Search results

I'm always nicking myself on the heels of my knives. On the other hand I use them for things like cutting the stalk from bell peppers and piercing vacuum packs. I used to round them off but now I leave them sharp...

Message sent

...Damn.

This is a good observation. One of the best chefs I ever worked with used a Black Diamond Solingen serrated knife with an offset blade for everything, just because. I don't think it was even possible to sharpen the thing. Here in the UK most chefs just seem to have their favourite Global or Shun...

Oho, yes. Exactly. This is what I'm looking at: https://www.couteaujaponais.com/couteau-artisanal-japonais-de-tsukasa-hinoura-santoku-165-mm-c2x27844765

I think what I actually 'need' is a tall-ish gyuto at around 200mm. Masashi makes a 180mm gyuto. The Hinoura I'm considering is a Tsukasa and looks the part aesthetically but... ;)

Planning to acquire a long, tall petty but now I'm tempted by a Hinoura santoku - more of a mini-gyuto profile. Do they get a lot of love in the pro kitchen?

I have this exact knife. Absolute beast - thin and nimble. The cladding is slightly reactive but nothing to worry about if you remember to wipe it. I've cut a ton of red onions and so far it's just developing a very calm patina.

Went for the V2 - cheaper shipping and the profile looked better than the Itto-Ryu. The Mune arrived today - amazing. Going to put it to work tomorrow on several kilos of lamb and some venison haunches.

I usually go Vans slip-ons but they wear out VERY quickly so I've just bought a pair of WearerTech Energise - looks like a mash-up between a trainer and a clog. I really hate clogs so I hope they're more like trainers...

Basically very similar knives, I believe - and also similar to Kochi. General pro kitchen duty. Meanwhile, a Munetoshi butcher is on its way. Can't wait.

Is 52100 similar to Swedish steel? I'm obviously displaying my ignorance here...

So I strop on a Naniwa 3000, which is great for a bit, but after a few hours chopping acidic stuff on plastic boards - the reality of our environment is colour-coded h&S plastic boards, no wood - I'm stropping again, or maybe dropping down to 1000 or even raising a quick burr on a 22o and...

Most enjoyable thread - thanks for all the answers! For me, I like the feel of carbon on the stones - hands down a winner over stainless. I have a confession to make: I've been using the green-handled kitchen knock-about knives and the sheer lack of hassle is... seductive. But I'm hoping a thin...

Cool. Yes, I have use of a HAP40 knife and it's pretty great.

My current knives are iron-clad and for work I'm starting to find maintaining their patinas to be a real pain. Think I'll take a chance on stainless-clad carbon. Thanks for the answer.

Pros and cons - reactivity, edge retention, etc etc. I go through a lot of red onions, red cabbage. Stainless cladding should take care of the worst reactive stuff but... thoughts?

Anything single bevel will steer like a lunatic in squash. I've always found debas to be more or less useless for veg prep anyway.

You might take a look at the Ryusen Bonten Unryu 240mm at Japanese Knives and Stones, which might sneak in under your hard limit: http://www.knivesandstones.com/ryusen-bonten-unryu-gyuto-240mm-bu-103/?setCurrencyId=2 I have the Hattori equivalent in 210mm and it's undoubtedly a super knife.

Worth a try!