Search results

Hello Frank, welcome aboard! If you're interested in the huge archive, rather than using the site's search engine, you may consider Google's 'site:'-function. E.g. search site:kitchenknifeforums.com term1 AND term2

It was another luxury knife I had in mind, the Nesmuk. This clearly doesn't apply to the Nenox. Sorry for the inconvenience.

I would say the profile is a bit problematic. Probably meant to please more or less a large group of home users, but best suited for drawing. I don't think forward slicing as in guillotine & glide will be great fun. Anyway, the strong curve all allong the edge limits the contact area with the...

Welcome aboard! If you're interested in the huge archive, rather than using the site's search engine, you may consider Google's 'site:'-function. E.g. search site:kitchenknifeforums.com term1 AND term2

Hello Marc, welcome aboard! Ever used a Robert Herder from their 1922 series?

The NP400 is great with that steel. You obviously managed to fully deburr it which isn't that easy.

You did remember my remark about handles, that it was me, and that it lead me to a Misono. Not bad at all.

https://www.sabatier-k.com/cuisine-21-cm-1.html 'Pressed wood' as they call it seems to be pakka.

Just a suggestion. I use a carbon yo-deba by Misono, 165mm, everytime I know that some damage is likely to occur. The advantage of a carbon one with convexed bevels is in the very easy repair. A few strokes on a piece of cardboard are all you need.

I don't know about the Misono parer, but for sure mentioned the problem of too small a handle with Japanese parers and pettys. A reason to prefer a Misono 440 series 180mm 'slicer' with its larger handle. As for shorter knives, I prefer a Nogent Sab, blocky but strangely comfortable. Or this...

Got by @Jovidah a 1.2519 carbon slicer by Robert Herder, K6M, 230mm, 100g, spine 1.8mm, 2.5cm width, 60Rc, strongly nail flexing. With those figures one would expect at least some flex. There's none. I'm wondering whether the very slightly curved profile is a factor.

The advantage of a honesuki over a just as indestructible short yo-deba is probably in the fine tip. But this is pure speculation.

Space?

There was a time SK was very reactive and smelly, due to remaining sulphur. I'm speaking about a few decennia ago. A new knife took a few months to calm down. Since, the tolerances in industrial standards about sulphur content have been reduced. But the poor reputation remains. I'm not so sure...

Welcome aboard, Felipe! If you're interested in the huge archive, rather than using the site's search engine, you may consider Google's 'site:'-function. E.g. search site:kitchenknifeforums.com term1 AND term2

https://japanesechefsknife.com/products/jck-natures-deep-impact-series-petty-120mm-and-150mm Come in small batches. Ask Mr Iwahara, koki at kencrest.us Compared to the Hiromoto: considerably harder, finer grained. No trace of brittleness. Micarta handle.

Love the tapered handle!

You're absolutely right. They use the cryo Friodur for all kinds of knives, including the usual 4116 stuff. With all kinds of unique properties, as we know.

Yes, true. Had their Japanese FC61 in mind. Do they call their German series Friodur as well? Then you're certainly right, and its 4116.

Nothing wrong with Zische. But FEPA-30 is twice coarser than I find in my gritchard. Meant for maintaining very coarse stones. The steel types you have mentioned are seriously abrasion resistant. With these I would look for the SG220, combined with Shapton's puck...