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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.

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  1. Jan 16, 2020 #15361

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    OK ... here we go. New knife Carter Kurouchi Funayuki. 203x48xCarter Thin. 134 gms. A wonderful, handy kitchen sized knife. Of late most of the knives on Carters site seem to be stainless clad laminated. When I found this knife with a fully reactive san Mai blade I grabbed it. Now ... what to cook to welcome it to the family. It so happens that New Knives has seen an ongoing controversy over eggs and condiments. Here’s my latest attempt at redemption. Egg ... almost hard over, sliced ham, Monterrey Jack and jalapeño cheese, butter and a toasted bagel. Condiment of choice ... Cholula, S&P. First som pics of the Carter ...

    A50A9A66-8935-4422-B2D9-660A51018032.jpeg A1FAF933-1F92-4A09-B515-96147DB5027C.jpeg 6C2464FA-54FD-4838-8D42-227F49D9FA64.jpeg

    Then the Carter in action ...

    516E8822-8F5D-45CE-8764-27DD05025CF3.jpeg

    And finally the bagelwich...

    64C8BD6B-6431-454E-8022-136E3B1B199B.jpeg [/ATTACH] BC511B9F-0690-4A72-993E-E245A6BB9E9A.jpeg 2AEC511F-4C2B-4482-A442-2C185ECF62E0.jpeg
     
    Last edited: Jan 16, 2020
  2. Jan 17, 2020 #15362

    Macaroni

    Macaroni

    Macaroni

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    New Handle on the Yu Kurosaki (Maskage Shimo) Santoku and a new Mizuno “KS Style” Honyaki Gyuto.
     

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  3. Jan 17, 2020 #15363

    Briochy

    Briochy

    Briochy

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    Yoshihiro Mazaki White #2 Nashiji Gyuto 240mm. Choil and spine are rounded nicely, but the blade is not polished that well, leaving weird diagonal scratches. The handle is relatively big making it comfortable for the size of my hand (typical asian man hand). The grind is near zero at the edge so it's super thin behind the edge. Tried cutting some celery and carrot and was very impressed. No wedging on the carrot whatsoever, even though the spine over the heel is thiccc. The tip tho, is super thin. I swear I've tried a thinner one at KnS on carrot and it wedged slightly so I didn't buy at the time. It seems like I'm lucky this time haha. The profile is quite conducive to rocking, but still flat enough to push cut without accordioning.
    My opinion
    Overall, I'd say this is the type of knife I want - substantial but zero wedging. I also love the profile because I do rock sometimes. The thick spine also made it incredibly comfortable to hold. Still need to use it more to be able to comment on its edge retention, but a medium-hard white #2 should be decent at it. I love this knife a lot more than the Watanabe gyuto I bought off BST last month for sure, plus it's also cheaper by almost 70$.
    Measurements
    Blade length: 247mm (from tip to heel)
    Handle length: 140mm
    Blade height: 53mm
    Spine thickness: 5mm (over the heel) 2.5mm (150mm from the handle) 0.8mm (10mm from the tip)
    Weight: 261g
    Balance point: 45mm from the handle (the first kanji, which is about 5mm in front of my pinch grip)

    Edit: After using it to prepare my dinner, I noticed that the food release isn't great since it's flat on the side (although there is a distal taper).
     

    Attached Files:

    Last edited: Jan 17, 2020
  4. Jan 17, 2020 #15364

    Luftmensch

    Luftmensch

    Luftmensch

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    :D

    Loving the egg sauce sub-culture
     
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  5. Jan 17, 2020 #15365

    Michi

    Michi

    Michi

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    Getting close, but poached egg is still missing…

    PS: Do not put ketchup on it!

    PPS: Love that bagle! I made some for the first time a few weeks ago. Tasted like the real thing in New York. But the shaping, not so much… :(
     
    Last edited: Jan 17, 2020
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  6. Jan 17, 2020 #15366

    pgugger

    pgugger

    pgugger

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    Munetoshi 240 mm arrived this week. Pretty sturdy/heavy feeling knife compared to most of my others, but slightly lighter than my Toyama SS clad (205 vs. 209 g).

    IMG_0415.jpg IMG_0417.jpg
     
  7. Jan 18, 2020 #15367

    pd7077

    pd7077

    pd7077

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    Yoshikane Suminagashi V2C...I don’t know much about this line of knives because it’s a bit before my time, but I’m super impressed with its performance. 278x56 and 347g. Don’t let that choil shot fool you, this girl can perform with the best of ‘em!!!
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
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  8. Jan 18, 2020 #15368

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    Oh my ... now that’s sweet! But how does it slice raw eggs?
     
