Chefknivestogo Forums

I bought a Takamura Chromax gyuto as a gift (the same one I asked about a few months ago) and this knife is crazy. I’m very, very impressed. It is an unbelievable knife for the price, maybe a better value than a Tojiro DP depending on the steel. It looks good, fit and finish are very good with only ...

I don’t have the guts to pop garlic with a knife. If I am not going to cut something, I prefer to use something else. I found a whole case of the bench knives that fit under a cutting board at a dollar store the other day and bought three more, so I’m good for a long time. I popped about fifty clove...

I need to make sure I get an MM while they’re relatively available. I want an example of Ms. Mori’s work.

I’m looking forward to the possibility of a Fujiyama, too. I have a handle in mind already if the knife comes without one, but I like all of the standard Konosuke handles, simple as they are.

Haha, do you think Kurosaki would sign my Konosuke Swedish sujihiki? Konosuke contractor for a day!

That is almost pornography.

Silica content in teak varies, if I recall correctly, based on age. It can be fine from experienced board shops. Cherry, walnut, and hinoki are still tops in my book, though.

That looks like my kind of killer gyuto. Very similar to the old funayuki that used to be offered but was dropped before I decided to pick one up.

Jeff’s is a good and important point. The Tanaka does not have a reputation for being extremely reactive like some iron clad knives, but it will almost certainly be as reactive as the ESEE where the powder coating has been worn off. I have a Tanaka yanagiba, from the kasumi rather than the Damascus ...

The Tanaka overwhelmingly fits your preferences best. It is not a thin knife, but it isn’t a clod, either. It is the knife I would suggest you buy.

I have a Harukaze 240mm on the way right now. If you would like I can access it on arrival. You’ve made what you want perfectly clear and you can get it: a 240mm reactive core middle to light weight gyuto with good food release and a good bit of belly. Unfortunately a thinner knife won’t drop food o...

Did you end up making a decision? No, just got back from a vacation and have to buy a new ac for the house. Have seen a couple prospects, but they seem to jump up in price so much when they have embossed kanji. Wondering if it’s really worth it. My mind immediately jumped to a Tadafusa or a Wakui.

Lamb freezes extremely well, so you may want to buy some chops or medallions before the urge hits. I have a little in my freezer right now.

Yes, I was referring to the stainless version of the Fujiwara. The FKM line is AUS-8 like a few other high toughness, lower hardness lines and the FKH is SK-4, which is a fairly low alloy carbon steel. The FKH line is apparently ground thicker, but I have not used them. There are some knives priced ...

Lamb is graded much like beef. Prime, choice, good instead of select, then lower grades that probably don't really interest you. I do think lamb tends to be quite good, "better" on average than beef. In the US most of the people who buy it expect something excellent. Most of the time peopl...

Bump. Takamura, Cut Brooklyn, Sugimoto #6 still available for sale or trade. The Richmond Ultimatum has had a reasonable offer, so make me a better one in the next two days if you want it. A bird in the hand is after all worth two in the bush.

I'm a little surprised this one is still here. It looks like a simple, extremely high performance no-nonsense gyuto for someone who wants a knife with minimal adornment, a good starting point for an experienced cook or a pro who doesn't work in insane volume. I'm thinking about picking it up and res...

It's a gorgeous handle that matches the aesthetic of the knife well, whether it's custom or semi-custom. Considering Konosuke contracts through the local woodworkers for handles and is in Sakai it wouldn't surprise me if this was an upgraded option offered by Kikumori commissioned through the same m...

Definitely a small chef knife, then, but maybe a 210mm for the spare ribs. I still like the Fujiwara FKM for it, though. For chickens... the Japanese answer is a honesuki, which is a purpose made chicken knife, but I like the Sabatier or Fibrox style you already have with just a little flex. You may...

To be clear I would have bought it with less heel height, so I am surprised it is still here seeing how popular more heel height is.

Yes, it was a particularly good deal. Those were being sold at cost; a comparable Ginga with Saya starts around $100 more and I think are still a fair deal.