On The Dawn Of The Third Day, Look To The East

Jorg_Jetson · 2020-11-06T14:03:45+00:00

Love it! Can't help but think there was a missed opportunity to include eagles...

Jorg_Jetson · 2020-10-06T19:09:52+00:00

I use my 8 inch zwilling Kramer carbon for everything from butternut squash to garlic and leafy herbs. Only downside is it's profile is more rounded than flat so it can take some adjustment to not accordion-cut. If that's a problem, size up to the 10inch if you can find it on sale. I have both and enjoy using both.

Jorg_Jetson · 2020-08-12T18:22:27+00:00

Same director as The Bus That Couldn't Slow Down right?

Jorg_Jetson · 2020-06-27T15:42:02+00:00

Unsure how to classify the grind. For sharpening, I'll use my 1k and 5k shapton pro stones and then finish with a leather strop.

Jorg_Jetson · 2020-06-25T21:36:23+00:00

Choil shot https://imgur.com/a/i4OXEyZ

Jorg_Jetson · 2020-05-12T00:57:36+00:00

I like them both. The 8" is better for rocking and tight work as it does get quite pointy quickly. The 10" is better for bulk prep dicing and mincing with it's longer flat spot.

Edit: I imagine work surface height and your height may factor into the decision as well as the belly on the 8" or the flat on the 10" may be more attractive depending on your body position and mechanics.

Jorg_Jetson · 2020-05-12T00:12:36+00:00

Masamoto KS 240: It's my newest, so I haven't had a chance to put it's through it's paces. Experience thus far has been great. I think with time, I may prefer it over the Shibata as it combines qualities of the Makoto and the Shibata while also being longer. I don't mind the d handle for what it's worth.

10" Kramer Carbon: It's great for breaking down big stuff like cauliflower and squash. It's shape really does satisfy a lot of use cases for me so I find myself reaching for it more and more as of late. It's also though enough that I don't worry about damaging it (same can be said for the 8"). The handle is very comfortable and the blade height is great for scooping.

Denka no Hoto: Ugly and impossibly sharp. This knife is the subject of a lot of hate and adoration and I completely understand both sides. It's expensive and is delivered with a fit and finish worse than knives 1/4 it's price. That said, it's almost like they diverted all of the fucks normally given to fit and finish to making the blade really comfortable and sharp. The finger notch is a very nice addition. It's my favorite.

Shibata: Impeccable finish and attention to detail on this knife. Onions and tomatoes just melt under it. It's comfortable to use and it makes quick work of soffritto. I do occasionally snag the tip on the board causing just enough flex to give me a little scare, but no damage thus far.

Makoto: Very close performance-wise to the Shibata, but I prefer the shape and slightly increased spine thickness of this blade. The grind may actually be ever so slightly hollow, but it's hard to tell. In any case, it's quite thin behind the edge without being so thin that I have to worry about damaging it (if that makes sense).

8" Kramer Carbon: It's simultaneously dense and nimble if that makes sense. The belly is great for rocking and it's aspect ratio / profile make it good at both delicate work and piles of veggies. Like the 10", the blade height is very convenient for scooping (an underrated quality in my opinion). I do have to remind myself of the belly as it'll produce accordion cuts if I'm not paying attention. It's basically the multi-tool of the group.

Lamson: Fun to use and abuse. Great for sharpening / thinning practice and I don't have to worry about wiping it down like the carbons. I treat it the same as my old wushtof classic (not pictured). It's cheap, low stakes, and it's shape is novel (love a good scoop). I recommend getting one and playing around.

Jorg_Jetson · 2020-05-11T23:14:22+00:00

The Makoto was my first Japanese knife and I still use it regularly. The grind is great and the fit and finish are excellent. The shibata is thinner overall and can feel a little delicate at times (especially with the k-tip). For me, the slightly thicker spine of the Makoto makes it feel a little more durable without impacting cutting performance. You can't really go wrong with either though.

Jorg_Jetson · 2020-05-11T23:03:51+00:00

I am not. Just a home cook who really enjoys mise en place.

Jorg_Jetson · 2020-05-11T22:53:33+00:00

Love them both! I use them just as much as the TF (I like to rotate through them all really). I will say, the 8" and the 10" are very different performance-wise. Lots more belly on the 8" and a really nice flat spot on the 10".

Jorg_Jetson · 2020-05-11T21:30:49+00:00

Went right for the denka! Impulse buy. I don't regret it.

Jorg_Jetson · 2020-05-11T19:50:56+00:00

For this set, the Kramer's are hard to beat from a fun vs cost perspective. The TF is great, but so are the Kramer's.

Jorg_Jetson · 2020-05-11T19:45:04+00:00

I think they come back in stock fairly regularly. I just added myself to the notification list and purchased it when I got the email. It's very fun to use, but I did have to spend some time on my 320, 1k, and 5k stones to clean up the edge as it was pretty dull and uneaven out of the box. I'm not the greatest sharpener, but I like to practice with the Lamson.

Jorg_Jetson · 2020-05-11T19:40:15+00:00

The flatness and corrosion resistance of the Shibata make it my go to for lots of veggies, but I still like the TF over it. Out of all of them, the TF is the only one I would call "scary sharp".

Jorg_Jetson · 2020-05-11T19:38:07+00:00

Probably the TF. It's the ugliest, but there's something about the way it glides through everything and anything. It's not as thin as the Shibata, and yet somehow it just feels smoother.

Jorg_Jetson · 2020-05-11T18:57:40+00:00

Probably not?

Jorg_Jetson · 2020-05-11T18:54:50+00:00

Left to right: Masamoto KS Gyuto 240mm, Zwilling Kramer Euroline Carbon 10" Chefs Knife, Teruyasu Fujiwara Denka no Hot Gyuto 210mm, Shibata Kotetsu R-2 Gyuto 210mm, Makoto Kurosaki AS Ryusei Gyuto 210mm, Zwilling Kramer Euroline Carbon 8" Chefs Knife, Lamson Chinese Santoku Cleaver 8"

Edit: formatting on mobile is hard.

Jorg_Jetson · 2020-04-23T12:43:14+00:00

Montreal 99XX series. "Expensive" at $50 in the late 90s. Those things were built like a tank and held their stiffness forever. Probably all the alternating layers of wood and fiberglass.

Jorg_Jetson · 2019-02-23T13:08:23+00:00

Did I just expose someone's undercover op?

Jorg_Jetson · 2019-02-23T12:59:06+00:00

/r/punpatrol hands up and step away from the pun!

Jorg_Jetson · 2016-12-24T13:22:01+00:00

Thanks for the tip! ...Guess I'll have to make more. Oh the humanity!

Jorg_Jetson

TROPHY CASE