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  9. Jan 18, 2020 #15369

    labor of love

    labor of love

    labor of love

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    Hold up. Where did you find that? Those things are as extinct as the dinosaurs.
     
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  10. Jan 18, 2020 #15370

    pd7077

    pd7077

    pd7077

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    I know a guy that knows a guy I guess 2020 is gonna be a good year for me. I need to dig up some info about this knife because I literally know zero about it. Saw the choil and liked how it felt in hand so it was kind of a no-brainer. Seems like I might have found a gem?
     
  11. Jan 18, 2020 #15371

    Corradobrit1

    Corradobrit1

    Corradobrit1

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    Something new in the stable. A TF 165x55 Nakiri, soft iron clad maboroshi with Ku finish. Kanji chiseled by TF-IV.

    [​IMG]
     
  12. Jan 18, 2020 #15372

    CiderBear

    CiderBear

    CiderBear

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    Now *that* is special
     
  13. Jan 18, 2020 #15373

    labor of love

    labor of love

    labor of love

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    Well, I think highly of those old Yoshikanes and they’re hard to find. Congrats.
     
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  14. Jan 18, 2020 #15374

    HRC_64

    HRC_64

    HRC_64

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    Need more of this...

    [​IMG]
     
  15. Jan 18, 2020 #15375

    Barashka

    Barashka

    Barashka

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    Finally .. after 11 days in customs and another 5 days in the great ether that is USPS system, meanwhile only a few miles away from me at all times .. I have the Hobbit-size Dalman.

    Getting one was a bit of effort as well, I triple checked the confirmation email as last few attempts were not successful. I guess I got faster at clicking this time.

    Dalman 275mm x 57mm S-grind AEB-L, not sure about the weight, I didn't copy it before the sale page went away ...
    - it's certainly is not a laser, like the last dalman I had. Quite forward balance, quite hefty in hand. Came with shaving edge.

    [​IMG]

    [​IMG]

    Choils are hard on phone ..

    [​IMG]


    Last two purchase together:
    Bottom: Yu Kurosaki Fujin 240mm .. it's just so pretty.

    [​IMG]

    [​IMG]
     
    Last edited: Jan 18, 2020
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  16. Jan 18, 2020 #15376

    Gjackson98

    Gjackson98

    Gjackson98

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    Tsourkan WH gyuto 220mm from @Barmoley
    It’s very impressive. Seconds after holding in hand I already knew it’s going to be great. Digging the handle design with the through tang, it adds a quality amount of weight balance to the handle. A lot of flat spot. Will give it a go tomorrow, very excited! IMG_8657.jpg IMG_8661.jpg IMG_8659.jpg IMG_8654.jpg
     
    milkbaby, marc4pt0, jimmy_d and 11 others like this.
  17. Jan 18, 2020 #15377

    CiderBear

    CiderBear

    CiderBear

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    Finally got a chance to take some choil shot of the suuuuper thin Heiji gyuto

    As God would have it, everything I buy end up with a lefty grind somehow. :upsidedownspin:

    [​IMG]

    (so far it cuts well and doesn't seem to steer though)
     
  18. Jan 18, 2020 #15378

    M1k3

    M1k3

    M1k3

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    @labor of love lol better luck than you?
     
  19. Jan 18, 2020 #15379

    CiderBear

    CiderBear

    CiderBear

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    He knows that this is not the first lefty grind I got:LOL:. I could tell that the other one steered pretty badly though
     
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  20. Jan 18, 2020 #15380

    labor of love

    labor of love

    labor of love

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    Hahaha!
     
  21. Jan 18, 2020 #15381

    labor of love

    labor of love

    labor of love

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    thebradleycrew, Carl Kotte and HRC_64 like this.
  22. Jan 18, 2020 #15382

    Marek07

    Marek07

    Marek07

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    Kudos for making your own bagels. But surely the real thing is from Kraków not New York. ;)
     
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  23. Jan 18, 2020 #15383

    Michi

    Michi

    Michi

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    Huh? I had now idea at all. I guess it makes sense, seeing that it is a Jewish thing. It's just that "New York bagel" is a catch phrase I see a lot.

    I live and learn, thanks!
     
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  24. Jan 18, 2020 #15384

    tgfencer

    tgfencer

    tgfencer

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    So jealous. I spent like two years trying to find this exact knife.
     
