Link: https://www.chefknivestogo.com/kazdpe15.htmlThis is a laser cut blade that is hardened to a high 65 HRC.
Typographical errors on the site.
Re: Typographical errors on the site.
This time a stray sentence at the end of the second paragraph on the Kanjo Ladderback VG2/VG10 Petty 150mm page. The stat line says the HRC for VG10 is 60-61 not 65. I believe the stat line in this instance.
Re: Typographical errors on the site.
Same as the typo for the Kanjo ZDP-189 Gyuto 210mm four posts earlier but in this instance it is the first sentence of the third paragraph on the Kanjo Kori R2 Gyuto 210mm and Kanjo Kori R2 Petty Knife 120mm pages. I believe you want to remove the first "the" in that sentence.
https://www.chefknivestogo.com/kakor2gy21.html
https://www.chefknivestogo.com/kakopekn12.html
Links:Fast forward a few years, and we are now able to present the one of the results of this collaboration.
https://www.chefknivestogo.com/kakor2gy21.html
https://www.chefknivestogo.com/kakopekn12.html
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Re: Typographical errors on the site.
Fixed thank you!aurrico wrote: ↑Mon Aug 02, 2021 5:57 pm This time a stray sentence at the end of the second paragraph on the Kanjo Ladderback VG2/VG10 Petty 150mm page. The stat line says the HRC for VG10 is 60-61 not 65. I believe the stat line in this instance.Link: https://www.chefknivestogo.com/kazdpe15.htmlThis is a laser cut blade that is hardened to a high 65 HRC.
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Re: Typographical errors on the site.
This one Jeffrey pointed out to me and I fixed it. The new Shiro Kamo Blue #2 Migaki is made with polished iron cladding not stainless cladding. I apologize for screwing that up. It's fixed on all the item pages and the section page.
Re: Typographical errors on the site.
Not a typo but the last sentence on the Kohetsu HAP40 page could use an update. The wa handled versions are available and they have been updated with a nicely finished gray pakkawood handle and a black pakkawood ferrule. You already updated the photos and text on all knife pages but this text still refers to the previous ho wood handles.
Link: https://www.chefknivestogo.com/rihakn.htmlHandles are mahogany with stainless bolsters. Later we will offer these with wa-octagonal ho wood handles and buffalo horn ferrules.
Re: Typographical errors on the site.
The spine thickness stat line on the Konosuke YW White #2 Gyuto 210mm and Konosuke YW White #2 Gyuto 240mm pages is missing the ":" separator between the label and the value.
https://www.chefknivestogo.com/koywwh2gy21.html
https://www.chefknivestogo.com/koywwh2gy24.html
Links:Spine Thickness 3mm
https://www.chefknivestogo.com/koywwh2gy21.html
https://www.chefknivestogo.com/koywwh2gy24.html
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Re: Typographical errors on the site.
Thanks,
I fixed these last two posts but I can't update until later tonight. My developer is working in there at the moment.
I fixed these last two posts but I can't update until later tonight. My developer is working in there at the moment.
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Re: Typographical errors on the site.
Morning!,
I cannot seem to find the finish sharpening service anymore. It's not listed under 'accessories' --> 'knife sharpening service' and the old page it used to reside at does not exist. https://www.chefknivestogo.com/inshse.html
I cannot seem to find the finish sharpening service anymore. It's not listed under 'accessories' --> 'knife sharpening service' and the old page it used to reside at does not exist. https://www.chefknivestogo.com/inshse.html
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Re: Typographical errors on the site.
Sorry. I accidentally deleted the page. Looks like I'll have some time to walk over to the bar and have a beer today.
I'll have it back on the site later today.
I'll have it back on the site later today.
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Re: Typographical errors on the site.
Happy Friday!,
I found a couple of typos in these descriptions.
https://www.chefknivestogo.com/kusesg2gy24.html
Third paragraph, second sentence, "is" should be in.
"The Senko boasts yet another unique Kurosaki hammered finish, this time made up of tiny triangular marks that when polished reflect the light is a beautiful and fascinating way. "
The last one is under White Steel #2's description.
https://www.chefknivestogo.com/white2steel.html
"Also called Shirogami #2 and White Paper #2, Hitachi White #2 steel is maade up of Carbon: 1.05 – 1.15%..."
"maade" should be made.
I found a couple of typos in these descriptions.
https://www.chefknivestogo.com/kusesg2gy24.html
Third paragraph, second sentence, "is" should be in.
"The Senko boasts yet another unique Kurosaki hammered finish, this time made up of tiny triangular marks that when polished reflect the light is a beautiful and fascinating way. "
The last one is under White Steel #2's description.
https://www.chefknivestogo.com/white2steel.html
"Also called Shirogami #2 and White Paper #2, Hitachi White #2 steel is maade up of Carbon: 1.05 – 1.15%..."
"maade" should be made.
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Re: Typographical errors on the site.
The first line of the second paragraph on the Matsubara G3 Nashiji Nakiri 165mm page refers to this knife as a Santoku. I'm pretty sure you meant it to be a Nakiri.
Also, the stat lines have labels but no values.
Link: https://www.chefknivestogo.com/mag3na16.htmlThe knife you see here is a Santoku knife made with high quality stainless steel called G3 or Ginsan.
