Search found 1725 matches

by Chefspence
Sun Jan 13, 2019 8:05 pm
Forum: General Discussion
Topic: semi steel makers?
Replies: 15
Views: 198

Re: semi steel makers?

Aren't the Mazaki and YS pretty similar profiles tip forward? I have the yoshihiro version of the mazaki 210 and the YS has reminded me a lot of that knife. ehh. +5mm length, but the 50-51mm height is what does it. In length it may not be much, but with height its a world difference for me. 220 is ...
by Chefspence
Sun Jan 13, 2019 8:01 pm
Forum: General Discussion
Topic: All hail the mighty Anryu.
Replies: 19
Views: 432

Re: All hail the mighty Anryu.

Still have yet to try one. Always on my mind though. I do find that the Gihei b2 performs excellently on the same veggies and roots you described. I’d like to do a comparison. Have you used the Gihei yet? I’m also a sucker for the hammered look. Gotta try it sometime Nope. Haven't had the pleasure ...
by Chefspence
Sun Jan 13, 2019 2:18 am
Forum: General Discussion
Topic: All hail the mighty Anryu.
Replies: 19
Views: 432

Re: All hail the mighty Anryu.

Still have yet to try one. Always on my mind though. I do find that the Gihei b2 performs excellently on the same veggies and roots you described. I’d like to do a comparison. Have you used the Gihei yet?

I’m also a sucker for the hammered look. Gotta try it sometime
by Chefspence
Sun Jan 13, 2019 2:14 am
Forum: General Discussion
Topic: brussel sprouts
Replies: 23
Views: 397

Re: brussel sprouts

You can try lining them up together on a board and cutting more than one at a time, but Brussels aren’t all the same and the stems differ in length. Unfortunately, the best way is one at a time, mostly for quality control and to not lose much of the product.
by Chefspence
Sun Jan 13, 2019 2:09 am
Forum: General Discussion
Topic: How do you decide between 210 and 240mm gyutos?
Replies: 25
Views: 406

Re: How do you decide between 210 and 240mm gyutos?

As a pro and home cook, I rarely use anything bigger than 210. I have one 240 and rarely use it. Just depends on ingredients. In my food truck there’s little room, so a 210 or santoku are my go to. At home I have nothing larger than an 8”. At the restaurant, I only use 240 for cabbages or larger ite...
by Chefspence
Sat Dec 15, 2018 11:49 pm
Forum: Classifieds
Topic: WTS: Gesshin Heiji Semi-Stainless 240mm Gyuto
Replies: 7
Views: 367

Re: WTS: Gesshin Heiji Semi-Stainless 240mm Gyuto

faverodefavero wrote:
Sat Dec 15, 2018 10:25 pm
Interested on a trade of sorts ?
Aren’t you supposed to be selling? :lol:
by Chefspence
Sat Dec 15, 2018 11:43 pm
Forum: General Discussion
Topic: How about this idea?
Replies: 56
Views: 1049

Re: How about this idea?

...but that is WAY more spine sweep than most gyuto patterns... ...Way to much flat. Agree on both. If working from that drawing I'd like to see the tip raised slightly to lessen the humpback spine drop some and to add slightly more curve to the edge. What he said. Seems super flat with a very low ...
by Chefspence
Sat Dec 15, 2018 11:30 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1944
Views: 82183

Re: Show us your new knife!

Ironic that this one went from Pensacola, Florida to Denver, Colorado, and then back to Pensacola. Comet 225 x 52 1095 wide bevel honyaki wa-gyuto. https://i.imgur.com/6V4khek.jpg Steel: 1095 High Carbon Honyaki Edge length: 225 mm Total length: 360 mm Weight: 204 g Height at heel: 51.60 mm Spine t...
by Chefspence
Sat Dec 15, 2018 12:55 am
Forum: Bensbites
Topic: 2018 Handles
Replies: 111
Views: 7276

Re: 2018 Handles

Bensbites wrote:
Fri Dec 14, 2018 2:46 pm
Black palm, curly redwood and fiddleback maple. Hot damn...

