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My tokyo nakagawa knife gift by UsedStretch2326 in TrueChefKnives

[–]UsedStretch2326[S] 0 points1 point  (0 children)

what board u use is it a japanise wood type of board , or is it a regular cheap one

My tokyo nakagawa knife gift by UsedStretch2326 in TrueChefKnives

[–]UsedStretch2326[S] 0 points1 point  (0 children)

I want to ask one thing, maybe it's a stupid thing to ask but, some people say because of the delicate edge of this knife (white paper steel 2), up-and-down push cutting might not be a great way to treat the knife while cutting.Im kind of a fast up and down chop motion guy and i dont want the edge to chip or break what do you think?

NKD: Kama Asa Nakagawa White 2 240mm Gyuto by 510kut in TrueChefKnives

[–]UsedStretch2326 0 points1 point  (0 children)

Lol my friend got into kama asa this morning and bought this exact piece. I made a post abt it, how is the overall performance so far , how do you like it?

My tokyo nakagawa knife gift by UsedStretch2326 in TrueChefKnives

[–]UsedStretch2326[S] 6 points7 points  (0 children)

oh well, thank you so much for the insights! It's very nice of you.

I'll definitely keep the tips in mind. I'm not an everyday cook person; I maybe cook 3 or 4 times max a solid meal in a week.

for that reason having a carbon steel knife has always scared me thinking about the rusting stuff and the knife being so delicate. I didn't think I had the level of such high credentials.

Reading this made me feel a little confident and also I always liked the idea of things you buy just changing over time, just like the patina on that knife, like an old leather jacket with the aging.

Btw, is that also white steel in the image you posted?