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Once again I wanted to start a bucket list thread for the new year as part of my kkf tradition 2020 bucket list
It is interesting, I think to take a moment and look back at the past thread(s) and notice how ones tastes may have evolved and in which direction they’re evolving towards. The main thing that has changed for me is a gravitation towards lighter thinner and shorter knives (Sakai styled 230mm).
Work has always been the driving force in what I purchase and why. Covid has thrusted me into a kitchen that is tight on space, heavy on activity, plenty of hustle and bustle and lots of careless accidents.
This means I’ve grown to really prize smaller gyutos and sujis for the reduced prep space, and stainless knives for the relative ease. Feels like I can’t cut anything for more than 60 seconds at a time without constant interruptions coming from all directions, lots of picking up and putting down of the gyuto, basically not a place for Kato, Shig or Honyaki...or any San mai really.
So where does all this leave me? Nice performing stainless knives. No matter what the situation is I can’t unlearn all the knowledge I’ve gained from from using jknives so $150-200 beaters won’t be an option, even though it sounds practical, the craftsmanship just won’t be the same. But what I can do is purchase fine stainless offerings that will atleast afford me some headaches with patina throughout the duration of the shift.
Really been putting both of these off but a takada no Hamono in ginsanko is likely the next thing I grab, already tested a carbon one, loved pretty much everything about it. Also, the walnut handled Kagekiyo non shinogi line. Really curious about those and how one might compare to the takada super thinness.
Shihan AEBL gyuto would be nice at some point too, it’s the least talked about shihan...and I just can’t live without atleast one shihan in my roll.
Something produced by ryusen, not sure which line or steel. But the blazen I had from a couple years ago was so solid. Would like to find a wa gyuto.
What knives are you eyeballing for the new year and why?
It is interesting, I think to take a moment and look back at the past thread(s) and notice how ones tastes may have evolved and in which direction they’re evolving towards. The main thing that has changed for me is a gravitation towards lighter thinner and shorter knives (Sakai styled 230mm).
Work has always been the driving force in what I purchase and why. Covid has thrusted me into a kitchen that is tight on space, heavy on activity, plenty of hustle and bustle and lots of careless accidents.
This means I’ve grown to really prize smaller gyutos and sujis for the reduced prep space, and stainless knives for the relative ease. Feels like I can’t cut anything for more than 60 seconds at a time without constant interruptions coming from all directions, lots of picking up and putting down of the gyuto, basically not a place for Kato, Shig or Honyaki...or any San mai really.
So where does all this leave me? Nice performing stainless knives. No matter what the situation is I can’t unlearn all the knowledge I’ve gained from from using jknives so $150-200 beaters won’t be an option, even though it sounds practical, the craftsmanship just won’t be the same. But what I can do is purchase fine stainless offerings that will atleast afford me some headaches with patina throughout the duration of the shift.
Really been putting both of these off but a takada no Hamono in ginsanko is likely the next thing I grab, already tested a carbon one, loved pretty much everything about it. Also, the walnut handled Kagekiyo non shinogi line. Really curious about those and how one might compare to the takada super thinness.
Shihan AEBL gyuto would be nice at some point too, it’s the least talked about shihan...and I just can’t live without atleast one shihan in my roll.
Something produced by ryusen, not sure which line or steel. But the blazen I had from a couple years ago was so solid. Would like to find a wa gyuto.
What knives are you eyeballing for the new year and why?