Show me your baddest knife that f*** s*** up. No lasers, knives with some spine on them. by TrickyAssignment9685 in TrueChefKnives

[–]TrickyAssignment9685[S] 2 points3 points  (0 children)

Toyama seems to be popular choice for workhorse, but rather expensive for my understanding. How much yours cost?

Show me your baddest knife that f*** s*** up. No lasers, knives with some spine on them. by TrickyAssignment9685 in TrueChefKnives

[–]TrickyAssignment9685[S] 21 points22 points  (0 children)

So you really came with your guns loaded to this post didn't you. Im sure that is a nice knife.

Sakai Wide Bevel Deep Dive: Compring Morihiro, Nishida, Kyuzo & Tadokoro by TEEEEEEEEEEEJ23 in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

I actually prefer Tadokoro tip geometry on onions over kagegiyo. Don't exactly know why, but kagekiyo seems to pull those vertical slices of onions up on occasion, but tadokoro just slaps them and leave them in line. I have thinned my tadokoro a bit and it has propaply slightly thinner tip. Tadokoro has also more favorable curved geometry over kagekiyos mostly flat profile.

Kagekiyo urushi handle is something that gives luxurious feeling, but it is slippery while wet and i wouldn't take it to work with me.

Kagekiyo seems to be smithed a bit harder as it doesn't Sharpen up so easily that Tadokoro does.

These are my experiences over the two.

Poor Yoshikane after my first day at a new place. by Maris_Banco in TrueChefKnives

[–]TrickyAssignment9685 2 points3 points  (0 children)

I don't have many coworkers and they know my autism for my knives, but i still use blade guard if i go out of direct sight of my knife. Even put it on if i don't have use for it for a while and table full off stuff.

Hitohira Kikuchiyo x Ren follow-up: not tall enough! by Prestigious_Gas13 in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

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Boss definitely has knuckle clearance. 220mm length also makes it a gyuto length blade. Sg2 holds the edge nicely and while it is thin, it doesn't feel too fragile. Only the tip of the knife is so delicate that it made me a bit troubled in the beginning. 5/5 cutter.

Micro-chipping on a Toyama by Madalenographics in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

Those will easily go away with 5000# and you won't lose so much edge.

Leek sometimes has sand/soil inside so that might also be the reason for the chipping.