Recent content by Hz_zzzzzz

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    Bob Kramer sharpening question

    It's just heel thicker than rest of the knife. It's also possible that the heel is twisted toward right side a little bit (happened to mine), but it shouldn't affect the performance of the knife if the rest part is straight.
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    WTS Zkramer 10-inch SG2 Price Reduced

    Another point regarding the balance point and handle. If we measure the distance between blade heel and handle end, kramer’s is much shorter than a typical wa style handle. As a result, even its balance point is near the heel, it doesn’t feel handle-heavy as you would with a wa style knife if...
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    WTS Zkramer 10-inch SG2 Price Reduced

    The handle is smooth and comfortable. It’s about 300 grams if I recall correctly, but doesn’t feel too heavy on hand as the balance point is near where you would (pinch) grip it. I personally like the balance point to be a little more forward but given the size/weight of this blade I feel it has...
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    I have the same knife and it has been fantastic. GLWS
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    It's hard to understand what you are looking for from you thread. There are many good 240 knives out there, though some you might like, some you might not. Without knowing your preference, I think nobody can give you a valid recommendation. How about starting with the questionnaire?
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    Information on "mainstream" high end Japanese brands such as Takeshi Saji and Sakai Takayuki?

    I don't know. I haven't been into this long enough to tell.
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    SOLD Toyama 270 gyuto

    I have to say I'm amazed by your answer. I'm seriously considering switching to Android and now One+ in particular. I heard Huaweis take good photos too but they are banned in the states.
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    SOLD Toyama 270 gyuto

    Just curious. What did you use to take those choil shots? GLWS.
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    Buying a low cost stainless chinese cleaver - analysis paralysis

    The CCK in that video looks like a 1902 to me, which is a thicker "Cai Dao" versus 1912 being a thin slicer. I have the Shibazi F208-2 in that video and it is much thicker overall than the 1303 I have.
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    Information on "mainstream" high end Japanese brands such as Takeshi Saji and Sakai Takayuki?

    No Chop explained it pretty well. No much distal taper, thick grind, combined with being thick behind the edge. I think some mass produced knives might perform better. Another example is Doi gyuto. As famous as Doi family, the grind of their recent gyutos make me wonder if they know we cut root...
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    Information on "mainstream" high end Japanese brands such as Takeshi Saji and Sakai Takayuki?

    Sakai Takayuki has solid reputation for high end single bevel knives, but this forum is more about gyutos (especially 240 for good reason). Yamawaki Hamono being another example. Suisin wouldn’t draw as much attention if they didn’t make that great honyaki laser gyuto. Masamoto is being talked...
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    Which is the best laser?

    I’ve owned a 240 Tad white 2, a 240 Shibata AS, a 240 Shibata R2, a 240 Kono GS+, and a 170 Takamura R2 Santoku. I like CCK 1303 as a laser than all of these. It has the lower 3-4 cm as thin as any laser if not thinner, and the upper 4-5 cm adding some weight to further help cutting. The overall...
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    Continous curve gyuto in SLD/SKD?

    Yea...that K&S Yoshi SKD was one of my best cutters. Having to let it go due to the profile made me sad.
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    Continous curve gyuto in SLD/SKD?

    I sold my yoshi SKD for it being too flat. Not sure why that profile is preferred by Yoshi and his apprentices. I tried push cut, pull cut, fast chopping, and rocking. I feel like none of them benefits from the absolute flat spot. A little subtle curve would allow my wrist to be more relaxed. Am...