What were your first three and last three J-knives acquired?

Discussion in 'The Kitchen Knife' started by DitmasPork, Jan 31, 2019.

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  1. Nov 7, 2019 #181

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

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    First Three 1982

    Masamoto 240mm gyuto
    Masamoto 270mm Suji.
    Masamoto petty
    All mono carbons

    Last Three

    Watanabe KU carbon gyuto
    Kochi stainless clad K tip
    TF hammer finish white#1
     
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  2. Nov 14, 2019 #182

    Brandon Wicks

    Brandon Wicks

    Brandon Wicks

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    MY FIRST 3 2000-2002
    MAC 135mm petty

    Source: Uwajimaya
    Influences/Why I pulled the trigger: Chatter on FoodieForums

    Tojiro DP 165mm santoku
    Source: Korin
    Influences/Why I pulled the triggerr: Chatter on KnifeForums

    270mm Glestain gyuto
    Source: Korin
    Influences/Why I pulled the trigger: Korin catalogue porn. Iron chef Japan. Very overrated knife IMO but fun.

    MY Last THREE, 2019

    180mm FuRinKaZan Ginsanko Funayuki
    Source: JCK
    Influences: Experience. Its just what I needed. Perfect sushi bar utility knife. Handles detail work, tataki, acidic ingredients, slicing rolls, katsuramuki,etc..

    240mm FuRinKaZan Aoko #2 mioroshi deba
    Source: JCK
    Influences/Why I pulled the triggerr: I wanted a long single bevel knife for cutting large fish.

    270mm Gesshin Uraku Kiritsuke
    Source: JKI
    Influences/Why I pulled the trigger:
    Been obsessed with real Kiritsuke for over a decade. Had one before but was not skilled enough to use it to its potential. Now it feel like an extension of my hand. Not worth it to buy unless you just really want one or are a very experienced Well trained sushi chef.

    * crap I just realized that I’ve bought 2 other knives after these.
     
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  3. Nov 14, 2019 #183

    Piz

    Piz

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    First 3:

    Takeda 210mm NAS Gyuto
    Sakai Takayuki (Itsuo Doi) 240mm Kogetsu Gyuto
    Sakai Takayuki (Itsuo Doi) 195mm Kengata Bunka

    Last 3:
    Mert Tansu 240mm Western SG2 Damascus Gyuto
    Shigemitsu Ito 180mm Tamahagane Nakiri
    Bloodroot Blades 225mm Western Gyuto
     
  4. Nov 14, 2019 #184

    Corradobrit1

    Corradobrit1

    Corradobrit1

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    First 3
    TF 210 Nashiji Wa gyuto
    TF 135 Ku Maboroshi Yo petty
    TF 210 Denka 'tou cou' Yo gyuto

    Last 3
    Morihei Hisamoto (TF) 240 Yo gyuto
    Yoshiaki Fujiwara Kato 230 'Sanyuto' B#2 core steel
    Yoshiaki Fujiwara Kato 210 WH w/burnt chestnut handle
     
    Last edited: Nov 14, 2019
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  5. Nov 14, 2019 #185

    lucabrasi

    lucabrasi

    lucabrasi

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    First three were Fujiwara Fkm 240 Gyuto, Hiromoto G3 120mm Petty, Tojiro 270 bread knife. Bought the Fujiwara and was sure I could never spend that much money on a knife again. I want to say that was 2011-12.

    Last three were Katsushige Anryu 300 sujihiki, stainless clad AS (tried to sell due to a financial crunch, didn’t happen and now grateful), Watanabe Pro 240 stainless clad (sold my iron clad) and Kurosaki R2 Shizuku 240.

    I’ve had multiple all carbons over the years, but at this point gravitate to at least stainless clad. Watanabe was far and away my favorite cutter, but was a pain to handle the reactivity so I didn’t reach for it that often. Only have one all carbon left, a Nishida 150 funayuki, that I really only have because it doesn’t seem worth selling.

    I badly want that Jikko Akebono on bst, but suspect it would ultimately suffer the same fate as the iron clad Wat. Had one of the Takayuki Sakura that was amazing but reactive as all hell that I moved on from a long time ago. Pretty limiting preference.
     
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  6. Nov 14, 2019 #186

    Iggy

    Iggy

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    J-knives right? So customs from western makers don't count ;)

    First 3:

    Masamoto KS 240 Sujihiki (still going strong)
    Miyabi 5000S 200 mm Gyuto
    some very old KAI stainless 165 mm Santoku with some kind of thermoplastic wa-handle

    Last 3:

    Heiji Custom 240 Carbon Gyuto with Enju handle
    Konosuke Fujiyama Shirogami 2 210 Yanagiba with ebony handle
    Toyama 240 Blue2 Stainless Clad Gyuto
     
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  7. Nov 14, 2019 #187

    labor of love

    labor of love

    labor of love

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    Nice! I spoke w heiji about using Enju for my custom a few weeks ago but he was unable to do it at this time.
     
