Discussion in 'The Kitchen Knife' started by DitmasPork, Jun 11, 2018.
Good kit. Kochi rocks—just used my 240 prepping last night's supper!
TF Special Edition 150 Petty
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
Tosa is the sharpener, right?
Not sure who sharpened the TF or Blazen knives, but I sharpened the Najiri and Takefu knives.
Tosa is a knife making region in Japan, like Sanjo, Sakai, Seki ........
No conclusion yet?
Learn something new everyday!
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.
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.
Worked today with:
Kato 240 WH
Watanabe KU 240
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.
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.
Must have been A LOT of carrots .
How would I ever know if I have a knife that was sharpened by Tosa-san?
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:
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! ;-)
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.
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?
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)
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.
How much was the performance difference in between different Shig?
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.
SORRY!!! The Markin is a Sujihiki
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...
Interesting. I've been thinking about adding a 240 Toyama or Watanabe. Thanks for the input.
Your KU wat is balls nice, I'm partial to it's handle also, since it's plum from my childhood
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*
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
really happy with these 3.
These knives look really familiar.
Separate names with a comma.