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post #31 of 51
Thread Starter 

Thanks again. The shipping on the other  was $50 import tax will be the same for all of them. So pricing is evened out pretty much. Itinomonn a better bet for a pro kitchen in your opinion?

post #32 of 51

Less than half an inch at the edge is exposed carbon, the rest is stainless.  It is very thin behind the edge.  Mine had some chipping, until I put a microbevel on.  If people are borrowing your knife, they can chip it with bad knife skills.  That's true of pretty much any high performance japanese knives though.

post #33 of 51
Thread Starter 

Too true, think I will keep it in my case. I was wrong the Kohetsu is still £30 less with current exchange rate. ​Last question. Your preference would be ......??

post #34 of 51
I got the kohetsu for just $80 for the 240 slightly used. Its great for the price but it costs too much for you to get it over there. My opinion having used both, itinomonn outclasses it in every way. With the small price diff itinomonn all the way.
post #35 of 51
Thread Starter 

I'm not trying to ignore all the great advice. Just really like the look of this Kotetsu Iron Clad Gyuto 9.25" I can get from a uk dealer. Free shipping​ no import tax £195. Love how thin it is, steel clad, looks lovely to grip. Any reason I shouldn't order one??

post #36 of 51
If you want me to post any pics of my 240mm itinomonn by itself or next to my 270mm mac, let me know

If you have the knife fever, shouldn't you get the slightly better, more expensive one now, instead of later?
post #37 of 51
Thread Starter 

The photos would be very helpful and nice of you. Thanks. Any experience with the Kotetsu Iron Clad Gyuto 9.25" I mentioned above?? ​

 

Joe

post #38 of 51

Don't know much about it.  Iron clad is often more reactive than even the core steel.  Be prepared to force a patina.

post #39 of 51
Thread Starter 

More than happy to do that. It really does tick boxes for me in a big way. I can see some you tube reviews on the 210 version but cant find much anywhere about this!!​

post #40 of 51
Thread Starter 

They are R2 stainless glad and 2mm on the spine. Found a thread on them, all looks good!

post #41 of 51

Joe,

I have the Shibata Kotetsu suji. Really thin and light, gets real sharp. Fit and finish impeccable. I'm sure you'll like the gyuto. Just for another point of comparison, seeing as how we are talking R2, did you check out the Gekido line from Japanese Chef Knives (you have to access it by looking up the 'what's new' tab on the site) ? Damascus with western handle.

post #42 of 51
Thread Starter 
Quote:
Originally Posted by OneS View Post
 

Joe,

I have the Shibata Kotetsu suji. Really thin and light, gets real sharp. Fit and finish impeccable. I'm sure you'll like the gyuto. Just for another point of comparison, seeing as how we are talking R2, did you check out the Gekido line from Japanese Chef Knives (you have to access it by looking up the 'what's new' tab on the site) ? Damascus with western handle.

Glad to know the knife is a winner. I love the sound of it and the profile is so diff to anything I have. Thanks for the recommendation. I had a look. Very pretty knife. I'm just looking for a 240mm as I have lots between 180 and 210 already and nothing larger. If you see anything else you think of Holla, not gonna buy till next week when I have the funds!

 

Thanks for your time

 

Joe

post #43 of 51

Joe,

I only just thought of this one.

 

You may already have checked out this site, but the Swedish online shop cleancut.se have some reasonable stuff. I am ignorant of EU taxes, so dunno if shipping to the UK from Sweden is liable (are the Swedes even in the EU officially, now I come to think of it ? My knowledge of the EU derives mainly from Football Manager and who qualifies as an EU player - as a pointless aside - sorry.. ). Anyhow, on said site they have the following Shiro Kamo knives:

 

http://www.cleancut.se/butik/knivserier/shiro-kamo-6-serier/shiro-kamo-kurai

 

These are R2 knives and completely stainless. I own a 24 cm gyuto in this series and it is stunning to look at - a relatively subtle damascene pattern - light, moves through ingredients like a laser-ish knife should. Some stiction, but not that bad. It is a tad chippy, like all R2 / SG2 knives but I imagine a pro like yourself will cope much better cf home cook like me. It is a little taller than the average, which I like. R2 seems to sharpen easily.

 

Cheers

post #44 of 51
Thread Starter 
Quote:
Originally Posted by OneS View Post
 

Joe,

I only just thought of this one.

 

You may already have checked out this site, but the Swedish online shop cleancut.se have some reasonable stuff. I am ignorant of EU taxes, so dunno if shipping to the UK from Sweden is liable (are the Swedes even in the EU officially, now I come to think of it ? My knowledge of the EU derives mainly from Football Manager and who qualifies as an EU player - as a pointless aside - sorry.. ). Anyhow, on said site they have the following Shiro Kamo knives:

 

http://www.cleancut.se/butik/knivserier/shiro-kamo-6-serier/shiro-kamo-kurai

 

These are R2 knives and completely stainless. I own a 24 cm gyuto in this series and it is stunning to look at - a relatively subtle damascene pattern - light, moves through ingredients like a laser-ish knife should. Some stiction, but not that bad. It is a tad chippy, like all R2 / SG2 knives but I imagine a pro like yourself will cope much better cf home cook like me. It is a little taller than the average, which I like. R2 seems to sharpen easily.

