Nothing I can think of. I was very impressed by that knife at the price point. Unless you're cleaver curious... but chinese cleavers are a whole other world and have some learning curve
Upgrade??
Hello there
This is the sort of question I know you get all the time but here goes. I have a fair few knives, several Globals, I find hard to sharpen and easy to dull. Some wusthof which are ok at least they are easy to sharpen. A couple of Tojiros I like and after reading some advice on here I got a Mac Mighty which I found a game changer. So, for a bit more money than the Mac could I be amazed at the difference again? Or would it be a bit of a waste? I have enough speciality knives I'm looking for a go to general prep knife. At work I have large chopping boards and plenty of room. I use an edge pro to sharpen and a ceramic rod to hone. Alright I sometimes use a diamond steel on my German knives a work if in a rush. Anyway any advice/recommendations would be welcomed.
Ps I'm from England and the Mac cost roughly £100 my money
Thanks
Joe
This is the sort of question I know you get all the time but here goes. I have a fair few knives, several Globals, I find hard to sharpen and easy to dull. Some wusthof which are ok at least they are easy to sharpen. A couple of Tojiros I like and after reading some advice on here I got a Mac Mighty which I found a game changer. So, for a bit more money than the Mac could I be amazed at the difference again? Or would it be a bit of a waste? I have enough speciality knives I'm looking for a go to general prep knife. At work I have large chopping boards and plenty of room. I use an edge pro to sharpen and a ceramic rod to hone. Alright I sometimes use a diamond steel on my German knives a work if in a rush. Anyway any advice/recommendations would be welcomed.
Ps I'm from England and the Mac cost roughly £100 my money
Thanks
Joe
21 - 40 of 47 Posts
Many thanks. Think I have enough to learn about the knives I currently use at the moment. In my head I had it narrowed down to this or the Tojiro that was kindly recommended to me. Will do a more detailed comparison on the geometry unless anyone else throws a recommendation to confuse me which is welcomed. Thanks !!
You know your right! Knife $99, shipping $51 and I had to pay £26 for to customs for the Mac, guess this will be similar, so pretty much doubling the cost. Thought it was too good!!!
Hello
Fair to say I am now stumped. The idea of a cladded knife with steel casing really appealed to me. Other people do sometimes take my knife at work and if its near the end of a shift you now and again don't realise till the next day, if they have left if not cleaned this pretty much rules out full carbon to me. Even the Tojiro f-521 is only available on amazon.com rather than the uk version again adding a big donk on shipping. Pretty much had my heart set on that or the kohetsu. Any ideas of and alternative knife or supplier?? I can only find them in fairly limited stockists.
Cheers
Joe
Fair to say I am now stumped. The idea of a cladded knife with steel casing really appealed to me. Other people do sometimes take my knife at work and if its near the end of a shift you now and again don't realise till the next day, if they have left if not cleaned this pretty much rules out full carbon to me. Even the Tojiro f-521 is only available on amazon.com rather than the uk version again adding a big donk on shipping. Pretty much had my heart set on that or the kohetsu. Any ideas of and alternative knife or supplier?? I can only find them in fairly limited stockists.
Cheers
Joe
Do I also guess these are not much kop going by the cheap price? Cant seem to find much about them at all
I am a big fan of the Itinomonn knives. I have the kasumi one which is V2 carbon core that is stainless clad. Awesome cutter, not too high maintenance. I'm selling off a lot of my chefs knives because I prefer cleavers, but this one is a keeper. It's a little above your budget, but it ships free. Don't know what import taxes are. A lot of these knives go out of stock, but they are restocked regularly too. I've seen it go in and out of stock twice since september.
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?
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.
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 ......??
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.
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??
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?
If you have the knife fever, shouldn't you get the slightly better, more expensive one now, instead of later?
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
Joe
Don't know much about it. Iron clad is often more reactive than even the core steel. Be prepared to force a patina.
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!!
They are R2 stainless glad and 2mm on the spine. Found a thread on them, all looks good!
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.
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!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.
Thanks for your time
Joe
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
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.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
Thanks
Joe
21 - 40 of 47 Posts
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