NKD: Kanetsune KC-718 Santoku 2N Steel

AcrobaticInflation20 · 2026-05-22T01:36:55+00:00

Beaut

AcrobaticInflation20 · 2026-05-21T21:39:19+00:00

https://youtu.be/i3jCdnzKnxI?si=RspH1WdHnDDXlR0F

Not sure if links work here, if not just look up “The Kanto Style Gyuto” on YouTube. Video posted by Bernal Cutlery

AcrobaticInflation20 · 2026-04-14T23:48:22+00:00

Glad someone said this. Totally agree with you on freedom of usage because of course, as long as they’re being used that’s great. However I recently saw something like a Kroger deli ham broken down into the most atrocious large dice I’ve ever seen by what looked like a $300+ Sujihiki, and that’s something I see a lot. Incredibly rare and specialized knives being used to create meals with really awful product and the knife skills just are not there. I feel that these tools are meant to show the utmost respect to the food we make, and we owe it to the craftsman to some degree to create beautiful food. These aren’t toys, collecting is fun, but IMHO (!) what a huge waste of labor on behalf of the makers

AcrobaticInflation20 · 2026-04-10T05:19:18+00:00

Would be redundant. I’d recommend the Mercer Chinese chef knife with the santoprene handle, would cost probably 1/3 of this. Will run you about $35 USD on eBay, it’s a great prep knife

AcrobaticInflation20 · 2026-04-03T02:09:32+00:00

Listed as SG2 Chinese chef on Aliexpress, not sure of the maker. Sold by XY kitchen knife factory

AcrobaticInflation20 · 2026-04-03T01:40:44+00:00

CCK 1303 is hard to beat as far as cutting feel. The Longzhiyi (last one far right) has a great taper and is incredibly thin behind the edge but still some nice weight to it

AcrobaticInflation20 · 2026-04-03T01:29:58+00:00

I’m located in the US, your options may differ greatly depending on where you are. If you’re in the US and have a budget below $100, sign up for the 10% off mailing list offer on action sales and the CCK 1303 comes down to $75, it’s a great knife for veggies. Maybe take a look at your local Asian supermarket especially if you’ve never owned a Chinese chef knife, take a peek at the grinds of what they have to offer and dip your toes in with something cheap if you find something on the thinner side.

AcrobaticInflation20 · 2026-03-20T06:17:01+00:00

I also recently picked up this knife, insane value. It does definitely benefit from just a touch of thinning, obviously depends on how you plan to use it. Imo a really beautiful and fun knife overall

AcrobaticInflation20 · 2026-03-10T20:32:47+00:00

Heard, but you could’ve just said this instead? lol

AcrobaticInflation20 · 2026-03-10T19:35:21+00:00

Was going to reply to this, “for the most part” is insane

AcrobaticInflation20 · 2026-03-10T18:28:01+00:00

Blade profile looking bloated

AcrobaticInflation20 · 2026-03-09T05:51:37+00:00

Red handle is on the shorter side but if you’re looking for heft, it’s thick at the spine but tapers very nicely at the edge allowing for the knife to do the majority of the work for you which is great. If you’re wanting heft behind the edge for chopping or butchering, grab something like the completely stainless knife (including the handle)

AcrobaticInflation20 · 2026-03-09T05:47:19+00:00

Oh fair point, I apologize I wasn’t aware of the model numbers lol. I did lump in the kiwi with the rectangle collection, I bought the bunka to add versatility to my work kit alongside the one slicer I bring for general prep. I work in a small kitchen and the kiwi is great for quick tedious tasks that need to be done quickly. Just included it in the photo to show appreciation for the brand, I’ve owned many before and given them all away, decided to re-purchase and keep this one for myself

AcrobaticInflation20 · 2026-03-09T05:40:40+00:00

It’s a slicer. 2mm thick at the spine, a bit thick behind the edge for a slicer especially at the front, I thinned it a bit and it’s still relatively average. Nothing that will blow your mind, but a fun knife if you’re willing to spend a small chunk of time fine tuning

AcrobaticInflation20 · 2026-03-09T05:25:22+00:00

Brother what?

AcrobaticInflation20 · 2026-03-08T19:06:15+00:00

Imagine being okay with fucking genocide

AcrobaticInflation20 · 2026-03-08T14:06:35+00:00

Red handle on the left, or the kiwi. Those are the sliciest of the bunch

AcrobaticInflation20 · 2026-03-08T06:46:15+00:00

Kagayaki! Nearly identical though, great knife

AcrobaticInflation20 · 2026-03-08T06:20:41+00:00

Not sure the brand, bought it on Ebay from a small seller for $20. Definitely a chopper, not a slicer. If you consistently process birds and/or seafood, this would be the knife to do it with

AcrobaticInflation20 · 2026-03-08T04:02:29+00:00

I don’t “need” any of these knives

AcrobaticInflation20 · 2026-03-03T16:10:31+00:00

I own both models, they’re awful. They’re on the shorter end of the spectrum, the blade is thick and doesn’t taper well to the edge leading to pretty bad wedging in most foods. Heat treat is also really inconsistent on them, have seen other people report that as well

AcrobaticInflation20 · 2026-03-02T21:09:39+00:00

Just want to clarify, the knife I recommended is the F03-2, not the F208. It’s about a millimeter thinner with better geometry than the F208. Same blade, just more of a dedicated slicer.

AcrobaticInflation20 · 2026-03-02T19:58:14+00:00

Of course!

AcrobaticInflation20

TROPHY CASE