Chefknivestogo Forums

Here’s one on the edge of the budget that is really sweet- Nigara SG2 migaki. https://www.chefknivestogo.com/nisg2tski241.html It’s flattish and a great performer. Good with dense product and not too sticky on soft. Pretty knife with some cool hammer marks. I have one in KU finish. Highly recommended.

With the different ktips that I’ve bought, they’re pretty interchangeable with a gyuto, but with the addition of how a lower tip effects the geometry of the arc of the cutting surface. They are typically flatter (not always) and more working area for push/pull. I think the old school kiritsukes were...

Also FT in Fujiyama is Takada.

Epic post mark!

That wakui particularly at 240 is steal. Mid weight grind and thin BTE (behind the edge). Could eventually use a handle upgrade tho. I think that’s the rec. Something else to throw in there - Kyohei with his super thin grinds. Fun, rustic and great performance. Almost laserish. This is a bit unique ...

Great post and read JustJohn. An HD2, daovua and sharpening stones… You’re fully down the rabbit hole. I see a full carbon knife in your future

I agree with Timos comment. I bought (gyuto version) for my GF and she's left that one with tomatoes (several times) over night hasn't had any substantial chipping either. good one for knife-neglecters.

I'm no sushi chef or professional chef either, but IMO the most important knife thing is that it is screaming sharp- meaning one of you learns to freehand sharpen. As for knife types- gyuto or chef knife is a starting point and multipurpose cutter. The skinniness (30-40mm tall) of a sujihiki is help...

Damascus cleavers are rare, I'm trying to recall if i've seen them by any maker. Some OGs might be able to chime in on that.

That bunka is sweet. It's been up there for a bit. CKTG had a 210 gyuto that was a 220ish and i think ~53mm tall. It was something i was considering, but hasn't restocked.

If you fix it on your own, you will love it more.

Yeah- there's no wrong answer. I'm not a super skilled sharpener, but i have attempted to change an asymmetrical bevel to even and it's not something that was worth it to me. Performance wise it wasn't better and I had to shave off more height than if i was to just thin it. If i had to have it 50/50...

Altadan wrote: ↑Wed Dec 21, 2022 11:29 am What?!

What happened to this place, when a SS Clad Toyama is left UNSOLD for $300???

Agreed. Used to be a lot of action here less than a couple years ago.

also, sometimes the lacquer moves around a bit. just gotta look for it and keep with it.

Don’t sell it quite yet. Your stones will eventually dish. I love mine and use it only for flattening my stones. It’s amazing how much better the Atoma is than the CKTG plate-faster and less clogged.

No. Neither. I'd take two good splash -n-go cutting stones like the Shapton Pro 320 and the 1k. I'd also take a low grit diamond plate or course sandpaper to start the progression. The Naniwa stones you mention do not cut as well as the Shaptons. I second this almost exactly. I've found when i'm sh...

Without too much context- Yoshikane SKD are fantastic knives- performance, details, appearance. Sharpens/acts like a carbon- can get super sharp, ease of sharpening (deburring), semi stainless/slow patina, thick out of the handle with nice taper to tip, ridiculously thin behind the edge and great fi...

That's so cool.

At an even higher level, there's vitrified diamond stones... Been looking to get one of them used.

I have a 1k naniwa diamond resin and it's fine. It's fast and is clearly designed with PM steel in mind. I don't like the feedback- it's kind of hard to 'feel' what's going on. Feels even smoother than a shapton glass stone in the same grit. My sharpening skills aren't the greatest tho. It does seem...

I have a Sukenari HAP40 and it's pretty great. Thin grind, fit and finish are top notch. Maintains functional sharpness for a really long time. The Anryu is a great performer and is unbelievably priced. Kind of midweight grind but thin behind the edge. AS steel holds an edge better than the simple w...