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  • Post #151 - November 18th, 2020, 6:53 am
    Post #151 - November 18th, 2020, 6:53 am Post #151 - November 18th, 2020, 6:53 am
    Kramer and his knife offerings plus success have gone to his head!
    I have no problem with someone ca$shing in on success, its the American Way but this is absurd!
    There is no $50K value in this knife and to offer this knife at that price, well I’ll leave you to offer judgment.
    I have a Honyaki from a maker judged the best in Japan, Custom ordered and delivered at a fraction of the Kramer price. These knives do not usually get out of Japan because of the price and the Japanese believe we are not worthy.
    I guess Kramer feels we are not worthy also.
    -Richard
  • Post #152 - November 18th, 2020, 7:12 am
    Post #152 - November 18th, 2020, 7:12 am Post #152 - November 18th, 2020, 7:12 am
    ronnie_suburban wrote:If anyone who needs a knife has a little extra cash sitting around, this may be just the thing . . . :wink:

    My thought was, take the $50,000 and buy 1500 Victorinox Swiss Army Fibrox Pro 8” Chef's, the perennial Cooks Illustrated winner, and give them to people with dull kitchen knives. Virtually everyone, with a few exceptions, who cooks at home.

    The world would be a better place.
    Hold my beer . . .

    Low & Slow
  • Post #153 - November 18th, 2020, 10:22 am
    Post #153 - November 18th, 2020, 10:22 am Post #153 - November 18th, 2020, 10:22 am
    budrichard wrote:Kramer and his knife offerings plus success have gone to his head!
    I have no problem with someone ca$shing in on success, its the American Way but this is absurd!
    There is no $50K value in this knife and to offer this knife at that price, well I’ll leave you to offer judgment.
    I have a Honyaki from a maker judged the best in Japan, Custom ordered and delivered at a fraction of the Kramer price. These knives do not usually get out of Japan because of the price and the Japanese believe we are not worthy.
    I guess Kramer feels we are not worthy also.
    -Richard

    Yeah, I don't really understand it. I believe they give a (10%) portion of each sale to some charitable endeavor, which is nice but the price has completely left the parameters of reality.

    G Wiv wrote:
    ronnie_suburban wrote:If anyone who needs a knife has a little extra cash sitting around, this may be just the thing . . . :wink:

    My thought was, take the $50,000 and buy 1500 Victorinox Swiss Army Fibrox Pro 8” Chef's, the perennial Cooks Illustrated winner, and give them to people with dull kitchen knives. Virtually everyone, with a few exceptions, who cooks at home.

    The world would be a better place.

    Absolutely.

    =R=
    Same planet, different world
  • Post #154 - November 21st, 2020, 5:09 pm
    Post #154 - November 21st, 2020, 5:09 pm Post #154 - November 21st, 2020, 5:09 pm
    I'm guessing a few have already seen this, worth a watch. How To Use Every Japanese Knife | Method Mastery | Epicurious
    Hold my beer . . .

    Low & Slow
  • Post #155 - November 22nd, 2020, 12:47 am
    Post #155 - November 22nd, 2020, 12:47 am Post #155 - November 22nd, 2020, 12:47 am
    G Wiv wrote:I'm guessing a few have already seen this, worth a watch. How To Use Every Japanese Knife | Method Mastery | Epicurious

    I watched this video a few weeks ago and it's great. It'll most likely be overkill for all but the most hardcore aichmomaniacs. But for fanatics, enthusiasts and obsessives, it's a great watch.

