Experience with Raquin knives

Discussion in 'The Kitchen Knife' started by sharptools, Jul 14, 2017.

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  1. Jul 14, 2017 #1

    sharptools

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    Does anyone have experience with his knives? MastrAndre has favorable opinions of his bunka. There's an older thread but there's not too much info.
     
  2. Jul 14, 2017 #2

    turbochef422

    turbochef422

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    I had a sujihiki that I sold but wish I didn't. I seem to do that a lot. I loved the knife it was one of my favorite sujihikis. Nice grind, sharpens easily, thin at the edge but not fragile. The only thing that was lacking a bit was the handle but I have no problem based on my experience recommending his work. Don't know the prices these days but the 300mm sujihiki was very reasonable.
     
  3. Jul 14, 2017 #3

    sharptools

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    Was the cladding on your knife very reactive?
     
  4. Jul 14, 2017 #4

    icanhaschzbrgr

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    Cladding on mine isn't very reactive. I'd say it's less reactive than Shig or Kato.
     
  5. Jul 14, 2017 #5

    sharptools

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    This sounds awesome. Overall just very positive things. Handle shouldn't be an issue as I just picked up one that has one of icanhaschzbrgr's handles on it. Now it is just the waiting game...would appreciate any additional info on the knives if any. The 145sc core steel is just so interesting to me. I just couldn't resist.
     
  6. Jul 14, 2017 #6

    Sharpchef

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    My 290mm Gyuto with his Kiritsuke style profile is my favorite Salmon paring knife! Very good one! responds very good too sharpening steels of good quality (Dickoron)..

    I think it is quite reactive, but not as much as japanese San Mai knives...

    Greets Sebastian.
     
  7. Jul 14, 2017 #7

    DanHumphrey

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    I should have gotten one when I first saw his, when there was on actually available on his website. I just asked him again and his book is closed for the time being, to catch up.

    I'll be one of the first on it when it opens back up.
     
  8. Jul 14, 2017 #8

    MastrAndre

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    I have very positive opinions on the gyuto as well:

    [​IMG]

    Here the 3rd from left.
    One of my best gyutos ever. Very sharp, and an edge retention far above similar knives I own!
    Bryan's knives have only one kind of problem: they are to hard to catch!

    Cheers
    Andre
     
  9. Jul 14, 2017 #9

    DanHumphrey

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    That is QUITE a lineup you have there!
     
  10. Jul 14, 2017 #10

    MastrAndre

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    Well, I substantially change my set by every shift...
     
  11. Jul 14, 2017 #11

    sharptools

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    Is your Watanabe gyuto extra tall or does it come like that?
     
  12. Jul 14, 2017 #12

    MastrAndre

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    It was made by order, and I requested it thinner...maybe it's 2-3mm taller then normal, but consider that it's 240mm long
     
  13. Jul 16, 2017 #13

    42537703

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    How is the food release compared to your other Knives?
     
  14. Jul 16, 2017 #14

    Dirt

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    How tall is that wat? And how much thinner then normal?
     
  15. Jul 16, 2017 #15

    Don Nguyen

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    Brian's knife won the cutting competition at the PNW Gathering last year. It was a really nice performing blade.
     
  16. Jul 17, 2017 #16

    Iggy

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    Can't agree more, really good knife... :D

    Light and fast, but with good balance and food release. handle (not from bryan) is very good, too. Cladding isn't really very reactive at all. I'd say "less than average" for a non-stainless cladding.

    Regards, Iggy
     
  17. Jul 17, 2017 #17

    MastrAndre

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    I hate you mate
     
  18. Jul 17, 2017 #18

    Iggy

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    :whistling:

    ...don't worry... the knife you'll get is equally awesome.

    Regarding edge retention I cannot comment yet on my raquin. But based on my experience on this steel with (4) other knives, I'd say for a pure carbon steel its as good as it gets, no less.

    Of course there are steels easier to sharpen (SC125, Shiro 2 etc.) but SC145 is a really good allrounder in sharpenability, edge retention, lack of reactiveness and edge stability.
     
  19. Jul 17, 2017 #19

    sharptools

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    I'm really excited hearing this. My knife should be delivered today. I can't wait!
     
  20. Jul 17, 2017 #20

    limpet

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  21. Jul 17, 2017 #21

    sharptools

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    Finally! It felt like forever. Will be cooking with it tonight. [​IMG] [​IMG]
    175mm x 75mm nakiri 145sc core steel
     
  22. Jul 17, 2017 #22

    TheCaptain

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    Nice!!!. Can't wait to hear about it.
     
  23. Jul 17, 2017 #23
    Bryan will be making a knife for me soon - you can all count on a review once I get it :)
     
  24. Jul 17, 2017 #24

    DanHumphrey

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    Man, he just told me his book was closed. :IMOK:
     
  25. Jul 17, 2017 #25
    I have been on his list for a few months now - I have actually delayed the date myself. I did not know he is so booked out. I guess I need to ask what is the realistic date he can start working on mine.
     
  26. Jul 17, 2017 #26

    sharptools

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    I think you're quite lucky to have gotten on the books...quite a few people I've talked to has had difficulty obtaining one of his knives.
     
  27. Jul 18, 2017 #27

    parbaked

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    He's making some really sweet knives...good for you peeps that got on his books...
     
  28. Jul 18, 2017 #28

    sharptools

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    Will post a review later but here are some preliminary impressions. The spine and choil are both rounded and very comfortable to hold. It has some heft to it and is no laser but VERY thin behind the edge with a decently tall bevel. No wedging issues so far. It has a good amount of distal taper and is pretty thin near the tip. The profile is very flat. No accordion cuts with green onions :doublethumbsup:. Food pops off by itself once it reaches the Nashiji like finish on the top half of the blade. I am incredibly impressed so far. Wow, so happy I scored this one. If Bryan's other knives are anything like this one, I would be looking to get more of his knives. As a chinese cleaver guy, this one came out of nowhere and hit it out of the park.
     
  29. Jul 25, 2017 #29

    bryan03

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    hi , i am bryan.
    I do not know if the admin will let me talk freely about it here... will see :D

    yes, for know my "book" is closed , and i am not realy happy with that , i am working hard .. well ...in fact i just came back from vacation :D , but... yes i am working hors for re open this damn book.
    I took a lot of delay, because of a lot of things .... my broken arm, shop worries etc. etc ...
    i hope after this summer everything will be in place for re open the book for custom order.

    And thank you all for your beautiful words about my work and thank you for your patience

    ( and thank you google translate :D )
     
  30. Jul 25, 2017 #30

    Marcelo Amaral

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    I have a gyuto from Bryan that is one of my most used blades to dice. It takes the finest edges and it is easy to sharpen.
     

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