Yep, experienced same here
I’d love to say who it is but you guys would run me out of the forum...
shocked at how poor the performance was and even more shocked at all the hype behind him
Yep, experienced same here
I’d love to say who it is but you guys would run me out of the forum...
shocked at how poor the performance was and even more shocked at all the hype behind him
PM sentCertain unicorn who’s name shall remain hidden for personal safety. Turned out to be a donkey with an ice cream cone stuck on the forehead.
Only 20? That's effectively a glowing recommendation, really.But it’s just my opinion and 20 other members will attest to how wrong I am
I had one of these too. I suspect everyone will if you roll the dice enough times.Certain unicorn who’s name shall remain hidden for personal safety. Turned out to be a donkey with an ice cream cone stuck on the forehead.
But it’s just my opinion and 20 other members will attest to how wrong I am
that's interesting, do you use ceramic blades?My biggest disappointments have been the knives that I haven't been able to keep because of my chemical sensitivities, ku finishes, Chinese steel, epoxy and hot glue handle glues, and some handle materials and wood finishes.
EXACTLY the same experience with my Uraku. It was my first knife, mine was stainless. I had to go through a major reworking of the blade with remedial thinning to make it usable. I can't dislike the knife though, because I learned so much about knife maintenance from it that it was worth it's weight in gold to me.
https://www.kitchenknifeforums.com/threads/thinning-a-gesshin-uraku-the-process.22599/
I've never tried one.that's interesting, do you use ceramic blades?
And you haven't missed anything.I've never tried one.
TF maboroshi, end up return the knife & brought the Yoshimi Kato gyuto.
TF Overgrind issue ****ed me up.
Yep, experienced same here
I’d love to say who it is but you guys would run me out of the forum...
shocked at how poor the performance was and even more shocked at all the hype behind him
Wasn’t you.*sweating intensifies*
Shibata R2 Kashima 240. I used it to dice one onion and realized it was way too thin and light; it wasn’t a bad knife but it sure wasn’t for me.
Yep, experienced same here
I’d love to say who it is but you guys would run me out of the forum...
shocked at how poor the performance was and even more shocked at all the hype behind him
Yep, experienced same here
I’d love to say who it is but you guys would run me out of the forum...
shocked at how poor the performance was and even more shocked at all the hype behind him
An early Mazaki that needed a lot of thinning to cut properly, with heat treatment that I can only describe as "off". (Will never sell this knife as I think it's a rather poor example, it's kept at work now for staff to use).
Would it be rude to ask you to try and describe it better/more informatively? What would you consider as good/off? I just see people throw around "heat treatment" all the time and I really wonder how one would actually notice this/how would it impact usage.
Its also the name of an area in Sanjo near where the knives come from... right near higashisanjo"First gate" literally, meaning the outer gate of a castle. It's not the meaning that bugs me, but the impression it was chosen by a westerner just because it looks cool. Like I said, it's pretentious of me to care. For whatever reason I'd rather get a nearly(?)identical knife branded with a random surname like Kashima.
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