Recent content by jnbrown

Looking at this knife: https://knivesandstones.us/products/nigara-aogami-blue-super-kurouchi-tsuchime-finished-gyuto-210-240mm?variant=42772135215351 The reviews I have read say it is very thin behind the blade. Is this good, bad? What are the implications for use and care? Thanks

Would Aogami Super be a good option? I read it is more rust resistant than other carbon steels. Here is one I found: https://hasuseizo.com/products/gyuto-kurouchi-hammered-finish-aogami-super-210mm-8-3-240mm9-4-japanese-chef-knife I am looking for something different to my Shun knives so I am...

Thanks for the responses. I did see that Miyabi knife and it is blingy looking and very similar to my Shun knives. It is certainly a possibility but I was hoping for something more Artisan made in a smaller shop. I am not sure that is possible under $250. Shigeki Tanaka was one that seemed to...

I have a set of Shun knives. Not sure but I think they are VG10. They are good knifes and sharpen well but seem to chip. Looking to add a new and different knife. Steels I am considering are Ginsan, SG2, HAP40. I have the following questions: 1. It seems 210mm Gyutos in the $150 to $250 are...

Hi, I am a semi retired electrical engineer. Cooking is one of my hobbies. With my extra time I am getting more into kitchen knives and improving my sharpening skills. I have a set of Shun knives for many years and they are attractive and work well but would like to explore other knives.