Lasers...what are they good for? (2019 edition)

Discussion in 'The Kitchen Knife' started by HRC_64, Jan 9, 2019.

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  1. Jan 9, 2019 #1

    HRC_64

    HRC_64

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    Just curious what peoples' current views on lasers is...?
     
  2. Jan 9, 2019 #2

    dwalker

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    Lasers have never been my jam. The closest thing to a laser I can enjoy is the Konosuke MM. In fact, it is the only Konosuke I've used that I would call a keeper....... for now.

    Product spot welding to the side of the blade is a dealbreaker for me.
     
  3. Jan 10, 2019 #3

    chinacats

    chinacats

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    I hate things sticking to my blade...none for me thank you! Newer Tanakas are about as thin as I'll go.
     
  4. Jan 10, 2019 #4

    panda

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    absolutely nut ting at all
     
  5. Jan 10, 2019 #5

    Chicagohawkie

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    Shibata Kashima! Best 200 bucks I ever spent!
     
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  6. Jan 10, 2019 #6

    JayGee

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    love takamura r2 - special thing
     
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  7. Jan 10, 2019 #7

    milkbaby

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    Different strokes for different folks... outside of KKF, I bet you would still find a lot of people who enjoy and even prefer lasers.
     
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  8. Jan 10, 2019 #8

    Kippington

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    I love them! I use them for the majority of my work.
    'Laser' seems to be a pretty loose definition though... The ones with thin spines are trash.
     
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  9. Jan 10, 2019 #9

    Customfan

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    I do like having the option, depends what I´m cooking...... ;-)
     
  10. Jan 10, 2019 #10

    Godslayer

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    I use lazers, my main suji is a kotetsu 270 and it's a beast for crudo (only thing I use it for really) I find lazers better then thicker spined blades for line work and soft veg but obviously they don't excel with things like squash and things like quince. I also like them more for delicate work.
     
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  11. Jan 10, 2019 #11

    Corradobrit1

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    Certainly true for a lot of cutting jobs.
     
    Last edited: Jan 10, 2019
  12. Jan 10, 2019 #12

    bahamaroot

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    My lasers work better than my workhorses when I'm tearing through a head of cabbage.
     
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  13. Jan 10, 2019 #13

    Jville

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    That knife seems to have grown on you. I'm a fan of the kashima too.
     
  14. Jan 10, 2019 #14

    GorillaGrunt

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    I guess I’m in the minority but I love my Kashima for squash and cubed veg and such. Notably, however, a well ground middleweight such as the Wat nakiri or Yoshi works just as well — sometimes I just like the laser feel.

    Edit: missed some posts here, guess the Kashima has some more fans after all! I did get rid of all my classical lasers though, the Tad and SIH didn’t do it for me.
     
  15. Jan 10, 2019 #15

    labor of love

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    Are we talking Sakai stuff here? If so my beef historically has been the profile not so much the thin spine. For some stuff the gyutos work just fine but other things not so much. Sakai laser sujihikis are still great.
    I probably would prefer wakui hairline at this point, but the last tad gyuto I used was pretty enjoyable.
    Still need to test drive a takamura at some point.
     
  16. Jan 10, 2019 #16

    JBroida

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    still use my gesshin ginga more than any other knife I own... love the super thin knives across the board
     
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  17. Jan 10, 2019 #17

    F-Flash

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    Tanaka ginsan migaki, does that count as laser? Its awesome If it does (and still awesome If it doesnt).
    I think only one batch was ever releaed of migaki version.
     
  18. Jan 10, 2019 #18

    Chicagohawkie

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    Ha Ha, yep it’s without question the most laserish knife I’ve ever owned. Goes through everything like butter, yet it’s the plainest and most generic knife in terms of presentation.
     
  19. Jan 10, 2019 #19

    Luftmensch

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    Hey Kip.... Can you give a loose description of how you like the thickness distributed across the cross-section. Where do you like the spine to become thick?
     
  20. Jan 10, 2019 #20

    Kippington

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    Basically think of the part of the spine that your hand touches when using a pinch grip. If it's thin, the knife feels like a Kiwi knife. It starts to hurt after using it for five minutes on harder foods.

    Knives without a bit of heft at the spine (as it goes into the handle) tend to feel cheap and flimsy.
     
  21. Jan 10, 2019 #21

    gman

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    i find lasers endlessly entertaining.

    i sent my mom a takamura r2 for christmas and she recently wrote that she now wonders why she spent the last 50 years shredding her food instead of slicing it.
     
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  22. Jan 10, 2019 #22

    Nemo

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    The last knife Kip made me is laser thin behind the edge with a more robust spine at the heel and a very aggressive taper. Given that the first part of the spine is robust it is comfortable to hold and resists torquing in cuts. It still cuts very well and the slightly concave grind gives it some food release in the proximal half, even if that half can wedge A LITTLE (not much) in tall hard foods. The distal half has a spine thin enough to behave like a laser.

    Kip's knives have the most aggressive taper that I have seen. This kinda gives two knives in one. In this case, a thin behind the edge but robust spined knife in the proximal part and a full on laser in the distal part.
     
    Last edited: Jan 10, 2019
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  23. Jan 10, 2019 #23

    Nemo

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    I have a blue2 version of this (a prototype). Yes, I'd say it's definitely a laser. Almost no wedging. Almost no food release. Feels a bit flimsy in tall hard foods (e.g.: whole pumpkin) bit that is probably just me displaying my hack knife skills.
     
  24. Jan 10, 2019 #24

    Larrin

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    One man's laser is another man's general use knife.
     
  25. Jan 10, 2019 #25

    Timthebeaver

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    Gyuto?

    Thin used to be in.
    Now it's not.

    Layzor petties are very useful.
     
  26. Jan 10, 2019 #26

    mikaelsan

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    I considered starting a thread similar to this lately. I am at the stage where I have realised the awesomeness that is lasers, and their obvious downfall with food release being the most obvious.
    I like to cook with two knives a thin and a thicker for different ingredients. I'm starting to lean more and more away from the idea of a "traditional"/all purpose -chef knife
     
  27. Jan 10, 2019 #27

    ivnj

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    Feels more in control slicing through softer ingredients compare to a workhorse. Whereas for harder ingredients that requires more force, workhorse is preferred.
     
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  28. Jan 10, 2019 #28

    Ruso

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    I gave up on lasers for a while. Now I got a new “toy” - Markin. And I am wonderfully enjoying it at the moment. Albeit I just have been using it for a week - will see how I feel after about a month.
     
  29. Jan 10, 2019 #29

    Mucho Bocho

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    This thread is so funny. Ya'll sound like a bunch of Fashion models. Thats why you must have lasers in your collection, just like a pair of bell bottoms. Curious how many here feel about Skinny Jeans? However, I've never succumbed to that trend.

    I enjoy Sakai and Sanjo knives equally. I have one true laser Kono. Ginsan Fuij and its a wonderful knife when I want thin slices with no wedging on hard product.

    Isn't there enough room for both fat and skinny girls?
     
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  30. Jan 10, 2019 #30

    Tim Rowland

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    I used to be a fan of some of the thinner stuff but constantly found myself grabbing a second knife for anything beyond fruit/soft veg prep and of course even with those there was some sticking. Decided to list my last laser for sale a few weeks back and stick to middleweights. My last "laser" was a kohetsu 210mm in HAP-40.
     

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