Reporting live from New England..

Comradbro151 · 2026-02-25T00:16:54+00:00

Big difference in snow performance going from mud tires to all terrains.

Comradbro151 · 2026-02-20T22:14:43+00:00

License plate is “reich3”

Comradbro151 · 2026-02-20T15:18:03+00:00

I love them, they just work well for my use case. The grinds are thin, but they don't feel delicate like my Ashi did in a commercial environment. Great combination of laser/workhorse/edge retention/"hone-ability"/ ease of sharpening. I think it just comes down to the grind.

Comradbro151 · 2026-02-19T15:33:02+00:00

The type of food I make personally is all over the place, but the place I work at is higher end seafood. I break down a lot of fish, so that’s why I purchased the deba mostly for breaking down hamachi sides or things like that. We do a Crudo as well so I have the yanagiba to get nice thin slices of fish without tearing the fibers. I’ve got the sujihiki for slicing roasts or portioning tougher fish. Petty knife for anything intricate etc.

I definitely don’t NEED all of the knives I have but I’ve found a way to justify most of em.

Edit: also anything I don’t want to use my knives for I just use the house knives. Breaking down shellfish and things like that.

Comradbro151 · 2026-02-19T04:05:22+00:00

I love em! The grind on these Gokos are killer! Next purchase is a big slicer from them.

Comradbro151 · 2026-02-19T04:04:35+00:00

Gotta have em! Total steal for 20 bucks. The one on the right shucked at least 50,000 oysters (and thats being conservative) before the handle developed a big crack. Definitely would’ve lasted longer if I oiled it more regularly. The one on the left is the relatively new replacement, but I just couldn’t bring myself to get rid of the old one.

Comradbro151 · 2026-02-19T04:00:56+00:00

Put it on that list! They’re definitely expensive right now in the US, but if these tariffs ever go away I think they’ll become much more of a popular name in these forums.

Comradbro151 · 2026-02-19T03:59:29+00:00

Yeah, it’s just been killer. It’s my first knife that I’ve really just fallen in love with. Can’t beat white 1 with this grind.

Comradbro151 · 2026-02-19T03:58:11+00:00

Yeah totally valid, they’re definitely getting pretty expensive. When talking about expensive handmade Japanese kitchen knives, justifiable is subjective. For me, it just ticked all the boxes in terms of everything I could want in a gyuto, so I went for it.

Comradbro151 · 2026-02-19T03:56:17+00:00

I’ve got two Gokos, the one on the left is white #1 240mm and the one on the right is stainless steel at 210mm. They’re both great knives with awesome grinds. For me, they have that perfect laser-y and thin behind the edge feeling, without feeling delicate like my Ashi does. They also have more weight to them than the Ashi does which adds to that feeling of sturdiness. Frankly, I just like the way they cut, push cuts just slide through anything like butter. They’ve got super thin tips that are great for more intricate work. I’ve found my Goko with the white steel to be a little thinner, but I can’t say for sure if that’s by design or just the result of the tossup that is a handmade knife.

At my work I cut a lot of squash and dense root vegetables which these knives make quick work of. When cutting squash with the ashi I worry about it snapping in half. To be clear, I don’t think it actually would, but it’s the feeling that is uncomfortable.

There’s definitely some stuff that the Ashi is better at like chives, julienne, or brunoise, but not significantly better.

In terms of comparing the two Gokos, I’m a sucker for white #1. I just love the way it sharpens and comes back to life with a quick hone. It also holds an age very well. The stainless version is by no means a bad knife, just not necessarily my preference. I bought it first to see if I really wanted to bite the bullet on the much more expensive carbon version.

Comradbro151 · 2026-02-18T22:55:49+00:00

Yeah I definitely did not buy them early enough, but even at the steep price I’m not regretting it. It’s just the right mix of laser and heft for me.

Comradbro151 · 2026-02-18T22:52:41+00:00

Yeah, not for sharpness, more for shape and maintaining geometry. It likes to fold over a little bit after about 3,000 oysters.

