Search found 1718 matches

by jbart65
Thu Sep 19, 2019 5:46 am
Forum: Knife Recommendations
Topic: stainless workhorse recommendation
Replies: 10
Views: 225

Re: stainless workhorse recommendation

That said, Tanaka is my favorite Smith and his knives just work. I just picked up his VG10 240, and hot damn, it’s the best VG10 I’ve encountered (I also used the 210 version). Feels and cuts like a laser and came as sharp as most of my carbon knives. I’d be comfortable with that in the kitchen too...
by jbart65
Wed Sep 18, 2019 10:32 pm
Forum: Knife Recommendations
Topic: stainless workhorse recommendation
Replies: 10
Views: 225

Re: stainless workhorse recommendation

Thanks for the responses, guys. Leaning towards the Kanehiro or Kato but I’m going to consider those Kohetsus also. To clarify, the cooks at my job know not to use any of my stuff without asking, but I do occasionally have to leave my station unattended without nicely putting my knife away, and it ...
by jbart65
Wed Sep 18, 2019 10:07 am
Forum: Knife Recommendations
Topic: stainless workhorse recommendation
Replies: 10
Views: 225

Re: stainless workhorse recommendation

This is a tough question. It’s one thing to suggest a knife for you, but a knife you don’t have to worry about when leaving in the prep station for others? That depends on the skills of your co-workers. I am a big fan of ginsan. I’ve tried almost every ginsan knife sold. I owned the Saji 240 and sti...
by jbart65
Wed Sep 18, 2019 9:31 am
Forum: Knife Recommendations
Topic: Back again for another recommendation
Replies: 20
Views: 454

Re: Back again for another recommendation

I think the talk about the Koishi being fragile relates to the thinness of the tip for users who aren't used to Japanese knives. For skilled and experienced users it's no issue at all. What strikes me about the tip is not just its profile and thinness, and hence precision, but the metal’s ability to...
by jbart65
Tue Sep 10, 2019 9:51 pm
Forum: Knife Recommendations
Topic: Back again for another recommendation
Replies: 20
Views: 454

Re: Back again for another recommendation

My Koishi has the best tip of any of the some 100 knives i’ve used or owned. Finish is a bit sticky when new, but it’s a helluva knife.
by jbart65
Tue Sep 10, 2019 9:49 pm
Forum: General Discussion
Topic: Konosuke Updates
Replies: 1337
Views: 155571

Re: Konosuke Updates

I figured. I am puzzled as to why the MM B2 knives are 50 mm tall, but Konosuke ginsan knives tend to run much shorter. I am sure you have a good reason. Thanks for answering. Guess I’ll have to settle for ... an SKD! I'm so sorry about the late answer.. Let me tell the reason. The blacksmith of MM...
by jbart65
Mon Sep 09, 2019 10:00 pm
Forum: General Discussion
Topic: Show us your new handle
Replies: 236
Views: 18704

Re: Show us your new handle

Finally had my Gassan 210 B2 (really 218mm) redone by Tim (timos). Superlative effort. I wanted a somewhat lighter handle so it’s a bit shorter than some of my others, but it’s right in my wheelhouse. As Tim describes it: The bog oak frame is a few thousand years old. This stuff comes with a certifi...
by jbart65
Mon Sep 09, 2019 9:35 pm
Forum: "Tim Johnson Knives" Handcrafted in Oxford, MA
Topic: 2019 Customs and WIP Stuff
Replies: 29
Views: 4161

Re: 2019 Customs and WIP Stuff

The Gassan is mine. Tim did a fantastic job. I hated the stock handle after awhile, but the knife itself is my favorite 210. It’s actually 218 mm.

The handle not only looks great, it feels great in the hand. The sides are flat and top/bottom somewhat rounded.
by jbart65
Sun Sep 08, 2019 5:17 pm
Forum: Sharpening Advice
Topic: White steel vs. Tomatoes?
Replies: 26
Views: 562

Re: White steel vs. Tomatoes?

One year I made a big party batch of salsa and the tomatoes killed the edge of my Masamoto KS within minutes. Out came my TF in relief. Pretty sure it was the heat treat that gave the TF the staying power to finish the job and still retain a great edge. Slicing a tomato or two, though? My serrated b...
by jbart65
Sun Sep 08, 2019 5:10 pm
Forum: New Arrivals
Topic: Kurosaki Fujin
Replies: 28
Views: 3498

Re: Kurosaki Fujin

It's probably unfair of me to comment much since I didn't use the Fujin AS, but it didn't seem worldly different than Kuro's Kurouchi AS or the Richmond (later Kurosaki) laser. I just didn't feel any need to keep it. Part of my reaction may have been result of handling the knife. The out of box edg...
by jbart65
Sun Sep 08, 2019 5:01 pm
Forum: Knife Recommendations
Topic: High end worthy gyuto
Replies: 34
Views: 640

Re: High end worthy gyuto

Does vg10 perform as well as r2 when done by the right Smith? I’m asking this for myself since I’m seeing vg10 gyutos with Sanyo characteristics ... a one more knife wish list. Have plenty of good guidance from the board in the event that the tall gehei petty is a hit and my wife’s cousin expresses...
by jbart65
Fri Sep 06, 2019 6:31 pm
Forum: Knife Recommendations
Topic: High end worthy gyuto
Replies: 34
Views: 640

Re: High end worthy gyuto

Less experienced than you are now, ok, but I bet you knew how to handle a carbon knife by then already. It certainly didn’t hurt when you went custom. A stainless knife may be easier to care for, but a Japanese or high-end custom knife from American makers still needs more care than mass-market knif...
by jbart65
Fri Sep 06, 2019 5:45 pm
Forum: Knife Recommendations
Topic: High end worthy gyuto
Replies: 34
Views: 640

Re: High end worthy gyuto

Well, Rob, the Takayuki definitely fits the bill. Aesthetically it’s refined simplicity. Really a work of art. I personally think the Kamo is a helluva looker too, esp with a custom handle. Heck, the Kurosaki Fujin VG10 I just bought has dazzling looks and Kono-like refinedness. Arguably Kuro’s most...
by jbart65
Fri Sep 06, 2019 5:03 pm
Forum: Knife Recommendations
Topic: High end worthy gyuto
Replies: 34
Views: 640

Re: High end worthy gyuto

Heck, I’d start with the Harukaze 240 ginsan, Bill. Can’t beat it for $130.

If that knife whets his appetite, the Saji ginsan is terrific. So is the Takayuki Damascus or Kamo R2.
by jbart65
Fri Sep 06, 2019 11:08 am
Forum: Knife Recommendations
Topic: MIYABI BLACK 5000MCD67 for $200 is it a good deal?
Replies: 11
Views: 296

Re: MIYABI BLACK 5000MCD67 for $200 is it a good deal?

Miyabi is the best of the brands supported by the large knife makers in my view. The Birchwoods are pretty good. But I find them too heavy, not quite as sharp or as thin, and not as good a value of many knives found on CKTG and the like. The $350 list price for the Miyabi Black before sale is ridicu...
by jbart65
Wed Sep 04, 2019 11:50 am
Forum: Knife Recommendations
Topic: Looking for tall stainless gyuto
Replies: 20
Views: 665

Re: Looking for tall stainless gyuto

So--between the https://www.chefknivestogo.com/shkar2gy24.html,Shiro Kamo and https://www.chefknivestogo.com/kosg2gy24.html,Kobayashi --Which would you suggest? Both knives cost around the same, made from the same steel, weigh the same, both are good all-round knives suitable for all cutting styles...
by jbart65
Wed Sep 04, 2019 11:29 am
Forum: General Discussion
Topic: Re: Konosuke Togatta questions
Replies: 32
Views: 702

Re: Re: Konosuke Togatta questions

The steel on the GS line was quite good. If the steel on the plus line is even better, I have to believe it it would perform superbly. Like Igalor, I don't get caught up in steel. Profile is, by far, the first thing that I look for now. Having said that, steel does matter to me. For instance, I don'...
by jbart65
Wed Sep 04, 2019 11:21 am
Forum: General Discussion
Topic: Konosuke Updates
Replies: 1337
Views: 155571

Re: Konosuke Updates

I've always been curious about this as well, great question. It is the only reason I have yet to pick one up myself. I'm pretty sure that only the first run of B2s were over 47/8mm tall. So I'd suspect that once that run went through, the profile was "corrected" and both lines were set to be the sa...
by jbart65
Tue Sep 03, 2019 9:43 pm
Forum: Knife Recommendations
Topic: Looking for tall stainless gyuto
Replies: 20
Views: 665

Re: Looking for tall stainless gyuto

The only caution I would give you with the Kamo is that food release is just good but not great with the gun metal Damascus and the profile has a decent amount of belly (which may be a good thing since you like to rock). It is a wonderful knife, top notch smith using steel that holds an edge with t...
by jbart65
Tue Sep 03, 2019 9:37 pm
Forum: General Discussion
Topic: Ginsu Knife
Replies: 15
Views: 410

Re: Ginsu Knife

I see. Decent knives, but you should try or buy a top knife from CKTG if you get a chance or obtain the funds. I think you’d find yourself quickly losing interest in a Ginsu. (-: