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Is a Petty Knife Uniquely Useful?

amen..

Jun 04, 2012
Ross101 in Cookware

Is a Petty Knife Uniquely Useful?

Hi Chem:
1) Have you had another Japanese gyuto before? How does it compare?

No, I did purchase a Tojiro Shirogami Santoku 165mm but gave it directly to my son in law as he loves all carbon steel knives.. I've been looking a lot and the Kanehiro just fit all the items I wanted in a knife. Only the edge of the knife gets a slight patina and looks really interesting..

2) Any reason you went with the Japanese wa style handle?

I love the look mostly. I was really worried that it would be uncomfortable as all my current knives are western style. All my worries are gone now, what I've discovered is that I use the pinch grip so my hand is mostly on the blade. The handle is really only secondary. Also, the handle on this knife is so light most of the weight is in the blade. For a 210mm knife it's only about 6 oz so very lite. I have two German knives that are 50mm shorter and actually heavier. It's a totally different and fun experience with the Kanehiro in food prep. Light, Super-Sharp and nimble.

Here is a great review of the 240mm version..
http://chefknivestogo.freeforums.org/...

Jun 04, 2012
Ross101 in Cookware

Is a Petty Knife Uniquely Useful?

I'm in the same position too. I want to keep my knife inventory small and now with the Kanehiro 210 I really only require a smaller knife for detail work. I use the 210 for almost everything. I have just fallen in love with the sharpness of this knife it is amazing..

Jun 04, 2012
Ross101 in Cookware

Is a Petty Knife Uniquely Useful?

Hi Chem,

I've been looking at the Kanehiro 150mm petty.
http://www.chefknivestogo.com/kawa15....

I just received the Kanehiro 210mm Guyto. These knives are aogami super steel on the core then the knife is then clad with stainless stainless steel. I was simply amazed at how sharp this knife is. Just love the semi rustic finish and simple wa-handle. I could not be more thrilled with a knife, the geometry seems perfect.

Jun 03, 2012
Ross101 in Cookware

Nakiri question.

Thanks Chem. I think I will go the Tojiro.. Appreciate the reply.

May 22, 2012
Ross101 in Cookware

Nakiri question.

I've been looking a Nakiri knives and the Tojiro Nakiri at CKTG seems like a good price for a quality knife:
http://www.chefknivestogo.com/todpna16.html

But also noticed that Williams Sonoma has a Shun for just under $100.00
http://www.williams-sonoma.com/produc...

The Shun is hollow-ground and unsure it that is a negative.. Sure is a good price for a Shun.

Does anyone on the forum use Nakiri's and if so any recommendations or thoughts on purchasing one appreciated.

May 22, 2012
Ross101 in Cookware

A beautiful knife..

I would love to try a Nakiri style knife Chem. The Tanaka Kurouchi Nakiri seems like a good value and it would be fun to see the differences in steel.

There is a fellow that has done a excellent job of describing the different qualities of carbon steel knives here:
http://zknives.com/knives/kitchen/mis...

Thanks.

Dec 07, 2011
Ross101 in Cookware

A beautiful knife..

Thanks Chem, I really have so little experience with knife shapes and handles that I'm reluctant to do much purchasing. It's fun to red user’s experiences. The western style handles are probably better for handling.

I don't really feel $200 is too much for some of these knives. I am a little concerned some may be so thin and hard that they are somewhat fragile. My Henckles are pretty much indestructible.

Dec 07, 2011
Ross101 in Cookware

A beautiful knife..

Hi Chem. Thanks for all the ideas. I'm not sure if I will like carbon steel but do want to give it a try. I'm getting a rather long list of knives I would love to own! And me, a self proclaimed minimalist. :~) Oh well..

On one of the links you posted is the knife in the photo below. A Kagayaki Aogami Super Custom Damascus Series. With a Traditional Wa handle. I just love the looks. I'd probably just frame it..

Dec 07, 2011
Ross101 in Cookware

A beautiful knife..

Thanks Scubadoo.. It's really nice to hear someone likes the Tojiro. I almost feel a little silly buying a knife without handling it but this one sort of compels me and I think it will be a lot of fun experimenting with the EP system on it.. And, I like the rustic look.. The Shuns almost scared me they were so perfect.

I really think it is true that it is more about how sharp a knife is not so much the knife.

Dec 07, 2011
Ross101 in Cookware

A beautiful knife..

