Infrared
Well-Known Member
Comparison is the thief of joy
Must've missed this when it was first posted.
Do you actually think there's something wrong with comparing knives?
Comparison is the thief of joy
In this format? Yes. Far too simplistic and lacks any nuance IMO.Must've missed this when it was first posted.
Do you actually think there's something wrong with comparing knives?
agree. there’s so much subjectivity in comparing knives.In this format? Yes. Far too simplistic and lacks any nuance IMO.
I’m general I think it’s fine so long as everything is properly contextualized. I’ve owned knives that were special just because of the steel (Nagahiro <3). I’ve owned knives for the unique materials they’re made from. Some knives I have really excel only at certain tasks but are great all around. And so on… I also think there is a lot of je ne sais quoi that is lost in a tier list like this. Some knives just have it and some don’t. A lot of the high end Sakai stuff (and Toyama stainless) are great performers but don’t do it for me. Does that make them “low tier?”
Idk, I think this type of attempt at definitive rankings leads to a race to try and quantitatively choose a best and chase after that and eliminates a lot of the joy I find in enjoying each of my knives as tools with strengths and weakness and character their own.
What additional information would you find helpful? I deliberately left a lot of information out so there could be discussions instead of a boring, static list.In this format? Yes. Far too simplistic and lacks any nuance IMO.
I’m general I think it’s fine so long as everything is properly contextualized. I’ve owned knives that were special just because of the steel (Nagahiro <3). I’ve owned knives for the unique materials they’re made from. Some knives I have really excel only at certain tasks but are great all around. And so on… I also think there is a lot of je ne sais quoi that is lost in a tier list like this.
What don't you like about them?A lot of the high end Sakai stuff (and Toyama stainless) are great performers but don’t do it for me. Does that make them “low tier?”
Nothing definitive about it. Just one tool among many.Idk, I think this type of attempt at definitive rankings leads to a race to try and quantitatively choose a best and chase after that and eliminates a lot of the joy I find in enjoying each of my knives as tools with strengths and weakness and character their own.
Agreed with this, right now I am in the stage of collecting where I am just looking for what's different, not something that can do everything perfectly. Early on I wanted one or 2 knives that did absolutely everything but as time has gone on, I have just really enjoyed trying things that are really differentIn this format? Yes. Far too simplistic and lacks any nuance IMO.
I’m general I think it’s fine so long as everything is properly contextualized. I’ve owned knives that were special just because of the steel (Nagahiro <3). I’ve owned knives for the unique materials they’re made from. Some knives I have really excel only at certain tasks but are great all around. And so on… I also think there is a lot of je ne sais quoi that is lost in a tier list like this. Some knives just have it and some don’t. A lot of the high end Sakai stuff (and Toyama stainless) are great performers but don’t do it for me. Does that make them “low tier?”
Idk, I think this type of attempt at definitive rankings leads to a race to try and quantitatively choose a best and chase after that and eliminates a lot of the joy I find in enjoying each of my knives as tools with strengths and weakness and character their own.
Idk, I think this type of attempt at definitive rankings leads to a race to try and quantitatively choose a best and chase after that and eliminates a lot of the joy I find in enjoying each of my knives as tools with strengths and weakness and character their own
This is the bit that I found most interesting about the list. I'm intrigued as to how these knives would compare to the knives with which I am more familiar.It’s a neat perspective that cuts away from the usual faves on the forums
Curious what about the Y Tanaka you had issue with?
Was it a wide bevel?It wedged a lot in things like carrots. It even struggled with onions occasionally.
It's been a while since I've used it, so I can't recall.Was it a wide bevel?
A quick search on Miura shows a lot knives with the same name and different variations.I never had any issues with wedging on my Itadaki. My only complaint was reactivity but the grind was fine. And the original edge was outright blunt.
I requested a 210mm knife (did not specify a shape) that's good at cutting both carrots and potatoes, and this is what I got.Did you get the Okubo gyuto? Always wanted to try those
Sounds great! I have a Nakiri order with them, can’t wait to get my hands onI requested a 210mm knife (did not specify a shape) that's good at cutting both carrots and potatoes, and this is what I got.
View attachment 265100
I'm actually in the middle recording some footage for a review. I should be done in a week or two.
A quick summary is that it's probably the best knife I've used. No wedging and minimal sticking. Best blue #2 steel I've experienced. Similar to Toyama, but better.
I had similar experiences with the same model. The front half of the knife in particular was poor at cutting through dense vegetables.A quick search on Miura shows a lot knives with the same name and different variations.
The one I have is reference number ka2116.
nice! did you specify a Migaki finish? I usually see KU for his knivesI requested a 210mm knife (did not specify a shape) that's good at cutting both carrots and potatoes, and this is what I got.
View attachment 265100
I'm actually in the middle recording some footage for a review. I should be done in a week or two.
A quick summary is that it's probably the best knife I've used. No wedging and minimal sticking. Best blue #2 steel I've experienced. Similar to Toyama, but better.
Yes. I think it was around $10 extra? But that was years ago, so things may have changed.nice! did you specify a Migaki finish? I usually see KU for his knives
It can barely cut, has massive steering to the left, and the steel feels strange (bad heat treat?) It seems like the knife is only 30% complete.What make Mikisyo invent a new tier?
Enter your email address to join: