looking for a cheap J knive to test Jnats with

looking for come cheap jknives so I can test my jnats on. any recommendations

so regret not buying the misono seconds at the knife show in seki

I'd shoot for cheap Chinese carbon steel...sharpens easily enough and you can likely find them fairly in a Chinese market for a fair price.

Testing just the edge or also wide bevel contrast?

Yamawaku or one of those Kurouchi shiro kamos from cleancut

foody518 said:

Testing just the edge or also wide bevel contrast?

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I don't mind getting one for each purpose

panda said:

http://www.japanwoodworker.com/Product/156701/6-Fruit-(Funayuki)-Knife---Tosagata.aspx

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+1

Tojiro YSS? They're cheap, and while their heat treat seems controversial, it is white steel at least

Badgertooth said:

+1

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Anywhere else besides jww. Their shipping cost to oz is a deal breaker for me

Badgertooth said:

Yamawaku or one of those Kurouchi shiro kamos from cleancut

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Have yet to mess with the wide bevel on my Yamawaku but it looks promising. Certainly I've had a cheap KU knife with much worse high and low spots than this looks to have

Hiroshi Kato KU maybe (these https://www.messerspezialist.de/kato-hiroshi/d73-kato-hiroshi-santoku.html, not the more expensive versions)?

OTOH, even calling a Tosa, a Sirou Kamo(!!), or even the Tojiro , or this Kato cheap is decadent as heck....

ynot1985 said:

Anywhere else besides jww. Their shipping cost to oz is a deal breaker for me

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What is cheap? Does James have anything that might fit the bill?

looking for things btw 50-100

might ask him and see if he has '2nds' or cheapies... since im not going to really cut with them

malexthekid said:

What is cheap? Does James have anything that might fit the bill?

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I got a more less 'no name' 165 mm funayuki for about $70 for that purpose(and to use it to test to make a new style of handle). Plus it can cut fish The bevel is flat, not convex - that makes it easier for a less experieced guy like me to test the kasumi finish without unnecessary amound of streaks. I would look for something along those lines. Many wide bevel knives out there have slightly concave ground bevel (both my Kochi kurouchi and Munetoshi are that way), so you may need to first remove that before making kasume makes sense. It will be quite some work. ´

My Yoshikane SKD had flat bevels out of the box, but stainless clad knife would not be the best choice to test stones for kasumi finish.

Tanaka kurouchi from James? You might actually get nice knife also.

Tadafusa carbon san mai comes to mind. Needs lots of thinning but can really come alive when its lost some weight.

i ordered a 150mm tojiro yasuki to practice my sharpening skills and i find myself using it quite a lot

It is probably the instinct to cut something with it that makes you successfully sharpen it OTOH, there is the reverse effect: Something you try to stop from being sharp usually ends up sharp when that causes maximum trouble.

ynot1985 said:

im not going to really cut with them

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Shame about that though.. getting a knife and not giving it life..

guari said:

Shame about that though.. getting a knife and not giving it life..

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life after life...

http://www.kitchenknifeforums.com/forumdisplay.php/60-Giveaways-Pay-It-Forward-Win-a-Knife

Some other guy has used some jnats on it but that shouldn't be a problem

jmgray said:

http://m.ebay.com/sch/i.html?isRefine=true&_pgn=1&_nkw=gekko+knife

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I got one of the blue steel bunkas from this seller and was pleasantly surprised. Under US$70 and I use it quite often. It lives out on my knife rack while many other more expensive knives are in the drawer...

https://www.japaneseknifeimports.co...s/zakuri-165mm-blue-1-kurouchi-tosagata-bocho

Looks like it could fit the bill as well. I may just have to go back to jki on Friday and pick one up for myself.