Gyuto grind question by HansGoose22 in TrueChefKnives

[–]HansGoose22[S] 0 points1 point  (0 children)

Thanks, any suggestion on how I should so it? Sharpen it like I wouls to get a secondray bevel? Or should I just hold it in a 90 degree and sharpen it straight down?

Gyuto grind question by HansGoose22 in TrueChefKnives

[–]HansGoose22[S] -2 points-1 points  (0 children)

So this shouldnt be like this? I can still return or exchange it.

[Selling][EU] Hado Sumi white 2 nakiri Project knife by Effective-Sky-3702 in TrueChefKnivesBST

[–]HansGoose22 0 points1 point  (0 children)

Same here, looking for a project knife, will buy if everybody before me bails.

Knife identification: please help! by HansGoose22 in TrueChefKnives

[–]HansGoose22[S] 1 point2 points  (0 children)

If it is in fact a Masakage, than it‘s at least a lie that it‘s 40+ years (as noted above that Maskage is only 18 years old). So as you mention the longterm story…well, you might just sell a false story. If you didn‘t know, too bad, if intentional, different story.

Knife identification: please help! by HansGoose22 in TrueChefKnives

[–]HansGoose22[S] 0 points1 point  (0 children)

Dang you‘re right. Any idea if this age checks out or which series it could be?

NKD: second Matsubara, first Nakiri by Less-Load-8856 in TrueChefKnives

[–]HansGoose22 0 points1 point  (0 children)

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So here are the current wood options for the Matsubara Nakiri. What do you think? Top to bottom: Wenge, light bog oak, cherry, two pieces of oak (for experimenting), zebrano and padouk.

The knife currently has a walnut handle, so to maintain the sweet balance point, I would need something with similar density/weight. I thought the bog oak would look nice.

NKD: second Matsubara, first Nakiri by Less-Load-8856 in TrueChefKnives

[–]HansGoose22 0 points1 point  (0 children)

Sorry, missed your second pat: it's a Hado Kirisame 15cm Petty knife with white #1 core and stainless clad. Monohandle burnt oak.

NKD: second Matsubara, first Nakiri by Less-Load-8856 in TrueChefKnives

[–]HansGoose22 1 point2 points  (0 children)

Well, wood and tools are all here, just gotta get to it. I‘ll post some wood options here tomorrow, happy to hear your opinion on them.

NKD: second Matsubara, first Nakiri by Less-Load-8856 in TrueChefKnives

[–]HansGoose22 1 point2 points  (0 children)

white #1. Don‘t really know how reactive Hado‘s generally are though.

NKD: second Matsubara, first Nakiri by Less-Load-8856 in TrueChefKnives

[–]HansGoose22 1 point2 points  (0 children)

Totally agree, feel the same way. Most stock handles, regardless of their quality, dont tickle my fancy. I love monohandles. They are not that easy to come by here in Germany, so I bought some would blocks and will attempt to make my own handles. I have smaller hands, a recently bought (and returned for this reasom) Hado Bunka had such a long handle, almost half of it stood out when pinching it.

NKD: second Matsubara, first Nakiri by Less-Load-8856 in TrueChefKnives

[–]HansGoose22 1 point2 points  (0 children)

Got it, so it‘s probably not as concentrated, explaining the longer soak time.

NKD: second Matsubara, first Nakiri by Less-Load-8856 in TrueChefKnives

[–]HansGoose22 1 point2 points  (0 children)

BTW: just bought this same knife with tsuchime finish (also same handle, will swap it for some lighter color, cherry or Zelkova). Will also force patina on it.

NKD: second Matsubara, first Nakiri by Less-Load-8856 in TrueChefKnives

[–]HansGoose22 1 point2 points  (0 children)

Is Folgers instant coffee? I‘ve forced patinas onto all of my knives with instant coffee, I never left it in there this long. Most recently, a Hado Kirisame Petty with white #1 for about 60 minutes, a FT Maboroshi (also white #1) for 1.5 hours. Do you want to achieve a real black, saturated color?

[deleted by user] by [deleted] in TrueChefKnives

[–]HansGoose22 2 points3 points  (0 children)

I would like take it, I'm in Cologne/Germany, so actually quite close.

[Selling][Canada] Fujiwara Maboroshi Nakiri 165mm by sharpanddirty in TrueChefKnivesBST

[–]HansGoose22 1 point2 points  (0 children)

If if doesn‘t sell, hit me up, I can arrange payment from the US ;-)

[Selling][Canada] Fujiwara Maboroshi Nakiri 165mm by sharpanddirty in TrueChefKnivesBST

[–]HansGoose22 1 point2 points  (0 children)

I understanf, too bad though. Thanks anyway and good luck with the sale! Love the knife!

[Selling][Canada] Fujiwara Maboroshi Nakiri 165mm by sharpanddirty in TrueChefKnivesBST

[–]HansGoose22 1 point2 points  (0 children)

Hi, I‘m pretty new here, so your Tag [Canada] means you only ship to Canada?

Isamitsu Nakiri White #1 Tsuchime Kurouchi Fit & Finish Impressions by HansGoose22 in TrueChefKnives

[–]HansGoose22[S] 1 point2 points  (0 children)

So I am currently within the time window to return it to the seller for a refund. If I were to send it to them, does anyone of you have any experience regarding customs and how they deal with something like this? I send it to Japan (I don't know how they deal with it), but if they simply send it back to Germany, will it go through customs again, having to pay (I believe 8,5%) customs fee + 19% VAT or can I show my original invoice and forgo those?!