That was about 2 months ago. I missed it also. ****** shopping cart function prevented me from buying it.did i miss this...seriously???
That was about 2 months ago. I missed it also. ****** shopping cart function prevented me from buying it.did i miss this...seriously???
Still hung up in French customs
I think my Fujiyama white 2 cleaver is a spectacular knife, but edge retention is definitely not it’s strong suit. Can not argue it has low edge retention in the world of high end knives. I wouldn’t say it’s crappy steel though. That sort of makes it sound like Tanaka did a bad job with it. It’s just white 2, which usually is on the lower end of the spectrum for edge retention. It’s a breeze to cleanly sharpen and touch up.My brother in christ if you think Tanaka white 2 has spectacular edge retention.......idk what to say. You need to try some more knives
My 1095 from Felipe seemsto hold an edge quite well on first impression.TBH given the little difference between White 1 and 2, 1095 or 26C3, there simply shouldn’t be any real difference if given similar heat treatment, but I the 1095 from Mert does last noticeably longer than my Tanaka white 2, same with another White 1 knife. I still feel Wakui’s white 2 last longer, tho not as long as Mert’s 1095.
Wow.
Wow.
I’d be happy with any. They will probably go to Modern Cooking or Eating tools if I had to guessWhat I would do for the Wave nashiji or KU (1st and 4th from the left). Any word where or how they’ll be available?
" I'd just say... Look out at my retailers @eatingtools, @crockercutlery, @moderncooking and @knifeshop_mydo "What I would do for the Wave nashiji or KU (1st and 4th from the left). Any word where or how they’ll be available?
Billip has/had a few gyutos up on IG.
$2,800 each.Anyone care to share what he’s asking for these this time around?
Still a screaming deal at that pricepoint, IMO; the 210 I picked up came nail flexing all along the edge. The basic keyaki handle with a plastic ferrule and open gap round the tang is right out, but 217mmx49mm, 156g, 5mm at the handle with serious distal taper and the previously mentioned grind?New knives have dropped at Chef’s Edge
https://www.chefs-edge.com/collections/april-release?sort_by=price-descending
Interesting to see Kyohei Shindo knives being paired with fancy handles and priced accordingly. (And selling out very quickly too!)
Also for anyone looking, those tall Hado blue 1 damascus gyutos have been restocked.
I offered Mr. Kamon one of my kids for one of the knives. Maybe that violates Instagram for child trafficking?????Looks like the Kamon x Hubers were too hot for Instagram
Someone get this please
It's calling your namePlease stop. I already love Mert’s work, I don’t need you tempting me
Someone get this please
I love how they say the 240mm gyuto is "240mm-260mm"Takeda restock at Chubo. As of now, there's a bunch available:
200mm Small Chuka Bocho
240mm Large Chuka Bocho
180mm Large Deba
240mm Medium Gyuto
270mm Large Gyuto
240mm Medium Kiritsuke
270mm Large Kiritsuke
240mm Large Sasanoha
240mm Large Suji/Yanagi
270mm XL Suji/Yanagi
https://www.chuboknives.com/collections/vendors?pf_st_stock_status=true&pf_v_vendor=Takeda
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