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Thread: Tanaka blue #2 gyuto

  1. #11
    Senior Member
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    May 2012
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    i love me blue steel.

  2. #12
    The Tanaka 240 blue/damascus is probably the best bang for the buck knife for a <$200 new purchase.

  3. #13

    Join Date
    Feb 2013
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    People's Republic of Massachusetts
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    Quote Originally Posted by Mike9 View Post
    The Tanaka 240 blue/damascus is probably the best bang for the buck knife for a <$200 new purchase.
    +1 I have one and it takes/holds a great edge.

    Chris

  4. #14
    Been using my 210 Tanaka in blue 2 for about a week and I'm impressed with the value. The grind/geometry seems real good. Thin-ish but not a laser. Slides through food pretty darn well. With the extra weight over my Ginga it seems to be a better chopper, especially when just using the tip. I'm sort of torn, I really like my Ginga, and I think for slicing it is still better, but not by much, the extra weight of the Tanaka really helps it go through food with any sort of chopping motion. I do not like the Tanaka's profile though, I like flat-ish and somewhat parallel to the handle, the Tanaka is just a curve up up and away. Put some Sam Maloof poly/oil finish on the handle. I think for $130 this is a great intro Japanese knives, once I learn everything I like about it, it will definitely end up in a friend's hands.

    Makes me wonder what combines the effortless slicing of the Ginga with some weight? A Shig is getting tempting...
    ~Brandon

  5. #15

    Join Date
    Mar 2011
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    Houston TX
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    I have had mine about a month or so and have really been enjoying it. Sharpens easily and just a lot of fun. It doesn't have the best food release that's my only complaint
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  6. #16
    Senior Member NO ChoP!'s Avatar
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    Mike, I was hoping you'd tire of it and sell it to me, lol. I like your etch; very pronounced.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  7. #17
    Senior Member
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    Dec 2012
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    are there any sharpening and/or grinding techniques to improve food release? that's pretty important to me. and i'm thinking of doing the hot vinegar etching process to form a full fledged patina. don't much care for the damascus, would prefer monosteel or a simple cladding like the ginsanko series.

  8. #18
    Senior Member eaglerock's Avatar
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    Oct 2012
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    Finland
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    501
    I love my Tanaka 105 blue, gets scary sharp and hold the edge for ever.

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