Recent content by Theunincrediblehaq

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  1. Theunincrediblehaq

    2nd shot at a workhorse 210 chef knife

    The Mazaki gets my vote. It's my current 210mm workhorse and I love everything about that knife! I find it a bit reactive though.
  2. Theunincrediblehaq

    What's the worst you put your knives through?

    As in... Bloodsport kumite? :eek:
  3. Theunincrediblehaq

    What's the worst you put your knives through?

    Yikess. Is it a German or Japanese knife? :(
  4. Theunincrediblehaq

    What's the worst you put your knives through?

    I would've fainted at the big S. I wish someday I would be able to fix my knives too should something happen to them!
  5. Theunincrediblehaq

    What's the worst you put your knives through?

    Haha I guess you can start making Custom debas now ;)
  6. Theunincrediblehaq

    My favorite color is BLUE!.............A patina thread.

    Woooooow I wish I could get a pretty patina like that on my Mazaki :(
  7. Theunincrediblehaq

    What's the worst you put your knives through?

    I was cutting up a few medium-sized pumpkins with my Mazaki gyuto the other day and it got me thinking: I know that most people here like to baby their knives but as a chef, I put my knives through hell and back. Sometimes when things get pretty balls to the wall you tend to do anything to get...
  8. Theunincrediblehaq

    Finishing on Naturals, Worth It For Professional Environment?

    I don't have the rika yet, but I know what you mean when you said you didn't like the finish from the naniwa snow white, I go through at tons of tomatoes at work haha. That's the very reason why I'm looking for new finishing stones at the moment, especially something that leaves a nice finish...
  9. Theunincrediblehaq

    Finishing on Naturals, Worth It For Professional Environment?

    I've been sharpening my knives for almost 6 years now and I'm still learning so much from this forum as well as other sources like YouTube. What started off as a 240 and 1000 grit combination stone has expanded to a full set of waterstones ranging from 200 to 10k grit,( of course, not all of...
  10. Theunincrediblehaq

    210 nimble Gyuto recommendation?

    Mazaki Kasumi gyuto 210mm. One of my all time favourite gyutos, a nice tall profile, wicked distal taper that makes it feel like a workhorse at the heel to belly and a laser from the top half of the belly to tip. The spine is beautifully rounded, blade has a barely noticeable S-grind for food...
  11. Theunincrediblehaq

    Favourite tall gyutos!

    Just what I need! Thanks a bunch!
  12. Theunincrediblehaq

    Favourite tall gyutos!

    I want to get a 240mm takeda too, but I've read alot about how the grinds have changed and how it's not the same anymore :(
  13. Theunincrediblehaq

    Favourite tall gyutos!

    I'm sure this question has been asked many times before, but what are some of you guys' favourite tall gyutos? I'm talking anything 55mm and beyond, basically beasts for gyutos! I'm I've got a few on my wishlist like the Masashi Kobo 240mm SLD gyuto...
  14. Theunincrediblehaq

    Tall petty knives recommendations

    That's true haha I think at this point I'm not looking for a petty. I've narrowed down my choices to a Nishida White #1 Polished Ko Bocho 120mm from CKTG and a Takeo Murata Blue #1 Ko Bocho 120mm from Epicurean Edge. I'd say both these knives are measuring 40mm from spine to heel
  15. Theunincrediblehaq

    Tall petty knives recommendations

    Looks so tempting to own another mazaki haha but I'm worried about knuckle clearance
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