Knife roll was stolen, need suggestions

Discussion in 'Cooking Knife Reviews' started by grahapes, Sep 9, 2015.

  1. grahapes

    grahapes

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    Yesterday was a rough day for me...

    All my tools... all of them, are gone, stolen from my car. So I need some help with some suggestions.


    On the way is a Moritaka KS 250 and was wondering if someone could give me some Saya suggestions. What will fit?. Doesn't need to be extremely fancy
    First things first.

    I do consider myself a pretty good sharpener with a decent set of stones.

    Right handed. Handle style doesn't matter. Carbon or stainless. Push/pull chopping profiles

    I will list off the knives that were in my roll, what I liked and didn't like. And If anyone can offer similarly priced replacements. Budget $800

    Fujiwara FKH 270 gyuto (prep knife)

    Thinned, edge geometry ground to 80/20.
    Pros: Go to prep knife. Tough, held a decent edge, flat I liked the elevated tip. cheap.

    Cons:super sticky, terribly sticky.

    Yoshihiro VG-10 rosewood handle gyuto 210 (used as utility)

    Pros: Fit and finish, edge retention

    Cons: sharpening. Burr removal, foux damascus (it was a gift)

    Richmond 240 extra tall gyuto (line knife)

    Pros: I liked the hight, cheap, I didn't care if other people used it.

    Cons: fit and finish, edge retention. It was ugly.
    Stainless prefered.

    Misono dragon 240
    I actually have nothing bad to say and will probably buy another one, looking for wa style suggestions around $200

    A good small (75cm-110cm) WA petty for around $100

    I apologize I am typing this on my phone
     
    Last edited: Sep 9, 2015
  2. millionsknives

    millionsknives

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    Sorry to hear that!  I hate knife thieves!  I think this line is a crazy good value:

    http://www.japanesenaturalstones.com/itinomonn

    Great geometry, great cutters.  My preference is the kasumi ones which are stainless clad V2 steel, but they're all out of stock.  What is in stock is stainless or kurouchi finish.  From your list, I don't think you like kurouchi finish?

    If I were you I would consider these Wakui knives.

    http://www.chefknivestogo.com/wakuiknives.html

    I heard the smith used to work on the itinomonn line, only hearsay on a knife forum.  The ones sold through bernal cutlery had great reviews, I don't know about the handles on these CKTG ones, I would probably swap it out eventually.  For the price, I don't care about the handle that much.
     
  3. brianshaw

    brianshaw

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    Sorry for your loss. I hate thieves. Just recently someone broke into my wife's car. She may have left it unlocked so it may have been easy for them. The stole 3 pairs of prescription eye glasses, but left the Saint Christopher medal and some expensive perfume. Good luck replacing your blades!
     
    Last edited: Sep 9, 2015
  4. foodpump

    foodpump

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    What ever knives you choose to get, do not get a knife roll, a roll can be stuffed down pants or in a hotel pan of food without anyone noticing.

    Instead, get yourself a toolbox or fishing tackle box with a big nasty padlock. Plaster the box with stickers, re paint it purple, main thing is that everyone knows it is yours and it is identifiable half a mile a way.
     
    chefwriter likes this.
  5. phatch

    phatch Moderator Staff Member

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    Take pictures as you build your new system for documentation and maybe talk to your insurer about a small rider for work tools. The pictures will help establish what they're covering and set values. 
     
  6. grahapes

    grahapes

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    Thanks all for your input, I am looking for knife recomendations, I consider myself pretty knowledgeable about most of the brands. Let me put it differently,

    Say YOUR working knife kit was stolen, today... and you had roughly $700 to play with for purchasing knives only, what would you buy.

    I repeat... I already purchased a Moritaka 250 ks, so 240 laser-ish is not needed.

    WA or yo, Carbon or stainless, KU finish fine.

    I need, a Suji 270
    a small wa petty, 75cm to 110cm,
    A small gyuto/large petty
    A don't really give a crap 240 gyuto for the line (stainless,medium hardness, yo handle)

    Thanks again for the anti theft suggestions, this one really hurt bad.
     
    Last edited: Sep 9, 2015
  7. grahapes

    grahapes

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    Nuthing?
     
  8. brianshaw

    brianshaw

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    I've been waiting too.  Been biting my tongue since I always seem to be out of step with the local knife experts.

    But consider this - buy some Shun's. You'll get your work done and from what I read here nobody in their right mind would waste their time stealing them.  /img/vbsmilies/smilies/lol.gif

    I don't work outside the house very often anymore, but my traveling knife roll has 5 Forgecrafts. People tend to notice but nobody seems to covet them. I just have to be careful about other folks borrowing them and not drying them off.
     
  9. chefwriter

    chefwriter

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    I'm a fan of Sabatier high carbon. Affordable, easy to sharpen, good edge retention, comfortable for me to use. I've never had one stolen but I'd guess the high carbon part might deter a thief. 

    I have no experience with Japanese knives and at this point have too many knives already to spend  money on even more i don't need. 
     
  10. millionsknives

    millionsknives

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    For your sujihiki, what do you use it for most?  Ex. mine is mostly used to slice cooked roasts and portion red meat.  I shopped for the sturdiest least flexing one and ended up with the Kochi from JKI.  If you are slicing fish more, then something thinner is appropriate.

    If I started over, I only NEED 3 knives, the rest are for fun.  CCK 1103, Itinomonn wa butcher, Kochi 270 suji.  Cleaver is very very efficient once you learn how to use it and no one steals a dirty looking old chinese cleaver.

    For chefs/gyuto I already made my recommendation.  I just used my my itinomonn on carrots yesterday and it was delightful.
     
  11. grahapes

    grahapes

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    BrianShaw that was a joke right?

    I usually keep my knives in my work locker, once every couple of weeks I'll bright them home for sharpening. This wasn't some envious Co worker... this was probably some drug addict.

    I usually use my Suji for slicing cooked and uncooked meet. Breaking down fish, cutting ripe tomatoes. I enjoy some flex. Am leaning towards another dragon,

    I used a cleaver for a long time, and might go back.
     
  12. rick alan

    rick alan

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    It's not that nobody cared, it's just that the choices you left open are so huge.

    Since you like carbon I'd suggest the Geshin Ginga for a suji (at the higher end) or the Geshin Uraku or Gonbei (stainless, but good stainless).

    Or perhaps the Kenehide: http://www.chefknivestogo.com/kanehide1.html

    Or just overwhelm yourself: http://www.chefknivestogo.com/sujihiki270mm.html

    For the small gyuto/large petty hands down it would be the Takamura migaki, from anyone who has it in stock, like:

    http://www.chuboknives.com/collections/takamura

    Petty's take your pick: http://www.chefknivestogo.com/80mmpettys.html

    Tojiro and Fujiwara are the standby's for cheap stainless 240 gyuto.

    Rick
     
    Last edited: Sep 11, 2015
  13. ed buchanan

    ed buchanan

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    Sorry to hear of your ordeal. Did you report it to the local police station and get a copy of report. Yo could be covered under homeowners insurance or car insurance for the loss. Plus it is tax deductable
     
  14. grahapes

    grahapes

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    Thanks a lot rick, do you have any hands on experience with the Kenehide. What's the grind like? 80/20? And do you have any experience with kohetsu hap40?
     
  15. grahapes

    grahapes

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    And ed, I did file a police report, and informed the local pawn shops. Unfortunately I don't have renters insurance, or comprehensive car insurance.
     
  16. rick alan

    rick alan

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    No personal experience with the kanehide but folks reporting seem to think it is on par with the more expensive carbonext and other similar competitors.  The edge-grind doesn't matter as it is easily changed to symmetrical if you like.

    Not tried any HAP40 but SRS-15 steel is in that class and I can attest to how amazing its edge retention, and for stainless there isn't much that will take a better edge.  Given what people say HAP40 is close enough to that, and seem to imply it takes an edge more like carbon.  I like the Kohetsu HAP40 as it has a nice French profile.

    For your small gyuto/large petty I picked the Takamura because it is very light and not at all tall at the heel for a gyuto, the price is right and it's R2 steel is highly regarded.  Just understand it is a laser.

    Rick
     
  17. grahapes

    grahapes

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    Thanks for the information, one of the reasons I haven't given so much attention to a lot of these high hrc tool steals is... I had the hardest time with deburring my vg-10 knive, and I have heard some horror stories, mainly with poorly heat treated M390.

    I hated sharpening it, but I loved how long it would hold an edge.

    How was the edge taking and deburring on the SRS-15?
     
  18. rick alan

    rick alan

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    First understand that VG-10 is perhaps the worst steel to deburr, and absolutely impossible when the HT is off, just impossible.  Also it is not a PM steel.

    Sharpening SRS-15 is easy enough and deburring a breeze, I'd say HAP40 probably even easier given that it is semi-stainless.  SRS-15 takes a nicely refined edge with a 6K stone.

    I had some micro-chipping till the fourth sharpening, but absolutely none since.  With a 12deg edge it just laughs at my edge-grain board.  8 weeks daily home use and I haven't even touched it up, I could still whittle hair when I tried a couple weeks ago.  With a conservative edge I can see it going a very long time between sharpening in a pro environment.

    I'd say make your choice between these steels according to knife geometry, you do have limited options here at this time.  And have a good coarse stone when it comes to thinning.

    Rick
     
  19. phaedrus

    phaedrus

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    Man, that sucks!  I hate thieves.  If I were in your shoes the first thing I'd do is apparently the first thing you did- get another Moritaka KS. That's such a fantastic knife and I'd be lost without mine.  I haven't used the Kanehide but at the price I wouldn't be afraid to try it.    I'm not sure about a saya as I have a case that obviates the need for one.  Maybe call Mark at CKtG.  He has several different sayas.

    HAP40 is an awe inspiring steel.  SRS-15 is also terrific, and I especially like my 240mm Akifusa. IIRC Ikeda makes it and you see it sold under other names, too.  I'd need to replace mine immediately if it was lost.

    I would highly recommend the CarboNext line from JCK.  Outstanding stuff but pretty inexpensive.  It's similar to or maybe just a rebranded version of the Kikuichi TKC.  Terrific edge retention, nearly stainless and they take a great edge as well.  It's very easy to sharpen, too- easier than anything I have tried except White and AEB-L.
     
  20. grahapes

    grahapes

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    Yall aren't making it an easy desicion between hap40 and srs-15. I did pick up a the Takamura r2 180. Can't wait.

    Mark said he should be able to find a saya that will fit the Moritaka ks.

    Also grabbed the richmond 52100 210 gyuto as my a project/line knife. It's so cheap I figured why not. My previous dealings with CKTG have been good, and he'll have it to me in a couple of days.

    Bought a 240 dragon Suji from a co-worker who threw in a little mac mighty 180 Santos :)

    A friend who knows nothing about the industry or my obsession told me that when we lose things... it opens the door for better things to come in.

    The hardest thing to do has been having to reject knives that family and friends have tried to give me.

    An old boss tried to give me a brand new... 8 piece sysco set...SMH.
     
    Last edited: Sep 13, 2015