    =R=
    Same planet, different world
  • Post #156 - September 22nd, 2021, 12:22 pm
    Post #156 - September 22nd, 2021, 12:22 pm Post #156 - September 22nd, 2021, 12:22 pm
    Thought I'd put in a plug for my current favorite knife:
    The Cheetah from FINDKING.
    Aside from a very pretty damascus pattern, it's kept its edge very well, and most of all, fits my wookie-sized hands. Ergonomically, it's the best knife I've ever worked with, letting me both get a good grip for thin slicing and put force into it when needed.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #157 - November 7th, 2021, 7:23 pm
    Post #157 - November 7th, 2021, 7:23 pm Post #157 - November 7th, 2021, 7:23 pm
    As much as I've been drooling over Ronnie S's delicious meals posted in the 'Coronavirus cooking'/'What are you cooking for dinner tonight threads', I've also been drooling over those gorgeous Japanese chef's knives. I'm planning to ask for a new knife for the holidays and I was hoping fellow LTHers might weigh in. My current work horse is a 10 inch chef's Wusthof knife (designed by Mr. Bridge from Bridge Kitchenware in New York) that I've had for about 18 years. I think I'm ready to up my knife game and I'd love to have something that makes finer cuts easily. Anyone have recommendations for knives they love?
  • Post #158 - November 7th, 2021, 7:43 pm
    Post #158 - November 7th, 2021, 7:43 pm Post #158 - November 7th, 2021, 7:43 pm
    thaiobsessed wrote:As much as I've been drooling over Ronnie S's delicious meals posted in the 'Coronavirus cooking'/'What are you cooking for dinner tonight threads', I've also been drooling over those gorgeous Japanese chef's knives. I'm planning to ask for a new knife for the holidays and I was hoping fellow LTHers might weigh in. My current work horse is a 10 inch chef's Wusthof knife (designed by Mr. Bridge from Bridge Kitchenware in New York) that I've had for about 18 years. I think I'm ready to up my knife game and I'd love to have something that makes finer cuts easily. Anyone have recommendations for knives they love?

    The knife forum I frequent offers this list of questions to help folks make focused recommendations. If you don't mind answering the ones you haven't already answered, I can do my best to provide some guidance. I think critical ones are size, handle style, budget and stainless vs. reactive.

    the Chef Knives To Go forums wrote:
    1)Pro or home cook?

    2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)

    3) What size knife do you want?

    4)How much do you want to spend?

    5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?

    6)Do you prefer Western or Japanese handle?

    7)What are your main knife/knives now?

    8)Are your knife skills excellent, good, fair?

    9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?

    10)Do you know how to sharpen?

    =R=
    Same planet, different world
  • Post #159 - November 7th, 2021, 9:04 pm
    Post #159 - November 7th, 2021, 9:04 pm Post #159 - November 7th, 2021, 9:04 pm
    ronnie_suburban wrote:
    thaiobsessed wrote:As much as I've been drooling over Ronnie S's delicious meals posted in the 'Coronavirus cooking'/'What are you cooking for dinner tonight threads', I've also been drooling over those gorgeous Japanese chef's knives. I'm planning to ask for a new knife for the holidays and I was hoping fellow LTHers might weigh in. My current work horse is a 10 inch chef's Wusthof knife (designed by Mr. Bridge from Bridge Kitchenware in New York) that I've had for about 18 years. I think I'm ready to up my knife game and I'd love to have something that makes finer cuts easily. Anyone have recommendations for knives they love?

    The knife forum I frequent offers this list of questions to help folks make focused recommendations. If you don't mind answering the ones you haven't already answered, I can do my best to provide some guidance. I think critical ones are size, handle style, budget and stainless vs. reactive.

    the Chef Knives To Go forums wrote:
    1)Pro or home cook?

    2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)

    3) What size knife do you want?

    4)How much do you want to spend?

    5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?

    6)Do you prefer Western or Japanese handle?

    7)What are your main knife/knives now?

    8)Are your knife skills excellent, good, fair?

    9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?

    10)Do you know how to sharpen?

    =R=


    Great thread…in the mid-80’s, I bought my first Japanese knives, Misono. 2 ea 11” slicers, 1 high carbon Swedish steel and 1 stainless, and later a few Sankuto’s. Next, I made a huge investment in a set of Misono ice chisels.
    Fast forward to 2017, I put $$$ into 6-7 various Kikuichi knives which are really a pleasure to use for the meticulous standards of The Everglades Club and everyday cooking at home. Like Ronnie said, you better be prepared to learn to sharpen them on whetstones. ( Back in the day, we were taught to sharpen our “Western” knives on oil stones.)
    Word on the street is that Ronnie is the whetstone master.

