Search found 1661 matches

by jbart65
Wed Apr 17, 2019 12:38 pm
Forum: Knife Recommendations
Topic: 210 or 240 Gyuto? Can't decide!
Replies: 21
Views: 473

Re: 210 or 240 Gyuto? Can't decide!

Ultimately I think it's best to have a few knives of different sizes. Start out with a 240 and get a 210 later. Your views on chopping, I have to admit, made me laugh. Experienced cooks, like many of us on this site, are quite proficient and efficient at chopping. I am not this good, alas, but may I...
by jbart65
Tue Apr 16, 2019 2:52 pm
Forum: Make It Sharper
Topic: Tanaka B#2 Damascus thinning
Replies: 8
Views: 329

Re: Tanaka B#2 Damascus thinning

Had the Ice 240, sold it to get the Ice bunka. Decided I liked the gyuto better. Sold the bunka and got a new Ice 240. I do stuff like that. (-: My Ice 240 weighs around 5.5 oz, methinks. Makes a huge difference compared to a knife that weighs 7 oz or more. The best cutter I've ever used was a Shiba...
by jbart65
Tue Apr 16, 2019 11:46 am
Forum: Knife Recommendations
Topic: 210mm or 240mm Gyuto/K-Tip Gyuto/Bunka with a nice, long flat spot?
Replies: 8
Views: 377

Re: 210mm or 240mm Gyuto/K-Tip Gyuto/Bunka with a nice, long flat spot?

I've owned two Yahiko Nashiji 240s and one of the Kurouchi 240s and used the Hammered as well. The Nashiji and Kurouchi are made by one smith (Yoshikane), the Hammered by another. The Nashiji and Kurouchi are arguably the flattest gyutos on CKTG. Both have excellent grinds and thin tips. The Kurouch...
by jbart65
Mon Apr 15, 2019 11:48 am
Forum: New Arrivals
Topic: Kurosaki Fujin
Replies: 20
Views: 474

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 edge...
by jbart65
Sat Apr 13, 2019 6:01 am
Forum: New Arrivals
Topic: Kurosaki Fujin
Replies: 20
Views: 474

Re: Kurosaki Fujin

I haven’t used either one. The VG10 would have been the first knife I bought mainly for looks. I am searching out for the ideal stainless blade, and the Fuji being a Kurosaki, i figured i’d give it a shot. The AS has a kurouchi finish and lacks a Damascus. I could tell from the edge and profile, how...
by jbart65
Fri Apr 12, 2019 6:48 pm
Forum: New Arrivals
Topic: Kurosaki Fujin
Replies: 20
Views: 474

Re: Kurosaki Fujin

The AS versions are in. I bought one by accident thinking it was the VG10 version.

Nice looking but not as nice looking as the VG 10. I returned mine, but I did notice the edge was not as crisp as what usually comes out of Takefu. Otherwise seemed like a Kurosaki.
by jbart65
Wed Apr 10, 2019 10:51 am
Forum: Knife Recommendations
Topic: 210 or 240 Gyuto? Can't decide!
Replies: 21
Views: 473

Re: 210 or 240 Gyuto? Can't decide!

Not much else to say. A 9.5 inch Japanese knife will seem so much easier to use and cut with than a German 10-inch knife. Almost like two different species.
by jbart65
Wed Apr 10, 2019 10:50 am
Forum: Knife Recommendations
Topic: Looking for versatility and edge retention
Replies: 12
Views: 348

Re: Looking for versatility and edge retention

Not many regulars have tried Kajiwara, it seems. Very little talk about them, but they look good. A bit heavier for the size, yes, but if it has a good convex grind it should cut exceedingly well.
by jbart65
Tue Apr 09, 2019 5:39 pm
Forum: Make It Sharper
Topic: Tanaka B#2 Damascus thinning
Replies: 8
Views: 329

Re: Tanaka B#2 Damascus thinning

I was almost too scared to sharpen it, Dan, for the longest time. Thought the clock would strike 12. That’s what a great grind can do. Good thing mine has AS-like retention. Finally sharpened this weekend and ... still not midnight. Cuts as well as ever. Got me a 210 and 240 Tanaka Nashiji recently ...
by jbart65
Tue Apr 09, 2019 11:05 am
Forum: Knife Recommendations
Topic: Looking for versatility and edge retention
Replies: 12
Views: 348

Re: Looking for versatility and edge retention

I also like the Makoto best. A bit flatter than the Harukaze and a little sturdier while still being thin. The Harukaze is bit curvier and rocks better, but it's not quite as good at chopping. The Anryu is somewhat in between but closer to the Makoto. Mind you, I did sell my Makoto after a side by s...
by jbart65
Tue Apr 09, 2019 10:57 am
Forum: Knife Recommendations
Topic: 210 or 240 Gyuto? Can't decide!
Replies: 21
Views: 473

Re: 210 or 240 Gyuto? Can't decide!

