Killer deal on high-end knife .....

GlennDog · November 2020

gyosa wrote: »

Wow , 3 pages !
Glad we could get all you polki’s to spend money on something you didn’t know you needed !
Ha ha

Bk

Add me to the list. Ordered one last night . . . My 1st "real knife" sans my 270mm Tojiro Bread Slicer

NotaSuv · November 2020

SNL "Choppin broccoli" Dana Carvay

pelhamplace · November 2020

Just ordered one for my wife. Got over 50% off; saw this just in time since extra 25% off ends today. Thanks!!!

JayCee · November 2020

Shipments 1 & 2 landed today. The Nakiri, ordered directly from Zwilling, and the recommended 1000 & 5000 grit stones ordered on Amazon.

Must say, fit and finish is superb and the birch is really a nice wood. Stones are massive, in a good way, and I appreciate them coming w/holders and the smaller maintenance stones.

Still waiting on the "paring knife" from the Macy's sale. The Nakiri is my preferred style of blade and, based on what I'd read on the paring knife, I'd anticipated it would be bigger than the standard 1-2" blades I'm used to so, At ~4-5", it'll be a small chef's knife in my hands.

The Nakiri's balance is blade forward and the handle very light compared to my Henkel but I like the feel. Much thinner blade, too. Will be on the hunt for a truly small paring knife if these work out. The Henkel's are cheap and can be easily sharpened but don't hold an edge very long.

There's a whole lotta Japanese going on...

The Nakiri and stones:

Newest MVP and leader of the "A" team...surrounded by the "B" team:

The "C" team hiding out in the pantry. Of note, the last 2 knives on the far right were hand made by my grandfather. He was a civilian boiler maker in WWII and was sent to the Aleutian Islands. These, and a hunting knife next to my bed, were made from scrap steel and are sharp as hell. Not proper kitchen knives but great for cutting fiberglass insulation:

The devil is in the details...ain't she pretty:

maxward · November 2020

Awesome pics. The birchwood looks great on your countertop.

delkal · November 2020

JayCee wrote: »

The Nakiri and stones:

Nice looking 5000 grit stone. Is that a wooden base? Who made it?

JayCee · November 2020

maxward wrote: »

Awesome pics. The birchwood looks great on your countertop.

Thank you.

delkal wrote: »

Nice looking 5000 grit stone. Is that a wooden base? Who made it?

Yes on the base. Both stones recommended by @gyosa.

The 1000 comes w/what appears to be a silicon base.

gyosa · November 2020

Well done !

That Nakiri is a thing of beauty!

Unbelievable edge , ‘eh ?

You’ll be hooked before you know it and looking for deals on more of them ...

The birchwood 3 1/2” paring knife is great ....

Btw , both of those stones need to be soaked a good 15 mins or so - until they stop bubbling - before you use them .

let them air dry before you put them away ..

Congrats!

Now , go look at the Miyabi Black ZDP 189 knives - if you think those birch woods are pretty ....

😂

Bk

JayCee · November 2020

LOL...stop spending my money!~ Haven't used it, yet, but am going to chop up some cucumbers and tomatoes in a few. Thanks for the suggestions.

JayCee · November 2020

Smooth as silk...

but mind the fingers. Really made a conscious effort to keep my veggie side digits rolled under. My technique is pretty good but have to admit one wrong move and it's possibly finding a doc vs. a Band-Aid.

First go w/salad tomatoes, cuke and carrot. What I expected w/the tomato and cuke but the carrot surprised me. The least bit of effort I've experienced w/a root vegetable. I could've halved or quartered the 1/2" tomato but why stop there? Just because I could...slice after slice and easy follow through w/no side blowout.

So, the question, with practiced sharpening how much sharper can it be? Absolutely no complaints, just thinking out loud.

Not paper thin but close enough. Don't hate on the knife, hate on the chef.

gyosa · November 2020

I dunno that they need to be any sharper ...
I’m sure someone better with a stone than me could do it , though.

I’m able to easily replicate the edge on them when I sharpen ....
The hardest thing is consistently holding that 12 degree angle on the stone cuz it’s so acute compared to a western edge.

Easy trick - when you’re ready to sharpen first few times , take a sharpie and color JUST the bevel on both sides..... then as you sharpen reference the ink wear on the edge and it’ll let you know exactly how you’re doing .... too acute , obtuse , or just right.

Bk

maxward · November 2020

@gyosa, thanks for the tip. Just got the Miyabi today. Beautiful and very sharp. The waterstones you recommended will be on the Christmas list unless I jump the gun and order them myself.

JayCee · November 2020

New kid on the magnetic block meets it's big brother. The cheapest knife no longer welcome and kicked to the counter. Not sure how this is called a paring knife compared, blade size, to what I grew up with. This is my first foray into Japanese knives so maybe it's so w/Nippon chefs? My current paring knife references are on the far right.

