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So...here's my first JK purchase. Never experienced a knife cut so smoothly. Mentorship 210mm Gyuto and the Butcher which is actually bigger then expected so that was a pleasant surprise
 

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So...here's my first JK purchase. Never experienced a knife cut so smoothly. Mentorship 210mm Gyuto and the Butcher which is actually bigger then expected so that was a pleasant surprise

I can see you're new to this hobby indeed, your autocorrect vocabulary will grow quite a bit in the next weeks/months :p
 
It’s really refreshing to see new guys giving the budget friendly options a try first. Some of them are just as good if not better than some of the high rollers people chase. Mune steel is the ****. Great knives brother!
Thanks...these bad boys are so so nice. Played with the gyuto tonight but really looking forward to trying out the butcher.
 
Wenk & Muller German butcher's semi-bullnose blade. 1950s era? Ebay purchase.
This looks pretty shiny, so maybe stainless? But it's not marked as such.
I bought a Wenk & Muller cimiter a few months ago that was shiny like this; turned out to be pretty reactive.
I didn't need another butcher's profile since I got that cimeter and had a Henx bullnose but I'd been watching this get re-listed at $5.99 a couple of times (w/ $15 S&H) and said to myself for almost $20 'why not?' I was actually afraid it would get thrown out if I didn't make an offer on it.
It needs some work but it's pretty solid. I'll make it functional again.
Sorry for the awful pix.
comp.jpg
 
After recommendations from members, finally pulled the trigger. Got myself a Kagekiyo Ginsanko Kiritsuke 240mm.
 

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258x58
250gs
26c3 Isasmedjan honyaki
This was dubbed one of his “second” gyutos, hence the cross on the makers mark so I sent this to Kev for the full spa treatment
This.... this is a knife
 

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Yoshikane k-tip gyuto SKD from Cleancut
(Thanks to everyone who helped me decide)

Now what to do with a ridiculous amount of diced onions that I couldn’t stop myself chopping, sigh
 

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@ap1487 I have that same knife, and agree completely. It makes me smile every time I use it!

Do you have any tips / advice? E.g. anything you would stay away from cutting? Any maintenance tips? Do you ever get nervous about that thinly tapered tip?

Also quick question - how would you rate the cutting performance compared to other knives you've tried? I'm quite new to jknives and would like to know where I am in terms of what could be improved if you spent more, what it's best at, etc.
 
Do you have any tips / advice? E.g. anything you would stay away from cutting? Any maintenance tips? Do you ever get nervous about that thinly tapered tip?

Also quick question - how would you rate the cutting performance compared to other knives you've tried? I'm quite new to jknives and would like to know where I am in terms of what could be improved if you spent more, what it's best at, etc.
Speaking of out of the box grind/performance, Yoshikane SKD I got from KnS is the best cutter I had under $300. Close 2nd is a 2019 Mazaki Ku from Yoshihiro. Others I’ve tried in that price range include Shibata AS and R2, Tad, Wakui, Munetoshi, Anryu, Konosuke GS and HD, and Takamura R2. For $400 price range, I like the profile of my Konosuke FM white 1 better, otherwise I think the Yoshi cuts as well as the FM. I would rank Watanabe pro blue 2 over Yoshi for better food release. TF white 1 is also in this price range but I think it’s not for beginners. Above $500 price range, only Kato KH really impressed me in terms of the out of the box grind and cutting performance (sorry to TF denka, Y Tanaka b1, Shig, Sukenari ZDP189, ikeda honyaki and Shiraki honyaki). With some time on stones (could be hours for some of them), many of these become excellent cutters so I’m just speaking of the out of the box grind.
 
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