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Posts by foody518

Bernard, can you comment on the grind of the Herder 1922?
FWIW the 240mm Itinomonn StainLess (semi-stainless core) gyuto restocked today. It's out of your initially stated budget esp. considering the prospect of customs charges. The V2 Itinomonn are cheaper but are still out of stock.   The Konosuke lasers (were you referring to these or the Fujiyama wide beveled lines?) don't strike me as particularly similar to Takedas which tend to run quite tall (blade height)   There's also an ebay store selling the CCK for <$75 USD...
Hi @dalaiLamer, welcome to Cheftalk   If I had my guess, I'd say that if you're looking for very rocking motion friendly Japanese knives, you probably already have access to them online with Shun and Yaxell brand knives. Can't comment on pricing of buying while in Japan. It might be a good chance to get something less commonly available as opposed to viewing it as a chance to get something normally available for cheaper, but this is just my impression.   Biggest thing...
Kai, the Ikazuchi is a laser - type knife. Nice performance at its price point, looks pretty cool when the core steel patinas against the more polished stainless cladding. It is light. Was trying to root out exactly what you were looking for with a 'rather light knife', if that was in comparison to your Yuki.  If you've been to Knifewear, Haruyuki PM with the rosewood handles could also be good candidates for light but not laser. Just a bit above your listed price range,...
http://www.ebay.com/itm/Japanese-GINGA-White-Steel-Wa-Gyuto-Knife-210mm-/381865590821 https://www.japaneseknifeimports.com/collections/ikazuchi/products/ikazuchi-210mm-stainless-clad-blue-super-wa-gyuto http://www.japanesenaturalstones.com/itinomonn/ pending restocks, though there is this http://www.kitchenknifeforums.com/showthread.php/32077-Geshin-Ginga-W2-and-Itinomonn-StainLess-Kasumi-both-210mm for now. Though I don't know if you're going to get hit by customs with...
@Mikki Donaldson Consider factors such as planned prep with the knife, budget, maintenance habits and sharpening plan. Figuring out where you stand on such factors helps narrow down your choices. And try some of the good value production stuff before going the custom route.
Other stone set options, though you can always build whatever combination fits the needs http://www.toolsfromjapan.com/store/index.php?main_page=product_info&products_id=2055:4375f568822d20fed1c38c4cf8fd67e3 opt for individual stones plus the half-cut 320 grit stone as you've mentioned learning on some older existing knives. These are all soaking stones http://www.toolsfromjapan.com/store/index.php?main_page=product_info&products_id=852 diamond flattening plate Would be...
+1 to all of Millions's post. A benefit of starting up a new thread for personalized requirements is getting relevant recommendations, but that requires more specific input. There's a lot of knives and stones out there to list everything each time. Some characteristics of different stones - speed of cutting, dish resistance (generally these two are trade-offs of each other), soaking vs splash and go, dimensions, feedback (aural, tactile) And flattening solution. As...
Take a look at Ikazuchi for a knife even lighter and thinner than the ones you looked at. I'd go 240mm for the balance personally, it's still that nimble.   Also Itinomonn Kasumi for a fantastic cutter, light-medium weight in the $150-225 range. You'll have to catch this one when it restocks though...sells pretty quickly.   These are both stainless clad carbon   Do you have a stones budget?
It would help with recommendations if you could list your preferences/requirements like handle types, stainless or not, what you're going for overall in the knife, typical prep, etc.
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