This'll be perfect for slicing, dicing, chopping and making fast work of small items like garlic, onions, peppers, etc. The birch figuring is darker/more detailed/nicer than the bigger brother:

Dare I say...I'll be on the lookout for more Miyabi deals but habitually I've found one favorite knife and tend to use it for everything.

gyosa · November 2020

I’d call it a petty knife ...
Or prep knife ..
The 3.5” one is what I’d call a paring knife ....

Regardless , told ya so .....

Awesome , another convert !
So glad I could spend your money ... LOL

Dare I say , they really are just a joy to use ...

You’ll end up with more ....
Soon enough , that rack will be full of Japanese knives ....
Plastic handled knives kicked to the drawer !

If you can’t have a no kidding real Samaurai sword , knives will have to do ... LOL !

Amazing blade , huh ?
Sharp as “expletive” ... 😂

If you’re hooked , check out the Blacks ....that’s your’s on the right ....

I’m on the lookout for a sale on the black rocking santoku ...

Or a Yoshimi Kato SG2 Bunka ...

what I’m most impressed with is the “thinness” of the Japanese blades ...
So much easier to use than a thicker western steel blade ....

Bk

gyosa · November 2020

One more pic of the collection ...
Found them all on sale killer deals over the years....

Bk

JayCee · November 2020

Yes, the blades are like no other I've used and thin is definitely an immediate distinction. Not sure I'm looking to pay a ton more, so consider me in the mid-fi range of Japanese knives. But, never say never.

I read the insert without researching...advice on handle care other than don't lay in the sink, dishwash, wash off/dry immediately, etc? Any type of oil treatment or conditioner?

I'm keeping my better older knives for abusive conditions and messy meats. Still need something I can slap around and expect it to respect me with a bit of TLC after the fact.

gyosa · November 2020

Go to any drugstore and get a bottle of any generic mineral oil ....
Few bucks ... cheap - what is considered the “stuff” to use .

Don’t waste money on “designer” oils - they’re all mineral oil based .

It’s what to use on wood cutting boards as well

Slather the handles a few times a couple days apart - let soak in over nite - wipe down in between .... repeat - get a good base.

then they’re protected from germs , gunk , dish soap , etc ... bacteria is resistant to mineral oil , btw.....

Then just once a month or so , or less , as needed , when handles look dry , for maintenance- light coat.

They look good now , oil them and it brings out the luster ....

Bk

JayCee · November 2020

Awesome, thanks.

GlennDog · January 2022

gyosa wrote: »

Miyabi Birchwood ... these things normally run $240 ...
Less than $100 with the additional 30% off ....
Best knife you will ever own ..Japanese Damascus steel and will hold a razor blade edge for a long time in between sharpenings...
Makes trimming a brisket childs play.

I own this one and several others from the series.

Thanks for this sale tip BK. Belated Thank you!
That was great price. Dunno if I missed recent Xmas sale pricing, but here I am.
I find myself wanting/needing another

I'm looking for a chef knife or a rocking santoku

Pricing is kinda crazy lately, so I'm also considering alternatives. I've got no prob paying the coin for another high quality Miyabi, but sure would like to catch a sale

Any one familiar with Kamikoto? It's a single bevel and 1/2 the price of Miyabi
I do realize, ya get what ya pay for . . . . just curious what's out there. I'm in no hurry. Might just sit on the fence til a sale pops up

https://kamikoto.com/collections/store/products/7-inch-santoku-knife

btw, great thread!

gyosa · January 2022

Not familiar with that brand .
I do believe a single bevel edge is more challenging to sharpen correctly, though.
I do notice they’re not saying what type of steel is used - a warning flag to me.
With Japanese knives , it’s all about the steel used.

If you like the miyabi , I’d look for a SG2/R2 steel blade , or maybe ZDP-189 steel - although very difficult to sharpen due to its exceptional hardness.
VG10 would work also, but the SG2/R2 in Damascus would be my first choice.

Try this website … very high quality stuff and reasonably priced.

https://www.chefknivestogo.com/

I have purchased from them in the recent past.
I’m sure they will have exactly what you’re looking for….

The Yoshimi Kato’s in Damascus SG2 is wicked sharp and a beauty.
I own one - the Bunka - and it’s my “go to” for just about every task.

https://www.chefknivestogo.com/yosg2bu16.html

Bk

audioluvr · July 25

Well I was thinking about upgrading my cutlery set after listening to everyone rant about these. Unfortunately I went with a different brand. They are not the most expensive but they sure are purdy!

Geoff4rfc · July 28

audioluvr wrote: »

Well I was thinking about upgrading my cutlery set after listening to everyone rant about these. Unfortunately I went with a different brand. They are not the most expensive but they sure are purdy!

Very nice man, I recently upgraded my steak knives as well however I'll be looking for something similar to the knife in @gyosa post to be my new butcher knife....

halen · July 29

Just now noticed the thread. Dang, could not believe I missed it. Huge fan of blades from kitchen, camping, to bushcraft.....

