Chefknivestogo Forums

I’d like to sell or trade my gesshin heiji semi stainless suji 240mm w heiji saya. Actual length is 250mm x 36mm (it’s really a 10 inch suji basically) very thin behind the edge, seems to be somewhat lighter than most heijis. I paid $475 for it bnib 2 monthes ago. Just looking for $360 shipped. Open...

I’m actually curious how the Swedish stainless KS sharpens in general. What’s it like? Kono and ginga stainless?

It’s really great to see kono HD westerns reappear. Any chance we’ll see some HD 240mm-300mm sujis appear anytime soon? Wa or western?

Saya included or no?

Is GS+ steel sld? I reread the product page and the cladding is semi stainless...interesting.

I much prefer true grit yahiko 240? grit over pink brink before moving to cerax 320.

I’ve never resented shun for the steel or the handles or the cheap dammy....for me it’s all about the truly horrible profile. Like 4% of all the food I cut I use a rock chop and yet the shun profile in a way encourages the user to rock chop everything.

I’ve owned Atleast a dozen gesshin stones over the years. It’s really impossible to generalize their properties as they’re all designed with different characteristics and features. Gesshin 2k is a little overrated I think, much prefer Jon’s splash and go 1200. 5k isn’t special. 3k splash and go suck...

Makes me want to pick up a MM! Thanks for sharing.

Well, knives don’t turn into gold because Yoshida placed his hands on them. His magnum opus remains.
That’s an interesting tidbit of information.

Without a doubt the best knives under the Yoshikane brand were made before Yoshida San retired in 2013 and also were made by him. Today they’re still fine for what they are, bang for the buck sorta thing. But today we see a much different level of craftsmanship. The old Damascus v2 and wh2 knives we...

Man, I went through process 3 times and finally I realized I never selected ground shipping therefore the order wouldn’t process. Can’t help but wonder if I had a chance.

Yes, and I’ve read that the letters indicate the smiths and sharpeners behind the lines not the brand line or anything like that.

I’m wondering if the Y stands for the famous Tsuneo Yoshida that retired several years ago. A swan song performance perhaps?

Where does this knife sell new for $380 at? They can be had for much less than that.

Depending on what kind of stone youre using, they may need to be flattened in order to be effective. Lots of soakers load and until the loaded surface of the stone is clean again they will not cut properly. Kitayama and rika 5k are 2 pretty extreme examples of this. Those stones will suck to use if ...

I’ve never actually used R2 but have used plenty of ginsanko, sld, skd, aebl, “swed stainless”, etc etc etc...
So far I’ve found ginsanko and skd steels to sharpen up the easiest and quickest. Is R2 more like sld?

You can also even soak your grits overnight before you cook them. I think they cook more evenly this way as some water is already absorbed.

The way that grits are cooked can be pretty contentious. Lots of people like slow and low, but I prefer to boil them until thickened-either way it’s important not to overlook grits(can’t stand mushy grits). I use chicken stock or atleast chicken base with grits although most people I know like milk....

Maybe take a look a ginrei/ shihan knives. Similar geometry but without the huge spine.