Also, the stat lines have labels but no values.
Re: Typographical errors on the site.
By the look of things on the Matsubara G3 Nashiji pages some of the pages are still under construction so you may know about the following items.
There are no photos for the Matsubara G3 Nashiji Gyuto 240mm and the Matsubara G3 Nashiji Sujihiki 240mm knives. These pages also have no description or stats. While the Matsubara G3 Nashiji Petty 150mm has photos it also has no description or stats.
Links
https://www.chefknivestogo.com/mag3gy24.html
https://www.chefknivestogo.com/mag3su24.html
https://www.chefknivestogo.com/mag3pe15.html
There are no photos for the Matsubara G3 Nashiji Gyuto 240mm and the Matsubara G3 Nashiji Sujihiki 240mm knives. These pages also have no description or stats. While the Matsubara G3 Nashiji Petty 150mm has photos it also has no description or stats.
Links
https://www.chefknivestogo.com/mag3gy24.html
https://www.chefknivestogo.com/mag3su24.html
https://www.chefknivestogo.com/mag3pe15.html
Re: Typographical errors on the site.
There are two typos on the two Matsubara White #1 Cleaver pages.
The first sentence of the description says that a traditional cleaver is the Japanese version of the European chef knife. Isn't the gyuto the Japanese version of the European chef knife?
https://www.chefknivestogo.com/mawh1cl21.html
https://www.chefknivestogo.com/mawh1kicl18.html
Lastly, the last sentence in the description for the Matsubara White #1 Cleaver 210mm looks to be a copy/paste error from the gyuto page. The cleaver would seem to be more of a single purpose tool than a "kitchen knife capable of handling most cutting tasks".
The first sentence of the description says that a traditional cleaver is the Japanese version of the European chef knife. Isn't the gyuto the Japanese version of the European chef knife?
In the second paragraph it says that the HRC for White #1 steel is 63-64. Isn't this a little high for White #1?The Matsubara White #1 Cleaver is a fine example of a traditional cleaver, the Japanese version of the European chef knife.
LinksThis knife is hardened to 63-64 HRC which is at the upper end of hardness for this steel.
https://www.chefknivestogo.com/mawh1cl21.html
https://www.chefknivestogo.com/mawh1kicl18.html
Lastly, the last sentence in the description for the Matsubara White #1 Cleaver 210mm looks to be a copy/paste error from the gyuto page. The cleaver would seem to be more of a single purpose tool than a "kitchen knife capable of handling most cutting tasks".
This is a wonderful example of a classic cleaver. A knife that should occupy a spot on the shopping list of anyone seeking a medium sized and modestly priced kitchen knife capable of handling most cutting tasks.
Re: Typographical errors on the site.
There is a missing space character in "Aogami2" in the fifth sentence of the second paragraph on the Matsubara Blue #2 Nashiji Tall Petty 130mm and Matsubara Blue #2 Nashiji Tall Petty 130mm Custom pages.
https://www.chefknivestogo.com/mabl2natape1.html
https://www.chefknivestogo.com/mabl2nape13.html
LinksThe soft stainless steel not only protects the inner core of Aogami2 steel but also adds a level of dampening to the blade ...
https://www.chefknivestogo.com/mabl2natape1.html
https://www.chefknivestogo.com/mabl2nape13.html
Re: Typographical errors on the site.
Typo in the first paragraph on the Matsubara Blue #2 Nashiji Tall Nakiri 175mm page. The last word of the second sentence should be "ease" instead of "easse".
Link: https://www.chefknivestogo.com/mabl2wafatan.htmlIt's got great cutting action and chops with easse.
Re: Typographical errors on the site.
Missing space at the start of the second sentence on the Matsubara Blue #2 Nashiji Gyuto 180mm page.
Link: https://www.chefknivestogo.com/mabl2nafu18.htmlMatsubara Blue #2 Nashiji Gyuto 180mm.This 180mm gyuto is used to cut and slice a variety of ingredients...
Re: Typographical errors on the site.
The stat line for Handle on the Matsubara Blue #2 Nashiji Gyuto 210mm page says "Custom Octagonal" but the photos show a Rosewood Octagonal handle.
Link: https://www.chefknivestogo.com/mabl2nagy21.htmlHandle: Custom Octagonal
Re: Typographical errors on the site.
Missing space at the start of the last sentence on the Matsubara Blue #2 KS Nashiji Gyuto 240mm page.
Link: https://www.chefknivestogo.com/mabl2naksgy21.html...method of awasi (cladding).The hammer marks you see on these blades are real, not stamped with a press.
Re: Typographical errors on the site.
I believe the first sentence in the second paragraph on the Matsubara Blue #2 Nashiji Kiri Cleaver 190mm and Matsubara Blue #2 Nashiji Kiri Cleaver 190mm Colored Ferrule pages are missing the word "this" between the words "bunka" and "unique".
https://www.chefknivestogo.com/mabl2nakicl1.html
https://www.chefknivestogo.com/mabl2natana12.html
LinksLooking like the offspring from an encounter between a cleaver and bunka unique knife is a wonderful tool for almost every cutting and chopping duty in the kitchen.
https://www.chefknivestogo.com/mabl2nakicl1.html
https://www.chefknivestogo.com/mabl2natana12.html