Badgertooth
Senior Member
- Joined
- Nov 5, 2015
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That's because you're you. Rest of us have a harder time.
I did try to talk to him already, and I summarized the exchange here. Although I guess I need to just change my phrasing and ask for a thinner one?Why not just email or message him on FB? I've never had trouble getting a hold of him. Pictures always help, but of course I have not clue what he actually has in stock. For some reason it seems like people have trouble reaching him, but every time I reach out to talk to him he's pretty quick about responding. Then again I'm not a customer so who knows.
I'm not shy at all and will ask a dozen questions before I buy that's never a problem. For what it's worth Maxim usually responds quick to messages on his webpage.What's interesting is that maxim told me all mazaki knives have shinogi lines. He didn't know what "blade road" meant though, as I was trying to see if I could get one like Naifu's(seemingly without a shinogi line).
What's interesting is that maxim told me all mazaki knives have shinogi lines. He didn't know what "blade road" meant though, as I was trying to see if I could get one like Naifu's(seemingly without a shinogi line).
Naifu, is the profile basically the same between newer and older ones? I mean atleast similar more or less?
naifu's Mazaki looks like it's been thinned, doesn't have the perfectly defined shinogi of the early 240, and the cladding has a rough scratch pattern
I wonder if this is Maxim's response to the wedging issue, just thinning the knives before sending them out?
Oh...what is this? 15% off store sale? Maxim made the decision for me. Just ordered the 240mm mazaki gyuto w chestnut handle. Can't wait.
I just... accidentally ordered a 180 gyuto. The choil shot made me do it.
That actually made me LOL. I was thinking that I hope yours is everything you want and expect. I really don't know the exact story on these; all I know is that I purchased two, and received two awesome knives. For all I know, Maksim considers me his customer of the year (as he should), and he is actually taking time re-grind and polish them for me, although that would be almost impossible because they each arrived with lightning speed after I ordered them.
How reactive is the cladding on these knives? Iron usually scares me away but suddenly the 15% is nudging me to try this or the toyama..
I am not a pro chef -- I am an amateur home cook. I find Toyama to be extremely reactive, but Mazaki not very reactive. But again, I am cutting just one hour a day, not 10, and if I am cut onion or citrus, I keep a wet towel on my board. That said, my 240 Toyama seems to have become less reactive after I removed the patina once with polishing compound. This baffles me and it makes zero sense, but it seems to be the case. Anyway, the Mazaki knives are not very reactive for carbon knives in my experience.
Which one to get? It would be difficult for me to choose between Toyama 270 and Mazaki 240, but I think Mazaki.
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