  25. Jan 18, 2020 #15385

    Colonel Mustard

    Colonel Mustard

    Colonel Mustard

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    Well, the best bagels are found in Montreal anyways so don't worry about it. :D
     
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  26. Jan 18, 2020 #15386

    ModRQC

    ModRQC

    ModRQC

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    Long time no see, finally I received the knives I ordered eons ago. Let's not speak about how Cookstore.ca left me down on that one. But ordering on Black Friday and NOT receiving before Christmas something that is supposed to be stock... is bad. Those were sad times of longing when I couldn't come back here and see people happy with their knives.

    Sorry, not choil shots of any kind as I was in a rush to even do those down below to start with, but not the most interesting knives anyway so you won't mind. I DO have a couple of questions/problems that seem much more important to me right now than the shipping delays or the pics... please see after the latter and I'd appreciate any kind of feedback on those questions.

    IMG_3774.jpg IMG_3777.jpg IMG_3779.jpg IMG_3781.jpg IMG_3783.jpg

    Ok so they do not need presentation, I do love them and they cut mighty well. Been using for about two weeks, almost daily, and obviously they still cut like the first day. The feeling is perfect for me, that was my worst fear ordering online again but they are spot on for my taste.

    Okay then, some of you might have remarked about those small white spots we can see on the blades in some of the closeups, and yes all of that is some form of rust/pitting occurring to the metal.

    First question is: what is my best resource to make those disappear, the least abrasive ones, or anything?

    Second: should I share some of this with Zwilling and look for an exchange, or would you consider this normal when the knives were always washed immediately after use, properly dried and then air dried some more, and carefully placed in sheaths?

    Third: I think the Victorinox sheaths I have may be responsible for this. I can see the exact pattern of pitting embedded in the rubber inside. Obviously, not using them anymore, but they did not do that with the Victorinox, so I'm wondering if FC-61 steel is somehow known to be more reactive with certain materials.

    Fourth: Obviously, I need new blade protectors. And I'm not any kind of professional chef or anything, but I did have to bring these babies with me for a ride twice in two weeks, so I'm really thinking about a good chef roll where I WOULDN'T need sheaths for the blades themselves. Doesn't need to be huge, I'm thinking 3-4 bigger knives, one smaller, possibly a rod if possible. Just that I won't invest in other sheaths if a chef roll can do the job nicely, but I won't buy a chef roll if I DO NEED sheaths anyhow.

    So, in your professional expertise, what is my best course of action towards all this?

    EDIT: Oh, and much thanks in advance for any help.
     
    Last edited: Jan 18, 2020
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  27. Jan 18, 2020 #15387

    ModRQC

    ModRQC

    ModRQC

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    Same place where you can find the most beautiful women in the world, a-plenty, incidentally... :Iagree:
     
  28. Jan 18, 2020 #15388

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    Recently arrived from my favourite Vancouver, Canada knife dealer. This is a Kitaoka 210mm Yanigaba. Rosewood handle, 31mm deep, 134gms. Blue #2 steel, karouchi finish. I bought it because sometimes a shorter Yanigaba is perfect for the job. Looking for a bit of summer I thawed a small piece of cold smoked salmon to welcome my new Yanigaba to the family. In line with the threads current focus on eggs I decided to do up some Nova eggs. Offered with shallots, lumpfish caviar, toast and a big dab of Hellman’s. Perfect breakfast for a winters Saturday morning. First pics the knife ...

    FF951311-F86D-4CD3-B338-FECB24A4A5CC.jpeg A6857D0D-D933-480A-8A5B-FEE092AFF767.jpeg 3418392C-FD26-4102-AE6B-C4F7F9E6403A.jpeg B6088CEB-C29A-4F06-9551-A58C7E7F48C5.jpeg

    Then the salmon and shallots ...

    EE6BA759-92C6-43E6-AAB3-1EDD409B2DB3.jpeg C59283FC-DE1A-4D7A-9FE5-3B9CC4C5D0BB.jpeg

    Then the Nova eggs.

    F578C4C8-4A7F-41A5-ACFD-41BE0E823353.jpeg
     
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  29. Jan 19, 2020 #15389

    Acidwash

    Acidwash

    Acidwash

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    Forgetting something?
    D4052C59-B3A1-431F-A781-B8124555FBF9.png
     
  30. Jan 19, 2020 #15390

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    Love it ... and I thought I was going to get trashed for using Hellman’s instead of creme fraiche! If I used Ketchup I would have mixed it with the caviar ... perfect mates!
     
    Michi likes this.

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