Chefknivestogo Forums

This may not meet your requirements at all, but I noticed it in the Close Out section of the CKTG website;

Kohetsu HAP40 Kiriitsuke 240mm Second ~ https://www.chefknivestogo.com/closeouts.html

It's not a single bevel, but it is HAP40 as a trade

Yay!! I just followed Mr Xerox's instructions earlier in this thread and Robert's you're father's brother.

OK ~ lets see if I can make sense of this.

taz575 wrote: ↑Sat Apr 20, 2024 12:26 pm Those boards and knives are sweet!! Love that golden hue the boards have! Never got to see the handles after they oxidized a bit.

Thanks taz. I like the colouring too & I think that the 100% pure Tung oil, applied properly has helped with the appearance and durability.

[/quote] I like the look of those "toys"! :) [/quote] Just for interest's sake, toys top to bottom are; 1) Kurosaki Hammered Gyuto 240mm R2 https://www.chefknivestogo.com/kur2hadagy24.html 2) Harukaze AS Gyuto 240mm https://www.chefknivestogo.com/haas24wagy.html 3) Kikuichi Swedish Warikom...

Thanks mate?? You're a man of many talents. But do tell ~ how did you manage to do that from the back of your truck???

[/quote] Hi Taz. I've never managed to post photos to CKTGF in ten or eleven years on the forum. I think that Mr Xerox has written some destructions about it recently, so I'll read those & try again[/quote]If you still have difficulties, DM or email me and I'll try to address them. Alternately y...

Got any pics of the Kauri cutting board?? I did a few wa handles using Kauri and its a plain, but beautiful wood! Has a nice iridescent shimmer to it! Hi Taz. I've never managed to post photos to CKTGF in ten or eleven years on the forum. I think that Mr Xerox has written some destructions about it...

Sorry about the double post ~ no idea how that happened

I have a couple of Shibata's and a Kurosaki & Makoto all with these exquisite edges. I'm surprised at how robust they are for what they are, but they deserve to be respected for what they are. For me it's similar to top-of-the-line sports cars. You can't buy the latest Ferrari and then drive it ...

Large & a small cutting boards, hand made from re-cycled NZ Kauri, treated with pure Tung oil. So, history, absolutely beautiful and a delight to use every day.

There is the steel and there is the blacksmith. As long as the steel is decent, which VG-10 is, then it's all about the work of the smith. Heat treatment, profile, grind. The steel has faults, but a good blacksmith minimizes them. I have a couple of VG10 knives a custom and a Shun paring. Like Ouro...

The dates on this thread seem to be all over the place. As a dyed-in-the-wool Shibata fan-boi, I like the Taz's Shibata suggestion, as all the hype around these knives is not misplaced. Also, I have the Shiro Kamo that Jeff refers to. It's certainly got a real in your face, look at me persona, but i...

Hi there Hilas & welcome to our forum. I'm just a home cook and like taz my first thought was the Yahiko 240 kiritsuke. Firstly, it's a ginsan SS blade, which is about as close to a carbon blade in terms of performance & ease of sharpening as you can get. Very fine grain structure and it tak...

Two great replies above. If you used to able to keep it sharp and now can't, something has changed. Presumably you're using the same techniques, stones etc. If it were me (and I lived in the USA), I think that I would send it back to Mark to be resurrected and then begin sharpening again, focussing ...

Happy Birthday Mark

Keep on trucking .................

Here's a couple of knives that could make your list. They are both Ginsan which is a great steel to sharpen. It's like a true carbon in many respects, very fine grained, it sharpens easily, takes & holds a great edge. I like this as suggested already; Yahiko Ginsan Nashiji Hand Engraved Kiritsuk...

A couple of posts here about sharpening Shibata-sans knives. I have a couple of his knives I got back in 2017 ie a 240 Kashima and a 180 Koutetsu bunka. When I first sharpened them I realised that they were a bit quirky so I started a post and got some great input and advice. See below; http://www.c...

Just with the way our kitchen is arranged & used I have my knives in a 5-slot drawer rack on a "rotation" basis. So generally a utility knife, a bunka and 3 gyutos. I swap them around every 4 or 5 weeks, mixing types, brands, steels etc differently and have a couple of outliers that I ...

Great review & I love the subtleties that you bring to it as a pro chef doing this all the time. Thanks, I've still got a lot to learn.