Recent content by hutchla

Where in LA is the new location?

I don't use a nakiri but I do use my CCK 1303 quite a bit. It's made me realize that I'm not a cleaver guy. Nevertheless I keep using the CCK, trying to find out what the attraction is. I love the profile of the CCK, the geometry is nice too as I've thinned it out a bit. It cuts great. I just...

And for only $5.99 more they'll add "copious bubble wrap" and "expert packing" to ensure your knife arrives "mostly damage free."

I'm a home cook and my Shun Classic 7" santoku is one of my most used knifes. It's very similar in profile and looks to your Kaji but with VG10 instead of SG-2. Also the handles are different. I really like my Shun. I treat it well and don't have chipping issues. The santoku profile is nice. The...

Maybe "easy" wasn't the right word. I have a Shun VG10, a PM Kagero from Jon, and some Wusthof Dreizack that I sharpen regularly. None are difficult to sharpen. But they're not that enjoyable either when compared to carbon.

I'm not excluding SS, just want to see if there's any reason to include stainless. So, only custom makers have a heat treat that's really outstanding and a joy to sharpen? Seems unusual that some makers who use similar steels don't have similar HTs.

Hah, I have carbon and I love carbon. It's just that some people talk about great stainless like it's so common. I think the best I can hope for is a Heiji SS - but it's not stainless.

I've heard that some stainless knives sharpen as easily as and with similar feedback as carbon. I'd like to get one but I'm not sure which knives behave like this. The one I always hear mentioned is the DT ITK in AEB-L but these are difficult to find. Excluding all semi-stainless knives, which...

Nice looking blade. I'm curious, what's Dave's method of etching?

Hah, I forgot to add Itinomonn to my short list. XooMG, do you have the KU or kasumi?

I have a Kochi KU V2 240 Gyuto (the old one, not the new stainless clad) and I love it. I love the grind - how thin it is behind the edge, how it cuts so easily through almost everything. I love the wide bevels and how easy it is to sharpen, thin, and maintain. And I love how stiff it is and how...

Does "original geometry" mean that the new Kato's have a different geometry or that this knife has barely been sharpened so that the original geometry hasn't changed much? Also, how does the Kato compare to a Kochi V2 240 in terms of profile, geometry, cutting performance, etc.?

I recently switched to DE shaving and it's been so much better. Got a $10 Lord L6 (on Amazon) and a $10 Omega boar brush. Both are great. Can't see the need for a fancy badger brush as the Omega is soft and a joy to use. And after 6 months the Lord razor is still working great.

+1 for the Kochi. I went from a Shun Classic to a Kochi V2 kurouchi 240 wa-gyuto and couldn't be happier. The Kochi has a stiff blade like your Shun, it's light but not too light, and very comfortable to use. I find the 240mm size to be great for a home cook like myself. I'm glad I didn't get...

Here's a pizza with homemade kimchee