Trith wrote: ↑Tue Dec 17, 2019 9:59 pm
I received my first Japanese knife today, a Kurosaki AS 240mm Gyuto. To say I'm thrilled is an understatement, I can't stop staring at it. These are the only pictures I have of it before using it and developing a patina along the edge.
I also picked up a CCK 1303 cleaver and a Tsubazo 180mm Gyuto. For $23 the Tsubazo is interesting. It's not awful, and with some work it might even be decent. I plan on sanding the handle and ferrule smooth and then roasting the handle it to darken it up. And oiling it afterwards.
The kurosaki AS is still the reason I'm here and one of the best blades ever devised. I waited for a year to pick one up (used) and still love the thing every time I pull it out. Congrats and welcome to the world of great knives
Marc4pt0 wrote: ↑Fri Nov 08, 2019 9:45 am
Medium carbon Damascus clad 52100 core gyuto with forged (and super thin) distal taper from Tobi / Metal Monkeys.
Very impressive F&F, and performance.
That looks incredible!
How tall is that? How do you like the D handle on it?
It's about 53mm at the heel. The handle is more a western wa hybrid with the bottom rounded. It's extremely nice and plays well with multiple grip styles. Id have no problem recommending his work. Crazy good
Here is my first new knife of 2020: a Yoshimune Nakiri W#1 165 mm. I had never tried a nakiri before and thought this maker had a unique style. The fit and finish is a bit rough and it looks a little chunky toward the distal end when you look down the spine, but it cuts well and came with a nice handle. The tsuchime also looks better in person than advertised. I appreciate that the blade is single "authorship" (if I understood correctly) and thought it was a good way to try a new knife style too.
Beautiful knife there pgugger - plus W#1 can have the best edges in the business if the heat treatment is done correctly. Have a wonderful time with it. Makes me drool looking at it.
Picked up two more knives. Safe to say I have a small collection at this point. Toyama Noborikoi Stainless Clad 240 mm gyuto and Ishikawa 165 mm nakiri. I haven't used the Toyama yet but I can tell I am going to like it. The Ishikawa has an interesting single-bevel S-grind, and there is an interesting story about the blacksmith (https://www.chefknivestogo.com/ishikawaknives.html). Excited to try these out.
Ishikawa Nakiri and Toyama Noborikoi Gyuto
Ishikawa nakiri choil shot (photo angle a bit off)
Been trying to slow down on new purchases, but I finally broke and got my first knife in 2020: a Konosuke 180mm ginsan wide bevel nakiri. Been after this one for a while so it was pretty easy to break my resolution.
pd7077 wrote: ↑Fri Jan 10, 2020 3:59 pm
Been trying to slow down on new purchases, but I finally broke and got my first knife in 2020: a Konosuke 180mm ginsan wide bevel nakiri. Been after this one for a while so it was pretty easy to break my resolution.
Andreu wrote: ↑Fri Jan 10, 2020 8:09 pm
I heard you have quiet a collection of Kono wide bevels. PM sent to discuss possible purchase or trade. I have yo Shig kitaeji if you want it.
nakneker wrote: ↑Fri Jan 10, 2020 7:52 pm
Dont see those every day, actually that’s the first kono wide bevel nakiri I’ve seen.
I got my first Japanese knife today and I am super excited. It’s a Kurosaki AS Shizuku 270mm Gyuto. It’s a beast but I was pretty comfortable with it today doing everything from mincing garlic to slicing prime rib....I’m in love!
eddieanderson wrote: ↑Sat Jan 11, 2020 12:06 am
I got my first Japanese knife today and I am super excited. It’s a Kurosaki AS Shizuku 270mm Gyuto. It’s a beast but I was pretty comfortable with it today doing everything from mincing garlic to slicing prime rib....I’m in love!
Congrats! Welcome to the forum and to the pleasure of Japanese knives! That knife is a monster, but given that it is a Kurosaki, I bet if feels light and agile in the hand. Enjoy!
~Joe
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
eddieanderson wrote: ↑Sat Jan 11, 2020 12:06 am
I got my first Japanese knife today and I am super excited. It’s a Kurosaki AS Shizuku 270mm Gyuto. It’s a beast but I was pretty comfortable with it today doing everything from mincing garlic to slicing prime rib....I’m in love!
Great knife. I have the 240mm version. It will start looking really cool once you get a nice dark patina on the AS core steel. Remember to not use scratchy cleaning pads or sponges if this is your first JK. It will take off the KU finish and scratch up the SS cladding. Soft sponges or cloth with soapy water is you need. I have not any rust issues with the AS on this line. I also have the 180mm Nakiri.
eddieanderson wrote: ↑Sat Jan 11, 2020 12:06 am
I got my first Japanese knife today and I am super excited. It’s a Kurosaki AS Shizuku 270mm Gyuto. It’s a beast but I was pretty comfortable with it today doing everything from mincing garlic to slicing prime rib....I’m in love!
Welcome to the rabbit hole dude. I love the knife (have a kurosaki 240 AS blade that is the reason I got to this site - took more than a year to get one) - you have an absolute beast of a blade - one of my favorite makers. Congrats and good choice!
eddieanderson wrote: ↑Sat Jan 11, 2020 12:06 am
I got my first Japanese knife today and I am super excited. It’s a Kurosaki AS Shizuku 270mm Gyuto. It’s a beast but I was pretty comfortable with it today doing everything from mincing garlic to slicing prime rib....I’m in love!
Congrats. Jumping right into the deep end with a big blade. Very cool knife. What knife shop is that on your hat?