Tsubaki Kori
Tsubaki Kori
https://www.chefknivestogo.com/tskobl2gy24.html
It's a real shame I'm tapped out right now because this sounds like it could be a pretty cool knife. There's the heel height so many people want on the KS profile. I could see these staying put for a while and I'd certainly consider picking one up at that point.
It's a real shame I'm tapped out right now because this sounds like it could be a pretty cool knife. There's the heel height so many people want on the KS profile. I could see these staying put for a while and I'd certainly consider picking one up at that point.
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Re: Tsubaki Kori
Agreed. I've considered it myself! Big buy in though. If it had come in at $350, I'd have hit buy instantly.
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
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Re: Tsubaki Kori
Looks like it has a stronger, proper "S" grind...the Doi have more of a strong convex, no?
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Re: Tsubaki Kori
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It is certainly a bit slimmer than the Doi - compare to my Masamoto KS...
Tsubaki, Doi & Masamoto KS
Re: Tsubaki Kori
That image did not display for me on mobile, but I can see it on desktop. The forum initially returned a sizing error when trying to to post it here, so I reuploaded to imgur. I'm not sure what the issue is, but imgur won't share it.
- mauichef
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Re: Tsubaki Kori
the coil shot looks very much like the KS that I studied/measured. Actually this looks to be the absolute closest to the masamoto ks of any others, including profile and geometry. very cool indeed!
a sandblast finish on the iron seems like a very strange choice, seems it would have significant maintenance issues.
a sandblast finish on the iron seems like a very strange choice, seems it would have significant maintenance issues.
Tim Johnson
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos
- mauichef
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Re: Tsubaki Kori
The write up is posted.
The grind is called a clamshell or HAMAGURI.
Japanese for “clam” or “clamshell,” it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is often produced by grinding on a slack grinding belt.
The grind is called a clamshell or HAMAGURI.
Japanese for “clam” or “clamshell,” it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is often produced by grinding on a slack grinding belt.
Re: Tsubaki Kori
The only way we're getting a passaround is if we buy it, either in whole or with the passaround auction method. There are only three of these things.
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Re: Tsubaki Kori
Aaaand they're gone. Someone post a review! Or don't if it is amazing as I don't think they're making more.
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
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