Itinomonn - Maksim please tells us more :)
I keep watching with interest your growing offer of Itinomonn knives - could you tell us more about them in general? Also about the maker. I have browsed around but did not ring a name.
It would be interesting to know how do the carbon and stainless-clad knives (in particular gyutos) compare in terms of blade profile.
thank you in advance
Sorry, i am not Maksim, of course, so can not explain you what is this Itinomonn " young generation", but: i personally use a lot of different knives, from stainless steel, and Sanmai ( clad) to full carbon knives and even Honyaki .
The main visible difference is - the rust ( and the care) . The stainless clad ( with hard carbon core) gives you more flexibility , the full carbon ( the core and the clad) needs all your attention, you leave it for 3-4 min - et voilà, you'll get some pretty rust flakes on it! Why to have full carbons?? The feeling... It feels finer somehow while cutting. I've bought the Sujihiki from last JNS delivery, SS clad with carbon core- nice, really nice, i like it. The Gyutos should be the same. At least all my Gyutos in SS clad ( from 210 to 270 mm, different finishes) show the same character. The carbons need oiling etc. they are finer, but the question is : whether one needs the 20% extra feeling for 80% extra inconvenience or not . I seem to need it, at least i think i need .
And one more remark- the SS clad in Itinomonn seems to be much more interesting , then their Kurouchi or Nashiji. It's finer, thinner, with nicer finish.
Anyhow : is strictly my personal opinion.
Andrey your answer is very much appreciated. I am indeed eyeballing the SS clad Itinomonns, although I am not sure yet what sort if knife. I have read elsewhere on KFF about the rather good food release, great edge as well as F&F. I am just trying to collect more information about these knives.
I already have the Itinomonn Ku Butcher - indestructible knife indeed (It could pry-open a coconut without any issue at all), but given its blade design it is hard to interpolate how a nakiri, gyuto or santoku would look like. I would actually even be interested in custom Itinomonn, but I am not sure whether that is possible because of the demand.
I have both the KU and Stainless clad Itinomonn gyutos in 240mm, the ku is thinner, lighter and a tiny bit taller and not very reactive, but more so than the stainless clad. If I had to choose I would go for the KU, but they are both great and up there with my kato and shig, and they are much cheaper.
Originally Posted by Matus
My latest Suji 270 mm is MUCH thinner then the Itinomonn butcher, still good to hold and very nice. I have all those other knives( from Shige Kitaeji to Kato and Singatirin etc etc), so i can compare with other knives. I will be at JNS gathering soon, will check all the Maksim's knives as well. The Butcher indeed seems to be really indestructible, but rather a heavy task knife, then a precise fillet cutter. Yes, Itinomonn is cheeper, the difference is to see/ feel. But , in general, the knives are very good.
And this Sujihiki allows me to slice sashimi slices almost as good as a good Yanagiba. And it has a huge advantage - a stainless clad! But same as you i will ask about those Itinomonn young generation while gathering at JNS.
Originally Posted by Andrey V
I'm really interested in the Itinomonn suji. Any idea how it compares with a misono swedish suji?
About custom knives orders :P
Originally Posted by Matus
Please dont take it wrong.
But many of people "THINKS" know what they want, but in the end they dont . That lead to confusion both on makers and costumers and product it self.
Maker choose the shape and type of knives because they are most confident with that type of making. So if we change that to much it will lead to a bad product !
When i change stuff with makers. It is with them selfs where we have dialog and TESTS many tests. Thats why i can not only order 1 knife but many to test them out.
Thats why after some thinking i have refused to take any custom orders anymore.
I hope you guys understand
I've been looking at the nakiri, but now that there's a stainless-clad nakiri I'm not so sure. Stainless-clad is bigger in all dimensions and doesn't have quite the same geometry that the KU model does from the pics. Knowing the cutting characteristics of the two blades next to each other (e.g. stainless is more acute and goes through cabbage easier, KU has better food release but might wedge in carrots, or something like that) would make deciding a lot easier. Without knowing much about them, I'm always almost ready to order, but never quite follow through.
I will try to make some vids for you guys