I owned a dozen 240s and a pair of 210s. I use my 210s a bit more than I did, say, a year ago since I am mostly cooking for two now. But I still prefer 240s for speed, efficiency, chopping, rocking. A 240 just has more clearance. Most of my 240s are mid weight, less than 7 ounces. I find knives in t...
by jbart65
Mon Apr 08, 2019 10:16 pm
Forum: Make It Sharper
Topic: Tanaka B#2 Damascus thinning
Replies: 8
Views: 329

Re: Tanaka B#2 Damascus thinning

Interesting, Dan. Chris is one of only four other people who have used my Sekiso. He liked it so much he got one himself, though he later sold the 240 and kept the 210. My grind seems to have a more classic convexing compared to your original. The tip feels thicker compared to my other knives, but i...
by jbart65
Wed Mar 27, 2019 11:20 am
Forum: General Discussion
Topic: Cancel my order fee
Replies: 41
Views: 1199

Re: Cancel my order fee

My two cents (FWIW) is that a policy that charges a $5 cancellation fee once it’s been picked from inventory is fair. I think most online retailers won’t let you cancel orders once they are coded as “preparing for shipment” and just ship you the product forcing you to return it. This is basically w...
by jbart65
Tue Mar 26, 2019 10:22 am
Forum: Knife Recommendations
Topic: First gyuto recommendation
Replies: 4
Views: 258

Re: First gyuto recommendation

The Wakui is also sold on CKTG, if I am not mistaken, under the Ittu Ryu brand. https://www.chefknivestogo.com/ithawh2gy24.html Don't get the Tanaka Kurochi. The Tanaka Nashiji is far superior and just a tremendous all-round knife. I prefer the Yuki to the Wakui, but it's a close call. The Yuki migh...
by jbart65
Tue Mar 26, 2019 10:14 am
Forum: Knife Recommendations
Topic: Recommend my 1st quality work kmife
Replies: 22
Views: 647

Re: Recommend my 1st quality work kmife

I think 60 mm is too tall for most knives. The Takedas make it work because of light and thin they are. I would have recced the Tanaka nashiji and Matsubara Blue, but neither are in stock except for custom handles. They are stainless clad and the edges don't require a lot of care. The best fully sta...
by jbart65
Tue Mar 26, 2019 9:55 am
Forum: General Discussion
Topic: Cancel my order fee
Replies: 41
Views: 1199

Re: Cancel my order fee

I totally understand the frustration, but I do think this is a bad idea. It might actually limit sales and cause customers to hesitate. I would suggest two alternatives. One, just go ahead and ship the product and tell the customer the product already shipped or that Elvis has left the building. The...
by jbart65
Mon Mar 25, 2019 7:24 pm
Forum: General Discussion
Topic: Shapton full thickness glass stones
Replies: 27
Views: 650

Re: Shapton full thickness glass stones

The glass adds cost? Seems like a waste to me. I’d like bigger stones that more easily fit a holder.
by jbart65
Sun Mar 24, 2019 9:43 pm
Forum: General Discussion
Topic: All Clad handles are super uncomfortable
Replies: 27
Views: 636

Re: All Clad handles are super uncomfortable

I’ve heard these complaints about the handle before, but like Rob I’ve never noticed.

The rivets don’t bother me either. Only if I were to sell a pan would that be the issue. Cleaning around the rivets is a pain and almost requires you to scratch the pan.
by jbart65
Tue Mar 19, 2019 12:12 pm
Forum: What's Cookin' ?
Topic: Salt suggestions
Replies: 21
Views: 490

Re: Salt suggestions

I have tried a lot of salts, but I mostly stick to Diamond Crystal for cooking. I use a few different finishing salts such as Maldon, pink Himalaya and genuine Fleur de Sel, but only for a limited number of dishes on which they actually improve flavor or texture. Smoked salt similarly has limited us...
by jbart65
Tue Mar 19, 2019 11:47 am
Forum: General Discussion
Topic: Vote on in stock out of stock feature
Replies: 38
Views: 741

Re: Vote on in stock out of stock feature

I think that settles it. One.