TokushuKnife
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Rumor has it we are getting some gyutos in a month or two. Possibly some 240mm!
Hidden gems of the knife world
- Thread starter chiffonodd
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I like my Dao Vua (v3) 52100 double-bevel honesuki 150mm. I didn't like their gyuto but this one, I'm keeping for a long time. At <$70 from Tokushuknife, it's a good value. I use it for breaking down poultry, lamb racks, branzino, and as a tall petty at work.
The 52100s aren't bad at all, I had fun with a tall nakiri
Yoshi
Shindo Maniac
Holy smokes a Shindo 240?! Wow that's gonna fly off the shelf faster than a jiro
I have to say the entire JCK Kagayaki Basic line is a hidden gem. I have the following from JCK
Misono Sweden Steel 80mm paring
JCK Natures Gekko series 240mm Gyuto
JCK Natures "Sea of Clouds Series VG-10 Damascus 130mm petty
JCK Natures Blue Moon Series BM-4 Nakiri 165mm (sadly this one is sold out)
JCK Natures Original Kagayaki CarboNext Series Gyuto 180mm
The JCK Basic's line is made by top knife makers in Seki, Japan no Chinese knock offs
Misono Sweden Steel 80mm paring
JCK Natures Gekko series 240mm Gyuto
JCK Natures "Sea of Clouds Series VG-10 Damascus 130mm petty
JCK Natures Blue Moon Series BM-4 Nakiri 165mm (sadly this one is sold out)
JCK Natures Original Kagayaki CarboNext Series Gyuto 180mm
The JCK Basic's line is made by top knife makers in Seki, Japan no Chinese knock offs
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The JCK CarboNext series, a real hidden gem, would be a great knife set to gift a chef just starting out. Great quality at a good price.
parbaked
Senior Member
The original Kaeru 210mm gyuto with machi was a real gem....
The matchi makes it special...
The matchi makes it special...
Knoxxknocks
Member
Might be controversial but I've been really liking my knives from kitchenknivesid they are based in Indonesia and the knives are mostly made out of recycled spring steel similar to 5160, I love how they round the choil and spine which is surprising cause most of their knives cost like 40 USD
Yeah not sure how I didn't drop the Munetoshi propaganda in here. They bang
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Agree. Got recently two with the ES-option, extra sharp. Very decent edges, which is remarkable, as usually unpacking in this price range is immediately followed by thinning and sharpening.
P.S. Makes an excellent introduction to sharpening of asymmetric blades.
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Will be getting my first munetoshi soon… what should I expect?
plantgainz
Well-Known Member
I need to try them I love their cleavers but no one talks about their gyutos
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Knife order matches naming in vid. The Munetoshi potato sums it up.
Did you order from JNS or a different vendor? I've got 240s from both, they're a little different profile but ground similarly, though my nakiri was a thicker convex. Great food release, sturdy as hell, some of the best white 2 I've tried for edge retention, feels better on stones than the similarly retentioned Mazaki. Tip is more slippy than you'd first think. Just a great all-rounder. My gyuto cladding is barely reactive, so it's my travel knife. The nakiri was a bit more but stable quickly.
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The JCK Extra Sharp option is a no brainer. What is really great is you can have many of the JCK knives sharpened with a left or right hand bias. This is not a single bevel but the double bevel see the illustration for the right handed 70/30 double bevel, Left handed would be 30/70. What I like about this grind is any handedness can use it. With this and the very reasonable cost this is what has endeared me to JCK. I have been told by chefs that make a living with knives like this is to maintain the 70/30 or 30/70 they send them to a professional sharpening service familier with Japanese knives. at least once a year.
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I don't think it is a good idea to follow the picture: would lead to extreme clockwise steering. I guess the angles have been inverted. It's certainly to be avoided to transform a right-biased into a knife for left-handers. You may change the edge, even recenter it, but the fundamentals remain: a flat left face and a convexed right one. https://www.kitchenknifeforums.com/threads/a-basic-explanation-of-asymmetry.33951/
Byphy
By
If criteria is performance vs. cost and/or popularity
I'd throw in Shikegi Tanaka's Blue 2 and Ginsan.
Masashi's Blue 1 and SLD are great too.
Munetoshi, Kobayashi... I have a soft spot for the Kono GS+. I prefer thinner grinds
I'd throw in Shikegi Tanaka's Blue 2 and Ginsan.
Masashi's Blue 1 and SLD are great too.
Munetoshi, Kobayashi... I have a soft spot for the Kono GS+. I prefer thinner grinds
You should expect "This knife costs how much? And cuts this good?".
And if from JNS, the need to let it air out for a few weeks.
aporigine
The slow blade penetrates the winter squash
air out?
Cigarette smell from Maksim
DoYoon Kim
Senior Member
is it really? its so pungent, I've lived with smokers and its not even close. Unless he is like blowing it directly into the boxes and closing? may be like its stored right above where he smokes and it just marinates in it 24/7?
Honestly, too scared to ask too.
Yeah, apparently Maxsim is a heavy smoker.
Seems like he doesn't like open windows either.
aporigine
The slow blade penetrates the winter squash
Tobacco suppositories
You made me realize like everything else with Japanese edged tools there is so much to learn.
Found this: Bevels & Grind
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Quite different from your picture. Here, the left angle to the face is larger than the right one.
I noticed this right off but I have learned there are different offset grinds. I would imagine if you are a top chef in Japan you would have specific grinds used for specific jobs. This is so interesting. I sure wish I had known this stuff at the beginning when I started to add Japanese kitchen knives to my collection.
In the hidden gem area the edge grind is the making a silk purse out of a canvas sack. Sending the cutlery version of a "barn find" to a top rated sharpening service, or if you have the equipment to regrind it yourself. Except for these different Japanese edge geometries I have done this with kitchen knives I have found in abandoned Wyoming line shacks. These line shack knives are almost always giant Chef's knives. My sister has the best of what I restored.
240_Gyutos_Only
Well-Known Member
Just wanted to echo some of what has been said about Sakai Ichimonji and Masahiro Bessaku. I have a deba that I bought from Sakai a while back for like $100 new (might even have been <$100) and can't see any reason to ever buy another deba. The Bessakus are like $80, my short suji seems to hold its edge well and I find it easy to get quite sharp with the heavy asymmetry. I also like their classic large brass rivet and rosewood look.
