2020 bucket list

[labor of love]

just needs to be thinner

You should try Miz non shinogi blue 1 but w regular profile. Probably much better

 

[TSF415]

You should try Miz non shinogi blue 1 but w regular profile. Probably much better

And now you just made it a harder choice for me.

 

[Jville]

just needs to be thinner

Thats kind of what i thought you'd say. I would of figured that knife to have a thin tip. I have a Mert custom KS'ish gyuto on the way, that im pretty excited about. Its going to have a very thin tip.

 

[labor of love]

And now you just made it a harder choice for me.

KS profile is for the birds. Unpopular opinion?

 

[Chuckles]

Mizuno keeps some curvy convexity into the tip area. I like it. But I don’t mind slamming a knife around every now and then.

I just picked up a Kip honyaki that has the same shape as my 240 Miz honyaki, fantastic profile.

 

[panda]

Mizuno keeps some curvy convexity into the tip area. I like it. But I don’t mind slamming a knife around every now and then.

I just picked up a Kip honyaki that has the same shape as my 240 Miz honyaki, fantastic profile.

yasss much prefer the regular honyaki profile

 

[Barmoley]

My 240 Miz honyaki had a great profile, but it is a short 240, so just make sure that is what you want. KS Miz is a long 240. Mizuno's are also not very popular around here so not easy to sell without taking a loss, especially on honyaki.

 

[damiano]

My 240 Miz honyaki had a great profile, but it is a short 240, so just make sure that is what you want. KS Miz is a long 240. Mizuno's are also not very popular around here so not easy to sell without taking a loss, especially on honyaki.

Why aren’t Mizuno’s popular here? I’m thinking of getting one (or two).

 

[ian]

Why aren’t Mizuno’s popular here? I’m thinking of getting one (or two).

They’re popular among people who know what’s up. They’re just not hype machines like Konowhatever.

 

[damiano]

They’re popular among people who know what’s up. They’re just not hype machines like Konowhatever.

Ah okay - makes me like it even more.. You know, ever since I saw that Japanese man using a Hontanren deba filleting a big fish at a Tokyo market on youtube, I can’t get it out of my head.

 

[dafox]

From last year:
Learn to sharpen single beveled knives, yanagibas, make more sushi.
Learn to use finer grit stones, 6000 and 8000.
Try a 210 petty, probably a konosuke hd2 with the older long skinny handle with white ferrule and no machi gap to go with a 240 gyuto of the same ilk- my winner of the laser trials so far.
Or, maybe a Suisin inox honyaki 210 petty, newer batch.
Find a Wakui 180 nakiri with a thin grind and put a rosewood handle on it to go with my 165.
Look for a Kikuichi TKC 240 gyuto to go with my 210.
Maybe try a JCK Deep Impact 210 gyuto.
Work on some ebay project knives that I have.
Teach my friends how to sharpen.

Update:
Learning to sharpen yanagibas, got a set of permasoakers to do it with, Cerax.
Making sushi, love it, got a hinoki board and hangiri to help.
Got a 6k Arashiyama, used it a couple of times, didnt like the edge for everyday cooking, got an 8k Kitayama, great for yanagibas and sushi.
Decided I like 210 gyuto sakai lasers better than petties for cutting maki rolls, current fave Suisin inox honyaki, comparing to HD2 and Tad.
Found the 180 Wakui nakiri, rehandled it in rosewood, comparing it to a Kashima Sanjo.
Found a Kikuichi TKC 240 gyuto.
Got a Deep Impact, didnt keep it.
Teaching my friends to sharpen and sharpening friends knives.

Next:
Have a Blazen 210 and 240 rehandled.
Compare the Blazens to the Akifusa srs 15's, old stock.
Get a honesuki, learn to use it, and make yakitori.
Try more yanagibas, get better at sharpening them, get a Hide.
Continue to compare the Sakai lasers, SIH, Tad, and HD.
Continue to remind myself I dont need a deba even though I want one.
Maybe get a heavier carbon or semi stainless sujihiki.
Use my cleavers more.
Probably put up another magnetic knife bar or 2.

