I have no need for a kiridashi, but if I did I'd want it to look like a bait fish
Knife findings
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Corradobrit1
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Over $1600 for a 210 W#2 by Mutsumi (not the father) and no confirmation that the damascus cladding was produced inhouse. Seems like an awful lot for what is offered. A non dammy is only $200. Just not seeing the value added here.
Hocho is insanely overpriced IMO.
Been out of the loop for a little while. What's the go-to for a R2/stainless 240mm Gyuto these days?
Was interested in Hashimoto but James at K&S tells me they are well and truly sold out. Don't know much about Nigara Anmon but seen the prices have increased gradually over the years.
Looking for something as a daily slicer. The Syousin Sakura Ginsan I have is a great knife but thick/heavy.
And what's the deal with Ironwood being so expensive.
Was interested in Hashimoto but James at K&S tells me they are well and truly sold out. Don't know much about Nigara Anmon but seen the prices have increased gradually over the years.
Looking for something as a daily slicer. The Syousin Sakura Ginsan I have is a great knife but thick/heavy.
And what's the deal with Ironwood being so expensive.
Not knowing anything about your preferences, Myojin’s SG2 or his new Ginsan line are good options. Generally his grinds are thin but not super thin.
Will have a look.
My preferred knives are my Toyama stainless clad blue 210 and 240mm if they give an indication of my preferences. That and a Kippington W2
Thanks!
Your best bet might be ordering an AEB-L from Shi.Han to your specs.
Someone buy this before I do
https://www.lucidknives.com/product...sheffcut/66?cp=true&sa=true&sbp=false&q=false
https://www.lucidknives.com/product...sheffcut/66?cp=true&sa=true&sbp=false&q=false
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All Jikko 240s gone before the email arrives???? Someone gonna flip em?
https://www.japanesenaturalstones.com/special/
https://www.japanesenaturalstones.com/special/
Take your chances! It does look Myojin´esque though.
I *probably* agree.
Actually based on the choils and spines, I don’t agree. Unless these could be so old he had not started champfering them as he does now.
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They were available earlier this morning EST. Wanted to try as I love full kasumi finish, but too expensive with the fancy handles…these used to be $250
Some of his newer ironclad knives have very nice banding in the cladding. Its usually a little hard to see under the stock sandblasted finish, but if you can polish, you can bring it out and make it pop. A lot cheaper than damascus.
Yes, choil and spine are not "crowned". You might be right that these are very old ones.
That 270mm without a number also looks like it has a thiccck layer of lacquer on the blade.
Don’t forget needing to work through the hollow bevels lol - but yeah, the white 2 iron prelam the hinouras have been using for the last few years have been really nice for polishing
noob question, whats the problem with hollow bevels?
is shihan even taking custom slots?
Functionally? Not much. You can get a thinner edge for a given stock thickness certainly. If you have a fetish for rubbing metal on rocks to make it shiny? A lot because it makes it not possible.
While it prolongs the need for thinning, I also think very long term it makes it harder for the user to maintain the grind evenly.
Purely theoretical, no one here holds on to knives long enough and has too many knives for this to ever become a problem
DoYoon Kim
Senior Member
I think you are discounting the number of stone junkies here that will take any excuse to put steel on stones to sniff that Jnat powder....Purely theoretical, no one here holds on to knives long enough and has too many knives for this to ever become a problem
Oh, that was addressed in the first portion of the message I replied to and that I excluded.
I have no way to prove it, but I would argue that most of the knives around here lose steel due to excessive sharpening, thinning, polishing, flattening that is unrelated to the actual use of knives for cutting.
Definitely do in my case. I’ve gotten better about protecting against height loss but still, on the other hand I get a lot of enjoyment and utility from polishing - at least as much as from cutting. So I’m not gonna loose any sleep over it
Yeah, absolutely no issue with this, it can only become a problem when we comment to newer people on imperfections in knives that don't detract from their performance as knives. Hollow grinds for example can be some of the best performing grinds for cutting, but not so much for polishing. Or many complaints about low/high spots that only matter if you polish the blade. In any case this is a multi faceted hobby, so everyone should enjoy it however they like.
Uncle Danny
Sorry about that pineapple pizza thing
I can’t read anywhere, that hollow grinds are talked down by there performance.
As one who enjoy polishing (some times I hate it) hollow grinds are pretty annoying, but pushes you to do better with stones.
But it’s two different discussion really.
As one who enjoy polishing (some times I hate it) hollow grinds are pretty annoying, but pushes you to do better with stones.
But it’s two different discussion really.
DoYoon Kim
Senior Member
Speaking of some extreme fire coming along at modern cooking...
Yeaaaah that's def going auction for 2k+...Still, imagining the comfort of Jonas' knives with a Myojin grind...
Any update on it? Really wanna see how a 330mm KS looks
Delivered today but I’m at work right now. Will post pictures to ’Show your newest knife buy’ -thread.
