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Thread: Working Knives

  1. #1
    Senior Member chazmtb's Avatar
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    Working Knives

    Here are mine, the others stay in a drawer some where

    JCK Carbonext 300 suji

    Ichimonji TKC 270 gyuto

    Hiromoto G3 210 suji

    Nenox G Type 150 petty

    JCK Kayagaki VG1 150 Honsuke

    Some VG 10 8" VG-10 damascus buffet slicer

    Cheap Chinese stainless steel cleaver.

    Just a shot before I make some seafood gumbo.


  2. #2
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    We have quite similar tastes!

    For me:

    Ichimonji TKC 240mm Gyuto (270 coming)
    Hiromoto AS 300mm sujihiki
    Hiromoto G3 210mm sujihiki
    Tojiro DP 150mm honesuki
    Wusthof 10" bread knife w/reverse serrations
    el cheapo Forschner paring knives

  3. #3
    Senior Member chazmtb's Avatar
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    Post your working knives here!!! We need knife pictures to liven up this place!

  4. #4
    Senior Member stevenStefano's Avatar
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    That G3 suji almost looks like a gyuto. I'll take a few pics of my work knives tomorrow

  5. #5
    Senior Member chazmtb's Avatar
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    Yeah, I wished it was a little thinner, maybe with some more work on the shoulders, it will be good. I wished the steel was the Tokko steel like the TKC/Carbonext. The G3 steel is a pain to deburr, and It chipped a lot initially. I had to put a less aggressive bevel on it than my initial sharpening bevel, because it started to have some bad microchipping. I was probably on a wire edge, but I thought I had deburred and everything. The TKC steel is great, not burring problems on very acute angles.

  6. #6
    As you can see, I have thrown everything on this knife and yet no rust, just some discoloration. 1.5% chromium in 52100 goes a long way.

    Hmm... I can't add pictures here.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  7. #7
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    Bummer.

  8. #8
    Senior Member stevenStefano's Avatar
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    OK I said I'd post a few pics so here they are. I rarely cook at home so my work knives are basically all my knives, I just don't get super fancy ones I guess. I have a lot more but this is my rotation at present

    240 Masamoto KS
    Sakai Yusuke White#2 210 petty
    240 Watanabe kurouchi gyuto
    Global parer
    Mac Hone, and my very nice strop






  9. #9
    Quote Originally Posted by Marko Tsourkan View Post
    As you can see, I have thrown everything on this knife and yet no rust, just some discoloration. 1.5% chromium in 52100 goes a long way.

    Hmm... I can't add pictures here.
    Well, I guess I should say, no pitting yet, but this was part of a test how much care 52100 requires. My conclusion - very little.

    M





    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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

  10. #10
    Senior Member DwarvenChef's Avatar
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    My work set has been put away... I may be getting into the "personal" chef trade (kind of). Seems alot of the folks up around my parents place need assistance in their later years and have asked around about a traveling cook to help out May not be much but it will keep my "Playing" as it where lol

    Not sure the last work set will see much use but you never know...

    CCK1103
    No Name (that I can tell) Nakiri

    Not sure where the pics are for them.

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