Tanaka Yoshikazu from JNS

Discussion in 'The Kitchen Knife' started by Barry's Knives, Sep 30, 2019.

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  1. Nov 7, 2019 at 2:23 PM #61

    jimmy_d

    jimmy_d

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    Oh nice! That's the one you've been waiting for right? I'm debating between 2 very different knives right now but my bank account says don't buy anything... Thanks for the heads up!
     
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  2. Nov 7, 2019 at 2:27 PM #62

    CiderBear

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    Funny story... I had been waiting for it,but I also have a 210mm paid for that I asked a vendor to hold for me while waiting for the 240mm to come back. That's why I've been asking about short gyutos in the 180mm gyuto thread. Last night I broke and asked the vendor to ship the 210mm to me cause I want a new knife and I think it would be useful to keep an undersized 210mm around (made a cardboard cutout of the knife and everything)

    Woke up this morning and got the stock alert for the 240mm from Hitohira. I think it's just not meant to be between me and the 240mm :confused::confused:
     
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  3. Nov 7, 2019 at 2:32 PM #63

    jimmy_d

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    Oh No! Tough break man... Well who knows - maybe that 210 will be your new favorite knife and you'll forget all about that 240!
     
  4. Nov 7, 2019 at 3:13 PM #64

    CiderBear

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    That's alright! I stabbed the sink with my 240mm Wat yesterday, so I finally admitted to myself that maybe a 205mm knife would be good. :)
     
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  5. Nov 7, 2019 at 3:29 PM #65

    jimmy_d

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    :eek: hope the damage wasn't too bad!
     
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  6. Nov 7, 2019 at 7:38 PM #66

    CiderBear

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    There was no damage, lol. I think I've been using the 225mm Kochi and 210mm Morihei so much recently that I forgot how long a 240mm knife is. Kept stabbing cabinet doors and such with it as well. I keep wondering if I would accidentally stab myself in the face by just examining a long knife one of these days...

    (and if you wonder how that's even possible, remember that I'm a 160cm tall woman)

    So all in all, perhaps the Knife God™ really wanted me to give this a try.
     
  7. Nov 8, 2019 at 1:56 AM #67

    jimmy_d

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    Glad it's just the cabinets and you haven't stabbed yourself! It must have been meant to be lol
     
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  8. Nov 8, 2019 at 1:07 PM #68

    K813zra

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    I've stabbed the sink with a 210 and I frequently use 240+ gyutos nowadays. I blame the faucet for being too close to the wall of the sink. Regardless, you adjust. If I switch between something around 200mm to something at 240+ it takes a few minutes, maybe sometimes a few sessions on the board to get back into the swing of things.

    By no means does that mean you should not get more 210s btw. Just sharing my experience. I like knives of all sizes. :) But I really like them at 200x50mm fwiw. (Give or take.)
     
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  9. Nov 8, 2019 at 1:26 PM #69

    Kristoffer Tyvik

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    It seems sinks and faucets are frequent culprits... The same thing happened to a Masahiro MV-H 300 mm I found for cheap recently. Thankfully our faucet is made of far softer cheaper material than the knife and consequently took most of the damage.
     
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  10. Nov 8, 2019 at 5:03 PM #70

    Itsjun

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    My only Yoshikazu Tanaka's knife.
    White2 Suji
    So performance wise, very sharp and easy to sharpen.
    But very prone to rust as well as patina.
    I like his work on single bevel knives as well, like single beveled gyuto or sakimaru.
    36431850_10155890977173843_229728948735442944_n.jpg
     
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  11. Nov 8, 2019 at 6:14 PM #71

    Barry's Knives

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    Just out of curiosity, having never used one, what are single bevel gyutos good for? How are they for chopping etc.? Are they more fragile?
     
  12. Nov 8, 2019 at 6:25 PM #72

    Corradobrit1

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    Don't think I've seen a single bevel Gyuto. Single bevels seem optimal for slicing, especially fish.
     
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  13. Nov 8, 2019 at 6:35 PM #73

    CiderBear

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  14. Nov 8, 2019 at 6:50 PM #74
  15. Nov 9, 2019 at 1:42 AM #75

    wind88

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    I’ve seenn a single bevel kitaeji western shig gyuto and I think it was a 300mm.
     
  16. Nov 9, 2019 at 2:10 AM #76

    Itsjun

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    I never own one but I went down and had a feel holding them.
    Given the general knowledge of single bevel, it's easier to sharpen and also stays sharper than double bevel.

    Mostly for slicing and small vegetables as well as herbs will do great.
    I'm using my yanagiba single bevel as a butcher knife.
     
  17. Nov 9, 2019 at 3:30 AM #77

    JBroida

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    I would urge you guys to consider that just because something has been done does not necessarily make it a good idea. It’s possible to order many things from craftsman, but it doesn’t necessarily mean that they have a functional purpose or any serious thought behind them other than the fact that someone ordered them. There is no significant history of this kind of knife in Japan, nor any kind of common use that you will see.
     
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  18. Nov 10, 2019 at 6:57 PM #78

    GorillaGrunt

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    I’m sure there’s someone for whom a “single bevel gyuto” might be the perfect knife for a particular task or set thereof, but I think the name is the problematic part: a gyuto is an all purpose knife and a single bevel gyuto is not interchangeably so, while presumably also being too thin to be suitable as an ai deba or mioroshi deba.
     
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  19. Nov 10, 2019 at 10:18 PM #79
    Jon, I think the 'single bevel' Shig guto mentioned was actually not single bevel, just forged as ni-mai, but ground as a double bevel knife. I think this is the knife in question (at least id does not look like it has a single bevel grind):
    https://www.instagram.com/p/BzzRTjgnpvm/
     

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