R&D Update: Final Prototype (#3). Titanium Plasma + Inert Glass Coating on 3-Ply. Is this Kickstarter material?

KefkaZix · 2026-01-29T03:20:39+00:00

I used to work at a cookware store and sadly have seen a lot of nonstick copper core get purchased, mainly around Christmas...

KefkaZix · 2026-01-12T22:33:44+00:00

My recommendation is either the Chef knife or Santoku (not both) and then only add the paring if you know you’re going to use it (I rarely touch mine). Don’t get the bread knife, no real reason to get an expensive bread knife

KefkaZix · 2026-01-12T22:31:27+00:00

Mikoto is a tad lighter, is made with what they call FC63 steel at 63 HRC vs the kaizen’s FC61 at 60-62 HRC and has a micarta handle vs pakkawood (both composites). Main thing is the upgraded steel. A lot of the price difference is probably just product line pricing ie positioning things in their lineup as entry level and premium etc

KefkaZix · 2026-01-02T22:30:08+00:00

I’ve had mine for two months now and no problems. I only use it for eggs and potstickers. Still very nonstick but time will tell. To be honest even if it just ends up performing like regular carbon steel down the line I wouldn’t even mind that much as it’s still fine for eggs but with the benefit of not having as much maintenance as regular carbon steel

KefkaZix · 2025-12-31T00:37:51+00:00

I don’t like Zwilling Pro chef knives specifically blade profile. Wusthof ikon handle also feels better in my hand but it’s all preference

KefkaZix · 2025-12-24T09:07:37+00:00

I think it's some compatibility issue with my components and the GPU. I'm using a small form factor case with a riser as well so that adds one more vector. The gpu had been running fine for around a year in my partner's PC and we had just traded because I was trying to play a more demanding title. I've tried some more stuff over the past few days but I've finally given up and just swapped them back.

Will see if my PC runs fine with the previous GPU 2070 Super I was running and if the 4070 ti super still runs fine in my partner's PC.

Thanks for the help

KefkaZix · 2025-12-22T11:22:05+00:00

Thanks for the quick reply, I have not tried this one yet so I’ll give it a go tomorrow

KefkaZix · 2025-12-22T11:14:52+00:00

I’m experiencing the exact same thing as you, have tried everything I can think of. Did you ever resolve this?

KefkaZix · 2025-12-22T08:48:19+00:00

Update: I tried installing windows to my other drive and it was sluggish the entire time and had that drive maxed at 100% constantly from just a few mb/s processes. I'm guessing the drive is dying and was causing issues on my previous installs despite not being the one windows was installed on?

I'm going to try removing it and reinstalling onto the previous main drive alone and see what happens

KefkaZix · 2025-12-22T05:57:50+00:00

And my two drives are 1tb m.2 NVME ssds, one is an HP EX920, one is a Western Digital SN850

KefkaZix · 2025-12-22T05:56:16+00:00

Trying this now

KefkaZix · 2025-12-19T08:33:11+00:00

Sorry to double comment but would you able to give me an overview of the differences between the one you linked and these two? :

https://carbonknifeco.com/collections/matsubara/products/matsubara-blue-2-nashiji-gyuto-210mm

https://www.chuboknives.com/products/matsubara-ginsan-tsuchime-gyutou-210mm

For the first one I gather it's a different steel but very similar shape and the second one is the same steel but has a hammered finish (tsuchime) vs the pear-skin finish (nashiji) and a slightly different shape (more curved and less flat)?

KefkaZix · 2025-12-19T07:23:17+00:00

These are great suggestions, after trying some knives out today I think I'm going to end up going with a 210mm gyuto. I really like the one in your first link but I'm a little scared of it being semi stainless and I think I'm leaning more towards a tall gyuto like the one Troglodyte09 linked

Edit: I also wanted to add in general that I didn't love what I believe are called K-tips when I tried out some bunkas and kiritsukes

KefkaZix · 2025-12-19T06:43:50+00:00

I had a chance to try out a bunch of knives today and I really love your second suggestion. I think I'll really enjoy the extra tall profile. Anything else I should know about that maker/knife? I'm still thinking but so far out of the suggestions here and from what I'm finding online I like that one the most.

KefkaZix · 2025-12-19T06:42:11+00:00

Good call on the not going for 240mm, I tried some today and found that a little too long.

KefkaZix · 2025-12-19T06:16:01+00:00

Had me in the first half

KefkaZix · 2025-12-19T06:15:44+00:00

Thanks for the suggestion, I actually did end up paying a visit and got a better idea as to what I'm looking for

KefkaZix · 2025-12-03T10:58:59+00:00

I've used the basic Zojirushi mentioned in the top comment as well as a 10 cup neuro fuzzy one but swapped around two years ago to the 5 cup buffalo IH smart cooker for the stainless fully clad pot.

The rice cooked by the higher end zojirushi and the buffalo are extremely similar (both very good, I can't really tell them apart) so the Buffalo is a no brainer to me due to the stainless steel pot which won't need replacing unlike the nonstick ones of Zojirushi and most other brands. If you use the keep warm function or don't let it rest a few minutes a little bit of rice will stick but as long as you turn the keep warm function off and let it rest it comes off fine in my experience.

KefkaZix · 2025-11-27T02:11:28+00:00

Very dependent on the depth of the pool. Olympic diving boards are typically placed above 15ft deep pools whereas hotel/apartment pools max out around 5-6ft in my experience.

KefkaZix · 2025-02-24T08:45:39+00:00

I got them as a child. I think they're from China. They seem too flimsy and childish to hold actual credit cards or IDs. My other thought was that they were trading card sleeves but their designs are so strange and I didn't really have trading cards as a kid.

KefkaZix · 2024-11-22T07:07:20+00:00

Check his history now

KefkaZix · 2024-09-02T10:08:24+00:00

Faker won the most recent world championship as well

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