 

Cheers

 Wow that is a lovely looker. How does it compare to your Kotetsu for performance?? Good site as well.​

 

Thanks

 

Joe

post #45 of 51

Hard to compare as the Kotetsu is a suji, and I haven't used it half as much as the Kamo gyuto. Both are light and nimble and the Kamo gets real sharp, even with my beginner's freehand sharpening technique (am in the process of moving over from an Edge Pro). I haven't had to sharpen the Kotetsu yet. The only small black mark against the Kamo is the chippiness, really. I put a sizable chip sending it through pumpkin skin, and checking it today, have noticed much smaller, barely discernible chipping along the distal edge from daily use vs softer veg (carrot, cucumbers, onions et al). From what I have read this is likely a class effect for the R2s generally anyway, so the Kotetsu is unlikely to confer advantages there. Perhaps some of the others on the forum can share their experiences about R2's chippiness also. There no chipping on my Terayasu-Fujiwara White # 1 gyuto nor my Hiromoto Aog-Super santoku (which is now my de facto boning knife - so that says something) - but they are not stainless. There is also no chipping on my Misono UX-10s which are stainless - but they are nowhere near as sharp as the R2 or carbon steels. Again, being a pro, your knife technique may negate some of my experiences (I have to admit that I don't always resist the chance to put some lateral force into my cutting !)

post #46 of 51
Thread Starter 
Quote:
Originally Posted by OneS View Post
 

Hard to compare as the Kotetsu is a suji, and I haven't used it half as much as the Kamo gyuto. Both are light and nimble and the Kamo gets real sharp, even with my beginner's freehand sharpening technique (am in the process of moving over from an Edge Pro). I haven't had to sharpen the Kotetsu yet. The only small black mark against the Kamo is the chippiness, really. I put a sizable chip sending it through pumpkin skin, and checking it today, have noticed much smaller, barely discernible chipping along the distal edge from daily use vs softer veg (carrot, cucumbers, onions et al). From what I have read this is likely a class effect for the R2s generally anyway, so the Kotetsu is unlikely to confer advantages there. Perhaps some of the others on the forum can share their experiences about R2's chippiness also. There no chipping on my Terayasu-Fujiwara White # 1 gyuto nor my Hiromoto Aog-Super santoku (which is now my de facto boning knife - so that says something) - but they are not stainless. There is also no chipping on my Misono UX-10s which are stainless - but they are nowhere near as sharp as the R2 or carbon steels. Again, being a pro, your knife technique may negate some of my experiences (I have to admit that I don't always resist the chance to put some lateral force into my cutting !)

 Nice knife collection mate!! Some very good points for me. I don't expect to be able to smash through things with these knives but I would like to be able to slice/dice through things at a reasonable pace. I don't use too much force and was actually thinking that a carrot would be the hardest thing I would use it on. I'm changing my mind every 5 mins. Just seen this fella https://cuttingedgeknives.co.uk/brands/takumi-ikeda/suminagashi/gyuto-925 and thinking he looks nice and thin but not too much ........ Then thinking in a work place should I stick to stainless. Need to make my mind up. I don't have much £$ so want to get it right. Your advice is really helpful.​

 
 
 
Cheers
 
 
 
Joe
post #47 of 51

Thanks Joe, I am certainly starting to collect a few - enough that I may have to start 'hiding' some otherwise my wife may have questions about knife expenditures I would rather not answer..... (a problem I believe I share with a few others around the place;)).

I suspect that if carrots are as hard as you will cut, you will be fine with R2 knives. There is likely to be come micro-chipping but, say, 5-10 mins on a 1000 grit stone followed by 5 mins on a higher grit stone of your choice would almost certainly get rid of them. Its taken me a month at home to accumulate the small chips so say you touch it up like that once a week or fortnight ? I suspect you will be very happy with the sharpness of the knife in between.

I really like the look of the Ikeda - really subdued but stunning in the right light. I toyed with getting that from Cutting Edge 6-12 months ago but the value of the 'Pacific peso' deterred me.

The need for stainlessness depends on your work circs, I guess. I imagine that in a very busy kitchen a carbon steel will be an 'accident waiting to happen' - forgotten, partially lying in small puddle for 15 mins, oooppss... Rust isn't the end of the world, but means more time devoted to upkeep, I suppose.

Stan

post #48 of 51
Thread Starter 

Thanks for all the advice. Obviously I couldn't take it all. Got a couple of knives through and a 1000, 3000, 8000 cheapish set of stones. Final knife coming tomorrow. Very happy so far love the feel of the Santoku bit of a western fell but that suits me as have a lighter Nakiri on the way.

post #49 of 51
Thread Starter 

https://cuttingedgeknives.co.uk/brands/haruyuki/srs15/santoku is the knife I have so far along with the tojiro f-521 who feels completely diff to the 2 dps I own

Quote:
Originally Posted by joe78 View Post
post #50 of 51
Thread Starter 
http://www.kataba.co.uk/kogetsu-nashiji-nakiri-knife-165mm-chestnut-tree-handle/#PhotoSwipe1447185811790 got this little one today. My favorite of the 3 so far. Not a great edge, obut that's sorted. Formed a patina on the edge. Looking forward to putting him to work. Can't upload my photos now for some reason. Anyway, thanks guys I have now got clad powder steel and carbon to try. Enjoying both so far, see what happens.....
post #51 of 51

Nice knives, Joe. Looks like very good value right across the board. As you said, a spread of stainless and carbon to play with. Make sure you send us up some 'family' photos !

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