Dan-
Senior Member
Luckily someone else on the forum has likely done all of that, and search can help you find them. For example, for potatoes, you can search for “naughty schoolboy”.
The problem is that most discussions are about the same few knives. Toyama, Fujiwara, and Kato, among others.Luckily someone else on the forum has likely done all of that, and search can help you find them. For example, for potatoes, you can search for “naughty schoolboy”.
I don't think that's actually the case, though TF, Watoyama and Katos are popular with many members here. If you think there are "many" knives on your list that warrant discussion, then put up posts about them?The problem is that most discussions are about the same few knives. Toyama, Fujiwara, and Kato, among others.
You'll find very few, if any discussions on a lot of the knives on my list.
I do lists often, but usually along the lines of 'My Current Top 3 Gyutos,' 'My Top 10 Gyutos,' 'My Current Top 3 Sujihikis,' '5 Knives I'd Save If My Apartment Were on Fire,' etc.Interesting style. Every ranking/listing system has weaknesses. My tier list is no exception. For example, how do I rank a knife that is great at cutting everything except for an ingredient or two {usually carrots}? Sub rankings could help with that (best carrot cutter, best for potatoes, etc.).
First time doing something like this, so I'm sure I have a lot to learn.
Common Japanese grading system.What's an "S" tier? Why does it go, S, A, B, C, etc?
Like this topic I created?If you think there are "many" knives on your list that warrant discussion, then put up posts about them?
It has certainly created a lot of discussion about DBZ memes and technical aspects of list making.Common Japanese grading system.
Like this topic I created?
I'll have to ask about him the next time I send a message over to Michael.
Kuwabara White #2 210mm Gyuto OverviewMeasurements
Length: 215mm
Height: 48mm
Spine: 3.9mm
Weight: 184g
Cutting Performance
Potatoes: S (no sticking, no suctioning, no resistance)
Onions: S (no wedging, easy horizontal cuts)
Carrots: A (no wedging or cracking, minimal resistance)
Steel
Edge retention: 4+ weeks (daily home use, large variety of vegetables)
Toughness: Some microchipping (I'm heavy-handed)
Ease of sharpening: A
Edge taking: S (very aggressive edge)
Geometry
Fit and Finish
- Right hira (edge down, tip away) starts hollow at the heel, then convex during the next 1/4, hollow again, and finally convex at the tip.
- Left hira is hollow throughout.
- Right kireha is heavily convex, left side less so.
- Very low grind.
- Minimal distal taper.
Miscellaneous Thoughts
- Rounded choil.
- Straight handle installation.
- Coarse polish.
- Very dark, textured kurouchi, some flaking.
- One of the best cutting feels I've experienced . Simply falls through produce.\
- Food release is only second to Takeda.
- I've found potatoes, onions, and carrots to be a good indicator for how a knife cuts. I know sweet potatoes are also a good test, but I don't really cut enough of them.
- Extremely sharp out of the box
- I also have a nakiri and hakata from Kuwabara. Aside from the measurements, everything else applies.
- Unfortunately, prices have skyrocketed recently for these knives. Not sure if I'll be getting more
Suggestions for improvements are welcome.
My main suggestion would be to make individual review posts in the review section. Format or length doesn't really matter, but it helps if there's some frame of reference or comparison... IMO the more descriptive the better, but especially when it describes what characterizes the knife's performance and ergonomics. That way people can use the reviews as a knowledge base to base their decisions on. There's probably some good examples in there to look at for inspiration.
Kuwabara White #2 210mm Gyuto OverviewMeasurements
Length: 215mm
Height: 48mm
Spine: 3.9mm
Weight: 184g
Cutting Performance
Potatoes: S (no sticking, no suctioning, no resistance)
Onions: S (no wedging, easy horizontal cuts)
Carrots: A (no wedging or cracking, minimal resistance)
Steel
Edge retention: 4+ weeks (daily home use, large variety of vegetables)
Toughness: Some microchipping (I'm heavy-handed)
Ease of sharpening: A
Edge taking: S (very aggressive edge)
Geometry
Fit and Finish
- Right hira (edge down, tip away) starts hollow at the heel, then convex during the next 1/4, hollow again, and finally convex at the tip.
