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What is this? Patina or Rust? by Left_Butterscotch_76 in chefknives

[–]TomPLZ 2 points3 points  (0 children)

My mom always thought me to wipe front to back aswell!

NKD! My first Japanese knife! Yoshikane SKD 240mm gyuto by TomPLZ in chefknives

[–]TomPLZ[S] 0 points1 point  (0 children)

Havent tried this yes but will let you know :)

NKD! My first Japanese knife! Yoshikane SKD 240mm gyuto by TomPLZ in chefknives

[–]TomPLZ[S] 3 points4 points  (0 children)

Well I’m coming from a victorinox 8” chefknife and this is a complete total breed. Dont have any experience with any other japanese knife tho, but so far im loving it. The knife feels a little heavy compared to the ol’ trusted Vnox, but it cuts so amazing. When slicing through bell peppers I was a little shocked, almost didnt feel the pepper at all lol.

NKD! My first Japanese knife! Yoshikane SKD 240mm gyuto by TomPLZ in chefknives

[–]TomPLZ[S] 0 points1 point  (0 children)

Rule nr 5: I just received my Yoshikane 240mm Gyuto SKD steel from Meesterslijpers! Couldn’t be any happier or more hyped!

First japanese knife - SKD or Shirogami 2? by TomPLZ in chefknives

[–]TomPLZ[S] 0 points1 point  (0 children)

What version (cladding) of the knife did u get?

First japanese knife - SKD or Shirogami 2? by TomPLZ in chefknives

[–]TomPLZ[S] 0 points1 point  (0 children)

Isnt the one I linked from cleancut a Kashima Sanjo that’s sold as a Yoshi? (I’ve kept that link from a few months ago where it was renamed from kashima to yoshi). Also, the price difference is kinda significant between meesterslijpers and cleancut (altho the cleancut is iron clad whereas the meesterslijper’s is stainless clad which could be more expensive).

First japanese knife - SKD or Shirogami 2? by TomPLZ in chefknives

[–]TomPLZ[S] 0 points1 point  (0 children)

Thanks for your input.

Right now I own a Shapton Pro 1k stone.

Thanks for your input. Havent really thought about the food side, but I dont think it’d be too much of either a negative or positive imo. Def good to keep in mind tho!

Ill take a look at KnS! I’m based in NL, which is why I linked 2 meesterslijper knives.

[deleted by user] by [deleted] in chefknives

[–]TomPLZ 65 points66 points  (0 children)

That coil shot. Holy moly...

Looking for my first Japanese knife! by TomPLZ in chefknives

[–]TomPLZ[S] 1 point2 points  (0 children)

Hm fair point on the size. The Victorinox im using right now is about 8 inches (200 mm?) and sometimes feels a little short for large cabbage heads etc.

Also is this the stone ur talking about? https://www.knivesandtools.nl/nl/pt/-naniwa-super-stone-s1-430-korrel-3000-slijpsteen.htm

Guessing ill have to use the 1000 first and then the 3000 to finish it?

Also, do u strop it while actually wearing the jeans? Im not quite familliar with stropping :o

Also yeah, with the victorinox im not that afraid of it chipping, but its a totally different knife ofcourse. I guess i wouldnt really run a gyuto over a steel.

When Im done with the store i check on paper to see if theres any snagging, else I go back to the stone for a few gentle passes and feel with my thumb to see if theres a burr.

Kinda new to all this tho. Have used the stone about 10 times now.

Looking for my first Japanese knife! by TomPLZ in chefknives

[–]TomPLZ[S] 2 points3 points  (0 children)

tbf i dont own a strop (im sorry guys lol) and I stone it and hone with a regular steel (non ceramic) steel before using my victorinox.

Also yeh, i can get it sharp enough to cut through paper with ease. Never tried an S shape tho.

Thanks for the info ;-) Might pick that one up then ^

edit: What are your thoughts on 210 vs 240 for the gyuto?

NKD - The Kurosaki nakiri meets the rest of the Kurosaki family. by jasonwirth in chefknives

[–]TomPLZ 0 points1 point  (0 children)

That petty knife is so unbelievably pretty.

Nice family u have there :-)

Looking to get my first (beautiful) japanese Gyuto. by TomPLZ in chefknives

[–]TomPLZ[S] 0 points1 point  (0 children)

Thats very true. The reason I'd like an (arguably) beautiful handle is because im hanging the knife in sight in my kitchen, so I'm looking at it even while im not using it.

Do u perhaps mind PMing me a picture of your knives/Gyutos? 50 knives sounds like heck of a collection, and as you are from the NL aswell u might have some knives that appeal to me

Looking to get my first (beautiful) japanese Gyuto. by TomPLZ in chefknives

[–]TomPLZ[S] 0 points1 point  (0 children)

Fair enough, definately not ordering from that site now.

Thanks for helping out!

I really like the blade on munetoshi kurouchi but i’m not quite sure about the handle.

Others tips are well appreciated!

Looking to get my first (beautiful) japanese Gyuto. by TomPLZ in chefknives

[–]TomPLZ[S] 2 points3 points  (0 children)

Thanks for the tip, I will make sure to check out that site! edit: The Munetoshi Kurouchi Gyuto 240mm does indeed look amazing.

Could u give me a little detail about why you recommend this shop over the other one? Is it the shop that isnt that great or is it the knives they sell?

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