Quantcast
Need Recommendation - Page 2
+ Reply to Thread
Page 2 of 4 FirstFirst 1234 LastLast
Results 11 to 20 of 35

Thread: Need Recommendation

  1. #11


    Join Date
    Mar 2011
    Location
    Los Angeles
    Posts
    956
    Don't know if you remember me asking about a knife I was having trouble de-burring a few months ago, but it was the Kagayaki. Lent it to a friend who wanted to take a stab at it, and he disliked it just as much. Profile is nice. It's pretty thin, but has a few fit & finish issues (spine is sharp, scales don't meet the tang flush). I ended up giving the knife away. Although I don't have one, I think the CarboNext would probably be a better bet. If there's a way to convince your friend to go a tad higher, I'd go Glestain (or maybe wait for the korin sale). Or the Tojiro DP.

  2. #12

  3. #13
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    3,807
    Quote Originally Posted by DaveMartell View Post
    How reactive is the CarboNext?
    Not very. About like the TKCs.

  4. #14
    Senior Member FryBoy's Avatar
    Join Date
    Feb 2011
    Location
    Hermosa Beach, California
    Posts
    235
    Quote Originally Posted by iceman01 View Post
    These have been around for more than a year I think. I own the 24cm with Wa and western handle, as well as the 15cm petty. Decent knives that take and hold a keen edge very well. And by the way, in reality, the purple looks much darker, so you don't have to fear being laughed because of purple handles.

    By the time they were new, there was a long thread with lots of pictures over at KF.
    Koki posted a link on the "products" page of his site saying "Up! Feb 18th," and I assumed it was this year.
    Doug Collins
    Hermosa Beach, California

  5. #15
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    I don't have a problem with the Kag blade. It's decent and on the thin side. The handle is slick and the bolster (which is not integral) has a rather large gap where rust was clearly forming. Edge holding and taking were fine, imo. I would probably go for the Miyabi Fusion (if you want pretty), Tojiro, CarboNEXT or Fujiwara. I tested a CarboNEXT for reactivity. Vinegar for 30 min leaves a light gray spot hardly perceptible after wiping with a kitchen cloth. Lime juice for thirty minutes leaves a light brown/gray spot that does not wipe off. It does not discolor food.

    BTW, Koki has been peddling the new "ES" service. Extra sharp apparently is mediocre according to some. The regular stock edge is decent and 2 min on a 5k + strop brings it to hair-popping sharp.

  6. #16


    Dave Martell's Avatar
    Join Date
    Feb 2011
    Location
    Homeless, PA
    Posts
    9,462
    Doesn't sound like the CarboNext is very reactive at all then?

  7. #17

    Join Date
    Mar 2011
    Posts
    42
    Quote Originally Posted by DaveMartell View Post
    How the thickness on the Kagayaki?
    I will measure for you. But I can already tell you that the western handled version is the thinner one.

  8. #18
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    Quote Originally Posted by DaveMartell View Post
    Doesn't sound like the CarboNext is very reactive at all then?
    The CarboNEXT I tested was MUCH less reactive than simple carbon steel. If I had to rate it, I'd say it's about 2/3 of the way to stainless, maybe more. I hope this description means something to you. It's very unscientific.

  9. #19


    Join Date
    Mar 2011
    Location
    Los Angeles
    Posts
    956
    What about a Mac pro? No one really talks about them anymore, but they're stainless, well built, thin but not too thin, and keeps a nice edge.

  10. #20
    Senior Member Cadillac J's Avatar
    Join Date
    Mar 2011
    Location
    Detroit
    Posts
    621
    Quote Originally Posted by Cadillac J View Post
    JCK CarboNext...no question.
    I really don't think you can do better for the price and performance with a western handle, so just wanted to reiterate this.

    However, you know the recipient better than us. Are they the type to leave a knife with water or acid on it for long periods of time? Do they have a proper cutting board to help protect their edges? If not, maybe a true stainless and tougher knife would fit the bill better, such as a Fujiwara FKM or Glestain?

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts