Recent content by benuser

  1. benuser

    Yaxell Dragon Fire

    Not exactly a light weight, with 227g for the 8.5" version. The metal butt makes me sceptical about its balance. But I just don't know the knife. If you were looking for an advanced stainless with micarta handle, I may advice the...
  2. benuser

    Got my first Cai Dao (chinese veg cleaver). I hate it.

    With a new knife, I use it at home for every task for a few days to get used to it and explore its possibilities and limitations, and see what technique fits. A lower counter, Chef Navy's suggestions and a loose grip should help.
  3. benuser

    Looking for 240mm Gyuto and other

    On a side note: it is quite common amongst Japanese makers to change a blade's character with the size. Not just a few extra centimetres, but heavier, wider, less nimble as well.
  4. benuser

    Looking for 240mm Gyuto and other

    You may consider a Misono Swedish Carbon or a Fujiwara Kanefusa FKH with japanesechefsknife.com Both have a Western handle and are quite middle of the road. Very easy sharpening. The Misono has the finest grained steel, the FKH a bit coarser, adding some bite. Misono has a splendid Fit&Finish...
  5. benuser

    Looking for 240mm Gyuto and other

    Welcome aboard, Michał! Are you right-handed? Would you be fine with a Western handle?
  6. benuser

    Which knife to choose as a gift?

    Don't expect too much from trying a knife in a brick-and-mortar shop. You probably learn more about what you're used to than about the one you're actually handling. First impressions might be very wrong, as far as knives are concerned. At home, it takes a week or two to get know one, appreciate...
  7. benuser

    Help me identify an Aritsugu Kyoto (Nishiki Market) Gyuto

    Here the same idea, but both less extreme and more obvious as it is a much thicker knife. Choil of a Misono yo-deba 165.
  8. benuser

    Help me identify an Aritsugu Kyoto (Nishiki Market) Gyuto

    After playing with my mobile camera functions. A very simple Masahiro VC 180 gyuto, strongly asymmetric. No single bevel, double bevelled. See what I mean by the bevel forming one continuous arc with the face.
  9. benuser

    Help me identify an Aritsugu Kyoto (Nishiki Market) Gyuto

    Sure! It confirms it's a strongly asymmetric blade, as the left side (right on the photo) is almost deadly flat. Don't expect even bevels on these! There's a left bevel, but hard to see. If your friend sharpened it as a single bevel he will have only deburred the left side. I would start in this...
  10. benuser

    Help me identify an Aritsugu Kyoto (Nishiki Market) Gyuto

    A choil shot would be most helpful. Most Japanese double-bevelled knives are strongly asymmetric. Right face convexed, left one almost flat, edge off-centered to the left. When sharpening you want the right bevel to form a continuous arc with the blade's face, ending at the very edge. As for...
  11. benuser

    Traveling chefs

    Once it got stabilised and has formed a patina the only thing to worry about is keeping the edge clean and dry, just as one should do with a stainless as well. Always have a damp cloth and a dry one around you.
  12. benuser

    Which knife to choose as a gift?

    IIRC, the Miyabis are typically intended for the German market. High tip, fat belly, balance point with the handle. Great for tall rock choppers behind a low counter. Pumping from the shoulder. The Misono has more the French profile and a forward balance point.
  13. benuser

    Which knife to choose as a gift?

    Normally, I wouldn't care much about design or Fit&Finish. In the case of a present that's a bit different, I guess. So, you're looking for a stainless chef's knife. A good length is 240mm. Have a look at the Misonos, especially the 440 and UX-10 series. The first rather conventional by design...
  14. benuser

    Looking for a Gyuto anyone familiar with the Masamoto "AT"?

    Don't know that very series. From what I've seen with other ones with a Western handle, I would say, expect high price and absent QC. For stainless I would look for Masahiro or Misono, the first having the best steel and value, the second an exceptional Fit&Finish. The Misono 440 and UX-10...
  15. benuser

    240mm gyuto recommendation

    SG-2/R2 is a good steel, but all PM steels still have large carbides. Great for industrial applications with its abrasion resistance, a bit problematic when used for kitchen knives. Edge stability suffers. Wouldn't be my first choice.
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