- Left hira is hollow throughout.
- Right kireha is heavily convex, left side less so.
- Very low grind.
- Minimal distal taper.
Miscellaneous Thoughts
- Rounded choil.
- Straight handle installation.
- Coarse polish.
- Very dark, textured kurouchi, some flaking.
- One of the best cutting feels I've experienced . Simply falls through produce.\
- Food release is only second to Takeda.
- I've found potatoes, onions, and carrots to be a good indicator for how a knife cuts. I know sweet potatoes are also a good test, but I don't really cut enough of them.
- Extremely sharp out of the box
- I also have a nakiri and hakata from Kuwabara. Aside from the measurements, everything else applies.
- Unfortunately, prices have skyrocketed recently for these knives. Not sure if I'll be getting more
Suggestions for improvements are welcome.
And pictures. That always makes reviews more interesting and informativeMy main suggestion would be to make individual review posts in the review section. Format or length doesn't really matter, but it helps if there's some frame of reference or comparison... IMO the more descriptive the better, but especially when it describes what characterizes the knife's performance and ergonomics. That way people can use the reviews as a knowledge base to base their decisions on. There's probably some good examples in there to look at for inspiration.
I vote the Takagi honyaki - to see what your virtually unusable grading means and to get ideas of where it was usable.If someone is particularly interested in a detailed review of a knife in the list, let me know and I'll prioritize it.
Unfortunately I've extensively thinned that knife. Completely different knife now. I can review the "upgraded" version if you want.I vote the Takagi honyaki - to see what your virtually unusable grading means and to get ideas of where it was usable.
(I've found mine to good for slicing /dicing raw meats)
For me, it would be useful to know the reason why you felt the need to thin the knife extensively—did the knife have big performance issues that called for thinning?Unfortunately I've extensively thinned that knife. Completely different knife now. I can review the "upgraded" version if you want.
A 240mm gyuto. It wedged bad enough that it felt dangerous using it. To the point where I had to use both hands and some body weight to get it to cut through a carrot or even a large onion. Great for tomatoes, and like @Dull_Apex said, probably perfect for meat.For me, it would be useful to know the reason why you felt the need to thin the knife extensively—did the knife have big performance issues that called for thinning?
Agreed. I just recently used it and was surprised by how well it did cutting up some onions. One the thinnest tips I've used.Also +1 for Murata, don't see him enough. Just great steel. Admittedly of the three I've had, two wanted a little thinning. But such good steel on all, good performance for the price.
I find it very thin behind the edge. Some cracking and resistance on carrots, but nothing too bad. Edge retention is great. I tend to finish the edge at 1000 grit or less. Any higher and the edge loses feeling.I was tempted to pick up a Kanjo Western but in ZDP-189 but eventually passed because it appeared really thick BTE with a hefty tip. Was the HAP40 version the same?
I'm curious to hear your thoughts about it.
I'm mainly interested in Japanese made Knives. I'd consider a Western maker if it wasn't too pricey (under $400?) and I didn't have to "hunt" for it.Are you looking to find any knives that may make you perceive these ones differently? I feel like it would be hard for me to put some of these as a S or A tier. I know its relative to your own experience but broadening some more makers may make you rank a little more harshly on the higher tiers.
As many other commenters here have touched on, while there's some common agreements, so much of it is subjective. I do like and use my 240 Watanabe, but at 276g it's dropped down the pecking order as I usually favor lighter knives these days—still a fantastic cutter.It's difficult to know what knives will grow on you over time as you evaluate their strengths and weaknesses. I know what stood out are knives that instantly made me smile when I made the first cut though; one was a 240 Toyama SS,one ofmy favorite J-knife of all time, it's just good at everything. And the other was a Yoshi.
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