Hi Chem.. Great links and beautiful knife. I'm just getting to understand the different types of steel and the Blue is incredible..

I had a chance to see the Shun knives and instantly knew they were not for me. Just to finished, to perfect. I did like the handles though and find the traditional D or Wa handles are what I gravitate to.

I asked Mark at Chef Knives to Go what he would recommend for a first knife and he said his addict was a great knife but it is 240mm and I want something no larger than 210mm so he suggested the Tijiro ITK Shirogami Wa-Gyuto 210mm:

http://www.chefknivestogo.com/toitksh...

It is very reasonable at $55.00 USD and its the shape and size I want. It is shirogami steel (white #2) so will rust if not taken care of. I also ordered the Edge Pro sharpening system with Chosera stones and this will give me a chance to learn sharpening on something not to expensive.

So my quest will continue. :~)

Dec 07, 2011
Ross101 in Cookware

A beautiful knife..

I'm on quest to find the perfect knife and this one is simply, beautiful.. This knife is aogami super steel on the core and the knife is then clad with stainless stainless steel to protect most of the knife from reacting with acids or moisture..

From Chef Knives To Go
http://www.chefknivestogo.com/ka24wa....

Dec 06, 2011
Ross101 in Cookware

What's on your "Cookware" gift list?

I love the Benriner Vegetable Slicer.
http://www.amazon.com/Japanese-Import...

Dec 05, 2011
Ross101 in Cookware

Shun Classic 8" chefs knife.

Hi Chem.. I'm right handed and I think the Premier Chefs knife is really quite interesting.. Not sure the advantages or disadvantages of this over the Chefs Classic but I would love to hold both.. Thanks for the heads up on this.

Dec 02, 2011
Ross101 in Cookware

Shun Classic 8" chefs knife.

Mark has a image of the next new knife, the Richmond Artifex @210mm

Dec 02, 2011
Ross101 in Cookware

Shun Classic 8" chefs knife.

Thanks Chem, I really respect your opinion and will look at it again.. I did a lot of browsing and saw several videos demonstrating how sharp it is. It is a amazing knife for sure. The CPM154 steel seems superior and Mark gives the impression that it will hold a edge for a long time..

Dec 02, 2011
Ross101 in Cookware

Shun Classic 8" chefs knife.

I never thought anyone would suggest the electric sharpener.. I own a chefs choice and feel it almost ruined my henckles.. Thanks for the info though, I will look into the waterstone.

This weekend I'm going to go to a williams sonoma and actually handle the Shuns. I may come to the same conclusion that the handle is not for me. Thanks.

Dec 02, 2011
Ross101 in Cookware

Shun Classic 8" chefs knife.

Thanks for your experiences with the shun blades. That does make me worry I'm making the wrong decision..

Dec 02, 2011
Ross101 in Cookware

Shun Classic 8" chefs knife.

I do have large hands and the pinch grip seems to allow me more clearance. The picture below is a perfect example of my preferred grip.. I did write Mark and he suggested his 240 mm Addict but it will be to big for my wife (she cooks too).. I need a compromise but would like to stay away from a Santoku (I have two old ones).
thanks for all your help.

Dec 01, 2011
Ross101 in Cookware

Shun Classic 8" chefs knife.

Hi Chem, I use the pinch grip mostly but often extend my index finger over the spine. And, do have a bamboo cutting board.. Interesting I thought you were supposed to move the knife in a small saw motion not up and down as it would damage the edge (banging it on the board). I must have that backwards! I've seen videos demonstrating this (I think)

One thing I may do if I decide on this knife is buy it from Chef knives to go and ask Mark the best way to maintain it long term. He did mention a steel for his Richmond knives.
He seems to know a lot about sharping and has pretty much all the equipment for sale. Thanks..

Dec 01, 2011
Ross101 in Cookware

Shun Classic 8" chefs knife.

Thanks for the correction Chem, I think was able to change the name. The knife I'm interested in is the Classic not the pro. I looked closely at the Tojiro but the Gyuto just does not seem to have the height to clear my knuckles.. I could be wrong because I cannot hold it but it just looks ever so slightly thinner or the handle is deeper.

Interesting thread about the steel.. I do have a ceramic rod that may be a better choice? Any thoughts on keeping it sharp? Thanks.

Dec 01, 2011
Ross101 in Cookware

Shun Classic 8" chefs knife.

