Chefknivestogo Forums

Where does this knife sell new for $380 at? They can be had for much less than that.

Depending on what kind of stone youre using, they may need to be flattened in order to be effective. Lots of soakers load and until the loaded surface of the stone is clean again they will not cut properly. Kitayama and rika 5k are 2 pretty extreme examples of this. Those stones will suck to use if ...

I’ve never actually used R2 but have used plenty of ginsanko, sld, skd, aebl, “swed stainless”, etc etc etc...
So far I’ve found ginsanko and skd steels to sharpen up the easiest and quickest. Is R2 more like sld?

You can also even soak your grits overnight before you cook them. I think they cook more evenly this way as some water is already absorbed.

The way that grits are cooked can be pretty contentious. Lots of people like slow and low, but I prefer to boil them until thickened-either way it’s important not to overlook grits(can’t stand mushy grits). I use chicken stock or atleast chicken base with grits although most people I know like milk....

Maybe take a look a ginrei/ shihan knives. Similar geometry but without the huge spine.

Out of curiosity, what are these “new designs and high end aesthetics” that people seem to think are unique only to Fujiyamas?

I’m aware of the various price points for Shirakis work. From dirt cheap tesshu, to high end honyaki and fujiyama in between. What’s interesting is I’m not so sure Shiraki cares as much about the secrecy as the brands might. He did after all just voluntarily out himself for making kagekiyos. I perso...

Actually, I think Shiraki does a lot of vg10, but I have zero actual evidence for that besides a few lines I’ve seen that look like his work. Given that they guy is one of the fastest smiths in history, he’s probably fluent with most classic steels and also is probably still forging more than many ...

Shiraki is on instagram, maybe someone could reach out to him to find which lines/steels he does.
My guess would be the more expensive ones. Not wh2 or vg10.

I just checked back on Instagram, I was going to share with you the link. Anyway, Shiraki commented on Jon’s recent post about the Kagekiyo line. He said basically “thank you for carrying my knives”. It appears that Jon deleted the comment. Which isn’t surprising.

Kenichi Shiraki indeed does the kagekiyos...he admitted it in Instagram.

Misono moly I like quite a bit more than either fujiwara.

I had the fujiwara Carbon suji and stainless gyuto. They were both trash in terms of grind. Like I said both were purchased 4 years ago. Carbon suji was the worse offender though.

I owned a fujiwara gyuto and suji about 4 years ago, both of which I felt were poorly ground and thick behind the edge(even for the price).
I guess more attention is being paid nowadays, anyways it was a purchase I regretted.

Has anyone compared this knife to mazaki knives? They look like they’re the same knife.

alanhuth wrote: ↑

Tue Feb 20, 2018 12:22 pm

I sure like mine. What's the best way to get rid of the varnish?

Borrow your girlfriends fingernail polish

I'm not privy to the JNS business model but I think their handles might all come from one maker. All of the JNS knives I've touched have had very similar handles. I haven't seen anything quite the same on CKTG. If the handles come with the knives, fine. If not, maybe a chestnut handle this time, or...

I love the idea of an ikeda honyaki! That being said Toyama is more workhorsey and akebono is more of a finesse knife(although it could be somewhat workhorsey too).
I like having a thicker power cutter to use next to a more precision oriented cutter. That’s how I would characterize this duo.

When I owned both Toyama and akebono simultaneously I found Toyama be the better all arounder and akebono better for moving through dense foods(great potato slicer). Personally, akebono was more reactive than Toyama. I didn’t like the akebono balance point(heavy handle). Much preferred sharpening ak...