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Thread: Shigfusa sickness...

  1. #31
    I would have to say my Shig gyuto rusts easier than many other carbon knives I own. I'm guessing it has something to do with the softer outer layer of steel on the blade. Really hard keeping the orange/red streaks off this one.

  2. #32
    Senior Member Lucretia's Avatar
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    My gyuto is probably the most reactive knife I own. BUT...when I come in from a day of yardwork with aching arthritic hands and wrists, and the thought of chopping carrots or potatoes for dinner makes me want to sit down and cry, I pull out the Shig. For ease of going through things, it is the best knife I own. Almost every other knife in the drawer can be uncomfortable or even painful to use on days like that. With the Shig, there is no pain at all. Not a twinge. For that I'll put up with any other flaw, real or imagined, you can come up with.
    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #33
    My knives are influenced by Shigefusa - geometry, finish and attention to detail, and DT - steels, heat treatment, production process.

    I consider these two being some of greatest at their craft in US and Japan.

    I am biased, of course, but I have enough insight in both to make this claim. Both understand what it takes to make a well rounded knife (geometry, profile, steel, heat treatment, fit and finish, DT handle ergonomics, etc) that performs - something many makers in US seem to miss. I am not not singling out anybody, just speaking in general terms.

    I came to this conclusion a long time ago and I am yet to change my mind on this, but my criteria might be very different than other people's, so take my word with a grain of salt.


    M


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  4. #34
    Senior Member Crothcipt's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    I was thinking that maybe we need to start a sub forum for people that own shigefusa knives?

    I don't own one and because I so tired of seeing others spank themselves with them on the forum, I don't want one either.

    Wonderful that they are ground well, uber steel yada yada yada. I'm just saying not everyone shares this passion to go home each night and make love to them. Just saying that perhaps you should consolidate your reverence into one forum.

    Am I the only one that feels this way?
    Lol when I first started on the forum I thought the same thing. Then I was in the Pitonboy's passaround, I can see the attraction. It was nice to use, and very comfortable in the hand, for being as heavy as it was.

    No crying here. There is no crying in KKF. Well maybe if you lob off a finger by your shig I can see that.
    Chewie's the man.

  5. #35
    Quote Originally Posted by Noodle Soup View Post
    I would have to say my Shig gyuto rusts easier than many other carbon knives I own. I'm guessing it has something to do with the softer outer layer of steel on the blade. Really hard keeping the orange/red streaks off this one.
    But, as someone just said, it's probably the same cladding steel used by other makers.

    Quote Originally Posted by maxim View Post
    Shig use same carbon cladding iron as all other blacksmiths.

  6. #36
    But not that many of my carbon steel knives are clad.

  7. #37
    This is funny thread Dennis

    I might say one thing, while I am a little disgusted with all that bragging, I want to tell you one thing. However you look at shig, it will do the job.

    I did some cuts with DT ITK 24cm however, and it was by faaaaaaaaaaaaaaaaaaaaar the worst knife I have ever used or held. The tip or like front 4 cm were made out of rubber and balance was terrible. Sharpened up OK but there was no performance. Every carrot slice was a battle, especially after the half way down mark
    My point is, people really like Shig cause of the consistent deliveries of quality product. When I read that DT ITK is sooooooooooooooooo delightful and I know from experience it is not [and I held a brand new knife] THAT is what hits me hard.

  8. #38
    Senior Member Mucho Bocho's Avatar
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    As always, good to hear from you Mike! I haven't seen your "my gastronomy" posts lately. I have found great cooking inspration in them. I think you said you were changing jobs right? You had to buy a car too correct?

    Sorry KFFers, I hyjacked my own post.

  9. #39
    Quote Originally Posted by bieniek View Post
    This is funny thread Dennis

    I might say one thing, while I am a little disgusted with all that bragging, I want to tell you one thing. However you look at shig, it will do the job.

    I did some cuts with DT ITK 24cm however, and it was by faaaaaaaaaaaaaaaaaaaaar the worst knife I have ever used or held. The tip or like front 4 cm were made out of rubber and balance was terrible. Sharpened up OK but there was no performance. Every carrot slice was a battle, especially after the half way down mark
    My point is, people really like Shig cause of the consistent deliveries of quality product. When I read that DT ITK is sooooooooooooooooo delightful and I know from experience it is not [and I held a brand new knife] THAT is what hits me hard.
    Sorry for the bad experience, not every knife I've made has been a home run.

    Hoss

  10. #40
    Senior Member EdipisReks's Avatar
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    i find it hard to believe at DT ITK is the worst knife you've ever used, let alone one so bad it elicited that many extra letters. the DT ITK i've used was about the nicest stainless knife i've used.

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