Recent content by Bobblybook

Tanaka B2 nakiri: Kurokumo 210mm gyuto: Both from James @ K&S :)

I bought mine from this guy here. https://www.etsy.com/shop/JonesCuttingBoards Edit: website also: http://www.jonescuttingboards.com Some excellent end-grain boards (and some edge I believe, if you're after that) that I haven't seen elsewhere. Seemed like great value when I was looking for...

Burnt chestnut/ebony handles are most often seen on more expensive knives (often carbon also), mostly because the premium to have that done is just not cost-effective at this level. You want to put as much of the $$$ into the knife itself as possible and not spend on irrelevant things. There are...

Of course, semi-stainless would fall somewhere between full stainless and carbon. For some climates it might just behave like a standard stainless, you would have to try it out. Oh sorry, Jon = JKI = Japanese Knife Imports.

A carbon knife just needs a little care to not let it stay wet, however.. "hot and humid" Summers sound like a pain for carbon. You might end up having to oil it before storing.. imo I would get a stainless steel gyuto, and experiment with carbon if you like with something like a petty later on...

To me, every sharpening better than the last is a satisfactory result. When my sharpening skills were crap, sharpening something to a-little-less-crap was a success. In my opinion that's what you should be aiming for - get the basics down, and then try and reach the same level or better each...

This knife was getting a great patina - it's a little difficult to see from the photos, but it was developing really iridescent, swirly patterns near the edge. It was lovely to look at. Sadly all gone as of yesterday - a family member (who shall not be named) washed it and left it sitting wet...

Looks good also. A little over budget is not too bad if it comes with a saya. I will write this down too :) I have been looking into these too. They seem like a good option, and a lot of people swear by them. I am unsure if I would like the increased weight as even 150-180g starts to feel a...

Will do, thanks.

This looks like a decent option too, thank you. Ahh thanks for the info. I think this will be my best bet to go for a cheap Tanaka, Tadafusa or Yamawaku and see how it goes. Can get it rehandled later if I really like the blade :) Do you have any idea if MM sells 180mm Tanaka nakiris? I...

May I ask which you're referring to? I'm not sure if it's policy to not link to b/s/t threads directly here. I have had a look through that section, both yesterday and today, and the only relevant nakiri I can find is the damascus rehandled one, but it was sold. Is that it, or is there another...

This is what I am tending towards I think. I can get a feel for the weight by holding my current knives with/without sayas to get a range of around 80g-150g (ignoring balance point). I do feel that anything closer towards 200g may be slightly heavy for me, so what you have listed is exactly...

Thank you all for the suggestions and advice! This is exactly what I needed. I have had a look at every reply in this thread and have a few comments. That Shinko Seilan nakiri looks very nice. It's a little expensive, but from what I've read, it looks like it costs a lot less than it...

LOCATION What country are you in? Australia KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Nakiri Are you right or left handed? Right Are you interested in a Western handle (e.g...

Thank you all! It turned out much better than I expected. Might have to make another in the future... now all I need is a knife in need of a saya... :whistling: