Typographical errors on the site.
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Re: Typographical errors on the site.
I just updated the photos on the same item page instead of starting a new page. I did this a few hours ago when I was at work so people could see the shape they sent me.
Also, I updated the copy to tell people this was version number two:
“This knife is the second delivery and they made a couple adjustments. First, the blade is more in a Bunka shape. Second, we asked them to not put the heavy coat of lacquer on the handles.”
- Kit Craft
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Re: Typographical errors on the site.
I mentioned this in another thread but as this is where you asked for such things to be put, here goes. The new Debado stone says it is a 1000 in the description but the stone has 1200 printed on it, that is what the suehiro main site lists the stone as too.
https://www.chefknivestogo.com/debado1000.html
https://www.chefknivestogo.com/debado1000.html
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Re: Typographical errors on the site.
That is a product #. Look below the 1200-SNE on the stone package and it has #1000, the grit rating.Kit Craft wrote: ↑Thu Jun 14, 2018 7:59 pm I mentioned this in another thread but as this is where you asked for such things to be put, here goes. The new Debado stone says it is a 1000 in the description but the stone has 1200 printed on it, that is what the suehiro main site lists the stone as too.
https://www.chefknivestogo.com/debado1000.html
From the Suehiro website:
DEBADO No.1200-SNE
Product No. No.1200-SNE
Medium Whetstone grit #1000
Whetstone Size 205×73×23mm
Package Size 248×100×65mm
Appr. 1000〜1100g
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- Kit Craft
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Re: Typographical errors on the site.
Well damn, you are right. Good thing I didn't mention the 2000 grit I thought I found. Guess I should read the text and not just the stone. Like their darn Chemical 320 that says #800 on the stone. That one messed with me too. Guess I am a bit thick.Jeff B wrote: ↑Thu Jun 14, 2018 8:02 pmThat is an product #. Look below the 1200-SNE on the stone package and it has #1000, the grit rating.Kit Craft wrote: ↑Thu Jun 14, 2018 7:59 pm I mentioned this in another thread but as this is where you asked for such things to be put, here goes. The new Debado stone says it is a 1000 in the description but the stone has 1200 printed on it, that is what the suehiro main site lists the stone as too.
https://www.chefknivestogo.com/debado1000.html
From the Suehiro website:
DEBADO No.1200-SNE
Product No. No.1200-SNE
Medium Whetstone grit #1000
Whetstone Size 205×73×23mm
Package Size 248×100×65mm
Appr. 1000〜1100g
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Re: Typographical errors on the site.
Those model numbers are going to be confusing for us when picking them.
- Kit Craft
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Re: Typographical errors on the site.
Right, Suehiro has a way with numbers and I am simple so that does not help. Regardless, I am excited to try these and I haven't tried a lot of new synthetic stones as of late. Only one recently.ChefKnivesToGo wrote: ↑Thu Jun 14, 2018 8:39 pm Those model numbers are going to be confusing for us when picking them.
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Re: Typographical errors on the site.
https://www.chefknivestogo.com/suaski24.html
“Height 5mm”
I know it’s oos, but I found it pretty funny to read
“Height 5mm”
I know it’s oos, but I found it pretty funny to read
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Re: Typographical errors on the site.
https://www.chefknivestogo.com/chststcl.html
This cannot be 13 lbs...can it?? Seems like an obvious mistake except that you follow it with 3oz!
Sorry—I see this was handled in a separate thread!
This cannot be 13 lbs...can it?? Seems like an obvious mistake except that you follow it with 3oz!
Sorry—I see this was handled in a separate thread!
~Joe
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
- Kit Craft
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Re: Typographical errors on the site.
https://www.chefknivestogo.com/tape15.html
The edge profile of the petty is actually a picture of a nakiri (the photo sitting atop the box).
As an aside, I think you just showed me my next travel kit knife. (the 180)
The edge profile of the petty is actually a picture of a nakiri (the photo sitting atop the box).
As an aside, I think you just showed me my next travel kit knife. (the 180)
Re: Typographical errors on the site.
For those who like blue-steel:
- The Tojiro Aogami line seems not to be included in the Blue #2 Shop By Steel area.
- It's probably Mizuno Tanrenjo (which I'm assuming is "Forging Location"); "Tenrenjo" is probably a misspelling.
- The Tojiro Aogami line seems not to be included in the Blue #2 Shop By Steel area.
- It's probably Mizuno Tanrenjo (which I'm assuming is "Forging Location"); "Tenrenjo" is probably a misspelling.
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Re: Typographical errors on the site.
From the description of the Shun Blue 240mm Kiritsuke:
It can be employed as an Usuba or vegetable knife as well as serving a dual roll as a Yanagi or fish slicer. The Kiritsuke has a very flat straight edge which combined with its extra length allows for this knife to achieve its multiple rolls with ease and efficiency.
The first roll would be role- the second I am unsure of because I am sure this knife could handle multiple sushi rolls.
It can be employed as an Usuba or vegetable knife as well as serving a dual roll as a Yanagi or fish slicer. The Kiritsuke has a very flat straight edge which combined with its extra length allows for this knife to achieve its multiple rolls with ease and efficiency.
The first roll would be role- the second I am unsure of because I am sure this knife could handle multiple sushi rolls.
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Re: Typographical errors on the site.
In the Marko Tsourkan intro....
Marko Tsourkan is a blacksmith in NYC that makes really good knives and we're happy to him represented in our store.
https://www.chefknivestogo.com/tsourkanknives.html
Marko Tsourkan is a blacksmith in NYC that makes really good knives and we're happy to him represented in our store.
https://www.chefknivestogo.com/tsourkanknives.html
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Typographical errors on the site.
I think this is an error:
https://www.chefknivestogo.com/matsa2su27.html
The grind looks very strongly right-hand biased, with a flat grind on the backside. The fact that you posted another one as a "left-handed" version confirmed that this might be the case. With a blade like this, I feel like this is important to correct if it is actually an error.
A very cool blade, btw, if it is actually biased. A nice hybrid between a thinner suji and a thicker yanagiba that still cuts like a single-bevel.
https://www.chefknivestogo.com/matsa2su27.html
The grind looks very strongly right-hand biased, with a flat grind on the backside. The fact that you posted another one as a "left-handed" version confirmed that this might be the case. With a blade like this, I feel like this is important to correct if it is actually an error.
A very cool blade, btw, if it is actually biased. A nice hybrid between a thinner suji and a thicker yanagiba that still cuts like a single-bevel.
~Joe
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
Re: Typographical errors on the site.
I wonder if he did the same on the Kanehide's and other knives as well? The TK Santoku is allegedly "Edge 50/50", but with the choil shot, I wonder if are my eyes deceiving me? Or am I looking at the wrong things?salemj wrote: ↑Thu Sep 06, 2018 12:00 am I think this is an error:
https://www.chefknivestogo.com/matsa2su27.html
The grind looks very strongly right-hand biased, with a flat grind on the backside. The fact that you posted another one as a "left-handed" version confirmed that this might be the case. With a blade like this, I feel like this is important to correct if it is actually an error.
A very cool blade, btw, if it is actually biased. A nice hybrid between a thinner suji and a thicker yanagiba that still cuts like a single-bevel.