Weekend in Japan--Suggested Knife Stops?

Discussion in 'The Kitchen Knife' started by ACHiPo, Jan 8, 2019.

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  1. Jan 17, 2019 #91

    Corradobrit1

    Corradobrit1

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    The red handles aren't my fav either. Neither are the red urushi Wa's I've seen. Ebony is a nice alternative to the generic pakkawood.
     
  2. Jan 17, 2019 #92

    ACHiPo

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    I have a very expensive and good chef knife coming in 3 years from Mareko Maumasi. I also have a 240 Blazen so the Gyuto role is pretty well filled. I have a Japanese stainless Damascus 150mm petty/Gyuto. Was thinking a Boning knife would be complimentary. I have a cheap carbon Nakiri that is redundant with the chef knives, so I don’t like the idea of buying an expensive replacement. I need/want a heavy cleaver, but no need for a fancy one. Also I need steak knives, but again don’t need super steel.

    I’m sure I’ll love what ever I get. Just need to get there and make a decision.
     
  3. Jan 17, 2019 #93

    ACHiPo

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    A nice desk/paper knife is on my list as well.
     
    Last edited: Jan 17, 2019
  4. Jan 17, 2019 #94

    parbaked

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    In that case, I'd get a 150mm or 180mm gyuto or a 165mm Santoku to use when a 240 is overkill.
    You might find you prefer the shorter option....
     
    Last edited: Jan 17, 2019
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  5. Jan 17, 2019 #95

    lemeneid

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    When you mentioned TF honyaki above, that piqued my interest ;). Last time I was there, I didnt see any. The urushi handle ones were amazing.
     
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  6. Jan 18, 2019 #96

    DitmasPork

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    I'm quite envious—Japan's on my bucket list. If I ever make it to Japan, aside from eating and visiting some knife shops, it would be fascinating visiting a Western knife maker there, such as Alexander Bazes http://www.bazesblades.com/ based in Kyoto—mainly because I don't speak Japanese, and he's originally from NY, figure I'd get more insights in my mother tongue.
     
  7. Jan 18, 2019 #97

    osakajoe

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    Alex is a cool guy who is studying forging. Does some of his training at a school back in the US but does also sometimes go to Sakai. I see him maybe every other month and we exchange knowledge and help each other out. Never been to his place in Kyoto as it’s pretty far out and I haven’t been to Kyoto in a few years.
     
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  8. Jan 19, 2019 #98

    ACHiPo

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    Successful first stop at FT. A special 150 mm Denka Gyuto with Urushi handle and saya. Gaku sends his regards!
    A96C20F7-A806-4CE8-8D30-502A4E89E778.jpeg F283FD93-789F-40E7-9DD9-59B6D96D8F46.jpeg 648B5BE8-495D-47FB-A6C4-D8E98E49F594.jpeg

    Off to Kyoto...
     
    Last edited: Jan 19, 2019
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  9. Jan 19, 2019 #99

    Corradobrit1

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    A successful visit. Nice choice. I like the lacquered saya too. Glad you were able to find something worthy and unique. Now pick up a locally mined stone in Kyoto to keep it sharp.
     
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  10. Jan 19, 2019 #100

    ACHiPo

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    Successful stop at Aritsuga as well. A little disappointed to discover that the petty knives are all carbon, so not suitable for table knives. Thinking I’ll just order a set of the Yaxell knives, which have a good reputation and are not crazy expensive.

    Picked up a Honkatsu/Sakehone boning knife.
    C37DF86E-5F17-448D-8C0F-4F9454185898.jpeg


    Loved the Nishiki Market.
    A2AD5860-67BE-453C-8650-A2CD138CB3E2.jpeg
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    0A15A61E-A74B-40C3-B129-A694B298A38B.jpeg
     
    Last edited: Jan 19, 2019
  11. Jan 19, 2019 #101

    ACHiPo

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    Less successful stop at Shigehura. He had lots of basic things for sale. He had a few honyaki sushi knives with shapes I didn’t recognize with very nice hamon and ebony handles. When I asked the price, he responded “no price”. Anyway glad I went, if only to meet Shigehura and walk through Kyoto—a very cool city.
    DF040A6B-0E25-4D0C-896F-3A2039774616.jpeg C0FFB3A9-6553-47CC-A3B6-CEAC7B630746.jpeg
    Pics aren’t uploading on the train. Will try again when I get Wi-Fi.
     
