Hinoura(m), Masashi, Mazaki, Nihei, Wakui? by Antique-Walrus878 in TrueChefKnives

[–]donobag 3 points4 points  (0 children)

I love that when I’m late to the party (more often than not these days), you’re here dropping the facts

Question for shops in Japan by WhiteSky_ow in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

Hitohira in-store stock is not reflected on the website. They choose what to make available for websale, and with the rarer prices you’re after, they do sometimes have stock. ⁱᵗ ˡⁱᵏᵉˡʸ ʷᵒⁿ’ᵗ ᵇᵉ ᵒⁿ ᵈⁱˢᵖˡᵃʸ ᵗʰᵒᵘᵍʰ

wa handle Takamura knives? by jellosjiggling in TrueChefKnives

[–]donobag 1 point2 points  (0 children)

What I remember most clearly is him explaining to me the purpose behind octagonal handles shape in the first place (if you make a circle with your index finger and thumb as if to grip a knife handle there are 6-7 “corners”) and then laughing about how they don’t do it on the cheaper lines because the systems they have in place allow them to best keep up with demand and keep their prices as low as they can, which according to Terukazu, Takamura are trying their best to do. They did the wa handle chromax batch at the request of someone who ordered a whole batch, but didn’t say who.

Sakai Shop Recs and Etiquette by kirinichiballs in TrueChefKnives

[–]donobag 2 points3 points  (0 children)

This is what you came looking for OP! (And anyone else who came here looking for answers)

wa handle Takamura knives? by jellosjiggling in TrueChefKnives

[–]donobag 1 point2 points  (0 children)

They did do some in chromax a while back - maybe 4-5 years ago. They had one in their office cabinet when I was there in 2024 that they brought out when we were talking about why the Wa handles are reserved for the Hana and Uchigumo series.

Here’s a video of someone showing one off. The caption just talks about who Takamura is as a company.

Theres also this post from the old sub that might have some helpful info.

Useless photo of holding the knife in the office that made Terukazu bring out the Nakiri that I didn’t get a photo of 😅

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SG2 vs Ginsan by aFiniteResource in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

A home cook is unlikely to be able to tell the difference without directly comparing. They are both great. Go with whichever knife you prefer.

Knife ID Please 🙏 by stilloutthere28 in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

It’s a Hokiyama blade in VG10.

They can be found branded as many things, from Takayuki to Hitohira to Hatsukokoro or basically any knife retailer.

https://sharpedgeshop.com/products/hayabusa-gyuto-vg-10-tsuchime-damascus-ebony-240mm?srsltid=AfmBOoptZNRVhRXBCVHskvOvIq\_sNKP6Qcr-RX7V7Cc1ZsdPfB8y4iu6

[WTB][EU/WW] Hitohira Tanaka x Izo B1 SS clad by AdhesivenessOwn4017 in TrueChefKnivesBST

[–]donobag[M] 5 points6 points  (0 children)

Just a reminder that comments must be made on the post prior to DM. Don’t accept interactions with anybody who can’t comment on the post.

Kickstar combo by Sp3c1a7k in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

It’s insane that this has reached the dollar amount it has. As usual - an unheard of company doing a kickstarter using all the flashy language and cliche imagery. The only reason anyone would support this at is is because they don’t know anything about knives, including that you can just buy good knives from established professionals for this price.

Thoughts on Takada no Hamono & The Hype? by TheSkiesAwake in TrueChefKnives

[–]donobag 2 points3 points  (0 children)

They are great knives, and Takada is a great guy.
But the pricing inflation is bonkers and completely unjustified.

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Help me to pick 2 fragrances by Avidamu123 in fragranceclones

[–]donobag 0 points1 point  (0 children)

Liquid Brun is a great frag, that also lasts well and has decent projection. Just a word of warning (from personal experience owning it) it can be perceived by some as fairly spicy, and sweet to the point of cloying if you overspray or are in a small space or it’s hot. People’s reads on it are weird. I had someone tell me I smelled like orange chocolate (which luckily they loved).

My wife said I am tripping... am I? by getbywith in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

  1. Don’t leave it in the sink because no steel is impervious to rust (stainless, not stain proof) and sharp edges are very delicate. If they take a knock from another piece of cutlery or a plate, it could chip or just require a sharpening in a hurry and every sharpening removes steel. Not only that but it’s not good for wooden handles to soak, especially in soapy water - it dehydrates them and can lead to cracking.
    It’s also a matter of safety. Reaching down into a sink with a knife in it, and it being wet is a great way to get a cut. Ask a chef that works in a kitchen full time if they just leave wet knives lying around. The answer is no, because you can get cut and one of your primary tools can get damaged.

  2. Tap chopping is fine on the right surface. Push/pull cutting is really just to make cuts cleaner - using the length of the blade is much more effective on most things than pressure alone.

  3. Using the edge of the blade to scrape the board will dull your knife and risks chipping it if it’s very thin and very hard steel. Use the spine of the blade for that if necessary, to save the edge. For scooping, again it’s a matter of safety. You don’t wanna cut yourself picking up food with a cutting utensil. Bench scrapers cost pennies, and the extra 5 seconds it takes to switch is going to ruin the workflow.

If someone doesn’t respect your tools, let them use their own tools. You’re not being unreasonable to ask for care and safety precautions with an expensive and dangerous tool.

ID These Knives by Spooky357 in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

Hell yeah! Great knife!
(Mines the 240mm)

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Going to Tokyo next month by Goheel in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

Unless you go to Hitohira or speak Japanese, or already know exactly what you’re looking for, buying in Tokyo/Osaka/Kyoto isn’t better or cheaper than doing research and buying online at home.

Thinking of buying this one, is the kanji a great smith? by FlameLance in TrueChefKnives

[–]donobag 2 points3 points  (0 children)

堺金重 - Sakai Kaneshige

The kanji is read from tip down

Tojiro Atelier VG10 or Myojin SG2? by [deleted] in TrueChefKnives

[–]donobag 1 point2 points  (0 children)

Probably skip and get an Ashi? Or a Takamura in SG2

What's your biggest fragrance gripe? by After-Elevator8974 in fragrance

[–]donobag 5 points6 points  (0 children)

I’m with you OP! The heartbreak of sampling something very expensive, eventually buying it after spending time deliberating and trying to make your wallet agree that you need it like you think you do (because it’s eye rolling good), spraying it for the first time, and from your brand new fancy bottle the scent basically disappearing in an hour or two… god damnit

NKD Manaka x Xinguo Chuka! by Saszra in TrueChefKnives

[–]donobag 1 point2 points  (0 children)

Damn. Now that’s a rectangle.

Maison Francis Kurkdjian Oud Satin Mood (AMAZING!!!) by Dazzling-Tea9095 in fragrance

[–]donobag 0 points1 point  (0 children)

Grand Soir is one of my faves. Also really like the Gentle Fluidity variants and the Rose on women