Have been using 180 last years. What you say does make a lot of sense.No experience with maker. But. 210 is a lot of Deba. I use a 165 or 180 for good sized salmon and it's all I need. I've found it's easier to work with a deba that's small for the job than one that is big for the job.
That's impressive and ballsy going at deboning chicken with a nice thin, thin at the edge dammy 240. Those dammys have been quite temptingI picked up a blue dammy 240 off BST and will buy a 270 once there's another JNS sale.
Steel is tough and survived an old, dry stack of lemongrass about a dozen thick and portioning a chicken without chipping. Still sharp after a few weeks of home use. I leave it laying around forever without a wipe all the time. Food release is better than the grind suggests. Nothing but praise on my end.
tbh the lemongrass was scarier. That and crispy, day old bacon are my favorite ways to test an edge. I would never use it for chicken at work though, too many outside variables.That's impressive and ballsy going at deboning chicken with a nice thin, thin at the edge dammy 240. Those dammys have been quite tempting
Check out CleanCut. Another good EU option.Yes that is an intriguing knife. Honestly have not found other good places to find Japanese knives in the EU than JNS apart from BST, always stuck with Maxim. Buying from US or Japan is too much of a hassle with toll offices and taxes, but if someone knows about good EU sources I´d be all ear.
Ballsy indeed! My White version was a chipping machine until I took off the stock edge. Even though I made a more stable edge, I'd still never take mine to lemongrass.That's impressive and ballsy going at deboning chicken with a nice thin, thin at the edge dammy 240. Those dammys have been quite tempting
wow, lucky you. I turned on every email notifications and never get a chance to actually purchase one. When was that?There a lot of very good vendors lately, I just picked up a 240mm Shigefusa form Knifewears at an outstanding price. It seems that I keep finding great knives between JNS Tanaka sales!
Perhaps I was lucky being at the keyboard at the right time. It was 6/23 and since I get up a lot at night (old guy issues) I stumbled on to both a 240 and a 270 Shigefusa at JNS two weeks ago. I was a little surprised that the JNS price on the 240 was almost $180 more than Knifewear. I didn't need a second 240 and the 270 at over $1000 was too much for me.wow, lucky you. I turned on every email notifications and never get a chance to actually purchase one. When was that?
Apart from JNS and Cleancut there is also meesterslijpers.nl and hamono.nl, japan-messer-shop.de who have some intersting and well priced stuff. There is also japanische-kochmesser.ch in Switzerland but unless you are in Switzerland , know someone there or take a journey, not really cheap since you also have to pay Vat and duties. Cuttingedgeknives.co.uk and kitchenprovisions sometimes has interesting stuff too.Yes that is an intriguing knife. Honestly have not found other good places to find Japanese knives in the EU than JNS apart from BST, always stuck with Maxim. Buying from US or Japan is too much of a hassle with toll offices and taxes, but if someone knows about good EU sources I´d be all ear.
How much did the 240 Shig cost you if you don’t mind me asking?Perhaps I was lucky being at the keyboard at the right time. It was 6/23 and since I get up a lot at night (old guy issues) I stumbled on to both a 240 and a 270 Shigefusa at JNS two weeks ago. I was a little surprised that the JNS price on the 240 was almost $180 more than Knifewear. I didn't need a second 240 and the 270 at over $1000 was too much for me.
How much did the 240 Shig cost you if you don’t mind me asking?
Classic Jose posting. Love it.Going back to the original post, anyone have an idea how the JNS Y Tanakas sharpened by Mitimoto Nakazima compare to the Y Tanakas retailed by Sakai Kikumori and other domestic retailers in Japan sharpened by one of the master (dentokougeishi) sharpeners in Sakai? For example, the Y Tanakas carried by Knifewear are sharpened by Ajioka, who is a dentokougeishi. (I understand that dentokougeishi can but does not necessarily mean a sharpener is more skillful than everyone else in Sakai but it's a data point.)
Oh...well yeah...but JNS Tanaka isn’t wide bevel either is it?The Yohei is great but a bit different not being a wide bevel unlike others being discussed right?
Apologies I mixed this up with something else then.Oh...well yeah...but JNS Tanaka isn’t wide bevel either is it?
This would be the right thread to share.Not surprised at all. I have my own horror stories.
Well my story has to do w too good to be true Maxim discounted prices on gyutos (not Tanaka but shiraki).This would be the right thread to share.
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