Are You a Freak?

[chefwp]

Expecting a 210mm Toyoma Nakiri to arrive any moment now, I can't wait to get freaky.

 

[A.Malcolm.ations]

That handle on Kagekiyo is on point

Sean Porter executed my vision perfectly. Glad you like it, I am very pleased with it as well

 

[Choppin]

Yes, I've had my eye on that one, but it's about $250 more than I'd like to spend. Damascus is simply window dressing that adds nothing to the performance. OTOH, it is a Toyama - I have a 180 Nakiri and 240 Gyuto of his. Great stuff!

agree, same thoughts here.

wish he made a migaki version. maybe Watanabe does? but the profile looks very different from Wat santoku…

 

[deltaplex]

Yes, I've had my eye on that one, but it's about $250 more than I'd like to spend. Damascus is simply window dressing that adds nothing to the performance. OTOH, it is a Toyama - I have a 180 Nakiri and 240 Gyuto of his. Great stuff!

I'm sure you could get a shorter version of the Unshu @blokey had made up (~215x55)

 

[martinhuber]

ALL RECTANGLE EVERYTHING.


Just sayin..

 

[deltaplex]

Found it!
https://www.kitchenknifeforums.com/threads/monthly-knife-theme.64656/page-2#post-990189

 

[Heckel7302]

I don’t discriminate. All lengths and sizes are welcome in my kitchen.

 

[SwampDonkey]

I don't really like anything under 165 mm (except my 140 sabaki but that's a butcher knife) and 240s have kinda melted my brain. I don't use my paring knife at all, just a 165 bunka tip for anything small.

Got a biiig board to effectively replace my counter top as a cutting surface so I could keep sizing up. Haven't dealt with a 270+ yet, but that's just a yet.


Before:

After:

Freak? Not sure honestly

 

[Duukt]

Voted freak. I have 34 gyutos. I just may be a Gyutosexual!

 

[deltaplex]

I don't really like anything under 165 mm (except my 140 sabaki but that's a butcher knife) and 240s have kinda melted my brain. I don't use my paring knife at all, just a 165 bunka tip for anything small.

Got a biiig board to effectively replace my counter top as a cutting surface so I could keep sizing up. Haven't dealt with a 270+ yet, but that's just a yet.


Before:
View attachment 248225


After:

View attachment 248226


Freak? Not sure honestly

270 is the sweet spot.

 

[A.Malcolm.ations]

I don't really like anything under 165 mm (except my 140 sabaki but that's a butcher knife) and 240s have kinda melted my brain. I don't use my paring knife at all, just a 165 bunka tip for anything small.

Got a biiig board to effectively replace my counter top as a cutting surface so I could keep sizing up. Haven't dealt with a 270+ yet, but that's just a yet.


Before:
View attachment 248225


After:

View attachment 248226


Freak? Not sure honestly

I have a very similar feeling. I just enjoy large knives more than small. I’ve tried to like anything under 170mm and I just haven’t clicked with any. And I honestly just prefer 225 as my minimum. The only reason I keep my mukimono is because I have that deep…. Interest in beveled kiritsuke tips with blonde handles…

 

[EM-L]

I use a lot of 210 gyutos and sometime a 240.
Then I use my Debas for cutting cheese and my Yanabias to cut beef.
So I am probably completely normal and not a....

 

[cotedupy]

'By all means mince your scallions with Gyuto now. But when the final reckoning comes - you'll be sorry you never learnt to to use Caidao.'
- Oliver J North

'Ollie North now has a truly awesome 98% approval rating. Making him more popular than Ronald Reagan, Jesus Christ, or even pure cocaine.'
- Hunter S Thompson

 

[bradmacmt]

agree, same thoughts here.

wish he made a migaki version. maybe Watanabe does? but the profile looks very different from Wat santoku…

Choppin, I reached out to Shinichi a couple weeks ago about a 55mm x 180mm Santoku. He said no can do. I have his 165mm Santoku, and I wouldn't be surprised if Toyama makes his knives. They're indistinguishable from Toyama in terms of construction.

