Chefknivestogo Forums

In person knife shops, that must be something else. The closest I've ever come is in an in person knife shop that just sells pocket knives.

It didn't specify, but given the price and style I believe it was the son. I bought them in 2018 from cktg
9found the old email to be sure)

I have a couple of Hinoura knives I bought from CFTG and was thinking to add a third, but it seems like his stuff is out of stock not just in CKTG but everywhere. Has he hung it up or something?

Probably my second most performed knife task is segmenting citrus fruit. I would think with their abundance of single bevel knives, perhaps the Japanese have some knife designed to make this as fast as possible?

It is in fact a reference to Tintin. It was the name I chose for an e-mail address when we first got the internet at home I think at this point more than 20 years ago. I still have all of them from when I was a kid (I even have Lake of Sharks). Thanks for the tip btw. And yes, my preference is stain...

Does anybody know if there is a Japanese term for the knife construction that is a carbon steel clad in a stainless steel?

I hope this question won't be seen as offensive, as this site is run by a knife store and a benefit to us all, but I figure it's not like CKTG has to worry too much about people flying to Japan to buy their knives instead. I have 2 Hinouras already form CKTG. I will be in Tokyo, Osaka, and Kyoto - i...

Find some heirloom tomatoes (saucing variety) and grow them. I have two varieties in my crop that are both fabulous and I get 6-8 small to medium tomatoes a day. The problem is around here most of the growing season is actually too hot for tomatoes. Tomatoes won't set fruit over 90F, and most of th...

Cooking for flavor, keep the seeds, cooking for smoothness or appearance, ditch the seeds. I know people say the guts are supposed to make the tomato more savory, but to me it just tastes worse. Maybe I'm alone in that, but at any rate you can strain out the seeds but keep the gel and you'll get th...

You'll notice that every maker of stainless cookware excludes damage from salt pitting from their warranty coverage. It really doesn't matter what make of pan it is, as long as the pan was made with chromium in the stainless steel, it can happen, but in order to happen at the same time as the salt i...

Pretty sure this thread was started by a bot, but I didn't see anybody note the correct reason not to salt water until it is boiling - salt in cold water can cause pitting in your pan.

Anybody who feeds you the seeds and juice sac does not care what he feeds you.

If anybody comes into this thread in the future considering the Hinoura - I would say it is worth paying for the sharpening service. Even after touching it up on an 8000 grit, I was a bit luke warm on the knife. It would shave, it just wouldn't shave for long and even when shaving sharp it just didn...

That's exactly what I was asking. Thanks.

I did some research and I've figured out how to apply a kasumi finish, but when I sharpen should I sharpen the entire blade area below the KU finish and then reapply the kasumi for appearance, or do I do my cutting edge at a slightly steeper angle than where the kasumi is and only sharpen in a way t...

I learned two things today: the gray finish is called kasumi and it is done to the knife through the use of finger stones. Here I thought I knew about sharpening. What is the proper way to do this, dull the whole edge with a finger stone and then sharpen it on my shapton stones at an angle that leav...

So, if anybody is curious about my Hinoura Tscuchime 210mm gyuto: Mine weighs in at 5.21 oz and has a blade length of 203mm. It widens at the very rear of the spine, but measuring the spine thickness above the rearmost part of the blade I get 3.0mm, but just a quarter of the way down it is down to 2...

It's not that I don't get why someone would pay $500 for a knife, it's that I don't get why people only want to spend their $500 on this particular maker's knife when there appear to be so many great blacksmiths making knives in Japan.

I was thinking in terms of single bevel.

Maybe it's because I've never handled one, but I don't get what all the fuss over them is anyway. I do hate a flipper, and while certainly run like a shrewd business, and not at all workable here, just because businesses being businesses was brought up - I do like that Ferrari handled flippers by sa...