Recent content by benuser

  1. benuser

    Good book?

    For all basics one should know about knives in Western cuisine, and their maintenance: Chad Ward's An Edge in the Kitchen.
  2. benuser

    JCK nature lines

    Handle size with pettys: From the left to the right: Suien VC 240mm gyuto, Misono 440 180mm 'slicer', Deep Impact 150mm petty The 'slicer' makes a very practical petty!
  3. benuser

    JCK nature lines

    I'm familiar with the Deep Impact, AS core with stainless cladding. High hardness without a trace of brittleness, very finely grained. Excellent grinding: good food release but still very thin behind the edge. Put a conservative edge on it and it shows the best edge retention I've ever seen...
  4. benuser

    Recommendations needed

    I meant she could feel uncomfortable about getting an expensive present she doesn't use.
  5. benuser

    Recommendations needed

    A chef's knife is a very personal thing. Preferences, habits and techniques differ. If she feels comfortable with a Wüsthof Ikon and that's her own choice it's far from sure she will actually use a Japanese knife at work. It's a totally different instrument. Profile, weight, balance, use, hardly...
  6. benuser

    Mashahiro Gyuto?

    My pleasure, @monzkale!
  7. benuser

    Mashahiro Gyuto?

    I haven't noticed the slightest brittleness. In fact, some harder steel types that got a correct heat treatment are less brittle than other, much softer ones containing large carbide clusters. Never got any chipping with my Masahiros or Misonos but I must admit I sharpen any new knife out of the...
  8. benuser

    Mashahiro Gyuto?

    By the way, if it is meant as an all-rounder, consider the 240mm, unless it's for occasional home use and there's a space problem. A Japanese 240 has nothing to do with a clunky German 230. Still nimble. More versatile than a 210, and with a much better edge retention: tip and heel area being...
  9. benuser

    Mashahiro Gyuto?

    My Masahiro Virgin Carbons are amongst my best knives. Fit&Finish is a bit rudimentary, but OK. Quite sure they are made in the same factory as the Fujiwara Kanefusa FKH, but have the far better steel, from the Takefusa V2 series, @ 61-62Rc I guess. Performance-wise one of the best you may get...
  10. benuser

    Kai Wasabi v Wusthof Classic

    Not so sure a set is what one needs. Generally what's offered are a chef knife that's too short, a redundant slightly shorter other one and a few knives you will never use either. And a gross steeling rod as a premium. One can do almost everything with a good chef's knife. That's where the...
  11. benuser

    Chris Kidder Special 12" Chef Knife Ironwood

    With such a budget I would contact https://www.prendergastknives.com/ A bit heavier than most Japanese knives, with still a slightly forward balance point, a very pronounced distal taper. Beefy heel section and corresponding food release, tapering to a tip I can only compare to vintage Sabs. I'm...
  12. 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...
  13. 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.
  14. 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.
  15. 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...
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