    But I’ve got to say… I stood in kitchens for 40 years and watched immigrant cooks from all over the planet do miraculous knife work with $15 plastic handled Swiss Victorinox or Forchner. Badges…we don’t need no stinkin’ badges.

    Having said all this, my every day go to knives (cooking as a civilian) are 3 Kikuichi, 3 Dexter Russell and a Wusthoff.
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #160 - November 7th, 2021, 10:06 pm
    Post #160 - November 7th, 2021, 10:06 pm Post #160 - November 7th, 2021, 10:06 pm
    Thanks Ronnie S for the set of questions and E Ronnie for the great comments.
    I've never worked in a professional kitchen but I've seen accomplished home cooks work magic with cheap knives!
    I'm looking to have some fun with dinner prep but (hopefully) not start a crazy expensive knife habit.

    the Chef Knives To Go forums wrote:
    1)Pro or home cook?
    Ha ha (home cook)
    2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
    I think a Gyuto or Santoku (I've seen commends that a Santoku is better for vegetables, a Gyuto for meat--not sure if that's true but the Gyuto shape appeals to me more)
    3) What size knife do you want?
    Around 8 inch
    4)How much do you want to spend?
    Good question--I know nice knives can get pricey but probably not over $300
    5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
    It's my understanding that stainless are easier to maintain but reactive carbon holds an edge better. I'm nervous about ruining a reactive carbon knife by not maintaining it properly. I think I'd lean towards stainless or stainless clad over reactive carbon (or high carbon stainless if that holds an edge well). I'd take suggestions on this point
    6)Do you prefer Western or Japanese handle?
    I'd like to try a Japanese handle

    7)What are your main knife/knives now?
    2 Wusthof knives (8/10 inch chefs knives)
    Are your knife skills excellent, good, fair?
    I'd say pretty good
    9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
    Push/pull cutter
    10)Do you know how to sharpen? I have a whetstone and I used it to sharpen in the past but have been using an electric sharpener for western knives recently (Trizor XV but know that is a big no-no for a good single bevel Japanese knife). So, I'd say, I'm committed to brushing up on my sharpening skills.
    =
  • Post #161 - November 7th, 2021, 10:43 pm
    Post #161 - November 7th, 2021, 10:43 pm Post #161 - November 7th, 2021, 10:43 pm
    Mr. Suburban, I think one more question should be added to that list.

    Are you right or left handed?

    Not all Japanese knives are a 50/50 grind.

    Handles. Left handed peoples have issues with some handles.

    Minor points, but worth considering when putting $$ down on a knife. Another thing to consider, are you going to chase a unicorn? Some makers are quite popular and it can be tricky to get one of their knives.

    Best of luck.
    The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
  • Post #162 - November 7th, 2021, 11:33 pm
    Post #162 - November 7th, 2021, 11:33 pm Post #162 - November 7th, 2021, 11:33 pm
    Evil Ronnie wrote:Great thread…in the mid-80’s, I bought my first Japanese knives, Misono. 2 ea 11” slicers, 1 high carbon Swedish steel and 1 stainless, and later a few Sankuto’s. Next, I made a huge investment in a set of Misono ice chisels.
    Fast forward to 2017, I put $$$ into 6-7 various Kikuichi knives which are really a pleasure to use for the meticulous standards of The Everglades Club and everyday cooking at home. Like Ronnie said, you better be prepared to learn to sharpen them on whetstones. ( Back in the day, we were taught to sharpen our “Western” knives on oil stones.)
    Word on the street is that Ronnie is the whetstone master.

