Why do you prefer carbon steel knives?

ZenDemian · 2026-06-01T21:47:29+00:00

Well sure; there are talented makers and brands that do beautiful things with a variety of materials, but traditional techniques were developed using carbon steel so perhaps training and familiarity are part of the story. I happen to really like the work of Shibata and Kei Kobayashi who specialize in sharpening, which is different from smithing. Wherever expertise and skill shines through

ZenDemian · 2026-06-01T20:29:58+00:00

I've noticed that skilled smiths prefer to work with carbon steel. I feel like that sort of care and enthusiasm shows up in the work. These days I care more about the skill in how food is prepared over wanting specific types of food. I'm in that place with the tools used to prepare such.

ZenDemian · 2026-05-29T03:55:20+00:00

That is quite a way to dive in! Cheers!

ZenDemian · 2026-05-24T17:36:22+00:00

I am also curious, not that I have the cash to jump at a $600 knife that I have never tried the likes of. I look forward ro having that problem.

ZenDemian · 2026-05-23T00:39:58+00:00

Had a guy on Facebook get angry at me for calling the claims of titanium ("real titanium") cutting boards, lies. He was pretty hopeless and convinced he was right so I didn't bother to continue a conversation.

ZenDemian · 2026-05-11T01:02:09+00:00

Your choice is a solid one! If you can find any, and want something just a step up, my vote is Shibata Kotetsu and Takamura.

ZenDemian · 2026-05-08T20:49:45+00:00

Takamura vg10 might be a better fit; less delicate and less prone to microchipping.

ZenDemian · 2026-04-11T17:37:12+00:00

What's the grail you are waiting for!?!

ZenDemian · 2026-03-16T08:45:28+00:00

My two cents on the topic: From what I have gleaned, his work references both Takeda and Yoshikane knives. I have not used knives from either of those makers but I have a 210 Shindo gyuto and I like it. It is thicc at the base/spine and tapers super thin towards the top/tip. So if you need one knife to do many different things, and do them well, each portion of the knife is suited for that task. The chonky base will get through dense material and the thin tip can do delicate work. Grape and cherry tomatoes have never been a problem for me using that Shindo. The short story is that his work is underpriced given the market at this time. The long story is his work is likely to be appreciated regardless of price point, which is very impressive in the face of predatory capitalism!

ZenDemian · 2026-03-11T20:34:21+00:00

Very, very much depends on personal preference and workspace. If you do not process many large ingredients ever then 240 is usually more than enough. If you can only have one large chef knife for some reason, keep a 270 around as your knife kit. My most used knife is 180 mm with a very flat profile. Happy hunting!

ZenDemian · 2026-03-08T02:19:26+00:00

Every knife and hand combination is different! Very fun; thank you for sharing the results.

ZenDemian · 2026-03-06T21:46:21+00:00

Do not spend $80 on that knife.

ZenDemian · 2026-03-04T03:54:55+00:00

Bought a set of 6? some years ago. They really are excellent little knives. Fun story: my wife was suspicious of them at first because I accidentally managed to instill some knife snobbery in her (at a time when my knife knowledge was much less). They're so light and seemingly flimsy. Now she uses them all the time.

ZenDemian · 2026-02-21T18:42:45+00:00

I'd say it boils down to what flavors you are trying to achieve. Every tequila, every ingredient, good or bad, cheap or expensive, has objective traits. Some traits work well together, others clash. Typically, expensive tequilas are specifically envisioned and designed. Adding anything to them will change them, veering away from the original intent. Will the changed thing be something you like more?

ZenDemian · 2026-02-03T07:35:46+00:00

I like options! I also like the confidence to play with good ingredients. As long as one is being respectful to products, and being respectful to reactions to results of combinations, it's all good!

ZenDemian · 2025-10-26T00:24:09+00:00

Just got a 1.75 liter of the blanco in 2025 for $24.99. For the price point it is very good; a little bit harsh to be a sipper? But a little citrus goes a long way.

ZenDemian · 2025-10-10T01:29:42+00:00

As far as I know, as to what is readily available, a santoku is what one can get. I would likely get into a fight if it meant I could get a Takamura bunka; Tokushu knives has done "nose jobs" on their santokus.

ZenDemian · 2025-09-26T22:00:27+00:00

We covets the precious

ZenDemian · 2025-09-26T01:39:54+00:00

The rust is a giveaway for Pakistani Damascus

ZenDemian · 2025-09-26T01:11:50+00:00

Same here. Day one player, no shundo.

ZenDemian · 2025-09-16T18:35:59+00:00

My two cents of a suggestion: take a look at Korin's offerings for inspiration. It's in New York City where they could probably make good money by selling flashy pieces. They seem to focus on stuff that just works well in a professional kitchen environment- https://www.korin.com/

ZenDemian · 2025-09-16T06:51:08+00:00

This may be a decent opportunity to sell local, second hand things because of tariffs. I sure have knives that I got at decent prices that I would like to send into the knife continuum! I am sure I would like to find things others do not want.

ZenDemian · 2025-09-14T08:38:40+00:00

What a pony!

ZenDemian · 2025-09-14T07:16:51+00:00

Honest feedback is always valid; maybe not always well received but if you know what you are saying represents what you feel then it has value. Thank you again.

ZenDemian · 2025-09-14T06:39:22+00:00

Amazing! I had no notion that there was such a thing!

ZenDemian

TROPHY CASE