josemartinlopez
我會買所有的獨角獸
I know, I know...
Best bang for the bucks under 300 is Heiji, my friend.
This is me and the thought of non stainless in Singapore
Got it. Stupid question but why is 52100 less reactive?
They're really affordable when you order direct. I think I paid 280-ish for mine.Heiji’s are exceptional knives, I have the 240 Gyuto in both Carbon and semi stainless. They are amazing performers and the steel, fit and finish are fantastic.
I would put them above Mazaki any day and right up there at parity with Toyama, etc. Agree completely- if you look at this forum under best Japanese active makers of knives today - Heiji is mentioned as one of the top.
but I don’t think you can get them under 300. A Gyuto will be more like 400+ I think a 210 Gyuto will be more like 350 or so.
I would love to order direct, but they never respond to me I have tried everything including mailing them directThey're really affordable when you order direct. I think I paid 280-ish for mine.
Higher Chromium content than most carbon steelsGot it. Stupid question but why is 52100 less reactive?
My thoughts exactly - love it!I wish I had a reason to have an island travel kit
hello can I join the club (ignore the weeds please)
Is that a kasumi nakiri?hello can I join the club (ignore the weeds please)
What size is that?
wowowowhello can I join the club (ignore the weeds please)
What size is that?
Is that a kasumi nakiri?
If 54 mm height and 170 mm length nakiri is not tall enough for you then buy a Chinese cleverIt's 170mm long and 54mm tall at the heel. I would have liked it a tiny bit taller but I am very happy.
kasumi white#2
If 54 mm height and 170 mm length nakiri is not tall enough for you then buy a Chinese clever
I suggest trying a lower counter height like your kitchen table and lifting at the elbow instead of your wrist. If you keep your wrist loose you'll have a natural pushing/rocking motion, which is why so many cleavers have so much belly. That's how the grannies and aunties last all day with one in an Asian squatI have a large cck though but it hurts my wrist after a while.
I also haven't used it yet so I'm just putting random various first impressions so it looks like I'm a knife expert.
We already have that position filled but we'll get back to you if anything changes....
He was the obvious choice since he is always on here.you've hired JML now?
The mazaki migaki are generally ground thicker then the kurouchi ones .
Kurouchi are easier to maintain the migaki have a fake...
Firstly, I am a big kurouchi fan and love the Maz nashiji finish. Of the two 180 pettys, one kasumi the other nashiji, I liked the feel and performance of the latter better—recently got rid of the kasumi. Difference very small TBH.
I have the CKC KU 240 - excellent performer - under 300 USD. Distal taper is amazing - tip is really thin - have to watch out. But cuts through everything beautifully and like butter. Tip is great for shallots. I can’t think of a better value -Iove that Sanjo heft in the knife - comes in at 240 or 250 gm. Looks nice - I am
Curious about the Migaki, and will definitely get the new 2020 Migaki’s that shall be coming in soon into retail - have been told that mazaki San is currently developing the new migaki batch
I have both and feel the same way, might sell Kasumi soon
Best bang for the bucks under 300 is Heiji, my friend.
Heiji’s are exceptional knives, I have the 240 Gyuto in both Carbon and semi stainless. They are amazing performers and the steel, fit and finish are fantastic.
I would put them above Mazaki any day and right up there at parity with Toyama, etc. Agree completely- if you look at this forum under best Japanese active makers of knives today - Heiji is mentioned as one of the top.
Heiji = great steel, super high flat bevels that like to wedge in dense stuff. But if you put some work into it, they can be great cutters. And Heiji burnt chestnut handles are really nice!Well, you guys convinced me to look for the Kuro Nashiji from CKC or Yoshihiro, and by luck, I was able to snag a barely used CKC 240 Kuro Nashiji on the BST of another site! Looking forward to trying it out.
But, now you guys have me curious about Heiji... this never ends, haha...
Heiji = great steel, super high flat bevels that like to wedge in dense stuff. But if you put some work into it, they can be great cutters. And Heiji burnt chestnut handles are really nice!
How big is the cck? I fancy a big chopper but they seem too big for me, maybe on the heavy side?hehe, nah I was only thinking a couple of mm. The length is fine! I also haven't used it yet so I'm just putting random various first impressions so it looks like I'm a knife expert.
I have a large cck though but it hurts my wrist after a while.
How big is the cck? I fancy a big chopper but they seem too big for me, maybe on the heavy side?
Hmm, still pretty tall though? Ugh if they were easier to find in the U.K. I’d probably have caved I bought one by now...The CCK 130X-series is extremly nimble for their size. My 1303 is lighter than my 200mm ZKramer...
How big is the cck? I fancy a big chopper but they seem too big for me, maybe on the heavy side?
Enter your email address to join: