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Yond Cassius posted:I thought that was japanesechefsknife.com that you had problems with? "Mr. Itou" only shows up on that site, at least. whoops, you are absolutely right. sorry for being an idiot. edited my post. have never used CKTG, so no beefs there.
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Mar 30, 2017 06:41
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Hey I just thought this thread might get a kick out of this already-successful kickstarter. https://www.kickstarter.com/projects/228096009/doppio-double-sided-kitchen-knife/description 
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Apr 2, 2017 01:11
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That'd be cool as an enchanted d&d blade.
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Apr 2, 2017 01:27
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signalnoise posted:Hey I just thought this thread might get a kick out of this already-successful kickstarter. That is a tragically awful idea. I can't wait to see the user injury photos.
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Apr 2, 2017 01:45
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Flash Gordon Ramsay posted:That is a tragically awful idea. I can't wait to see the user injury photos. Someone is going to unthinkingly use it in a pinch grip, probably serrated side up, add a little moisture and I dub thee "Slip 'n' Slice"!
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Apr 2, 2017 01:51
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Worse than the guy ferry stab self garlic crusher knife.
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Apr 2, 2017 01:55
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So a double-edged kitchen knife is a fantastically stupid idea but they at least offer a justification for it. Why's the thing got a blunted tip? Just wanted to make it look like a high-end garden trowel? And this is nothing compared to the fundamental design stupidity, but the ~*Japanese steel*~ they make such a big deal about is apparently AUS-8, which is a premium steel the way Red Lobster is a premium seafood restaurant.
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Apr 3, 2017 11:52
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Submarine Sandpaper posted:Worse than the guy ferry stab self garlic crusher knife. The...what?
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Apr 3, 2017 21:43
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Shooting Blanks posted:The...what?  For clarity, the thing on the handle is marketed as a garlic...smasher?
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Apr 3, 2017 21:54
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signalnoise posted:Hey I just thought this thread might get a kick out of this already-successful kickstarter. It looks like an upscale hori hori gardening tool. Now my question is if I buy this Doppio double sided knife, is it good enough that I won't need the 60 Second Salad Maker? Or will the two of them together allow me to make the most amazing salad in just 15 seconds? Kickstarter seemingly has a shitload of successfully funded lovely knife/knife related things.
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Apr 5, 2017 13:48
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Does anyone know any good knife stores in Tokyo or Osaka? I'm planning a trip to Japan in August and would love to come home with a decent chef knife.
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Apr 14, 2017 01:23
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I don't think Japan has good knife stores.
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Apr 14, 2017 02:42
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rockcity posted:Does anyone know any good knife stores in Tokyo or Osaka? I'm planning a trip to Japan in August and would love to come home with a decent chef knife. Sakai, Osaka Konosuke (幸之祐) Kaneshige Hamono (カネシゲ刃物) Address: 大阪府堺市堺区甲斐町東4-3-26 Suisin (酔心) Knife System (ナイフシステム) Address: 大阪府堺市堺区甲斐町西1-1-28 Tadatsuna (忠綱) Nagata Hamono (永田刃物) Address: 大阪府堺市堺区甲斐町東1-1-4 Ashi Hamono (芦刃物) Address: 大阪府堺市堺区並松町14 Tokyo Masamoto Tsukiji http://www.tukijimasamoto.co.jp/ Japan, 〒104-0045 Tōkyō-to, Chūō-ku, Tsukiji, 4 Chome−9, 築地４丁目９－９ Sugimoto Hamono https://www.sugimoto-hamono.com/ 4 Chome-10-2 Tsukiji, Chuo, Tokyo 104-0045, Japan Aritsugu Tsukiji http://www.aritsugu.jp/ 4 Chome-9-16 Tsukiji, Chūō-ku, Tōkyō-to 104-0045, Japan Nenohi http://www.nenohi.co.jp/ 4 Chome-10-5 Tsukiji, 中央区 Tokyo 104-0045, Japan Nihonbashi Kiya http://www.kiya-hamono.co.jp/english/ Kappabashi District https://en.wikipedia.org/wiki/Kappabashi-dori | http://www.kappabashi.or.jp/ Union Commerce http://www.unioncommerce.co.jp/ 2 Chome-22-6 Nishiasakusa, Taitō-ku, Tōkyō-to 111-0035, Japan Tsubaya http://tsubaya.co.jp/ 3 Chome-7-3 Nishiasakusa, Taitō-ku, Tōkyō-to 111-0035, Japan Kamata http://www.kap-kam.com/ 2 Chome-12-6 Matsugaya, 台東区 Tokyo 111-0036, Japan TDI Knife Shop 1 Chome-9-13 Matsugaya, Taitō-ku, Tōkyō-to 111-0036, Japan
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Apr 14, 2017 05:45
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Scott808 posted:Sakai, Osaka drat. Thanks, this is perfect.
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Apr 14, 2017 16:13
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so i have finally decided to go ahead and get a nice gyuto, 210 or so and want to know what's a good choice that has a good amount of belly on it for rock chopping? i saw a YT video that compared the tojiro dp to the Masamoto vg and said the Masamoto had a much better belly for rocking cutting
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Apr 14, 2017 22:04
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BraveUlysses posted:so i have finally decided to go ahead and get a nice gyuto, 210 or so and want to know what's a good choice that has a good amount of belly on it for rock chopping? I love my togiharu Damascus. Brutally sharp, beautiful (though I've hosed the finish from bad sharpening), and holds an edge extremely well.
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Apr 14, 2017 22:25
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I wish my knife roll were full of wusthofs instead of vg-10 anime bullshit, because it really sucks to break out the water stones when youre drunk in between 14 hour shifts
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Apr 16, 2017 07:26
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CHUCK WAS TAKEN posted:I wish my knife roll were full of wusthofs instead of vg-10 anime bullshit, because it really sucks to break out the water stones when youre drunk in between 14 hour shifts
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Apr 16, 2017 21:06
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I've got a bunch of salmon to filet for my first time, should I use my chef's knife or a different one?
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Apr 18, 2017 14:50
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probably wanna use a boner
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Apr 18, 2017 15:06
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Chef's knife will work fine.
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Apr 18, 2017 15:21
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Yeah, just make sure it's good and sharp.
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Apr 18, 2017 18:52
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Hauki posted:probably wanna use a boner 
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Apr 18, 2017 19:58
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What's the difference between a slicer and a carver, can I do stuff with one that I can't do with the other? I read a little about it Googling, but I still don't have a good handle on it; I rarely need to slice things off the bone, but if a slicer isn't significantly better at slicing than a carving knife, maybe I should just get a carver. At any rate, I used my chef's knife to slice a brisket a couple weeks ago and it was not a great experience, so I'm looking to add something more suitable to the collection. Interested in specific recommendations as well. Budget-wise, I don't want to buy a $400+ knife, but if $100-150 will get me a better knife than $35-50, so be it. EDIT: After some more research this seems like a silly question. I'm going to get a slicer. guppy fucked around with this message at 14:27 on Apr 24, 2017 |
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Apr 23, 2017 19:03
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Senior Funkenstien posted:Saw this on facebook: https://kamikoto.com/collections/store/products/kanpeki-knife-set?utm_source=facebook&utm_content=SHOPNOW_FOREWARD_STEPS6 http://steamykitchen.com/43828-kamikoto-knives-review-1295-giveaway.html quote:According to the company via an email exchange, Kamikoto knives generally range between
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May 1, 2017 09:15
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I'm surprised they didn't just lie about their trash knives being made of cheap pot steel. 
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May 1, 2017 10:31
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AVeryLargeRadish posted:I'm surprised they didn't just lie about their trash knives being made of cheap pot steel.
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May 1, 2017 11:12
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 kamikoto master bladesmith spotted, mid forge 
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May 2, 2017 17:16
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 Got gifted five knives by a friend, who says they were gifted to her from a sushi chef. Help me out with what I can salvage here #1 appears to be a 6.5 inch deba. It is 8mm at the spine and is single beveled. Lots of rust. Worth saving I assume? Japanese inscription chiseled in. #2 is a 7 inch straight knife that has seen a bit of sharpening over the years. Half tang. Toss? Caddie brand. #3 appears to be a 10 inch Henckels Four Star that has seen massive sharpening down to 9 inches. On the fence about this. #4 is a 6 inch Japanese petty. Very rusted. Japanese inscription stamped into blade. #5 is a 10.25 Japanese slicer. I would like to save this, but the handle has lots of damage. How hard would something like this be to fix? 
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May 11, 2017 08:49
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Steve Yun posted:
The last one is pretty easy, japanese knives are meant to be re-handled, here is a place that will put on a new handle starting at $55: https://www.japaneseknifeimports.com/pages/knife-rehandling-service The rusted ones might be salvageable, it really depends on how deep the rust goes.
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May 11, 2017 09:54
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Should be pretty easy to go at the rusted ones with a rust eraser or other abrasive to see how deep the rust is. And yeah, I would re-handle the slicer. I definitely wouldn't bother with the Henckels. You're gonna have to grind the poo poo out of the bolster to get it down to where it's useable and it's not even that good of a knife. The caddie knife looks like it might be nice for filleting. The petty looks like it's mostly just heavily patinaed with some scattered rusting. Hard to tell from just the photo, honestly, but I'd keep it if I liked how it felt in-hand and the rust didn't dig in too deep.
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May 11, 2017 19:26
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Q1: What do you guys think about the blade profile on the long slicer? It seems to have a bit of a belly, maybe from the heel being ground down. Keep as is, ask a sharpener to adjust anything? Q2: I went at the rusted knives with a rust eraser, the red is all out, but there are black patches that aren't rubbing out. Should I leave them or sand deeper? Steve Yun fucked around with this message at 19:33 on May 11, 2017 |
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May 11, 2017 19:31
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I wouldn't worry about the black spots unless it really bothers you cosmetically. The profile on the slicer's definitely a bit wacky at the heel end but I don't think it's too big of a deal since it's a slicer. You're pretty much only doing draw cuts with a knife like that and you have a lot of blade length to work with. It's not like a chef knife or gyuto where it's making a lot of contact with the board.
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May 12, 2017 01:10
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I can't get over the Henckels. Like really, was this dude sharpening this poo poo every week on a belt sander or axe grinder or something? assuming the bolster is the frame of reference for where the heel of the knife originally was, jesus christ 0_0;;
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May 12, 2017 05:48
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I picked up a Victorinox paring knife. It's good and sharp and all that. It's just so light weight. No heft at all. I can't get used to it.
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May 12, 2017 07:20
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mindphlux posted:I can't get over the Henckels. Like really, was this dude sharpening this poo poo every week on a belt sander or axe grinder or something? assuming the bolster is the frame of reference for where the heel of the knife originally was, jesus christ 0_0;; I wouldn't be surprised if it was sharpened daily, some japanese chefs are trained that way, a sushi chef in particular would be pretty analretentive about keeping their knives very sharp, and to be fair a japanese knife with harder steel and the japanese style design can be sharpened to hell and back before it really starts having problems.
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May 12, 2017 08:36
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FogHelmut posted:I picked up a Victorinox paring knife. It's good and sharp and all that. It's just so light weight. No heft at all. I can't get used to it. i love mine so much that i found them on clearance at sur le table for $3/ea and i bought 3. i love the inobtrusive handle and hot drat is it sharp
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May 12, 2017 11:39
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AVeryLargeRadish posted:I wouldn't be surprised if it was sharpened daily, some japanese chefs are trained that way, a sushi chef in particular would be pretty analretentive about keeping their knives very sharp, and to be fair a japanese knife with harder steel and the japanese style design can be sharpened to hell and back before it really starts having problems. Do you really think a Japanese chef, whether a sushi chef or not, would be using a heavy, soft gaijin blade like a Henckels? I'm quite dubious.
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May 12, 2017 13:51
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The Midniter posted:Do you really think a Japanese chef, whether a sushi chef or not, would be using a heavy, soft gaijin blade like a Henckels? I'm quite dubious. to hack at frozen poo poo? Sure, I can't imagine why someone would keep a knife that far past the bolster otherwise.
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May 12, 2017 14:09
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The Midniter posted:Do you really think a Japanese chef, whether a sushi chef or not, would be using a heavy, soft gaijin blade like a Henckels? I'm quite dubious. Yes.
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May 12, 2017 15:02
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