 

[spaceconvoy]

I'm quite the freak, illegal in many states no less

wait what was the question?

 

[Choppin]

Choppin, I reached out to Shinichi a couple weeks ago about a 55mm x 180mm Santoku. He said no can do.

ah, too bad… that would be a fun knife

 

[M1k3]

Choppin, I reached out to Shinichi a couple weeks ago about a 55mm x 180mm Santoku. He said no can do. I have his 165mm Santoku, and I wouldn't be surprised if Toyama makes his knives. They're indistinguishable from Toyama in terms of construction.

Would he do a Nakiri in that size?

Then get yourself a grinder.

SANTOKU!

 

[Choppin]

Would he do a Nakiri in that size?

Then get yourself a grinder.

SANTOKU!

oh no, that Shig thread might have started a trend…

his Nakiri is even taller, like 57+… so it should be doable. just saying

 

[henkle]

Oddly, one knife I use a lot is a 180mm Tadafusa W#2 yanagiba I got for cheap from a Japanese hardware store on ebay. It is no frills, terrible FF, came with some scratches and pockmarks, and has a crappy handle with a plastic ferrule, but it is very sharp and slices better than some of my more expensive knives.

 

[bradmacmt]

Would he do a Nakiri in that size?

Then get yourself a grinder.

SANTOKU!

Ha! I already have a Toyama Nakiri 180mm x 60mm - I use it a lot, I'm just not a rectangle true believer like some. Mostly that's between my ears!

 

[Cliff]

I think 270 is pretty much the right size for a Chef's knife. I like tall ones like Takeda, Kamo, Watoyama in 240-250 or so, shorter knives like KS in their longer versions. Haven't tried a 300 yet. I do have a couple of 210s and Bunkas that feel like petty knives to me. I think a Nakiri is just a petty version of a Chuka.

 

[blokey]

When you realize even the monster 300mm is still bit shorter than the good old 12 inch…

 

[deltaplex]

When you realize even the monster 300mm is still bit shorter than the good old 12 inch…

 

[HumbleHomeCook]

Well, at least in terms of respondents to this poll, there's a helluva lot more freaks out there than maybe many thought.

Makers, are you watching?

 

[ThirdJewel]

Well, at least in terms of respondents to this poll, there's a helluva lot more freaks out there than maybe many thought.

Makers, are you watching?

I think that's DP's whole plan. He pretty much caters exclusively to the freaks at this point.

 

[Cliff]

How about someone like Nakagawa giving us a short, say, 160 Sakai single-bevel in G3?

 

[DitmasPork]

What's a freak in this context?

One who, for home use, routinely uses and prefers knives that aren't gyuto and/or aren't 210mm or 240mm.

Maybe you like 180 or 270 gyuto. Maybe you prefer santoku, nakiri, or cleavers. Maybe you're a super freak and regularly use a suji or little 120 funayuki.

For me, I keep coming back to my preferences for 180ish knives. Still deciding on if I have a gyuto, santoku, or nakiri preference.

So, are you a freak?

Gyuto-centric here.
Preferably 225–228mm heel to tip.
All of these fits the bill.
L to R: 225, 225, 225, 226, 228, 225.

 

[simona]

Pictured here are what I currently use most. The 210 gyuto does probably see the most use as it's very practical but doesn't spark joy like the others. The 300 gyutos are completely ott for home use but so much fun. Also love a nakiri and will add more soon enough.

View attachment 248089

Nice looking nakiri - who made it?

 

[simona]

Nakiri + santuko freak - 165 - 180 +/- a tad - prefer if they come in pairs from the same smith.

 

[4wa1l]

Nice looking nakiri - who made it?

Okubo! Ordered from Knife Japan and asked for a sharp corner at the tip.