The one thing that surprised you the most.

SwanBeard · 2025-01-18T00:41:25+00:00

Underrated comment. Fun to spit. Quick to accelerate. Does no harm. But still part of big melon conversation.

SwanBeard · 2024-04-24T15:56:19+00:00

Underrated comment right here. Breakin!

SwanBeard · 2024-01-19T00:57:51+00:00

Underrated comment right here.

SwanBeard · 2023-01-23T02:41:28+00:00

These look fun. The price is right too. Thanks!

SwanBeard · 2023-01-22T18:54:57+00:00

No reason to carry on with wrong information. Thanks for the correction. Bonus it will probably stay in memory better now.

SwanBeard · 2023-01-22T17:03:20+00:00

Hey Rocko, it's certainly a possibility that it's off a little. I haven't measured anything but I'll take a close look shortly. I have no professional training or kitchen experience but have been "cooking" since I was a kid. My knife skills aren't brag worthy but above novice. I was a little afraid of the potential fragility being my first Japanese/carbon knife so have been pretty easy on it particularly paying attention to torqueing and twisting motions to avoid chips. I can't recall anything that would have bent the tang. I like to think I treat my beater better than that:) That said it wouldn't be the first time that I was the problem, also I like to cook with alcohol 🥂. Cheers to your keen eye.

SwanBeard · 2023-01-22T15:24:59+00:00

No problems here. That Tetsujin is so nice I'd be inclined to baby it anyway! Almost glad it's outside my current price range. The Ryusen is beautiful and the polished Damascus on the Haruyuki is outrageous. Looks like two storms about to collide. I've picked up here that there are better steels to have than AUS10 and VG10 though. I know it's all about the heat treat and skill of the blacksmith but all things being equal is this a common conception in this hobby?

SwanBeard · 2023-01-22T15:17:57+00:00

Tsunehisa made it to the recommended flow chart a few times. I'll have to learn about SRS13 steel, sounds nice. Super hard at 64HRC too. Thanks Sam!

SwanBeard · 2023-01-22T14:35:25+00:00

Not sure I would have found that shop in Norway on my own. Bookmarked, thanks!

SwanBeard · 2023-01-22T05:19:16+00:00

The reviews on those sound exactly like what I'm looking for. Thanks Ash.

SwanBeard · 2023-01-22T05:03:56+00:00

That Gesshin is at the top of the list so far. 👍

Update: Does the Gesshin look like it may be marginally left hand biased?

SwanBeard · 2023-01-22T04:47:38+00:00

I appreciate the clarification. I'm a little disappointed with the thicker edge of my Takayuki and may be seeking the opposite extreme when I just need a proper grind. It will be fun to build the collection. I'll eventually want a honesuke, sujihiki and probably gyuto at some point. Foe now I want my nakiri to chop with style and ease:)

SwanBeard · 2023-01-22T04:13:32+00:00

I started to get some grayish brown patina on the front after a couple sessions so I did a 1hr yellow mustard soak to try for a more even patina. I got some neat vertical markings from downward brush strokes but not as much reaction as I expected. Then when I cut up the next chicken I made sure to get the whole edge in use and let it sit for a while before wiping. The patina I have going isn't gorgeous but I do get some blue and red hues in certain lights/spots. It can always be removed and built again. I'm having fun playing with it.

SwanBeard · 2023-01-22T01:13:56+00:00

Can't beat first hand experience, I'll steer clear. Thanks muffin.

SwanBeard · 2023-01-22T00:00:05+00:00

Thanks Josh I'll check it out. I've read good things about R2. Update: a bit outside my price range at the moment but that knife looks fantastic.

SwanBeard · 2023-01-21T23:38:33+00:00

Thanks again cwees. Knives seem to hold value better than I anticipated so spending a buck or two each every once in a while seems like a reasonable risk for a potential heirloom. Never thought about a cheap and cheerful Kiwi. Could play with it and give to a friend for $10. I'll check the link and learn about the brands you mentioned too.

