juice
Doesn't even buy knives
Vegetable soup is a reliable option.
Show your newest knife buy
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RockyBasel
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The 210 is quite nimble for its size and I really enjoy it. It’s as much fun to use as the 180 Nakiri
See YouTube video on it:
I loved the 180 equally, but The 210 are very hard to come by, almost always sold out, and typically stock of 1 at a time. But at JNS, you can get lucky. So I grabbed it, and then did not need the 180
But when it comes to Nakiri, I think my 210 Watanabe may just be king. In limited head-on competition, it seems to edge out just about everyone else. But for certain things, maybe Toyama is better, not sure - too early to tell
But let me know what you think of these knives after some use - Toyama are up there with Shigs, Y Tanaka, Heiji as best contemporary makers of knives
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American Jiro
“Jerry No. 5”
RockyBasel
KKF Sponsor
American jiro looks like a hero
A couple of new horses in the stable:
First, a 270mm Kemadi bulat gyuto. This thing is an absolute monster, with a thick meaty grind and an incredible edge from Kasumi Kev that lasts and lasts. 274gm, but the handle is super light (balance point is a good 6cm from the handle), so I could see this breaking 300gm with a more typical handle setup. (I like a really aggressive pinch grip on big knives, so this suits me fine.) Profile is long and low, with a long flat spot that's perfect for how I use a big knife. The bulat steel has tons of really interesting banding which is tragically hard to photograph.
And second, a denty S-grind 265mm gyuto from Kamon in mono 1.2519. 255gm of pure energy--this knife is a ton of fun even though it's on the light side for my preference. I wasn't sure how I'd feel about Kamon's signature "denty" finish, but it looks and feels amazing in hand. (Hard to get a good choil shot on this one, but the ground channels on the sides are quite deep and clearly visible from the rear.)
First, a 270mm Kemadi bulat gyuto. This thing is an absolute monster, with a thick meaty grind and an incredible edge from Kasumi Kev that lasts and lasts. 274gm, but the handle is super light (balance point is a good 6cm from the handle), so I could see this breaking 300gm with a more typical handle setup. (I like a really aggressive pinch grip on big knives, so this suits me fine.) Profile is long and low, with a long flat spot that's perfect for how I use a big knife. The bulat steel has tons of really interesting banding which is tragically hard to photograph.
And second, a denty S-grind 265mm gyuto from Kamon in mono 1.2519. 255gm of pure energy--this knife is a ton of fun even though it's on the light side for my preference. I wasn't sure how I'd feel about Kamon's signature "denty" finish, but it looks and feels amazing in hand. (Hard to get a good choil shot on this one, but the ground channels on the sides are quite deep and clearly visible from the rear.)
@ExistentialHero The Kemadi came sharpened this way?
juice
Doesn't even buy knives
These are like Damascus for me - I wouldn't ever use/want them, but I'm still super-impressed by them...
incredible edge retention on that bullat, best I’ve experienced so far
Bulat is like damascus? Bulat is wootz, so a single steel not multiple steels forge welded together. Why wouldn't you want or use it?
Looks pretty cool. What steel is it?
Not sure. The details on the website of the cleaver just says "mono high carbon steel (pure carbon steel)"
juice
Doesn't even buy knives
Nah, those two (265mm+) are just way too big for me
Got it, sorry misunderstood.
juice
Doesn't even buy knives
Nah, I should have been clearer. Long knives suck, or something
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Ditto. Mine has yet to need a touch up after several months of admittedly light home use
Yup, this is still the edge as sharpened by Kev, who is the importer/vendor of these and a professional sharpener.
BillHanna
Gotta get ready for ARM
Have you used it much since arrival? Any verdict?
RockyBasel
KKF Sponsor
You should try a Y Tanaka blue Damascus or a Toyama blue Damascus - if you have not already. Would love to hear your perspectives after that
I was kind of in the same boat as you, but these two knives changed my mind re Dammies
Stainless clad 180 Toyama nakiri. At 182g it is one of the lighter ones. I am really liking it 
Stainless clad 180 Toyama nakiri. At 182g it is one of the lighter ones. I am really liking it
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Man, I really like the one I have too. Good knife.
DrEriksson
Senior Member
Here we go. Smedja Aspen 224*58 honuaki gyuto. 26c3 steel, spalted curly birch handle.
I did not intend for it to be this way. The plan was to buy one knife from Smedja Aspen, but I totally loved that knife. So, a few knife sells and paid sharpening sessions later, I could afford this knife. Granted that I’ve not tried s-grinds from other makers, but I can’t understand how these knives cut so well. I can really recommend you to check out the maker. I’m super happy with my knives from him.
I did not intend for it to be this way. The plan was to buy one knife from Smedja Aspen, but I totally loved that knife. So, a few knife sells and paid sharpening sessions later, I could afford this knife. Granted that I’ve not tried s-grinds from other makers, but I can’t understand how these knives cut so well. I can really recommend you to check out the maker. I’m super happy with my knives from him.
RockyBasel
KKF Sponsor
How do you get such amazing clear choil shots! Oh, the Nakiri is great tooStainless clad 180 Toyama nakiri. At 182g it is one of the lighter ones. I am really liking it
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Corradobrit1
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Its all focus and contrast. Rest the blade between V of fore and 2nd finger. That allows the camera to focus at the choil. Then take a pic which is brightly backlit for contrast. Like this oneHow do you get such amazing clear choil shots! Oh, the Nakiri is great too
@RockyBasel - it is rather easy. Put a lot of light on a bright background that ideally has little structure (which otherwise distracts the phone’s AF). Keep the choil dark-ish, so you get a very high contrast that makes it easier for the phone to focus on. Keep the phone parallel with the heel - then you don’t have to get the focus directly on the tip of the heel to get it in focus. And it gets all easier if you put the knife on a cutting board (I did not this time, so lot of my attention went to not dropping the knife)
Wasn't going to wait or pay the price of a Kaiju - Kono 210 MM
juice
Doesn't even buy knives
TBH, I just don't like the bling. I'm impressed by the process, but I like the plain stuff. Well, relatively plain, I guess...
RockyBasel
KKF Sponsor
Me too, these dammies are very subtle, not the bling i know you are referring to - I stay away from those myself
RockyBasel
KKF Sponsor
Let me know your opinions - am in the same boat as you, almost pulled the trigger on a mm this weekend. Can’t seem to land a Fujiyama or Kaiju
