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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.
Seriously be careful with it. Mine came off doing normal work
Had a chance to use this bad boy yet?
Yoshikazu Tanaka 200mm ktip gyuto in white#2. ”Little” helper in line work.
I have had my finger on one of these since they first came out. Posts like these don’t make it any easier.
Thanks for asking. I have, actually. And I would say while the size and weight are manageable, it is not the best cutter - too thick behind the edge. Steel is amazing, but that alone can't make up for thickness behind the edge. I am glad I used it a bit before deciding to thin it. But it definitely needs thinning. My goal is going to be (either myself or someone else) to take 100 grams off of it. I know that is a lot, but I think it is possible particularly when you include the fact that I'll make the handle smaller as well. There is a lot to work with. Maybe at the end I'll be at 325-350 grams and the knife will be 260x65 instead? TBD...
Sounds like it's going to be a while new deal when it's all over. I'll look forward to seeing the end product.
How are the knives as cutters?
I bought one six months ago, 260x58, medium grind with a lot of convex. I liked it so much I offered up as a pass around for a group of guys I chat knives with, they all liked it too, two of them wanted to buy it. I buy multiples when I like a knife.. I have multiple Kippingtons, Raquins, Katos and now Black Lotus, his knives are that good in my opinion.
Beautiful blade. I just got on Jeff’s list.
You ain’t be disappointed. Great knives.
I’d love to hear your thoughts regarding profile grind steel and or see more pics (choil shot on Miuras site is pretty crap); I’ve been on the fence about one of these for months
Damn, sounds like a graduation present for myself in a couple years.
Kippington is also on my list. I've got a buying freeze until I find funding though.
Any family photos with current favorites?
I’m sure in hawaii on business, I’ll send you a PM when I get home, keep the thread on track. My Kippingtons are some favs for sure, I have the fishhook and one of his Honyaki blades, pure joy!
Not a bad place to do business.
Those are the exact two I'm looking at too. Mmm.
232 x 53 x 5.15 blade by Hunter Valley Blades.
There’s a term, KT (kitchen tractor) that I’m quite fond of. But coming from a farming background, tractors only Pull the tools. They are more so the hand and the arm rather than the tool. When I first put my HVB to work it just clicked with me, this is a KP (Kitchen PLOW). It’ll plow through anything with serious grace. You don’t beat up a tractor, gosh no. But the plow it pulls, that sucker gets beat the F up.
And big kudos to Rodriguez Butcher Supply for such fast shipping and (as always) great service.
I have the similar feedback, KP fits spot on. By the way, you have real good photos.
something special about this little guy
I have started with a Global fluted chef knife, this one is the second Japanese resident of my kitchen.
Tony LaSeur 240mm 1095 matched with a 215mm 52100
Newest and first J-knife.
JCK Nature's Deep Impact 210mm gyuto.
AS core, stainless clad.
I was keen to use it ASAP, so while the wife was cutting up some veggies for her work lunches I grabbed two capsicums and helped her out. Oh my this thing is sharp! I've got some pretty good edges on my Mundial knives before with an edgepro kit, but this was just on another level again. Effortless, really just no pressure required to glide through the capsicum. Loved it.
I assume the darkening is just the patina forming (2 capsicums and a chicken breast). There are some lighter areas, as shown below, which are more brown than blue at the moment. They shouldn't be rust - I washed and dried the knife thoroughly within minutes after use (would have been 5 minutes, tops).
Just how precious do I need to be about cleaning the knife after use - 5mins, 10mins, 30mins?
Any foods I need to avoid or everything is fair game (obviously tough tasks like pineapple, frozen goods, boning work are not for this knife).
I wouldn't mind softening the edges of the choil? and possibly even the very tip of the heel, but not sure how to safely go about it.
This isn’t quite a complete knife yet but it’s close! Here’s my Black Lotus just before the handle gets glued up. It’s a big feather Damascus 275x57 with gidgee handle and saya. Can’t wait to get my hands on this one! I’ll post more pics when I get it
Nothing more obsessive than your current cleaning regimen will be needed. Congratulations on the knife, a fine choice. Basically if you find a sharp edge you don't like, sand it. The "shoeshine" motion with a strip of a medium grit sandpaper, 320-400 grit, is effective. Just work safe and secure your knife.
What a beaut!
Mind me asking, is the blade truly black? If so, anyone know how that is achieved?
Yeah. It’s etched in a few different acid solutions I believe to get that black look. Looks pretty crazy
Welcome to the addiction.
I would add that something to back the sandpaper will save your hand wear and tear. Also, metal files are almost useless on steel this hard. Sandpaper or cheap waster stones are the way to go.
Wow that looks awesome. I am becoming slightly obsessed with Black Lotus!
Removed image. Knife is being returned due to poor fit & finish.
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