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

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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.
 
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
 
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
 
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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.
 
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
 
labor of love said:
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.
Click to expand...

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)

36980855qx.jpg


Sorry for OT :)

Regards, Iggy
 
labor of love said:
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.
Click to expand...

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?
 
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.
 
  • Like
Reactions: ian
Iggy said:
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)

36980855qx.jpg


Sorry for OT :)

Regards, Iggy
Click to expand...
Omg that Nakiri made my heart skip a beat.
 
labor of love said:
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.
Click to expand...

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)

Iggy said:
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)

36980855qx.jpg


Sorry for OT :)

Regards, Iggy
Click to expand...

How does a Heiji nakiri cut compared to other nakiris? It seems more flat that, say, a Watanabe.
 
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
 
Iggy said:
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)

36980855qx.jpg


Sorry for OT :)

Regards, Iggy
Click to expand...
Does that mean I need to wait five more months for mine :'(
 
CiderBear said:
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
Click to expand...
Haha. I think the chestnut handles used by heiji might be better than ALL other chestnut handles.
 
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
 
ian said:
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?
Click to expand...

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.

CiderBear said:
...How does a Heiji nakiri cut compared to other nakiris? It seems more flat that, say, a Watanabe.
Click to expand...

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

31074656mw.jpg


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
 
Iggy said:
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:

31074656mw.jpg


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
Click to expand...

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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