I began many years ago with Shun, then added Henckels and Miyabi. I have added about a dozen other Japanese brands to my collection. The blades are all hand forged from families that have been in the business for many generations in Japan.

The one that stands out among all of them is the Takeda AS Gyutuo. The AS stands for Aogamo Super blue steel.

My sharpening setup that I have been using for some years. The bevel range is 7 to 30 degrees or so.

billbillw · July 29

Global knives seem to be loved and hated equally around the world. Not exactly what I would call high end based on their mono-steel construction and all metal handles, but I came across a set that was priced too low to pass them by. I grabbed this set the other day for a mere $65, and yes, they are genuine.

So far, I like them more than I thought I would. They are perfect geometry for a pinch grip and angle on the Asian Cooks Knife is perfect for my chopping style. They are so much sharper than my 30 year old forged Mundial set (a gift from Dad after college) or the two Tojiro Zen knives that I grabbed on clearance about 10 years ago. Perhaps I'm not the best with a whetstone, but these Globals just glide through everything so far much better than the Tojiro pair.
At some point, I would still like to get a nice hand forged gyuto with Aogami Super or Blue#2 edge steel with a tsuchime finish on the cladding. I've been browsing Chefknivestogo for at least 10 years and every time I make my mind up on something, it sells out, or the price jumps way up. It seems like all their new stuff is coming in priced by at least $50 more than it used to be. Not sure if that's tariffs or inflation, but what used to be $125 is now over $200. That's why I grabbed this set of Global for the time. The old Mondial will be kept around for stuff that needs a tough knife like breaking down poultry. All the fine veggie work will be on the Globals now. The Tojiro petty is perfect for trimming silver skin off meat though. The Tojiro santoku has its place but I suspect it will be relegated to a drawer soon.
The full lineup (not including the bread knife, and a selection of low cost Victorinox paring knives).

A closeup of the new Globals.

halen · July 29

Nothing wrong with Global. I have used their steak knives for over 10 years now without issue.

Blade material and sharpening material matters, however same applies to cutting boards. I tossed all my cutting boards for Hinoki ones.

Cheers.

billbillw · July 29

halen wrote: »

Nothing wrong with Global. I have used their steak knives for over 10 years now without issue.

Blade material and sharpening material matters, however same applies to cutting boards. I tossed all my cutting boards for Hinoki ones.

Cheers.

I have a pair of King whetstones in 1000 and 6000. The Tojiro have a VG10 core. The Mundials are some unspecified German stainless. I think the problem I've had getting a good edge on the Tojiro is because they came with an asymmetrical 70/30 grind and the 1000 grit stone isn't aggressive enough to easily re-shape it to a 50/50 edge...or my technique lacks...I've also had to spend a lot of time repairing chips on the VG10 due to my children being jerks with the knives.
I should probably take those two to a pro-sharpener to put a nice clean 50/50 edge on it and start fresh.
I'll stick with my thick edge grain Catskill Craftsmen board. I love it and it is very gentle on the edge. I only use my plastic board when I'm filleting fish or breaking down poultry.

pitdogg2 · July 29

I have a friend (I know hard to believe, right) anyhoot, he only will use stone type cutting boards. I told him, he must really hate his knives. His response was " hey, no germs" ....
Some people...

Geoff4rfc · July 29

pitdogg2 wrote: »

I have a friend (I know hard to believe, right) anyhoot, he only will use stone type cutting boards. I told him, he must really hate his knives. His response was " hey, no germs" ....
Some people...

Well, he's your friend

Willow · July 30

halen wrote: »

Nothing wrong with Global. I have used their steak knives for over 10 years now without issue.

Blade material and sharpening material matters, however same applies to cutting boards. I tossed all my cutting boards for Hinoki ones.

Cheers.

Are you also using hinoki for your raw meat? How are you disinfecting them?

halen · July 30

Willow wrote: »

halen wrote: »

Nothing wrong with Global. I have used their steak knives for over 10 years now without issue.

Blade material and sharpening material matters, however same applies to cutting boards. I tossed all my cutting boards for Hinoki ones.

Cheers.

Are you also using hinoki for your raw meat? How are you disinfecting them?

I do use it for meats as well. One side is for meats other side is for everything else.

I always wet the board before cutting meats. I wash the cutting boards with same thing I use to wash my dishes, nothing special.

To expand on why I like Takeda blades over all the others. It is lighter, balanced in weight, edge retention, and my personal preference. I still own the other brands. The other brands I let all my house guests use when the visit, my Takeda is off limits. Every blade has its purpose. I had guests use my Shun and Miyabi chef knives to chop chicken bone. It chipped the heck out of them. Their response was, I thought your blades were bad a$$. Um use a cleaver next time? Use a hammer on a screw type of thing.

Cheers

Killer deal on high-end knife .....

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