Recent content by pgugger

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  1. pgugger

    Kiyoshi Kato 240 Standard Gyuto Passaround

    On its way to @KCMande... I received the knife at the worst possible time while I was moving, so I barely used it. I had ambitions of comparing it to my Toyama and Jiro and writing up my experience, but that didn't happen. From my brief time with it, I can understand why it is highly regarded...
  2. pgugger

    Knife findings

    They are certainly pricey, but I love mine, and they are a work of art too. I have a 240 mm wa that is 260 g, nicely balanced and performs well. I agree that the price could be lower for the performance alone (e.g., not better than my Toyama, just different), but I believe the price premium is...
  3. pgugger

    Looking for Recommendations!

    I haven't used Kaeru, but I have seen it commonly recommended on this forum as a good value entry level Japanese knife: The 240 mm is on sale now (not sure how long, maybe just today), so it is actually cheaper than the 210 mm... hard to beat...
  4. pgugger

    Looking for Recommendations!

    Welcome! It would help if you could answer the questionnaire for soliciting advice on knife recommendations:
  5. pgugger

    Looking For An Upgrade to my Knives

    For chef knives, I have a Kurosaki AS from CKTG and a Munetoshi from JNS, both of which I like in that price range. Tanaka blue #2 damascus (and other Tanakas) from KnS is commonly recommended but I have never used one.
  6. pgugger

    Kiyoshi Kato 240 Standard Gyuto Passaround

    I'd love to participate. I have never owned or used a Kato and am in the NY metro area (CT). Like so many others, I am curious what all the fuss is about, but haven't been willing to pay >$1000 to find out. Thanks for offering this opportunity!
  7. pgugger

    Buying my first carbon steel knife – recommendation please

    I don’t have a suggestion on specific knives that meet your criteria but I suspect you haven’t gotten responses because this sub forum doesn’t get as much traffic as the main one. Is there a way for you to move your question to the main one? In general, I wouldn’t worry too much about the core...
  8. pgugger

    what are you drinking tonight?

    Tengumai Yamahai Junmai sake while I make some sushi. Also, it is always important to have more knives ready than ingredients.
  9. pgugger

    Been using (very) cheap knives for years, looking for a major Japanese upgrade - advice please!

    My first good knife was a 210 mm Masamoto VG and if you have never owned another Japanese knife you will be impressed. I actually still have mine but mostly because my wife has gotten used to it and is afraid of my “fancy” knives, haha. I haven’t used any of the others on your list so can’t say...
  10. pgugger

    My collection

    A few additions over the last month :) Okeya W#2 24 mm wide kogatana Okamitsu B#1 55 mm ginger knife Teruyasu Fujiwara Maboroshi no Meito W#1 180 mm gyuto Shigemitsu Ito Tamahagane 180 mm santoku Yoshimitsu Tamahagane 165 mm nakiri Yoshimitsu Tamahagane 210 mm gyuto Jiro Tsuchime W#1 240 mm...
  11. pgugger

    Show your newest knife buy

    Pair of Yoshimitsu Tamahagane knives with nashiji finish and semi-custom bog oak handles. 165 mm nakiri and 210 gyuto.
  12. pgugger

    Show off that colored handle

    True! Looking up at all my knives now, the handles do look pretty repetitive and boring, haha. And gotta say I do kinda like that one Migraine posted above. Good luck with your handle project.
  13. pgugger

    Show off that colored handle

    Yeah sorry. I kind of regretted my post. It’s just a matter of personal preference, of course, and I didn’t mean any offense. Mostly, I’m annoyed by a recent purchase there, so I was venting a little too, I suppose. Specifically, I was annoyed about the installation and flaws in the handle I...