    But I’ve got to say… I stood in kitchens for 40 years and watched immigrant cooks from all over the planet do miraculous knife work with $15 plastic handled Swiss Victorinox or Forchner. Badges…we don’t need no stinkin’ badges.

    Having said all this, my every day go to knives (cooking as a civilian) are 3 Kikuichi, 3 Dexter Russell and a Wusthoff.

    Thanks for sharing your valuable Pro perspective, Ronnie. Sounds like you've really landed on what is the right fit for you. And I think that's key because so much of choosing the "right" knife comes down to personal preference.

    And so true about a seasoned cook making it work with whatever they've gotten used to. An expensive knife might make you faster but it won't make you fast.

    thaiobsessed wrote:Thanks Ronnie S for the set of questions and E Ronnie for the great comments.
    I've never worked in a professional kitchen but I've seen accomplished home cooks work magic with cheap knives!
    I'm looking to have some fun with dinner prep but (hopefully) not start a crazy expensive knife habit . . .

    Yeah. Starting a habit is not necessarily an innate part of finding a great kitchen knife. I think there are some reasons it can happen that mostly have to do with the level of care that goes into certain types of knives -- many are works of art -- and the fact that there really aren't a lot of ways to test out a knife without buying it. This can lead to multiple purchases because in most cases, that can be the only way to really try out a given knife. So, as curiosity grows, it can become habitual. But it doesn't have to be! :P

    Xexo wrote:Are you right or left handed?

    Not all Japanese knives are a 50/50 grind.

    Handles. Left handed peoples have issues with some handles.

    Yes, true. But in practical terms a vast majority of knives that are ground for either right or left-handed people are more specialized than gyutos or santokus. As for the handles, I think it's the "D" handles you're referring to. They have one flat side and resemble the letter D when looking at them from the back end of the handle. They are intended for righties, as the flat side is not positioned well for lefties. But even some righties don't like them. For our purposes here, I'll stick to knives that are entirely ambidextrous or I'll be sure to mention if one I've recommended is not.

    I have a couple in mind but I'd like to give this a bit more thought before I throw any suggestions out there. I know Gary has quite a bit of experience with J-Knives, as well.

    =R=
    Same planet, different world
  • Post #163 - November 22nd, 2021, 11:56 pm
    Post #163 - November 22nd, 2021, 11:56 pm Post #163 - November 22nd, 2021, 11:56 pm
    thaiobsessed wrote:1)Pro or home cook?
    Ha ha (home cook)
    2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
    I think a Gyuto or Santoku (I've seen commends that a Santoku is better for vegetables, a Gyuto for meat--not sure if that's true but the Gyuto shape appeals to me more)
    3) What size knife do you want?
    Around 8 inch
    4)How much do you want to spend?
    Good question--I know nice knives can get pricey but probably not over $300
    5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
    It's my understanding that stainless are easier to maintain but reactive carbon holds an edge better. I'm nervous about ruining a reactive carbon knife by not maintaining it properly. I think I'd lean towards stainless or stainless clad over reactive carbon (or high carbon stainless if that holds an edge well). I'd take suggestions on this point
    6)Do you prefer Western or Japanese handle?
    I'd like to try a Japanese handle
    7)What are your main knife/knives now?
    2 Wusthof knives (8/10 inch chefs knives)
    Are your knife skills excellent, good, fair?
    I'd say pretty good
    9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
    Push/pull cutter
    10)Do you know how to sharpen? I have a whetstone and I used it to sharpen in the past but have been using an electric sharpener for western knives recently (Trizor XV but know that is a big no-no for a good single bevel Japanese knife). So, I'd say, I'm committed to brushing up on my sharpening skills.

    Okay. Sorry for the delay here. So many knives to consider but taking your preferences into account (through the lens of my limited experience) here are some that I think you would serve you well . . .