I've been looking to purchase a chefs knife and Chem made some suggestions of reasonable Japanese knives. And he also mentioned, in another thread, a very expensive Shun designer knife. And, it made me look at the Shuns. I pretty much discounted them as they seem to out of favor by the knife community here.

So after looking at hundreds of knives I believe I really like the Shun Classic 8" Chefs Knife

http://www.amazon.com/Shun-DM0706-Cla...

I love the profile of the knife, it just seems perfect and the handle plus blade width should allow my knuckles to clear the cutting board. The handle also seems very user friendly and easy to clean. The blade is VG-10 which I understand is pretty hard and a good performer. The reviews on Amazon are pretty good.

I'm a little concerned about sharpening but think if I go with this knife I will also get there Steel that includes a angle gauge to keep the user at 16 degrees. I would love to sharpen this myself when it gets dull so I emailed Edge Pro about maintaining the double bevel of the Shuns and Ben (From Edge Pro) said he actually prefers double bevels and I should be able to keep the knife sharper than the factory edge with his system.

Anyway, I feel some will think the Shun is too expensive for what you are getting But at $140.00 UDS it seems expensive but not over the top.

Any thoughts appreciated. Thanks..

Dec 01, 2011
Ross101 in Cookware

Bob Kramer Damascus Chef’s Knife by Zwilling Henckels

Thanks Chem.. If you were to own only one chefs knife what would it be..

Nov 30, 2011
Ross101 in Cookware

Bob Kramer Damascus Chef’s Knife by Zwilling Henckels

Hi Chem, I find the shape of Kramer's blades interesting. There is knuckle clearance, not to much belly in the curve and a nice point on the end.. Do you have a favorite shape for a chefs knife? The Bob Kramer Carbon steel knife (pictured) is around $300 and looks to be basically the same as the Damascus (shape)

Nov 30, 2011
Ross101 in Cookware

What to Hone my Global with

The Spyderco would be wonderful if it would do the job.. I probably would sharpen it weekly if it would keep the edge. Will this system keep a edge as good as when you get the knife new? I've looked at the edgepro and noticed that Mark from Chef knives to Go seems to recommend this system. It is a bit pricy for a fellow who just wants three knives.. :~) I like that it maintains a exact angle.. Thanks.

Nov 22, 2011
Ross101 in Cookware

What to Hone my Global with

Thanks for the reply Chem.. I'm torn between a chef's knife and santoku as I like to have some blade width so my knuckles do not hit the cutting board but like the look and feel of a chefs knife. I rarely eat bread to that is out but do debone chicken and fillet fish. Also I need a minimalist sharpening system to keep these in shape. I notice you prefer stones but I'm a little wary as to keeping the correct angle. I'm not into mirror finishes just very sharp knives for cutting and chopping.

Nov 22, 2011
Ross101 in Cookware

What to Hone my Global with

Hi Chem.. You have the wrong person regarding purchasing the Global. It was me and I sent it back. I've been looking at your recommendations of knives and believe I may go with the Tojiro. I want to build a new set and this seems like a good way to go.. Looking at the Tojiro DP Chefs knife (220mm) but still not sure of sizes I require. I would love to have a minimal setup of possibly as few as three knives.. That may be impossible. I probably will call Mark from Chef knives to go to see what he thinks. Thanks for all your input on this forum.

Nov 22, 2011
Ross101 in Cookware

Interesting new Chefs Knife from Williams Sonoma

I agree the bloster does not go all the way down and that is what I desire. My two larger Hinckles have the bolster and over years of sharpening it has had to be ground away.. I do it on a bench grinder and it's sort of a pain. The bolster, I believe, is so when you cut thru bone it give's extra strength but I use my shears for that so it would be nice for sharpening to not have to deal with it. Plus I like the look without the bolster.

Nov 21, 2011
Ross101 in Cookware

Interesting new Chefs Knife from Williams Sonoma

Agree totally with all your observations.. Except the large curve is what appealed to me..

Nov 21, 2011
Ross101 in Cookware

Interesting new Chefs Knife from Williams Sonoma

Hi Chem.. I was looking for a Japanese knife then saw a video with Jacques Pépin using his chef knife dicing up some herbs and fell in love with the larger curve of his knives. He could get that rocking action with his hand on the tip. This particular knife is somewhat more curve as the blade is somwhat wider but that may in fact be better.

I would like to hold the knife before I made any decisions..

Nov 21, 2011
Ross101 in Cookware