mauichef wrote: ↑Tue Jun 05, 2018 4:59 pm
I can no more answer this question than a "what's your favorite album" question.
For me it's Impossible to do as it is so time and circumstance dependent.
That's easy, it's In Rainbows by Radiohead or Deliverance by Opeth or Funeral by Arcade Fire or Bringing It All Back Home or The River or Crooked Rain or...
"Time and circumstance" indeed.
Sorry, back to regular scheduled programming, Internet Knife Talk.
Ziggy Stardust and the Spiders from Mars by David Bowie.
jbart65 wrote: ↑Tue Jun 05, 2018 1:30 pm
I am guessing, Jeff, that if I got 10 versions of a Tanaka Sekiso, one or even none would match the one I have. I just seem to have gotten a particularly good version.
Reactivity is almost nil now. I sharpened recently for the first time in awhile. Takes a great edge easily with just a touchup on a Meara. Holds it a long while too.
Does everything I want. Tip seems sturdy but is thin enough for detailed work. Heel is powerful; Altadan says his has some trouble with winter squash. Mine has none. It's got a bit of a belly so it's good for rocking herbs, but it's a surprisingly good chopper. Separation is well above average despite a Damascus finish.
Every time I get a new knife, I compare it to the Sekiso. Time and again, it beats out the newcomer or at least holds its own. The only knife I've used recently that has wowed me just as much, though for very different reasons, is the Shibata AS. Thing cuts food like I am carving air! The laser among lasers.
I will back J’s comment on the Shibata AS. This is the laser amongst lasers. I’ve tried several lasers and none compares. This thing splits cabbage without resistance. It’s like the cabbage head explodes as you stroke the knife down. It beats the Kono lasers( w2 and hd) in this regard. It holds its edge and ain’t too dainty for rocking on herbs. I suggest everyone try it! And that’s not a request, it’s a demand to all knife lovers!!!
My favorite knife is my Kanehiro 240mm AS gyuto. It does everything with exceptional finesse and no fuss.
Sweet potatoes? No sweat.
Hubbard squash the size of my head? Bring it on.
Portioning proteins? Mincing garlic? Fine chiffonade on herbs? Check. Check. Check.
The nashiji finish is beautiful, and stainless cladding makes maintenance a breeze. The steel keeps a usable edge in a professional kitchen for what seems like ever. The profile is very versatile. I use this knife for 5 hour prep sessions followed by dinner service on the line. As my collection has grown and I continue to try new knives through friends and colleagues, this knife is still the one I would grab if I could only have one.
I view the Kanehiro line of knives as the magnum opus of Hiroshi Kato. Why he gets overlooked in comparison to the makers of Shigs and Katos is beyond me. Great profiles, great edges, great fit and finish, great performance, all at a reasonable price.
If I were a pro, the Kanehiro AS and Kamo R2 would be my knives of choice for their versatility and edge retention.
I know Kato's son is likely making most or all of these knives these days, but the earlier Kanehiros are some of the finest knives I've used.
I've got a new Kanehiro ginsan 240 that I suspect is made by the son. It's lighter and slimmer than the older versions and bears a definite similarity to other knives I know that Yoshimi makes. If so, it would seem the son is really finding his groove now. My Kanehiro ginsan is a helluva performer.
The older I get the harder this question gets. I have been collecting for 8 or so years and whatever I did not like I sold. Now I have a bunch of knives that I really like and any knife could take the top spot on any given week.
Kalaeb wrote: ↑Wed Jun 20, 2018 9:09 pm
The older I get the harder this question gets. I have been collecting for 8 or so years and whatever I did not like I sold. Now I have a bunch of knives that I really like and any knife could take the top spot on any given week.
+1
I tend to grab a different knife nearly every night now.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
I had high hopes for this Takeda but just sold it, I'm not sure the grind was right and I always found myself putting it down to use another knife. https://www.chefknivestogo.com/tastclgyex.html
The Nakiri I keep coming back to and using on a daily basis. It's bloody sharp and very easy to use: Shiro Kamo AS Nakiri. (Bought here but I guess no longer stocked)
160mm