Hi everyone,
I have been looking for a knife for a long and after answering your questionnaire and reading your threads, I have come to the idea to buy a Yu Kurosaki knife hammered R2/SG2, santoku, Fujin or another hammered style I like.
the knife is the: Santoku tsuchime-Fujin SG2 - Ebony handle 280 Eur
I also saw this from his brother Makoto Kurosaki Santoku tsuchime VG10, 165 mm, 163 Eur knifewear
(no links allowed )
I anyway answered the questionnaire if you want to give me other suggestions or opinions:
Big thanks!
Edo
LOCATION: Austria
KNIFE TYPE: Santoku
I am right-handed
Interested in a Japanese or western handle
Length of the blade: 160-180cm
Do you require a stainless knife? Yes
What is your absolute maximum budget for your knife? 230-300 Euro
KNIFE USE
-Home user non-professional.
-Primarily intend to use the knife for slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, filleting fish, trimming meats.
-No particular grip style
What improvements do you want from your current knife?
-Steel pattern layered/Damascus + hammered
-Engraved by the blacksmith
-Steel SG2 - VG10 or open to your suggestions
-Handle ideally ebony, walnut or rosewood with ferrule
-Edge Retention as long as possible, I am not so much into sharpening with different stones
KNIFE MAINTENANCE
-Bamboo and plastic boards
-Do you sharpen your own knives? Yes, but with no technique and a stone that I have no idea what it is.
If not, are you interested in learning how to sharpen your knives? no
Are you interested in purchasing sharpening products for your knives? no
I have been looking for a knife for a long and after answering your questionnaire and reading your threads, I have come to the idea to buy a Yu Kurosaki knife hammered R2/SG2, santoku, Fujin or another hammered style I like.
the knife is the: Santoku tsuchime-Fujin SG2 - Ebony handle 280 Eur
I also saw this from his brother Makoto Kurosaki Santoku tsuchime VG10, 165 mm, 163 Eur knifewear
(no links allowed )
I anyway answered the questionnaire if you want to give me other suggestions or opinions:
Big thanks!
Edo
LOCATION: Austria
KNIFE TYPE: Santoku
I am right-handed
Interested in a Japanese or western handle
Length of the blade: 160-180cm
Do you require a stainless knife? Yes
What is your absolute maximum budget for your knife? 230-300 Euro
KNIFE USE
-Home user non-professional.
-Primarily intend to use the knife for slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, filleting fish, trimming meats.
-No particular grip style
What improvements do you want from your current knife?
-Steel pattern layered/Damascus + hammered
-Engraved by the blacksmith
-Steel SG2 - VG10 or open to your suggestions
-Handle ideally ebony, walnut or rosewood with ferrule
-Edge Retention as long as possible, I am not so much into sharpening with different stones
KNIFE MAINTENANCE
-Bamboo and plastic boards
-Do you sharpen your own knives? Yes, but with no technique and a stone that I have no idea what it is.
If not, are you interested in learning how to sharpen your knives? no
Are you interested in purchasing sharpening products for your knives? no
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