Ah, cheers. Not heard of him, will look up.
Don’t have a TL knife but he made my favourite handle which is on my KF W1 240
Ah, cheers. Not heard of him, will look up.
LeFor crying out loud... such a tease.
As Ian said, they exist, but people don't always follow the rules anyway - "Here are my three favourite knives, and they're all different across five different scenarios" (lists 15 knives)
But more on-topic, my favourite knife is currently being shipped to me, as if I can't say that, then I have to say it's my Shun
What steel?
The knife that used the most often as a home cook for two people is my 210mm Konosuke Fujiyama B#2 Gyuto. It is just handy, fits on my board easily and retains an edge forever. This knife came with great fit and finish and the mid-weight blade is quite stiff and feels really sturdy.
That handle is longer than most blades275 Oatley Damasteel
#StickersOnHandlesAlertFav knife most of the time is my 210 Denka
52100What steel?
My favourite knife ever (picture from when it was new)...
Custom Heiji KU Nakiri 180 (thinner than usually, runs quite long, very flat, burned chestnut handle)
Compared about 12 Kurouchi Nakiris (incl. Shigefusa, Kato, Watanabe Pro etc.)... this one turned out to be the best one regarding profile, ergonomics, edge retention and food release.
Use it more often than any other knife...
Here is the grind..
Regards, Iggy
This was a difficult one. I have a few knives that I'm amazed about how good they perform and how much they surprised me. But the favorite at the moment, and it might be a honeymoon phase, has got to be the Dalman 270 yo-gyuto HSS1.
Part of the love is that I actually managed to buy the knife. (Maybe we should have a discussion about how knives are sold? ) Another reason for liking the knife is that the grind is really good. It's probably my best slicing knife. Above all this. There's something special with a knife of this size and weight.
View attachment 100784
For us that don't read script - what is that knife?This is my favorite. Not as flashy as others, but I just really enjoy it. The handle is ugly AF though. I really need a new one.View attachment 100978View attachment 100979
I just added it to the post. Its a Doi 240.For us that don't read script - what is that knife?
does the cat like the knife too?
Thanks - that's the knife I recommended to my friend. Pretty awesome.I just added it to the post. Its a Doi 240.
You prefer the 210 over 240 denka?
My wallet does. Seriously, unless the edge length is less than 230 I find true 240+'s just a little too long in my home kitchen.You prefer the 210 over 240 denka?
Fear not. All my knives are officially stickerless now. I like to take pics of new knives for posterity.#StickersOnHandlesAlert
These are really cool looking knives. What about it makes it your favorite? And what other knives do you have to compare it to? I’ve honestly been very curious about them and I’d love to know more about them.
Good to know. Thanks for the responseMostly because it’s really cool looking. It’s really swordy, so even people who know nothing about knives know it’s something different. It’s not good for anything but slicing meat, but that it does better than anything else. When I’m slicing meat in front of a roaring wood fire in a brick hearth, with iron grates and tongs, on a 5x10 foot butcher block, it looks and feels awesome. I’ve got a bunch of knives, many of them much more versatile and generally useful, but for sujihikis the competitors would be Hitohira Kikuchiyo, Shiro Kamo AS, Hinoura AS, Mazaki stainless, and Kurosaki Raijin. Also tried doing the line with a 300mm yanagi and that was pretty fun. Don’t know anything about any other Tou knives though.
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