Image
Those are mighty fine my man!
by Chefspence
Sat Dec 15, 2018 12:45 am
Forum: New Arrivals
Topic: Mazaki White #2 Kurouchi Gyuto 240mm
Replies: 6
Views: 341

Re: Mazaki White #2 Kurouchi Gyuto 240mm

ChefKnivesToGo wrote:
Fri Dec 14, 2018 6:32 pm
Sue was packing one up today and she called me over and said “I like this knife!” Hahahahah
That’s a great endorsement!
by Chefspence
Sat Dec 15, 2018 12:25 am
Forum: General Discussion
Topic: Daovua Leaf Spring 240 Video
Replies: 35
Views: 1012

Re: Daovua Leaf Spring 240 Video

Cutuu wrote:
Fri Dec 14, 2018 9:31 pm
Altadan wrote:
Fri Dec 14, 2018 4:05 pm
So,
When can we expect the barefoot fellow to achieve an S-grind a la Takeda? :D
I like your thinking ;) .
Double that
by Chefspence
Sat Dec 15, 2018 12:22 am
Forum: General Discussion
Topic: Takeda owners only
Replies: 27
Views: 653

Re: Takeda owners only

I agree that the profile is super curvy on the 210, but it’s actually quite easy to get over with technique. I love my Gihei for its flat, I bought the Kuro as laser believing it had a good flat, though it’s got very little, though quite easy to chop with. As much as I like some flat on the heel, I ...
by Chefspence
Fri Dec 14, 2018 11:28 am
Forum: Classifieds
Topic: WTS: Takeda Classic AS Medium Gyuto
Replies: 24
Views: 1122

Re: WTS: Takeda Classic AS Medium Gyuto

CacahuateSommelier wrote:
Fri Dec 14, 2018 11:04 am
Chefspence wrote:
Thu Dec 13, 2018 11:07 pm
Wth is a large then? :lol:
300 x 89 gyuto 😂.... jk... idk
That would be somethin :)
by Chefspence
Fri Dec 14, 2018 12:53 am
Forum: Knife Recommendations
Topic: Precocious new chef looking for small gyoto
Replies: 5
Views: 243

Re: Precocious new chef looking for small gyoto

Mark has a great rec! I also agree with ogerbash. For shorter knives, I prefer a santoku with some height. 180 gyuto are usually short. The only thing I don’t totally agree with is a 240. I use a 210 almost exclusively in a pro environment. I only use a 240 on things as large as cabbages or squashes...
by Chefspence
Fri Dec 14, 2018 12:08 am
Forum: Knife Recommendations
Topic: Pro looking for a new workhorse
Replies: 39
Views: 1003

Re: Pro looking for a new workhorse

I’ve mever heard anything bad about kanehiros, maybe just that the tip isn’t super thin, but do you need that for a workhorse? I’d say no. I’ve yet to try one, but always wanted to. I wonder if the op wants more flat than belly? Or maybe I missed it in the conversation here. I can say though, that t...
by Chefspence
Fri Dec 14, 2018 12:02 am
Forum: Knife Recommendations
Topic: Pro looking for a new workhorse
Replies: 39
Views: 1003

Re: Pro looking for a new workhorse

Is the Kanehiro that much better that I should bring it back into the fold? I don't mind the price if it's that much better, and can take a beating. Both are great knives but if I had to use one knife for several hours everyday I'd prefer the Kanehiro. Is it worth $70 more than the Gihei? To some y...
by Chefspence
Thu Dec 13, 2018 11:38 pm
Forum: Knife Recommendations
Topic: Pro looking for a new workhorse
Replies: 39
Views: 1003

Re: Pro looking for a new workhorse

Is the Kanehiro that much better that I should bring it back into the fold? I don't mind the price if it's that much better, and can take a beating. --- Even considering the $70 difference, the Gihei Blue No.2 steel is tougher and IMO can take more of a beating - The Gihei Kanji says it all... http...
by Chefspence
Thu Dec 13, 2018 11:35 pm
Forum: Knife Recommendations
Topic: Pro looking for a new workhorse
Replies: 39
Views: 1003

Re: Pro looking for a new workhorse

Jeff B wrote:
Thu Dec 13, 2018 5:49 pm
With the Kanehiro out I'd go Gihei all the way.
+1
by Chefspence
Thu Dec 13, 2018 11:30 pm
Forum: Pass Arounds
Topic: Passaround - Mazaki White #2 Kurouchi Gyuto 240mm
Replies: 40
Views: 705

Re: Passaround - Mazaki White #2 Kurouchi Gyuto 240mm

Shit that was quick! Fine I’ll just buy my own :)
by Chefspence
Thu Dec 13, 2018 11:18 pm
Forum: General Discussion
Topic: How about this idea?
Replies: 56
Views: 1049

Re: How about this idea?

ChefKnivesToGo wrote:
Thu Dec 13, 2018 5:34 pm
I’m open to a tall 210mm Gyuto. Anyone have a good shape that we could all argue about?
How about Takedaish specs, but with a little more flat.
2-3 inches or so