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- Dec 15, 2011
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I showed that choil pic to my 240 grit stone. He shook his head and sighed.
Guys, would you tell me who is the manufacturer of this deba?
Thanks
I got it from an online store. The kanji looks like chiseled by Hideo Kitaokahttps://www.japanny.com/products/hi...-chef-knife-150mm?_pos=3&_sid=b9ca21a28&_ss=r
Where did you get the photos? The first one looks like its one of their stock photos.
I really started to like the Munetoshi (a lot). The Nakiri is just perfect. Resambles the kato profile and the distal taper starting at 4mm then quickly thining into a 1mm. It is very rigid with zero flex, it is thinner grind than Kato ( because of the higher shinogi line) and it just doesn't wedge. The steel is very hard and takes a shaving razor edge. And i mean this literally: i can shave with it and it cuts through thin tissues. This week i have been using it in every meal prep and so far i don't see any chip or roll or shinny spots on the edge. I sharpend the gyuto as well to a crazy sharp feel on jnats and again no wedge, good steel, great deal. I don't care about minor details when a knife performs very well.OK So first thoughts on the Munetoshi gyuto 240 from CC. It is an ugly knife that lacks attention to details but it will cut decently. The kurouchi is nice but the sandblasted finish of the edge with a shiny hagane makes for a cheap feel of mass production. I will put it to the stones and try to put a hazy kasumi for a more natural rustic feel.
The profile has a raised heel and runs with an uneven belly from heel to tip. Uneven because It has a flat spot in the middle.
The knife is not thick and it doesn't wedge. It cuts well and it is ok functionaly. But it's not something to enjoy visually as a thing of beauty or masterfully made. It's just a knife with a decent steel that will get the job done. For the price payed it is worh its money!
Would I buy a honyaki from Munetoshi? No!
Would I buy another Munetoshi butcher? Yes!
Have you tried a watanabe nakiri?I really started to like the Munetoshi (a lot). The Nakiri is just perfect. Resambles the kato profile and the distal taper starting at 4mm then quickly thining into a 1mm. It is very rigid with zero flex, it is thinner grind than Kato ( because of the higher shinogi line) and it just doesn't wedge. The steel is very hard and takes a shaving razor edge.
Bump... find some knives people! Lol
I think I'm on the wrong coast for those releases, time wise that is. They seem to go on sale in the early am. One day though...JNS has (had) a bunch of Kato WH 240's drop
Not necessarily. Maksim spreads out the releases. I got my 210WH Ku at around 12.30pm CST A modicum of patience, persistence and luck can usually land a JNS Kato.I think I'm on the wrong coast for those releases, time wise that is. They seem to go on sale in the early am. One day though...
Good to know. Thank you!Not necessarily. Maksim spreads out the releases. I got my 210WH Ku at around 12.30pm CST A modicum of patience, persistence and luck can usually land a JNS Kato.
IGWhat’s the notification on JNS Katos?
Haha, want to find munetoshi? Have fun with the drop down menu. Takes you to sold...When u go on the JNS website they aren’t like up front.
I swear I can never get a lock on what he actually has because how he lists and searches is so wollycoddel
Yea you can only access from non mobile site, otherewise you have to type in the name because it will only give an option to click on sold.
And to go back a week, I just got one of those Munetoshi's from clean-cut and that thing is one hell of a knife. I don't feel the finish is worse than anything other knife in that style under $200.
What’re the prices looking like from JNS rn respectively?
this is the only time when the West Coast isn’t the Best Coast. So hard to catch him with those early drops.
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