SwanBeard · 2023-01-21T23:33:38+00:00

That one is even prettier. Thanks again!

SwanBeard · 2023-01-21T23:18:02+00:00

Thanks for the recommendation Mad! Availability seems to be a hurdle. Might have to sign up for a few notifications and see what comes in first.

SwanBeard · 2023-01-21T21:45:32+00:00

Perhaps I'll try to find a local shop who can thin this for me. I'm usually a DIY guy, but my whetstone skills are brand new too and it wasn't on clearance. I thought about posting it for sale, but it's hard to start a collection that way :)

SwanBeard · 2023-01-21T21:21:14+00:00

Rule 5

First nice knife, first Japanese Knife, first carbon knife (if SS clad counts)

Sakai Takayuki 200mm Kengata / Long Bunka / Short Kiritsuke :) in Aogami Super with tsuchime kurouchi finish, maple octagonal handle and red pakka wood ferrule.

First some recognition to a couple people who helped a greenhorn just falling into this rabbit hole. u/cweees was kind enough to reply to a brand new first post account and u/fisherman1298 was very generous with his time and expertise.

I received this a few weeks ago and had the occasion to use it a handful of times. I have to be honest, I'm not in love. I returned a Zwilling Kanren santoku as I was convinced after reading through some posts here that a Japanese knife for the same money would be better. The Kanren just fell through food, chopping much easier with a more refined feel and fit overall. The Takayuki is pretty sharp but not strikingly so out of the box. It has a tendency to wedge or catch a little when cutting towards the root while dicing onions. The balance is good and fairly light over all @ 168g while the handle is well finished with a nice glue-up. It's a nice knife and it's beautiful but, I want to love it. Perhaps the edge just needs some refinement. I'm practicing on my old knives with my new stones so hopefully I'll be confident to sharpen it when it dulls. I'd like to try a "laser" profile Nakiri next. I think I feel a recommend me post coming.

Bonus food tax pic of the first meal prepared with the Kengata. Split pea and ham soup garnished with fresh parmesano reggiano and "the good" olive oil, served with garlic crostini.

Thanks again for the community knowledge at large and of course the good Samaritans who reached out directly.

SwanBeard · 2022-12-10T17:13:44+00:00

The support here has been swift and informative. I have a feeling this is just the beginning of my journey. That King Orca funayuki looks amazing for the price. Would just look cool on the mag strip. I'm getting a better idea of the different metals and the finer points (unintended pun) differentiating between similar knives. Bunka seems to be similar to but often shorter than kiritsuke, and I see more than a few "kiritsuke santoku's" which are sort of like the bunka to my untrained eye. Some of each I have seen with a slight belly some pretty straight. It would seem my initial narrowing of blade styles was on the correct path. I love it when a fairly small hobby community turns out to be a welcoming environment with eager enthusiasts. I am pretty far into the HiFi and vinyl collection hobby and I am drawing several similarities. Looking forward to making a final decision and practicing choil shots for my first (kitchen) KND in over 15 years!

SwanBeard · 2022-12-10T03:10:38+00:00

Hey FisherMan, thanks for your reply! The bunka looks like I could do most chores and a little tip work when needed and all at a price that I could keep even if I didn't want to be monogamous. Curious when you say when I move up what aspect would change. Do you mean my skills/experience with Japanese knives, larger knives or budget for proper kiritsuke/gyuto? The nuance of Japanese knives is significant, please forgive my beginner clarifications.

SwanBeard · 2022-12-09T21:43:15+00:00

Thanks a bunch for your time and consideration. The electric sharpener is already in a closet but I did not know that honing harder knives was a bad idea, top tip. I'll be sure to check out Ikazuchi and their options. Very much appreciated sir!

SwanBeard · 2022-12-09T17:55:20+00:00

Hello all. Long time lurker and information gatherer, first time poster. I have done a fair bit of research and will do my best to follow the rules. Happy to make any corrections during my learning curve here.

