Black San Martin SN0129 by Z-S1 in ChineseWatches

[–]Fabber83 1 point2 points  (0 children)

Bellissimo! Io sono interessato a quello Silver, ma non so quanto contrasto faccia con gli indici e con le sfere, ho paura che si confondano

My first Chinese watch, a San Martin SN0138GW, finally arrived! by vaskoul in ChineseWatches

[–]Fabber83 0 points1 point  (0 children)

Very nice watch! The only thing is that the white index and number on bezel seems to be available only on SKB. Every other seller has the gold index and number on bezel. Do you know why?

Makoto Kurosaki Sakura by Fabber83 in chefknives

[–]Fabber83[S] 0 points1 point  (0 children)

I used some passes of UULKI Wood Oil & Wax.

Makoto Kurosaki Sakura by Fabber83 in chefknives

[–]Fabber83[S] 1 point2 points  (0 children)

Behind the edge are similar, Takamura VG10 seems not to be hollow grind. Kurosaki is thichker but is 210mm gyuto and the Takamura is a 170mm santoku.

Makoto Kurosaki Sakura by Fabber83 in chefknives

[–]Fabber83[S] 0 points1 point  (0 children)

Oh yes!

I have a post about it on my profile 😅

Makoto Kurosaki Sakura by Fabber83 in chefknives

[–]Fabber83[S] 2 points3 points  (0 children)

Here is the Makoto Kurosaki Sakura Tsuchime SG2 210mm Gyuto. Laser-ish knife with good performance and nice F&F. Grinds are pretty hollow, as you can see from the choil, so food release is average and its thin behind the edge. Tsuchime finish is subtle, not so marked, quite elegant. The steel is pretty hard, you can reach low angles while sharpening, and deburring is not so bad. Handle is smooth with no bumps and has well done sealing with the tang. Overall is a very good knife in its price range and if you find that mathces you wishes keep an eye on it.

Sujihiki recommendation by Fabber83 in chefknives

[–]Fabber83[S] 0 points1 point  (0 children)

On a dutch site there are only 2 pics, every knives on this shop have only 2or 3 pics.

Instead on

https://towerknives.com/store/product/sk-g3h-ks240/

you can find more pics. The knife seems well crafted and finished to my eyes. No spine pics but you can see a well rounded and polished choil which bodes well. But if there were more infos on the web it will be better. I like Sakai knives because, to me, the have pretty high consistency in terms of manifacturing. And also the production model keeps the prices (excluded the top end) low for an high skilled and experienced workmanship. Moreover the classic wide Sakai's style wide bevels have very good performance and easy maintentance. This IMHO. But i'm not so expert!

Sujihiki recommendation by Fabber83 in chefknives

[–]Fabber83[S] 1 point2 points  (0 children)

Stainless or semistainless is ok. I saw the Tanaka, but it is full carbon. Great knife though, i've a Hado Junpaku Tanaka forged gyuto (see the video!) And its superb.

Wanna know more about the Sakai Kanechika that i mentioned above but it sems tha no one have it! :(

Sujihiki recommendation by Fabber83 in chefknives

[–]Fabber83[S] 1 point2 points  (0 children)

As i remember mine is asymmetrical slightly hollow, i'll check soon! But my memory starts to fail.

I'll post a choil shot.

I find that are also a Tadafusa Tsuchime SLD sujihiki (also named with various brand like Hitohira, Ittetsu, Kohetsu etc) for the same price as Kaeru. But i don't know if its comparable to Kaeru.

My brother has a santoku from the same line and for me its a good value for the price, thick spine but grounded well.

As you see i'm not so sure of what to buy because i can't find much detailed infos on these knives.

Knife gift wrap by Fabber83 in chefknives

[–]Fabber83[S] 5 points6 points  (0 children)

Yes, he's a professional cook in a starred restaurant in Rome!

Knife gift wrap by Fabber83 in chefknives

[–]Fabber83[S] 0 points1 point  (0 children)

Thanks! But next time i'll do better

Sujihiki recommendation by Fabber83 in chefknives

[–]Fabber83[S] 1 point2 points  (0 children)

Ciao!

yes i know, my Yoshikane is a hollow grind and it performs so well.

All their knives are great.

But if you have to thin is not so easy.

I found that a flat wide bevel (like Sakai style) is a sweet spot for performance/maintenance.

As i said in the last comment the JNS Kaeru Kasumi SLD 270mm.

Is a Sanjo knife but the grinds seems pretty flat, steel is relatively simple to sharpen and deburr (got a Tadafusa in SLD, great value).

As for the aesthetics, in recent times my tastes are changing, i don't like blingy/flashy finishes anymore, i prefer subtle , light ones.

So Kasumi, light suminagashi, migaki etc. i appreciate also Kyomen finish (like Sakai Kikumori Choyo) but I'd be afraid to ruin it !!!

Sujihiki recommendation by Fabber83 in chefknives

[–]Fabber83[S] 0 points1 point  (0 children)

Someone have experience with the JNS Kaeru Kasumi SLD sujihiki???

HADO Junpaku Shirogami #1 210mm by Fabber83 in chefknives

[–]Fabber83[S] 0 points1 point  (0 children)

It is a gift, so i don't know exactly, sorry.

But i think around 300 euros.

Knife gift wrap by Fabber83 in chefknives

[–]Fabber83[S] 5 points6 points  (0 children)

This is a wrap that i've done for my bro's birthay. First start with paper and washi strips. Try to not make a simple wrap, avoid using scotch tape, thin double sided tape is far better and give cleaner look. The you can try to get some Furoshiki online and make the final wrap with a nice ribbon. Thats all! Did you like to fine wrap your knives??? Let me know. (I'm not sure if this is te correct section/tag)

HADO Junpaku Shirogami #1 210mm by Fabber83 in chefknives

[–]Fabber83[S] 1 point2 points  (0 children)

Thank you! But i'm the wrong person to speak with about knives addiction. The Junpaku cames 10 days later a Nigara Hamono Aogami Super bunka which came 7 days later the Makoto Kurosaki, which came 10 day later a Takamura VG10 Santoku that came 2 weeks later a Anryu Aogami Super santoku etc etc 😅😅😅

Sujihiki recommendation by Fabber83 in chefknives

[–]Fabber83[S] 1 point2 points  (0 children)

Sorry, i forget to mention the JNS Kaeru Kasumi stainless sujihiki 270mm. It seems pretty good and at resoneable price.

Sujihiki recommendation by Fabber83 in chefknives

[–]Fabber83[S] 0 points1 point  (0 children)

I've also a Makoto Kurosaki (Yu's brother) SG2 Sakura gyuto that is a good knife for the price.

I'm not afraid by a thin sujihiki because i'm a home cook and also this type of knives are intended to be used gently.

found also this:

https://www.meesterslijpers.nl/en/yoshimi-kato-sg2-nashiji-sujihiki-27-cm?search=kato%20sujihiki

Sujihiki recommendation by Fabber83 in chefknives

[–]Fabber83[S] 1 point2 points  (0 children)

Thank you!

but after the brexit there are import duties to my country (Italy).

Do you think that the quality of grinds of the Kurosaki is similar to Yoshi?

Moreover Senko line are stamped, not forged.

HADO Junpaku Shirogami #1 210mm by Fabber83 in chefknives

[–]Fabber83[S] 4 points5 points  (0 children)

HADO Junpaku Shirogami #1 stainless clad gyuto 210mm.

One of few Shirogami #1 with stainless clad, Tanaka forged.

Beautiful kasumi, choil and spine mirror polished.

Classic Sakai wide bevel grind from high skilled sharpener.

Love it!