    Kurosaki Fujin VG10 Gyuto 210mm
    https://www.chefknivestogo.com/kufuvggy24.html
    This is one of my top 5 favorite knives. If fully stainless is a must, this ticks almost every box. I love the balance, the heat-treat, the profile the grind and the look. Again, these preferences are personal but this is a great knife. They're often sold out but if you sign up for restock email notifications, they're not ridiculous to get.

    Konosuke HD2 Gyuto 210mm Laurel - all reactive but semi-stainless edge
    https://www.chefknivestogo.com/kohd2gy21la.html
    In my opinion, if you can live without fully stainless, this would be my number one choice on this list. I love mine. It's laser-like but still has some substance to it. It can handle any job well and it glides through food.

    Konosuke HD2 Gyuto 210mm Ho Wood - all reactive but semi-stainless edge
    (same as above but with ho instead of laurel)
    https://www.chefknivestogo.com/kohd21wa.html

    Konosuke GS+ Gyuto 210mm - stainless clad, semi stainless edge
    https://www.chefknivestogo.com/kogsgy210.html
    More minimal in its design than the HD2 Konosukes above but still, a very nice cutter.

    Makoto VG7 Ryusei Gyuto 210mm - stainless clad
    https://www.chefknivestogo.com/marygy21.html
    A very elegant blade that's also a great all-around performer. The VG7 is new for them but I understand it performs very well. More belly than some of the knives above, so better for rocking than some of the others.

    Matsubara G3 Nashiji Gyuto 210mm - all stainless
    https://www.chefknivestogo.com/mag3nagy21.html
    More of a workhorse. The nashiji (pear skin) finish is fairly rustic. It'll handle tougher jobs easily but will also handle more delicate jobs well.

    Harukaze G3 Nashiji Gyuto 210mm - all stainless
    https://www.chefknivestogo.com/hag3gy21.html
    This one punches way above its price point. I have this in 240mm and I love it. The biggest knock is that the oval handle is very no-frills but it's a lot of knife for the money and will do a great job.

    Nigara SG2 Tsuchime Gyutos 210mm
    https://www.chefknivestogo.com/nisg2tsgy21.html
    I own one Nigara, also in SG2, and it's a very special knife, with a blade that just seems to fall through food. This one is very tempting but I must resist! :lol:

    Kanjo VG10 Damascus Gyuto 210mm - all stainless
    https://www.chefknivestogo.com/kovgdagy21cu.html
    A fun damascus blade in fully stainless VG10.

    Yoshimi SG2 Gyuto 210mm Ebony - all stainless
    https://www.chefknivestogo.com/yosg2gy21eb.html
    I love SG2 and this knife is an excellent representation of the steel.

    Again, so many choices (far beyond what I've mentioned here) and while I love and highly endorse CKTG (the store to which I've linked above), my guess is that at least some of these knives can be purchased elsewhere. I cannot imagine a reason to go elsewhere for them but I didn't want to make it appear as if one couldn't.

    Hope this helps. If you want more info or have questions, please let me know.

    =R=
    Same planet, different world
  • Post #164 - November 23rd, 2021, 3:28 am
    Post #164 - November 23rd, 2021, 3:28 am Post #164 - November 23rd, 2021, 3:28 am
    ronnie_suburban wrote:Hope this helps. If you want more info or have questions, please let me know.

    Nice Ronnie, terrific info.

    I'm afraid I've gotten slightly stale in my knife obsession, its been a while since I've bought anything new. And, seeing as I have a number of kitchen knives I've never even cut paper with, it will be a bit longer. :)

    I have pretty much settled on Misono as a brand and Korin as my go to for buying knives. I've bought a few from Ronnie's fav, Japanese chefs knifes to go, but http://www.korin.com is my main.

    In the Misono brand I like, use, and gift the 8" carbon steel Gyutou with the occasional dip into the UX10. I'm a sucker for patina, including older Sabatier.

    Korin currently has 20% off all knives, hell of a deal.

    Once again, great info from Ron, he is so far down the rabbit hole he brings lunch when surfing knife web sites. :)
    Hold my beer . . .

    Low & Slow

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