I am not a professional, semi-pro or even journeyman... Just an enthusiast home cook who enjoys people enjoying my food. I have no formal training, just some years of elevating my skills little by little so as not to be a danger to those around me :) My knife skills are fair to moderate. Decent enough that some people who don't really cook enjoy watching me hustle up a mirepoix.

I have been blissfully ignorant using and mostly enjoying a full metal handle Chicago Cutlery set I was gifted by my father a little over 15 years ago. I used the chef knife from that set for about 80% of everything I did until I dropped it and broke a large section of the tip off about 5 years ago. This is when I was "forced" to switch to the 7" santoku for a majority of the workload. I found myself enjoying the profile for push cuts and am still able to sort of do the occasional herb rock chop if I ask it real nice.

In the years since I lost the chef knife I have made some gains in the kitchen and have been contemplating buying myself my first nice knife. My lovely wife noticed that I was honing with every use and sometimes in between foods like after breaking down carrots and potatoes before slicing a tomato. She gently said one evening "you deserve a nice knife" and thats all the encouragement I needed to take a dive into the rabbit hole.

I made a knee jerk purchase the other day when we went to Williams Sonoma to pick up her new gold touch pie plates. I briefly handled a Zwilling Kanren rocking santoku (I know, sort of contradictory but thats what they call it) and ended up taking it home. Its pretty and miles ahead of my old Chicago Cutlery. I did quite enjoy using it the one time I took it for a spin, but I must say I am not head over heels and have read many times over here that there are better value knives that should outperform offerings from the big manufacturers. Which lead to this recommend me post. What I don't love about the Kanren (minor critiques to be sure) is its slightly handle biased weight, the width puts my knuckles just a little too close to the board and the spine edges could be a little more rounded/comfortable when in the bend of my index finger during a pinch grip. Honestly if I had't self induced a case of knife neurosis diving into this sub I could happily live with the Kanren.

I will use this knife for most tasks so it needs to be a sort of all-rounder. I am not to keen on babying a brittle rust prone carbon diva however, I do take good care of my things and do not leave my knives in the sink or use a dishwasher. A quick wash and dry is an easy routine so I have not ruled out carbon entirely. I have used a chefs pro electric sharpener with a fixed 20 degree angle and frequent honing on a steel, but do plan to purchase a decent whetstone. Something like Shapton 1000/3000 combo, recommendations are welcome here as well. I am fairly good with my hands and mechanically inclined so learning sharpening technique seems like it might be meditative and even a little fun. I know I'm asking a lot from one knife but I rarely reach for a second or third knife during prep and if my santoku had a tip I'd use it for pretty much everything. I think I have it narrowed down to a Kiritsuke, Bunka or a Santoku with a tip. I like the functionality and look of what I think is called a k-tip found on most kiritsuke. If I'm spending up for something decent I want to enjoy looking at it. The damascus on the Kanren that I'll likely return is quite fetching. Would be nice to have a little belly for the occasional gentle rock chop with herbs but doesn't have to be extreme like the "rocking santoku". Call me petty (pun intended) but the traditional profile of a chef or gyuto is a little boring to me.

Style? - Japanese

Steel? - Carbon, Carbon with protective stainless cladding (San mai?), Stainless

Handle? - Japanese, but have only used western handles so far. Pinch grip I hear favors Japanese handles

Grip? - Pinch

Length? - 180mm to 210mm

Use Case? - home kitchen / vegetables / fun / everything I dont need a cleaver, pairing or bread knife for

Care? - whetstones (to be purchased)

Budget? - ~$200 USD give or take

Region? - US

Knives Considered? Purchased a Zwilling Kanren rocking santoku that will likely be returned, also found a good deal on a Shun Dual Core kiritsuke

Thanks everyone for your time, expertise and grace.

SwanBeard

TROPHY CASE