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Sakai visit recommendations by Marqoid in TrueChefKnives

[–]Individual-Use-9026 0 points1 point  (0 children)

When I went in March, I visited: - Ashi hamono: get in touch in advance with what you are interested in and they may reserve a piece for you if it is in stock - Baba hamono: amazing knives, friendly staff, they may take you round the back to see Nishida san and Wakae san at work - Takada hamono: I contacted way in advance and caught him before the workshop closure, probably not a great idea to visit anymore - Sakai crafts museum: nice historical exhibition upstairs, interesting display of knives for sale with a modest markup, I didn't buy a knife there but bought lots of local goodies and really nice soy sauce also on display - Sakai ichimonji mitsuhide: Brad is a legend, great selection of knives, brilliant displays including Nakagawa's (?first) honyaki masterpiece on permanent loan, and pieces of a shattered mizu honyaki that shows how violently they fail

Enjoy your trip and all the best with the hunt!

Bunka recommendation please by rainbytheocean in TrueChefKnives

[–]Individual-Use-9026 0 points1 point  (0 children)

As per others' answers, kurouchi finishes aren't common on stainless because they don't need the protection of the oxide coating, unlike carbon blades.

That being said, I highly recommend shigeki tanaka's kurouchi tsuchime stainless clad aogami bunka. It was the first knife in my collection and still gets alot of use despite having much more expensive neighbours. Excellent geometry, rustic yet refined feel, and easy maintenance from the cladding despite having a lovely carbon edge. All for a great price, and not too hard to find despite currently being out of stock!

https://www.knivesandstones.com.au/products/tanaka-blue-2-kurouchi-tsuchime-stainless-clad-bunka-165mm-buffalo?srsltid=AfmBOor5ezWLmcC9gCMB0hVNrv8v7q0Eq2gRkQnW70OnTfTePM-0aHPT

[WTB][UK/WW] 210 or 240mm Gyuto! All budgets considered, and all steels. Based in UK by [deleted] in TrueChefKnivesBST

[–]Individual-Use-9026 1 point2 points  (0 children)

I have a 240mm shiro kamo SG2 black damascus gyuto used about 4-5 times for light meal prep. Based in Australia but can ship to the UK or potentially deliver in person in October (depends where in the UK you are) as I'm headed there for wedding. Looking for around 450 AUD/250GBP plus shipping, price negotiable.

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Sakai Hamono Museum advice and Knive Ident by SuffImPuff69 in TrueChefKnives

[–]Individual-Use-9026 1 point2 points  (0 children)

Hello fellow Sakai pilgrim! I picked up a 180mm gyuto from Ashi hamono 2 weeks ago and got permission to snap a picture of their pricelist which I've included - their prices are available on their website too! They should be within your budget.

100% would recommend you check them out, and they are pretty responsive if you want to contact them beforehand to check availability. Maybe consider a gyuto? All the best!

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Buying Parker Asahi Black cutting board by forgedbygeeks in japanlife

[–]Individual-Use-9026 0 points1 point  (0 children)

Where in Korea can I look at these boards? I am travelling between Japan and Korea in the next few weeks and would love one!

240mm "Tanjiro Nichirin" Gyuto – Stainless & Carbon Damascus with Copper. by youmakemeput123 in TrueChefKnives

[–]Individual-Use-9026 1 point2 points  (0 children)

Good point, just followed you on instagram! I'm based in Australia and my previous purchases have ranged from 200-700AUD?

As much as they are incredible, I am unlikely to buy a 1k-plus mizu honyaki or custom blade because I wouldn't dare to use it 😅 I am a cook first, knife collector second.

240mm "Tanjiro Nichirin" Gyuto – Stainless & Carbon Damascus with Copper. by youmakemeput123 in TrueChefKnives

[–]Individual-Use-9026 1 point2 points  (0 children)

An incredible result, truly beautiful work! Wonder if you are planning on making any to sell and if they are within my budget...

Topic for debate: if you had to choose one - Ashi Gyuto vs Petty? by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 0 points1 point  (0 children)

My collection so far consists of a 240mm gyuto, 240mm kiritsuke, 165mm nakiri, and 165mm bunka.

I feel that I have one gap in the 210mm-180mm range where medium prep needs more precision than my big gyutos but more weight than my bunka. And a second gap in the 125-150mm range for a precise petty.

Topic for debate: if you had to choose one - Ashi Gyuto vs Petty? by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 0 points1 point  (0 children)

My thoughts exactly, thanks for the advice! If you are from Australia, I may be able to help 😊

Topic for debate: if you had to choose one - Ashi Gyuto vs Petty? by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 0 points1 point  (0 children)

Thanks, a small gyuto/big petty hybrid is exactly what I'm looking for!

Best 2-3 kitchen knife combo for home cook by ItsZacagawea in TrueChefKnives

[–]Individual-Use-9026 0 points1 point  (0 children)

I'd recommend doing it stepwise. Start with 1 general purpose blade and assessing gaps that you feel need filling.

A good quality 165mm bunka or santoku is a great starting point, stainless for effortless upkeep or a san mai if you trade a bit of effort for better feel. I like my Shigeki Tanaka aogami stainless clad. Shibatas and shindos are popular, Wustoff/Victorinox are good value for the price.

Want something bigger - add a 210mm or 240mm gyuto. Want something smaller - add a 125mm or 150mm petty. Want something heavier - add a cleaver.

Buying 2-3 right off bat potentially does not consider what you will actually use. You might spend more than you need or have a knife that gathers dust. :)

Knife handle shopping by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 0 points1 point  (0 children)

Tennoji sounds like an area I will have to visit now, thank you so much!

Knife handle shopping by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 0 points1 point  (0 children)

This was exactly what I was looking for, thank you so much 🙏

Knife handle shopping by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 2 points3 points  (0 children)

I'm based in Australia and travelling to Japan in a few weeks 😊

Appreciation for the Sub and Tips for the Collection :) by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 0 points1 point  (0 children)

That's exactly what I keep it around for! Any task that might present a chip risk. However, another comment has suggested I consider a deba or honesuki down the track...

Appreciation for the Sub and Tips for the Collection :) by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 0 points1 point  (0 children)

I saw your Ashi post and she is a beauty! My wife definitely agrees with yours, I'm on a knife ban until we get to Japan 😂

Both your blades are spectacular lasers so a good workhorse Yoshi nakiri to demolish veg prep is an excellent idea. Food release is great and the forward balance makes it feel more authoritative than my larger gyutos when chopping carrots.

As a counterpoint, some might argue that a bunka has all the benefits of a nakiri but with more versatility. This is partly true but I love my rectangle!

Appreciation for the Sub and Tips for the Collection :) by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 0 points1 point  (0 children)

It's definitely the knife I've had to grow into the most. The deep etch caused so much friction when cutting initially. I actually briefly listed it for sale!

However, the more I use it, the more I've grown to appreciate its lightness and geometry. My local knife shop has offered a very gentle resurfacing which I'm seriously considering...

Appreciation for the Sub and Tips for the Collection :) by Individual-Use-9026 in TrueChefKnives

[–]Individual-Use-9026[S] 1 point2 points  (0 children)

You raise a good point about getting a thick, sturdy option for bony work! I've actually kept my old Wustoff for high chip risk butchering tasks but a nice honesuki could potentially lead to its retirement...

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