    Last edited: Jan 19, 2019
  12. Jan 19, 2019 #102

    ACHiPo

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    I think I saw the magnolia handles knife. Beautiful handle, but a little rustic.
     
  13. Jan 19, 2019 #103

    toddnmd

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    Minor correction: the Nashiji line is pre-laminated.
    Source: Kevin Kent’s new book on J-knives
     
  14. Jan 21, 2019 #104

    ACHiPo

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    0A3CDA42-4947-40E5-BE73-D40A4D002A75.jpeg Takefu was a kick. I was treated like a regular dignitary, which was flattering. My first part of the adventure was this guy that greeted me at the train station:
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    He’s (she’s?) made out of tool and knife blades, and the nest is blued steel shavings. Really set the tone for the visit!
     
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  15. Jan 21, 2019 #105

    ACHiPo

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    AC3E7E8E-2273-454A-8A6A-7E38F72A9D6B.jpeg CCDCF03B-709C-4FD1-9209-562F9A165AE9.jpeg 9A32A17F-8BD5-4FDF-AE5B-E0CC0FACAF3F.jpeg FC814045-94A9-4464-B785-B2A06BC8CBFD.jpeg The Knife Village is bigger than I originally thought. There is definitely not much to Echizen and Takefu, but the Knife Village was definitely worth the time to stop by. They have a 2-day knife making class that would be fun. The big thing I learned from the sharpening class was that I know more than I thought, but I still learned a lot about how to diagnose the sharpening progress, which will help me practice better.
     
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  16. Jan 28, 2019 #106

    never mind

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    So fun! Keep going! No more? :(
     
  17. Jan 28, 2019 #107

    ACHiPo

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    Back home after a few days in China. The FT Denka on the right was waiting for me when I got home Saturday morning:
    IMG_1956.JPG IMG_1959.JPG IMG_1962.JPG IMG_1963.JPG

    I'm supposed to get the Honkatsu later this week. Aritsuga would not give me a tracking number at the shop, and I haven't gotten a chance to call their office to try to get it. Makes me a little nervous, but hopefully will work out.
     
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  18. Jan 28, 2019 #108

    Michi

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    That grind looks very nice. Please report back with your cutting experience. Or a video of carrots and potatoes, maybe? ;)
     
  19. Jan 28, 2019 #109

    ACHiPo

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    Here's the knife they gave me at Takefu after practicing sharpening. At first I thought it was a 180 mm Gyuto, but now realize it looks more like a Santoku. It still needs some time on a stone, and could use a better handle. The steel should be pretty decent--it is stainless-clad W1.
    IMG_1957.JPG IMG_1958.JPG
    I LOVE the FT. A pleasure to cut with. Didn't do any "real" prep, but broke down celery for the week and it was a pleasure! I did notice after a few minutes the spine is a bit sharper than I'd like, so I plan to ease the corners a bit. I set up a bit of a test for my wife starting with a freshly sharpened Henckels, followed by my cheap Nakiri, followed by my 150mm petty, a very sharp Ryuken Blazen 240 mm Gyuto, and finally the FT. She was fine with the Henckels, but then tried the Nakiri--didn't like the shape, but agreed it was way sharper. The petty was "ok", she really liked the Blazen, but felt it was too big, and really liked the FT. Thinking I'll give her my Z Kramer paring knife as a sacrifice. ;)
     
  20. Jan 28, 2019 #110

    Michi

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    It probably is a Gyutoku…

    I really like that strategy of getting the wife sucked in. I need to try that, too! ;)
     
  21. Jan 28, 2019 #111

    Bert2368

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    Dude, face up to reality: You have bought her that FT.

    It was explained to me a long time ago, in a marriage far, far away: "What's mine is mine. And what's yours is mine.":p
     
  22. Feb 17, 2019 at 6:38 AM #112

    Corradobrit1

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    Eye protection optional
     
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  23. Feb 18, 2019 at 4:37 PM #113

    Noodle Soup

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    Anyone know if they intend to do that Japanese kitchen knife show again in NYC? Missed the first one but I think I would try to go if they did it again.
     

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