What're your current favorite knives? Here’re the faves of my rotation.

Discussion in 'The Kitchen Knife' started by DitmasPork, Jun 11, 2018.

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  1. Mar 13, 2019 #121

    DitmasPork

    DitmasPork

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    Good kit. Kochi rocks—just used my 240 prepping last night's supper!
     
  2. Mar 13, 2019 #122

    5698k

    5698k

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    All 240’s,
    TF Nashiiji
    Shiraki Honyaki
    Toyama Honyaki
    Toyama Kasumi
    Kato WH
    TF Special Edition 150 Petty
     
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  3. Mar 14, 2019 #123

    ACHiPo

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    Been working with my new acquisitions to see if I like them better than my 30 year SS German collection.

    TF special 150 mm Gyuto
    Tosa 165mm Nakiri
    Ryusen Blazen 240 mm Gyuto
    Takefu Village 150 mm Santoku
     
  4. Mar 14, 2019 #124

    Cyrilix

    Cyrilix

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    Tosa is the sharpener, right?
     
  5. Mar 14, 2019 #125

    ACHiPo

    ACHiPo

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    Not sure who sharpened the TF or Blazen knives, but I sharpened the Najiri and Takefu knives.
     
  6. Mar 14, 2019 #126

    Xenif

    Xenif

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    Tosa is a knife making region in Japan, like Sanjo, Sakai, Seki ........
     
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  7. Mar 14, 2019 #127

    nonoyes

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    No conclusion yet?
     
  8. Mar 14, 2019 #128

    ACHiPo

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    Learn something new everyday!
     
  9. Mar 14, 2019 #129

    ACHiPo

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    Definitely like the TF, the Ryusen is good, too, but seems really big after using a 10” Henckels for years. Definitely becoming an edge junkie, but I keep my German knives sharp, so there’s not that much difference. The Henkels in the block are still there, although primarily for my wife.
     
  10. Mar 14, 2019 #130

    Customfan

    Customfan

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    Also...

    Hirosugu Tosa is the main sharpener of premium blades like Aoki Hamono and the blades of Masters like Kenji Togashi.

    The Syousin blades by Sakai Takayuki are shaprened by Tosa-san, he is considered one of the best in Sakai.
     
    Last edited: Mar 14, 2019
  11. Mar 14, 2019 #131

    daddy yo yo

    daddy yo yo

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    Worked today with:
    Kato 240 WH
    Toyama 240
    Watanabe KU 240
    Ryusen Blazen

    If I had to choose 2, those would be Watanabe and Ryusen.

    If you make me choose only one, it would most likely be the Watanabe KU 240.
     
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  12. Mar 14, 2019 #132

    DitmasPork

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    Very robust rotation. What kind of foods were you working with? I have both a 240 Kato and 240 Watanabe, usually bring them out when I need a knife with a bit of heft. As of late, been rediscovering my Wat, which is about six years old.
     
  13. Mar 14, 2019 #133

    daddy yo yo

    daddy yo yo

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    Mostly carrots...
     
  14. Mar 14, 2019 #134

    JustinP

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    Must have been A LOT of carrots :).
     
  15. Mar 14, 2019 #135

    ACHiPo

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    How would I ever know if I have a knife that was sharpened by Tosa-san?
     
  16. Mar 14, 2019 #136

    Customfan

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    Some lines are known to be done by him... for example the Syousin from takayuki that are sourced by K&S. Read the bottom part of this page:

    http://www.knivesandstones.com/saka...giba-300mm-triple-spacer-amboyna-burl-handle/

    If your blade is not one of these, then I would go to the source/vendor, if not, I would look to translate the kanji.... maybe look at the tang.... Post the blade and ask around... do some reasearch on the blade...

    Its a process! ;-)
     
    Last edited: Mar 14, 2019
  17. Mar 14, 2019 #137

    DitmasPork

    DitmasPork

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    Curious if there're noticeable differences in knives sharpened by Tosa besides the kanji or word of the vendor? For instance, with violins it's possible to guess the luthier based on knife marks, pattern, varnish, sound, etc. By using a knife, can anyone really tell if knife has been sharpened by Tosa or Togashi? Honest question.
     
  18. Mar 15, 2019 #138

    Bcos17

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    Daddy yo yo,
    What is it about the Watanabe that feels the best? Besides the KU, I assume its pretty close to your Toyama 240?
     
  19. Mar 15, 2019 #139

    K813zra

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    My list of favorites has not changed much for quite awhile.

    Masamoto KS "240" gyuto
    Fujiwara FKH 180 gyuto (I use this as a petty)
    Opinel no 6 carbon(e) (utility)
     
  20. Mar 15, 2019 #140

    valgard

    valgard

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    A recent favourite has been my Raquin mini cleaver. Also worth mentioning that after 4 Shig gyutos I found the one for me, the 270 Kitaeji I got from a friend is a damn sweet performer.
     
  21. Mar 15, 2019 #141

    Gjackson98

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    How much was the performance difference in between different Shig?
     
  22. Mar 15, 2019 #142

    cheflarge

    cheflarge

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    At the current moment:

    HHH 210 WH San Mai gyuto, blue 2 core

    Markin 330mm Damascus gyuto

    HHH 180mm Nakiri

    Misono 165mm "dragon" western deba

    My rotation usually changes every week or two.
     
  23. Mar 15, 2019 #143

    cheflarge

    cheflarge

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    SORRY!!! The Markin is a Sujihiki
     
  24. Mar 15, 2019 #144

    daddy yo yo

    daddy yo yo

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    It feels heftier/heavier but still cuts awesome. I like the feel of it. The Toyama feels nimbler, thinner... I cut mainly onions and carrots the other day, tip-work for the onions...

    Next time I will compare Toyama, Wat and Wat KU...
     
  25. Mar 15, 2019 #145

    Bcos17

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    Interesting. I've been thinking about adding a 240 Toyama or Watanabe. Thanks for the input.
     
  26. Mar 15, 2019 #146

    RDalman

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    Your KU wat is balls nice, I'm partial to it's handle also, since it's plum from my childhood :D
     
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  27. Mar 15, 2019 #147

    daddy yo yo

    daddy yo yo

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    Well... the plum handle is on the 210 KU. However, I’d love to have the same handles on all of my Watanabes. *HINT-HINT-HINT*
     
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  28. Mar 15, 2019 #148

    Marcelo Amaral

    Marcelo Amaral

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    My current favorite blades:

    Ingoglia 240mm W2 gyuto
    Catcheside 125SC and forged line gyutos
    Dalman 1.2562 integral and uhb20c thin cleaver
    Harner 210 yo and 240 wa cpm154 gyutos
    Takeda 280 AS gyuto
    Watanabe blue#2 pro gyuto and nakiri
    Yoshikane V2S damascus nakiri
    TF Denka nakiri
    Shigefusa kurouchi nakiri
     
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  29. Mar 15, 2019 #149

    bruce8088

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    really happy with these 3.

    [​IMG]
     
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  30. Mar 15, 2019 #150

    brooksie967

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    These knives look really familiar.
     
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