 

[ian]

From last year:
Learn to sharpen single beveled knives, yanagibas, make more sushi.
Learn to use finer grit stones, 6000 and 8000.
Try a 210 petty, probably a konosuke hd2 with the older long skinny handle with white ferrule and no machi gap to go with a 240 gyuto of the same ilk- my winner of the laser trials so far.
Or, maybe a Suisin inox honyaki 210 petty, newer batch.
Find a Wakui 180 nakiri with a thin grind and put a rosewood handle on it to go with my 165.
Look for a Kikuichi TKC 240 gyuto to go with my 210.
Maybe try a JCK Deep Impact 210 gyuto.
Work on some ebay project knives that I have.
Teach my friends how to sharpen.

Update:
Learning to sharpen yanagibas, got a set of permasoakers to do it with, Cerax.
Making sushi, love it, got a hinoki board and hangiri to help.
Got a 6k Arashiyama, used it a couple of times, didnt like the edge for everyday cooking, got an 8k Kitayama, great for yanagibas and sushi.
Decided I like 210 gyuto sakai lasers better than petties for cutting maki rolls, current fave Suisin inox honyaki, comparing to HD2 and Tad.
Found the 180 Wakui nakiri, rehandled it in rosewood, comparing it to a Kashima Sanjo.
Found a Kikuichi TKC 240 gyuto.
Got a Deep Impact, didnt keep it.
Teaching my friends to sharpen and sharpening friends knives.

Next:
Have a Blazen 210 and 240 rehandled.
Compare the Blazens to the Akifusa srs 15's, old stock.
Get a honesuki, learn to use it, and make yakitori.
Try more yanagibas, get better as sharpening them, get a Hide.
Continue to compare the Sakai lasers, SIH, Tad, and HD.
Continue to remind myself I dont need a deba even though I want one.
Maybe get a heavier carbon or semi stainless sujihiki.
Use my cleavers more.
Probably put up another magnetic knife bar or 2.

There's a new thread! This is old news!

 

[labor of love]

@dafox if you’re already making sushi and using yanagibas I’d grab a deva if I were you. Atleast a decent beater one.

 

[dafox]

@dafox if you’re already making sushi and using yanagibas I’d grab a deva if I were you. Atleast a decent beater one.

If I lived on the west coast I'd have one for sure but it's not affordable to buy whole sushi quality fish in Colorado.

 

[Keith Sinclair]

For cutting sushi rolls you found a excellent choice.

 

[juice]

My plan was to not buy many knives and I achieved that.

 

[dafox]

For cutting sushi rolls you found a excellent choice.

Thanks, anything you like better?

 

[Michi]

My plan was to not buy many knives and I achieved that.

Which of the knives you didn’t buy do you like best?

 

[juice]

Which of the knives you didn’t buy do you like best?

Definitely the Dalstrongs. All of them.

 

[IsoJ]

...

 

[Michi]

Definitely the Dalstrongs. All of them.

Put those on your bucket list then

 

[juice]

Put those on your bucket list then

Yes, but also no

 

[Keith Sinclair]

Thanks, anything you like better?

I preferred ultra thin carbon gyuto for regular & inside out sushi rolls at work. White steel carbons.

 

[Keith Sinclair]

And of coarse a folded damp towel on corner of cutting board.

 

[Knifehobbyist]

Have a Yoshikazu Tanaka and a Morihei Hisamoto on their way. Also on Ian Rogers’ list for a Haburn and on Black Lotus list as well. I’m trying different steels and grinds until I finally hone in on what I really like. Also planning on passing a few on. Probably my Raquin will be first to leave.

Got my first JNat and want to get proficient with it. Should be a great year.

Hey, how do you like the Morihei Hisamoto? Is it a laser?

 

[Receiver52]

Not a laser. Really didn’t find anything special about it and sold it a while ago. Have a lot of knives and some eventually have to move on.