I put the camera into manual focus mode with the focus dialled down as near as possible, and lit them with a "Grafilite" daylight lamp (used for viewing prints) and then shot through an 8x loupe. As focus was fixed I fine tuned it by just moving the camera in and out until I found best focus. The round ones are at the shortest lens setting cropped so you can't see the inside of the loupe, and the other super macro ones were with the zoom at max (x3.8) which cut that out and so got a little closer in. I had ISO set at 80 and left the rest all auto, maybe stopped down or up slightly depending. The files are pretty much straight from camera, with very slight curves and sharpening added in PS> (I am far better at sharpening photographs than I am sharpening knives.)

    If you right click on the images and select "open image in new window" you can see them larger than they are here [Most of them are about 1000x wide or high.]

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