Chefknivestogo Forums

I've not had any real time with an Anryu, but there are many here who find them great knives. But that and the Ryusei seem to have a lot of followers and the knives follow what I see as a visual preference. Most (all) of the knives Mark sells are very much on the high end of things. We are like the ...

I just sent Mark a picture of the belly of a 10" Sab my mom brought back from France in the mid 50's. Bit over 4 3/4" flat spot on the belly. ultimatums have about the same. My Masamoto 245 has just over 4" flat spot. Big difference with 3 bunches of scallions at a time Sounds like you need a 280 I...

I just sent Mark a picture of the belly of a 10" Sab my mom brought back from France in the mid 50's. Bit over 4 3/4" flat spot on the belly. ultimatums have about the same. My Masamoto 245 has just over 4" flat spot. Big difference with 3 bunches of scallions at a time

Ramen, you are on base with it. Thing is that I have a few "KS" knives (masamotos, a shi ate my cousin bought me, and a Doi, along with a Carter Hopkins and my Ultimatums). Thing is that I think Sabatier changed their profiles a little in the late 60's or early 70's, and most of the knives reflect t...

Is there anything that actually came close to being similar to this? The matsubara certainly wasn't in my opinion. Honestly, no, not really, lots of makers have tried to do similar shapes but usually failed in one of the other categories that made the KS a great knife. Either distal taper, grind or...

On break - early start as Rick has borrowed a truck and he is going to have Irish food for St Patty’s day. Since my duties were known yesterday (I’m just doing prep - get to go home about 10:00) I brought just my Ultimatum 240 (thinned by Chris) for cabbage and carrots. I’ll be slicing briskets abou...

The Richmond Ultimatum series had the true Sabatier profile with arguably better steel, and once thinned were better knives than either

After months of cooking with my Matfers,Debuyer's and a Mauviel,my Debuyer's took on a deep dark richer seasoning then did my Matfers.My Mauviel Omelette pan even took on a nice deep seasoning better then my Matfers.I did find that when I quit worrying about what oil or what seasoning method was be...

They are fabulous sabatier profile blades - used mine as main knives for quite some time. They are now held as collection knives. Still using my ultimatum for the most part - will be the cabbage cutter tomorrow at my second job. Got to make Irish food for several hundred - Rick has a truck for tomor...

I’m curious- are you assuming that because the guy is rather large, he may prefer a bigger blade, or has he expressed a desire for a bigger knife? The reason I ask is because I am a big person with large enough hands to comfortably palm a basketball, and I much prefer a 210 over a 240. I find them ...

Another Kohetsu blade to consider is the SLD - littlle taller than the HAP40 blades and stainless

https://www.chefknivestogo.com/kosldgy24.html

Like Drewski, I have great respect for my Kohetsu blades.

I'd also add the kurosaki AS and the Anryu B#2 to your list. Neither is in stock right now, but many folk here love their Anryu blades and I have similar worship for my kurosaki stuff - bot great all around workhorse blades that just keep cutting

Are you looking for a single stone (probably a combination stone) and a knife? I would recommend the Cerax 1K/3K combo stone - have purchased several from Mark - neices nephew, and daughter all have them, daughter uses hers at work ( she will inherit my stone collection, so she keeps hers small, but...

I would also suggest the Takamura - my brother got his first Japanese knife for Christmas this year. His wife bought it on my suggestion - did not think he needed a $500 knife, and he has not typically taken care of his knives, but he has started to learn some care with this one. I've used it a few ...

You keep getting me in trouble Mark - these are sweet

I would really like to see the results from a very high powered microscope. I'm wondering if it's possible that the carbides are actually being dulled by softer stones versus being sharpened by the diamonds There are images of said in link above. I would not say that the no lab rats are wrong, but ...

I am beginning to understand why so many love this stuff - looks marvelous

Could give the Kohetsu 240 HAP40 a go. It was one of my first proper J-knives, and I still love it. Different length, different steel, thinner, great price. https://www.chefknivestogo.com/kohawagy24.html Great suggestion - I just got back a set (210, 240, 270) from Bensbites with great custom handl...

Use mustard or vinegar to force a patina (martensite) on the surface - no more discoloration or taste. I mix the two to make a loose paste and have done it to many knives. Even with a stainless cladding, I will force a patina along the edge as it makes a good showpiece

All the products at Jacobson are great. They have flavored, etc and and their flake sea salt is a great finisher. Serious Eats, I believe, just did a piece on how to make your own sea salt flakes +1 on Jacobson salts. I even keep a little tin at my desk at work. There is so much good salt out there...