Recent content by KitchenCommander

I happen to like western handles quite a bit. my favorite knife is a western grip, and one of the knives I use the least is a Shibata 210 gyuto with Wa handle that feels like I'm going to bend the tang just by cutting with it.

Something you don't see every day. Very cool. What does the tang inside the handles look like? Is this easier/cheaper than a full tang construction?

Lots of pro cooks here that cut a LOT of product. Longer knives seem to be preferred for large volumes. Stay sharp a bit longer, and have more length for tapered geometry depending on the style and grind. I'm a home cook with an 18"x24" cutting board, so I have the space, but just don't need...

Is "all of them" not an option?

I didn't know that Gingas were AEB-L. I'll have to keep my eye out for a preowned one now.

Though these blades don't appear to be as thin as the purpose-made tool. There are some that get pretty close. And a couple 3D printed handle designs I saw for handles for jig saw blades, so someone has done it.

Those things look like double sided jig saw blades with a knob handle. I wonder if there are any narrow jig saw blades that could be fitted with a handle on the cheap. Just thinking out loud.

Most anything going in the oven, I like bare cast iron. No worry of chipping or cracking over time, and if the seasoning gets damaged, I can repair it myself. Only unless I was going a heavy tomato based sauce would I look elsewhere for oven use. Even pricey enameled products can crack and chip...

Sweet, what steel?

Western handles apply to this thread? Some low cost carbons that I did last week. 240 suji, 180 Misono Santoku with a spine reprofile, and a Forgecraft boning knife. The Suji and Misono are in matching Koa wood un-stabilized that I brought back from a trip to Hawaii. The Forgecraft is Bocote...

Picked up a couple low cost mono carbons on the forum for thinning practice. Misono 180 santoku and a 240 Suji, forget the maker. Already did my thinning on diamond plate + King 250/1000 and some light refinish with Gesshin 400 and the other side of the King combo 1000. These will patina quickly...

I routinely choose my knife based on which I want to put more patina on, or whatever is newer. Right now my newest knife happens to be iron clad white 2 which needs some patina on. So it’s seeing the most action. I don’t mind some overlap in size, as long as there is a bit of difference in...

I really like Gyutos. My first round of buying ended up settling around 7 gyuto/chef knives, zero sujis, one Cleaver, and one petty. That is just nicer knives, not counting all my random "old dirty carbon" knives that kick started the kitchen knife bug. Those only get occasional use. That...

I have a few. Shibata Gyuto, Yuki Bunka, and Kochi K-tip Gyuto. I like the flat profile, low tip, and the aesthetics. Really has everything I want in a kitchen knife. I’m a home cook and can baby my knives with thin tips. So that doesn’t bother me. I’d really like a nice tall 180 Bunka. Maybe...

Greetings. I like Bunka over Santoku, because I like a bit of a tip. Though not all brands have a 165mm Bunka availalbe. The forum favorite out of your list is likely the Takamura R2, which is a nice knife. It is very thin and will provide a really impressive cutting experience. I don't...