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  1. benuser

    Honing rod recommendations

    As always, it depends. In this case on how you have planned the knife's maintenance. If you sharpen yourself, a few edge leading strokes on the finest stone are all you need to refresh the edge and bring it back to the highest level. As for honing with a rod, it's no replacement of periodic...
  2. benuser

    Kiritsuke in your collection? Do you Love or Hate?

    Never got one. Most are deadly flat and have a vulnerable tip. No good idea with my 'guillotine and glide'. Pure push-cutters will think differently, I suppose.
  3. benuser

    Tojiro DP3 Chef's and utility knife

    I might have overlooked that you're a left-handed. Expect any Japanese knife to be more or less right-biased. Right side convex, left one at least flatter if not deadly flat, edge off-centered to the left. This, whatever a retailer may tell you. Even a so-called symmetric edge is hardly a...
  4. benuser

    Tojiro DP3 Chef's and utility knife

    Just a few remarks. A chef's knife is going your main one for 90% of the tasks. 180mm is very short. Unless you have a 240 or 270 slicer for e.g. cabbage there's a problem. Besides, be aware that the contact area with the board is very short. Upswing at the tip and the heel being about the same...
  5. 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.
  6. 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!
  7. 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...
  8. benuser

    Recommendations needed

    I meant she could feel uncomfortable about getting an expensive present she doesn't use.
  9. 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...
  10. benuser

    Mashahiro Gyuto?

    My pleasure, @monzkale!
  11. 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...
  12. 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...
  13. 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...
  14. 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...
  15. 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...
  16. 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...
  17. 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.
  18. 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.
  19. 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...
  20. benuser

    Looking for 240mm Gyuto and other

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