  8. Nov 14, 2019 #188

    Iggy

    Iggy

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    I waited for way over 6 month... but worth it... the knife is great :D
    (here in pairing with my also custom carbon Heiji KU Nakiri... my by far most used of all of my 40+ knives... both are "a little bit thinner as usual" down at the edge... not so at the back)

    [​IMG]

    Sorry for OT :)

    Regards, Iggy
     
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  9. Nov 14, 2019 #189

    ian

    ian

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    Is yours a 240? I ordered a 180 petty in August, and can’t wait. Burnt chestnut D handle for me. Communication was decent, although I’m not sure he really understood my request to make the knife a bit thinner than usual. We’ll see, I suppose.

    @Iggy, what’s custom about yours?
     
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  10. Nov 14, 2019 #190

    labor of love

    labor of love

    labor of love

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    Looking good @Iggy

    @ian yeah I ordered 240 KU Carbon gyuto octagonal handle. I may have confused him with my requests also haha.
    However I did send him a photo of a custom he recently made and requested basically the same thing. We will see how this works out.
    It’s actually been 4 1/2 monthes so hopefully I should be hearing from him any day now.
     
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  11. Nov 15, 2019 #191

    Xenif

    Xenif

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    Omg that Nakiri made my heart skip a beat.
     
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  12. Nov 15, 2019 #192

    labor of love

    labor of love

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    Heiji KU is pretty bad ass too.
     
  13. Nov 15, 2019 #193

    CiderBear

    CiderBear

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    Did you happen to want enju because of my Hinoura? :rolleyes:

    I guess I lucked out because Heiji agreed to put enju on mine (ordered in September)

    How does a Heiji nakiri cut compared to other nakiris? It seems more flat that, say, a Watanabe.
     
  14. Nov 15, 2019 #194

    labor of love

    labor of love

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    I believe he said he ran out of enju handles. I’m quite fine with his chestnut.
     
  15. Nov 15, 2019 #195

    CiderBear

    CiderBear

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    Yeah his chestnut looks a lot better than the Wakui chestnut. I'm regretting not getting one with chestnut tbh, but I already paid for the Enju & keyaki upgrades and I don't want to bother him.

    I can always order a 3rd one though
     
  16. Nov 15, 2019 #196

    minibatataman

    minibatataman

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    Does that mean I need to wait five more months for mine :'(
     
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  17. Nov 15, 2019 #197

    labor of love

    labor of love

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    Haha. I think the chestnut handles used by heiji might be better than ALL other chestnut handles.
     
  18. Nov 15, 2019 #198

    Barmoley

    Barmoley

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    I don't know the one you had on you Shiraki honyaki was pretty good.
     
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  19. Nov 15, 2019 #199

    Corradobrit1

    Corradobrit1

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    No complaints for the JNS D-shape burnt chestnut handle on my Kato 210WH. Nice deep regular graining and the perfect amount of scorch.

    [​IMG]
     
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  20. Nov 15, 2019 #200

    minibatataman

    minibatataman

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    Also to answer the question, since I realized I haven't yet.

    First three:

    Mac Pro 8 inch chef's knife
    Gesshin uraku 240mm gyuto
    Munetoshi 240mm gyuto

    Last three:
    Heiji custom that I haven't received yet
    2 project knives, a brilliant gyuto that I love (I can never thank @Matus enough for that one) and an usuba I haven't gotten to ruining just yet
     
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  21. Nov 15, 2019 #201

    labor of love

    labor of love

    labor of love

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    @panda
    Heiji, Kato or shiraki chestnut handle?
     
  22. Nov 15, 2019 #202

    CiderBear

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    I don't even know panda and I imagine his answer would be "whichever is D shaped" :p
     
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  23. Nov 15, 2019 #203

    labor of love

    labor of love

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    Haha well they’re all d shaped or can be in this case. He’s the biggest chestnut handle fan I know.
     
  24. Nov 15, 2019 #204

    labor of love

    labor of love

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    Look nice.
     
  25. Nov 15, 2019 #205

    ian

    ian

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    I really loved the Kochi burnt chestnut handle. Haven't tried Heiji yet, though, so what do I know.
     
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  26. Nov 15, 2019 #206

    inferno

    inferno

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    pitchers guys, moar pitchers!!
    it r the most important part.
     
  27. Nov 15, 2019 #207

    Iggy

    Iggy

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    The Nakiri it's only "thinner as usual" and the specific length (190...don't know what the standard length would have been). The Gyuto is thinner, has a different surface finish, specific height and lenght measurements and the enju handle as well as polished back.

    Funny you ask, actually I made a review in another forum (unfortunately in german) from these KU Nakirisin 2017:

    [​IMG]

    KU Kato Workhorse (custom handle), Shigefusa, Watanabe Pro Blue#2 (custom handle), Wakui, Hinoura AS, Heiji, Aoki Tokujho, Kamo and Moritaka AS... the Heiji is the only one I kept and use... do I need to say more? (althought the Shig especially was very nice also) I mean the Heiji didn't had the easiest cut (that would be the Watanabe IMHO), nor the best F&F (Shig), but the best balance between cutting ability and food release and the best balance between edge retention and sharpenability and best profile (at least for me)

    And now back to topic and sorry :)

    Regards, Iggy
     
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  28. Nov 15, 2019 #208

    inferno

    inferno

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    YOU my friend really have to translate that review and post it here!!!!!!!!

    i have never in my life seen more nakiris in my entire life in one shot.
     
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  29. Nov 16, 2019 #209

    Iggy

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  30. Nov 16, 2019 #210

    CiderBear

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    Iggy and labor of love like this.

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