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  1. #1

    Tour de Norvge

    Marko 225 Guyto
    Octagon Wa
    52100 Shigefusa
    Asymetrical Grind
    PIc: http://farm8.staticflickr.com/7088/7...a732c150_z.jpg


    The Tour:
    Norway got some of the best chefs in the world, that can access a lot of different foods from all the world.
    As you can see on Bocuse d'Or, Norway is well represented:
    http://en.wikipedia.org/wiki/Bocuse_d'Or
    The standards to Norwegian chefs are internationally high standards.

    The rules:
    No rules, abuse the knife as much as you care
    It will pass by Harald Andersen for touch ups between the battles


    Week 1: yvind Hjelle


    One of Norways best known chefs, got his own TV show and have written several books.
    http://translate.google.com/translat...Fyvind_Hjelle


    The verdict:

    Pro:
    Insane sharpness and hard steel
    Great Balance
    Easy to work with
    Insane cutter

    Con:
    Would personally prefer Markos Masamoto profile than this Shigefusa profile (Its a matter of personal taste).


    Week 2:
    The restaurant: Solsiden (Sunnyside)
    http://www.solsiden.no/


    Over 400 guest a day. The knife just arrived without touch up from Harald Andersen.
    In 1994, Solsiden opened its door for the first time.

    "--I did not make any public declarations, but my vision was crystal clear from the very start. The location of the old warehouse was an excellent starting point. It had all tthe potential for a seasonal restaurant that could fill at Oslo's culinary scene," says owner Lars Jon Amundsen.

    "-Solsiden's success is based on its concepts and logistics. We never take any shortcuts when it comes to quality and service."

    Type of restaurant: seafood.

    Verdict: More to come


    Ill update this thread.

    Personal thinking:

    If you go for a Marko:
    Go for his Masamoto Profile and his Meji handles. Make sure to get one of his strops and a diamond plate from him. You might never need anything else. IMO: Best bang for the money atm.

  2. #2
    Senior Member Dieter01's Avatar
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    I understand that this is very cool but not sure if I understand the rest... So you are handing two knives to different "celebrity" chefs each week and ask them to give their oppinion?

  3. #3
    Senior Member wenus2's Avatar
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    Looks like 1 knife, but what a fun idea to track and share!
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  4. #4
    Senior Member Deckhand's Avatar
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    Quite entertaining.

  5. #5
    Oh. One knife pass around in Norway.
    Gonna test this knife and get feedback from the chefs. It might even go to Bocuse d'Or.
    I will fill in as the feedbacks come. One week on each location.

  6. #6
    Senior Member Crothcipt's Avatar
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    Ok I get that. Is the 52100 Shig. the grind and heat treat?
    Chewie's the man.

  7. #7

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    52100 is a high carbon steel
    Shigefusa is a knifemaker, and this knife has a shig-inspired profile.

  8. #8
    Senior Member wenus2's Avatar
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    Then who's on first?
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  9. #9
    Senior Member Dieter01's Avatar
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    So its a Marko 52100 with a shigefusa inspired assymetric grind? I first thought it was one Marko and one Shigefusa

  10. #10
    The pic is devin and marko

    Marko offers shigefusa and masamoto profile afaik.
    I prefer the masamoto profile, and I prefer his meji over the octagon.

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