Why are you selling your Mazaki?

Discussion in 'The Kitchen Knife' started by captaincaed, Aug 12, 2019.

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  1. Aug 13, 2019 #91
    Mott The Hoople: All the Young Noobs......
     
  2. Aug 13, 2019 #92

    bahamaroot

    bahamaroot

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    Damn Dave, you're getting old...
     
  3. Aug 13, 2019 #93

    Gregmega

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    But you didn’t call out my Huey Lewis quote?? Damn
     
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  4. Aug 14, 2019 #94

    captaincaed

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    What's your flavor? Are you one of the Miz guys?
     
  5. Aug 14, 2019 #95
    There's Gengetsu. And the others.
     
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  6. Aug 14, 2019 #96
    I have arrived at "old" brother. And I'm saving you a seat.....:cool:
     
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  7. Aug 14, 2019 #97

    panda

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    Dave is allergic to carbon
     
  8. Aug 14, 2019 #98

    GorillaGrunt

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    My Shigehiro was well towards the less reactive end of iron clad knives
     
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  9. Aug 14, 2019 #99

    Jon-cal

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    The shigehiro I had also had one of the most stubborn coatings of protective lacquer on the blade. It took forever to get it completely off. Might be why they seem less reactive maybe
     
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  10. Aug 14, 2019 #100

    labor of love

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    True about the lacquer. But still, I dice massive amounts of smoked sausage and it handles it well.
    I kinda like just sharpening the patina off :) like once a week.
     
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  11. Aug 14, 2019 #101

    panda

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    i avoid sharpening for as long as possible just so i dont lose the patina :D
     
  12. Aug 14, 2019 #102

    MarkC

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    FWIW I emailed a few times with CC about the knife regarding reactivity and also how brittle it is for my purposes. The folks at CC said it is pretty reactive until you build up a patina and also that it would likely be too brittle for my purposes in a more commercial kitchen.
     
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  13. Aug 14, 2019 #103

    Gregmega

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    Sounds like you need a Marko warhorse in 52100
     
  14. Aug 14, 2019 #104

    MarkC

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    I followed the discussion on that knife but I couldn't tell how to order them. It seems he is very busy and not responding to recent efforts to get in touch with him.
     
  15. Aug 14, 2019 #105

    Jville

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    i cant see why a mazaki would be too.brittle for a commercial kitchen, unless you are just trying to use it as a beater? polyboards are rough on edges but...
     
  16. Aug 14, 2019 #106

    MarkC

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    Sorry for the confusion but my response on this thread was about the Shigehiro that is on sale on CC. I did however ask similar questions to the folks at Bernal about their Wakui's and was given a similar response regarding chipping when used in a more commercial setting.
     
  17. Aug 14, 2019 #107

    Carl Kotte

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    I didn’t know that CleanCut carries Shigehiro. Can’t find them on their website. Or does ’CC’ abbreviate something else in your post?
     
  18. Aug 14, 2019 #108

    Carl Kotte

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    Sorry, now I understood that you meant carbonknifeco. Neglect previous post!
     
  19. Aug 14, 2019 #109

    MarkC

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    What happens when you are typing without thinking on a phone...should have said the folks are Carbon Knife Co. Brain freeze.
     
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  20. Aug 14, 2019 #110

    Carl Kotte

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    Hahaha, I can relate!
     
  21. Aug 14, 2019 #111

    panda

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    my mazaki was not chippy, watanabe however are notoriously chippy.
     
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  22. Aug 15, 2019 #112

    Gregmega

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    Yeah that’s bs man. I take all my knives into some pretty dramatic commercial settings. Mazaki more than most actually. I think that’s just a canned response to reduce a perspective liability. Here’s 2 in action yesterday.
    608DE13B-C99A-4D19-85E1-EA4ADC07D1A6.jpg
     
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  23. Aug 15, 2019 #113

    bahamaroot

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    There is a subscribe link at the bottom of his website. If you subscribe Marko said he will notify everyone on the list when he restocks the workhorse.
     
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  24. Aug 15, 2019 #114

    labor of love

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    My understanding is that he’s going to drop a few workhorses on his website every week or so. I’m partial to what Kippington is doing with matching custom profile to workhorse grind but if Marko profile looks right to you go get it.
     

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