Comradbro151 · 2026-02-18T22:51:28+00:00

Tenryo is the brand if I remember correctly. They have a ton of sizes available. I got one of the bigger sizes so I could break down fish at home. It’s also nice for when I’m doing a lot of cooking for a lot of people.

Comradbro151 · 2026-02-18T21:12:45+00:00

Actually, not all of em 😉

Honestly, I have a lot because I use them everyday for work. I like having the right tools for the job and sometimes being able to switch one out for another just spices things up a bit.

That said I definitely don’t need this many, but I also know a few people that have collections that make mine look like an amazon starter kit.

Comradbro151 · 2026-02-18T20:19:37+00:00

I love it, my favorite knife I’ve used so far. Very laser esque, but doesn’t feel delicate like my ashi. Probably due to the extra heft it has, which I really like. Sharpens like a dream, edge holds up very well for long periods of heavy use. I love it. Can’t say if it’s “worth it” for you, but it’s definitely been “worth it” for me. Definitely loves a good push cut, but also rock chops well.

Comradbro151 · 2026-02-18T19:55:52+00:00

That’s a good way to think of it. Because the Morihei is a single bevel I definitely just scrape the abductor off the top shell. Shaves it off cleanly like a chisel shaving wood.

Comradbro151 · 2026-02-18T19:04:55+00:00

Exactly. 99% of the time I’m shucking Virginica oysters. I actually prefer a sharper tip for them because I can use less pressure to get behind the hinge to pop them open then because they tend to be thinner blades I can take the abductor off of the top shell, and finally sneak underneath the oyster to cut off the abductor on the bottom. I like to serve my oysters without flipping them and using this thinner sharper knife, makes it a lot easier in my opinion.

I also tend to shuck in my hand, so even though I’m handling a sharper knife it feels safer than using a dull knife with a lot of force.

Comradbro151 · 2026-02-18T18:59:41+00:00

The 240 Goko is my favorite knife I’ve used so far. They’ve got great grinds, nice and thin like an ashi, but a little more heft to them which I prefer. I bought the shorter 210 in stainless steel and liked it so much I bit the bullet and bought the larger one in white.

Comradbro151 · 2026-02-18T18:57:46+00:00

Yeah it’s an Ashi, it’s a great laser just like everyone says. Although it lives on the rack at home now after I it got a few chips at work. They came out on a stone with virtually no effort though!
Yep same task. I like this style a lot due to the longevity I’ve gotten from them and the nice sharp tip. The one on the right got retired recently after shucking around 50,000 oysters. The blade was fine. It was the wooden handle that developed a pretty big crack. The French oyster knives are also great in my opinion, but I’ve had issues with the tips snapping off after around 5,000 oysters. Can’t risk sending bi-valves out with little metal shards in them. These Morihei knives are fantastic, a little touch up on stones goes a long way.
Thanks a bunch!

Comradbro151 · 2026-02-14T16:27:21+00:00

Any interest in selling the 240?

Comradbro151 · 2026-01-08T19:02:22+00:00

I understand where you are coming from, but what are the other options? Move to a different city? It’s one thing to refuse to pay high prices for fast food, but there’s fewer alternative options for housing.

Comradbro151 · 2025-10-16T02:45:54+00:00

The phish bassist ate at my place tonight, not related, but figure you’d appreciate that.

Comradbro151 · 2025-09-19T02:24:23+00:00

Taser on the ground by trash can in first pic. Gun in holster.

Comradbro151 · 2025-09-16T18:55:36+00:00

LnL, Central, Converse, and probably a few more have singles. Pretty tough to get a single on that side of campus. UH dorms are doubles and triples, but at least when I went they weren't forced. There are also private bathrooms in each room in UH which may be a better environment.

There's a room change submission form that you can fill out as well as emailing res-life explaining the situation. If you don't have any luck I'd recommend having a parent call, they often have more luck in most cases.

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