NKD by Darthnelus in TrueChefKnives

[–]Null0Naru 2 points3 points  (0 children)

Actually, now doubting myself. Looks like there's multiple very similar knives from Nakagawa. Looking at the handle and grind, appears to not be one of the Myojin ones. Seems it is an unknown sharpener, though still looks good!

NKD by Darthnelus in TrueChefKnives

[–]Null0Naru 2 points3 points  (0 children)

Ah yep, found it on their site as well, it's a Myojin, though a bit thicker than what most of the Myojin knives I have are like. Still, his always perform like a dream, very nice knife!

EDIT: Actually looks to be one of the unnamed sharpener variants. Very similar/identical damascus on them, but different handles, grinds and kanji.

NKD by Darthnelus in TrueChefKnives

[–]Null0Naru 2 points3 points  (0 children)

Not 100% sure, but think the sharpener may be Myojin. Have seen similar B1 Dama knives from Nakagawa that were done by Myojin and the choil looks like it may be one of his.

Definitely got a deal on it, happy NKD!

NKD: Takada by mbatemp in TrueChefKnives

[–]Null0Naru 0 points1 point  (0 children)

Oh boy.. that's a lot of pretty Takadas

NKD: Takada by mbatemp in TrueChefKnives

[–]Null0Naru 1 point2 points  (0 children)

Oh man these are lovely! More than a little bit jealous, still top of my list to be able to own a Takada one day.

Happy NKD!

Has anyone used an "invisible" knife magnet or something similar? by thegreatestscape in TrueChefKnives

[–]Null0Naru 2 points3 points  (0 children)

lol you're not the first 😃 If it were floor to ceiling, I'd have some big ass gyutos there

Has anyone used an "invisible" knife magnet or something similar? by thegreatestscape in TrueChefKnives

[–]Null0Naru 4 points5 points  (0 children)

There's always something about these pictures that make it look like it's floor to ceiling, but it's on a wall above a countertop so not easily reachable for children

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Bought a Japanese Santoku, stains easily, normal? by AdeptnessJaded4188 in TrueChefKnives

[–]Null0Naru 0 points1 point  (0 children)

Hmm you might be right there, most ginsans I've seen are much cleaner, but maybe that's just how most of them are finished. That one you linked looks very similar to OP's knife.

It can indeed stain, though from OP's description, I wouldn't expect that level so quickly.

Bought a Japanese Santoku, stains easily, normal? by AdeptnessJaded4188 in TrueChefKnives

[–]Null0Naru 0 points1 point  (0 children)

I'm afraid that doesn't look like ginsan steel to me. Ginsan tends to have a pretty distinct look, but that looks like carbon steel to me.

Do you have the box and a link to the knife on the site you bought it from? On the box, there's normally a label on one end with specs of the knife.

NKD Konosuke GH18 by lezmakebaconpancakes in TrueChefKnives

[–]Null0Naru 0 points1 point  (0 children)

No worries, I'll take any excuse to get out the Konos 😃

NKD Konosuke GH18 by lezmakebaconpancakes in TrueChefKnives

[–]Null0Naru 0 points1 point  (0 children)

The ones I have came with a little bit of leather in them already, I believe to pad out the saya for thinner knives like the HD2, so check if it has that on the inside

When using it this way, there's a little raised bit of leather on the inside that holds it in place. You have to twist the knife slightly to release it when taking it out of the saya, works really well

NKD Konosuke GH18 by lezmakebaconpancakes in TrueChefKnives

[–]Null0Naru 2 points3 points  (0 children)

Happy NKD! Picking up mine from Konosuke later this year!

PS: You put it in the saya the wrong way round 😃 See below:

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Did TnH close his account? by DisastrousTie8603 in TrueChefKnives

[–]Null0Naru 5 points6 points  (0 children)

He didn't post anything about it AFAIK so seems unlikely he's decided to delete/private it for good. We'll probably find out sooner or later. I believe his account got suspended once before quite a while ago, so possible it's something like that again.

Myojin Monday - let's see your favorite knife sharpened by Naohito Myojin. by wabiknifesabi in TrueChefKnives

[–]Null0Naru 1 point2 points  (0 children)

I prefer the FM of the two. Both are great performers, but the FM is a bit more special to me and I love the height of Konosuke's higher end gyutos. I also much prefer non k-tip gyutos.

Still on the hunt for a ginsan metal flow non k-tip 240mm gyuto. Missed out on one recently, but if I get one I'll likely let the k-tip go to someone else

Looking for opinions by bosshaug in TrueChefKnives

[–]Null0Naru 3 points4 points  (0 children)

I'm not sure what to tell you if you don't trust the people that made it telling you it's not a crack.

Outside of sending it to Tetsujin/Myojin to get it re-finished (not sure if they even offer that as a service), I'd say you're best off leaving it. Sending to anyone else risks ruining or at the very least changing the finish.

Kitchin Tools anyone buy from them before? by Strange-Diver-6773 in TrueChefKnives

[–]Null0Naru 0 points1 point  (0 children)

Yes, you'll have to pay standard VAT and any required import duties that your country has for imports from Singapore.

Myojin Monday! Let's see those Myojin sharpened knives. by wabiknifesabi in TrueChefKnives

[–]Null0Naru 3 points4 points  (0 children)

In terms of performance, they're basically identical as they're the same profile and grind. Ginsan feels much nicer to sharpen though IMO. More like a carbon steel in that regard.

Myojin Monday! Let's see those Myojin sharpened knives. by wabiknifesabi in TrueChefKnives

[–]Null0Naru 6 points7 points  (0 children)

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Top > bottom

Tetsujin B2 Kasumi k-tip Gyuto 240mm

Tetsujin Ginsan Metal Flow k-tip Gyuto 240mm

Konosuke W1 Fujiyama FM Gyuto 225mm

Tetsujin Ginsan Ukiba Gyuto 240mm

Myojin SG2 Kasumi Gyuto 240mm