Help buying new knife, home use, mostly for vegetables.

Discussion in 'The Kitchen Knife' started by oeysteinlo, Nov 1, 2019.

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  1. Nov 3, 2019 #31

    parbaked

    parbaked

    parbaked

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    I wouldn't judge a knife by the description from an online retailer. That's a sales pitch from the retailer, not from Takamura.

    Again, I don't think the people that write that online retailer's copy are also telling the Takamura brothers how to make knives.

    Takamura knives are legit and well respected. They make excellent knives, if you like western handled lasers.
    If you are interested, this is marketing copy from their US importer that describes the Takamura more objectively.
    https://www.mtckitchen.com/takamura-knives/

    If you browse MTC's selection, you will see that Takamura also make a "pro" line of R2 knives with a harder cladding and more durable handles.
     
  2. Nov 3, 2019 #32

    oeysteinlo

    oeysteinlo

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    Well, my comment about that wasn't initially meant as a negative against the knife but rather against the store. I just mentioned it because I found it funny. What's even funnier is that your link is to that same store xD
    Then after people said the knife is actually ground too thin, and that this is a well-known issue, I certainly got some doubts about the knife as well.
     
  3. Nov 3, 2019 #33

    Carl Kotte

    Carl Kotte

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    It’s not ground too thin. It’s just the angle of the cutting edge that is too astute. But as said, that is not a big thing.
     
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  4. Nov 3, 2019 #34

    parbaked

    parbaked

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    As Carl said it has nothing to do with the grind.
    You need to understand the difference between how a maker grinds a knife and how the knife is sharpened.
    Then you will realize that you are doubting the wrong things in a knife...
     
    Last edited: Nov 3, 2019
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  5. Nov 3, 2019 #35

    Carl Kotte

    Carl Kotte

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    Here might be something to look at:
    https://www.cleancut.eu/series/ryus...itstart=0&option=com_virtuemart&view=category
    I like CleanCut a lot and they’re nice to deal with. They recently added the service called ’extra sharp’ - for approx 9€ you can have knives bought from them to go through an extra sharpening for a better edge. In general that’s a good idea if you’re looking for excellent sharpness ootb. Factory edges can be underwhelming.
     
    Last edited: Nov 3, 2019
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  6. Nov 3, 2019 #36

    oeysteinlo

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    Excuse the wrong word. I'm not a native English speaker. Guess that's a language nuance that has passed me by. Sharpened too thin then. It's still not a good thing. Like I said, I made that comment in the first place because I found the marketing ridiculous and funny. And it is. Even more so when it's on the webpage of their US importer.

    @Carl Kotte How have I not come across this before? :O Looks interesting, thanks!
     
    Last edited: Nov 3, 2019
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  7. Nov 4, 2019 #37

    oeysteinlo

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    They don't ship to Norway D:
     
  8. Nov 4, 2019 #38

    Carl Kotte

    Carl Kotte

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    CC? In that case they are just ... backstabbers
     
  9. Nov 5, 2019 #39

    GorillaGrunt

    GorillaGrunt

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    Takamura is a great knife. I have the Pro gyuto and had a petty in R2, they’re both excellent cutters and not a pain to sharpen. Mac is also a great knife. In its price range for a general purpose knife it’s one of the best for non-experts; it was my first Japanese knife and my first attempt at thinning which really made it haul noogies. The Takamura slays prep but the edge can be fragile, the Mac is indestructible but could benefit from thinning.

    Both are pretty slim in profile and it sounds like you might want something taller though; if carbon core stainless clad is acceptable, how about the Watanabe nakiri already mentioned or a Teruyasu Fujiwara White 1 (Maboroshi)? Otherwise, what about a Shinko Kurokumo from Knives and Stones by Shiro Kamo?
     
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  10. Nov 6, 2019 #40

    oeysteinlo

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    I did like the one that was mentioned earlier, but I really do think I want a completely stainless version. I guess having stainless clad sides would make it leave less of a metallic taste on certain vegetables, but I also want it because I'm not always the best at wiping off my knives:oops:

    Damn, those Fujiwaras look really nice. But they are also really expensive D:

    I'm kind of starting to lean towards a Shibata Kotetsu R2 Gyuto. Don't know what length yet, but they look really nice. It blows my budget a bit though
     
  11. Nov 6, 2019 #41

    LostHighway

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    IME Aogami Super isn't terribly reactive, at least in comparison to Shirogami. The AS Shibatas also deserve a close look.
     
  12. Nov 6, 2019 #42

    oeysteinlo

    oeysteinlo

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    I think the Sakai Yusuke I have now is Shirogami #2, but I'm not completely sure about that. It's supposed to be very reactive, from what I'm reading? I found some places stating that Aogami Super is also fairly reactive. I get the feeling that AS is well-loved though.
     
  13. Nov 14, 2019 #43

    parbaked

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  14. Nov 14, 2019 #44

    Byphy

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    I just picked up the Kurosaki Shizuku R2 Bunka, fell in love instantly. Smooth. Only used on veggies thus far. It's 165mm though, but if you're looking into bunkas, I highly rec this one
     
  15. Nov 15, 2019 #45

    oeysteinlo

    oeysteinlo

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    DAMN, those pants ended up a bit too big for me xD

    That's a beaut! Probably a bit short, but I do need a smaller knife as well:rolleyes:
     

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